Collaborations

The Grain Quality and Structure Research has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

BOARD OF REGENTS OF THE UNIVERSITY OF NEBRASK, LINCOLN, NE

Effects of Sorghum Polyphenols on Human Microbiome in vitro and of Mice in vivo

KANSAS STATE UNIVERSITY, MANHATTAN

Evaluate and Compare Current Amylose Quantification Methods for Grain Sorghum

Swine Digestive Efficiency in Feed Rations Containing Identified Microflora Designed Digestion of Sorghum Grain and Sorghum Distiller Grain Solubles

Use of the Sorghum Association Panel to Develop a Phenotypic Dataset and Phenotyping Protocols for Grain Quality and Agronomic Traits

Novel Ingredients from Sorghum and Sorghum Byproducts for High-moisture and Low-moisture Food Applications

Relationship Between Physical and Chemical Properties of Sorghum and Susceptibility to Stored Product Insects

Imaging and Hyper Spectral Analysis of Sorghum and Other Grains for Grain Composition and Properties Affecting Processing and End-use Quality

Impact of Sorghum Pericarp Color and Grain Composition in Pet Food Applications

Use of Sorghum Flour in Production of Gluten-free Cookies for Incorporation into Ice Cream

New Uses for Low Falling Number Hard Winter Wheat and Mechanism Study

Deriving Functional Wheat Bran Extracts for Bakery Applications

Optimized Sorghum Fermentation on Production of Antioxidants and Value-added Products from Distillers Dried Grains with Solubles (DDGS)

Sorghum Phenolic Acids: Stability During Pet Food Processing and Their Effects on Pet Food Quality and Gut Health in Healthy Adult Dogs

Characterization of Phenolic Compounds in Sorghum Bicolor

Effects of Grain Properties and Fermentation Approaches on Fermentation Efficiency and Co-product Quality

Development and Characterization of Sorghum with Improved End-use Quality

Effect of Sorghum on Reducing Stress Feeding Behavior, Inflammation and Improve Swine Muscle Composition

Effect of Natural and Controlled Fermentation on the Functional Properties of Sorghum

Impacts of Single Kernel NIR Sorting on Hard Winter Wheat Quality, Flour Functionality and Applications

MICHIGAN STATE UNIVERSITY, EAST LANSING, MI

Evaluation of Sorghum Bioactive Compounds as Anti-bacterial Agents in Legionella and Listeria Infections

NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC

Mass Spectroscopy Analysis of High Polyphenol Sorghum Brans

TEXAS A&M AGRILIFE RESEARCH, COLLEGE STATION, TX

Development of High Extensibility Wheat for Flatbreads and Blending

TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX

Identify Key Alleles for Improving Sorghum Grain Nutrition

TOWSON UNIVERSITY, TOWSON, MD

Bacterial & Human Metabolism of High-polyphenol Varietals of Sorghum Bicolor, and Effects on Human Colon Cancer Cells

UNIVERSITY OF KANSAS MEDICAL CENTER RESEARCH, KANSAS CITY

Evaluation of Sorghum Extracts as Anti-bacterial Agents against Staphylococcus aureus

UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD

Sorghum Bioactive Compounds in Mouse Disease Models

UNIVERSITY OF TENNESSEE, KNOXVILLE, TN

Phenolic Extracts from USDA-ARS Sorghum Novel Lines and Inhibition of the Inflammasomes