Research Programs and Projects at this Location : USDA ARS

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Research Programs and Projects at this Location

ARS research is organized into National Programs. Within each National Program are research projects. Listed below are the National Programs and research projects currently conducted at this location.

Clicking on a National Program (NP) will take you to the main ARS site for more information on the program. Clicking on a research project title will take you to more information on the project.

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Human Nutrition (NP #107)
	Developing Accurate and Efficient Laboratory Methods for Testing End-use Qualities of Pulse Crops, Identify Factors Associated with End-use Quality, and Develop Processes to Add Value to Pulses (In-House Appropriated)
	Pulse Crop Health Initiative (In-House Appropriated)
	An Innovative Supercritical Carbon Dioxide-based Drying Approach to Enhancing Functionality and Sensory Properties of Pea and Lentil Proteins (Non-Assistance Cooperative Agreement)
	Developing and Utilizing Functionally Enhanced Pulse Proteins as Novel Food Ingredients (Non-Assistance Cooperative Agreement)
	Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours (Non-Assistance Cooperative Agreement)
	Harnessing Fermentation Technology to Overcome Functionality, Nutritional, and Sensory Challenges in Pulse Protein Ingredients for Food Applications (Non-Assistance Cooperative Agreement)
	Improving Texture and Nutritive Value of Pulse-based Protein-rich Ingredients with Fiber Adducts Formed with High Pressure Homogenization and Heat (Non-Assistance Cooperative Agreement)
	National Consumer Survey of Pulse Consumption and Views (Non-Assistance Cooperative Agreement)
	PCHI - Effect of a Pulse-based USDA-diet on Gut Microbial Metabolites and Biomarkers of Healthspan: A Crossover Feeding Study in Older Adults (Non-Assistance Cooperative Agreement)
	PCHI - Enzymatic Modification of Pulse Proteins to Improve Technical and Health Functionalities for Diversified Food Applications (Non-Assistance Cooperative Agreement)
	PCHI - Improving Environmental and Economic Sustainability Outcomes Through Incorporation of Pulses into Irrigated and Dryland Crop Rotations (Non-Assistance Cooperative Agreement)
	PCHI - Leveraging plant-microbe Interactions to Optimize Symbiotic Nitrogen Fixation of Dry Bean (Non-Assistance Cooperative Agreement)
	PCHI - Minimizing Water and Nutrient Footprint for Sustainable Pulses-wheat Cropping Systems and Enhanced Soil Health (Non-Assistance Cooperative Agreement)
	PCHI - Pea Protein Consumption to Promote Gut Health in Humans (Non-Assistance Cooperative Agreement)
	PCHI - Targeted Messaging Highlighting Human Health and Sustainability Benefits to Promote Pulse Consumption (Non-Assistance Cooperative Agreement)
	PCHI – Improving Functional & Nutritional Properties of Pulse Flours by Heat-moisture Treatment & Developing Pasta with Improved Health Benefits (Non-Assistance Cooperative Agreement)
	PCHI – Isolating and Characterizing Protein Fractions from Black Beans and Lentils for use as Novel Oil Structuring Agents (Non-Assistance Cooperative Agreement)
	PCHI: Assessing the Impacts of Dryland Wheat-pea Rotations and Compost Application on Soil Health and Soil Carbon Dynamics (Non-Assistance Cooperative Agreement)
	PCHI: Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems (Non-Assistance Cooperative Agreement)
	PCHI: Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems (Non-Assistance Cooperative Agreement)
	PCHI: Chickpea Genetic Improvement for Drought and Heat Stress Resilient Grain Yield (Non-Assistance Cooperative Agreement)
	PCHI: Comparative Analysis of the Impact of Type of Pulse Consumed in Human Subjects and Pre-Clinical Models (Non-Assistance Cooperative Agreement)
	PCHI: Controlling Pulse Fermentation to Improve Gut Microbiome Health (Non-Assistance Cooperative Agreement)
	PCHI: Develop Efficient, Genotype-independent, Gene-editing Systems for Common Bean and Chickpea (Non-Assistance Cooperative Agreement)
	PCHI: Developing Chickpea Cultivars with Radically Improved Nitrogen Fixation Rates (Non-Assistance Cooperative Agreement)
	PCHI: Effects of Daily Consumption of Polyphenol-rich Pulses on Skin Health in Women (Non-Assistance Cooperative Agreement)
	PCHI: Effects of Extraction Methods on Lentil and Dry Beans Extract Composition and Structural Modification (Non-Assistance Cooperative Agreement)
	PCHI: Effects of Pulse Consumption on Maternal and Child Health (Non-Assistance Cooperative Agreement)
	PCHI: Enhancing Pea Protein Functionality through Glycation Following a Novel and Efficient Upcycling Approach (Non-Assistance Cooperative Agreement)
	PCHI: Enhancing Winter Pea Production in the Annually Cropped, Rainfed Region of the Inland Pacific Northwest (Non-Assistance Cooperative Agreement)
	PCHI: Field Experiments to Incorporate Pulse Crops in Cropping Systems and Assess Soil Health and Plant Water Use Efficiency - Phase 2 (Non-Assistance Cooperative Agreement)
	PCHI: Human Pulse Consumption, the Microbiome, and Meal Satiety (Non-Assistance Cooperative Agreement)
	PCHI: Impact of Storage on Functionality and Shelf Life of Chickpea Flour (Non-Assistance Cooperative Agreement)
	PCHI: Impact of Structural Modification Techniques on Pea (Pisum sativum L.) Protein’s Ability to Modulate Human Gut Microbiota (Non-Assistance Cooperative Agreement)
	PCHI: Impacts of Pulse Consumption on Human Health, Diet Cost, and Environmental Sustainability (Non-Assistance Cooperative Agreement)
	PCHI: Improving Extraction Yield, Purity, and Functionality of Proteins from Pulse Grains using Enzyme-Assisted Green Extraction (Non-Assistance Cooperative Agreement)
	PCHI: Maternal Supplementation of Pea Fiber to Protect Against Obesity and Hypertension in Offspring (Non-Assistance Cooperative Agreement)
	PCHI: Optimizing Nodulation in Chickpea for Enhanced Nitrogen Fixation - Phase 2 (Non-Assistance Cooperative Agreement)
	PCHI: Processing Effects on the Composition of Pulses (Beans/Peas/Chickpea/Lentils) and Resulting Benefits in the Prevention of Type-2 Diabetes (Non-Assistance Cooperative Agreement)
	PCHI: Protective Mechanisms of Pulse Consumption in the Development of Non-alcoholic Fatty Liver Disease in Mothers and Offspring Across Life Stages (Non-Assistance Cooperative Agreement)
	PCHI: Pulse Consumption Improves Gut Health, Metabolic Outcomes, and Bone Biomarkers of Post Menopausal Women (Non-Assistance Cooperative Agreement)
	PCHI: Pulse-fruit Aggregate Ingredients with Enhanced Taste, Functionality and Health Attributes for Diversified Food Applications (Non-Assistance Cooperative Agreement)
	PCHI: Quantifying, Predicting, and Parallelizing the Examination of Post-digestive Properties of Common Beans (Non-Assistance Cooperative Agreement)
	PCHI: Rapid and in situ Screening for Key Quality Traits in Pulse Crops (Non-Assistance Cooperative Agreement)
	PCHI: Re-structuring Pulse Proteins into Valuable Fibrils via Biocatalysis (Non-Assistance Cooperative Agreement)
	PCHI: Screening of Field Pea Accessions for Combined and Superior Drought-tolerance and Enhanced Nitrogen Fixation in Semi Arid Climates (Non-Assistance Cooperative Agreement)
	PCHI: Supercritical Fluid Extrusion for Improvement of Flavor and Functionality of Pulse Flours and Protein Concentrates (Non-Assistance Cooperative Agreement)
	PCHI: Tempeh Fermentation of Dry Chickpeas and Dry Peas for Enhanced Protection against Western Diet-Induced Health Risks (Non-Assistance Cooperative Agreement)
	PCHI: The Effect of Regular Lentil and Chickpea Intake on Gut Microbiome and Metabolic Health in Healthy Young Adults: Randomized Clinical Trial (Non-Assistance Cooperative Agreement)
	PCHI: Understanding Environmental Controls on Pea Protein (Non-Assistance Cooperative Agreement)
	PCHI: Understanding Environmental Controls on Pea Protein (Non-Assistance Cooperative Agreement)
	PCHI: Using Pulse Resistant Starch to Ameliorate Aging-Associated Dysbiosis of the Gut-Microbiome-Brain Axis (Non-Assistance Cooperative Agreement)
	PCHI:Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours (Non-Assistance Cooperative Agreement)
	Protective Effects of Dietary Pulse Flours on the Transgenerational Influence of Maternal Obesity (Non-Assistance Cooperative Agreement)
	Pulse Quality Characteristics for Product Development That Consider Adverse Effects on Human Health (Non-Assistance Cooperative Agreement)
	Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of NE (Non-Assistance Cooperative Agreement)
	Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of WY (Non-Assistance Cooperative Agreement)
Plant Genetic Resources, Genomics and Genetic Improvement (NP #301)
	Developing Accurate and Efficient Laboratory Methods for Testing End-use Qualities of Pulse Crops, Identify Factors Associated with End-use Quality, and Develop Processes to Add Value to Pulses (In-House Appropriated)
	Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat (In-House Appropriated)
	Pulse Crop Health Initiative (In-House Appropriated)
	An Innovative Supercritical Carbon Dioxide-based Drying Approach to Enhancing Functionality and Sensory Properties of Pea and Lentil Proteins (Non-Assistance Cooperative Agreement)
	Developing and Utilizing Functionally Enhanced Pulse Proteins as Novel Food Ingredients (Non-Assistance Cooperative Agreement)
	Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours (Non-Assistance Cooperative Agreement)
	Harnessing Fermentation Technology to Overcome Functionality, Nutritional, and Sensory Challenges in Pulse Protein Ingredients for Food Applications (Non-Assistance Cooperative Agreement)
	Improving Texture and Nutritive Value of Pulse-based Protein-rich Ingredients with Fiber Adducts Formed with High Pressure Homogenization and Heat (Non-Assistance Cooperative Agreement)
	National Consumer Survey of Pulse Consumption and Views (Non-Assistance Cooperative Agreement)
	PCHI - Effect of a Pulse-based USDA-diet on Gut Microbial Metabolites and Biomarkers of Healthspan: A Crossover Feeding Study in Older Adults (Non-Assistance Cooperative Agreement)
	PCHI - Enzymatic Modification of Pulse Proteins to Improve Technical and Health Functionalities for Diversified Food Applications (Non-Assistance Cooperative Agreement)
	PCHI - Improving Environmental and Economic Sustainability Outcomes Through Incorporation of Pulses into Irrigated and Dryland Crop Rotations (Non-Assistance Cooperative Agreement)
	PCHI - Leveraging plant-microbe Interactions to Optimize Symbiotic Nitrogen Fixation of Dry Bean (Non-Assistance Cooperative Agreement)
	PCHI - Minimizing Water and Nutrient Footprint for Sustainable Pulses-wheat Cropping Systems and Enhanced Soil Health (Non-Assistance Cooperative Agreement)
	PCHI - Pea Protein Consumption to Promote Gut Health in Humans (Non-Assistance Cooperative Agreement)
	PCHI - Targeted Messaging Highlighting Human Health and Sustainability Benefits to Promote Pulse Consumption (Non-Assistance Cooperative Agreement)
	PCHI – Improving Functional & Nutritional Properties of Pulse Flours by Heat-moisture Treatment & Developing Pasta with Improved Health Benefits (Non-Assistance Cooperative Agreement)
	PCHI – Isolating and Characterizing Protein Fractions from Black Beans and Lentils for use as Novel Oil Structuring Agents (Non-Assistance Cooperative Agreement)
	PCHI: Assessing the Impacts of Dryland Wheat-pea Rotations and Compost Application on Soil Health and Soil Carbon Dynamics (Non-Assistance Cooperative Agreement)
	PCHI: Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems (Non-Assistance Cooperative Agreement)
	PCHI: Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems (Non-Assistance Cooperative Agreement)
	PCHI: Chickpea Genetic Improvement for Drought and Heat Stress Resilient Grain Yield (Non-Assistance Cooperative Agreement)
	PCHI: Comparative Analysis of the Impact of Type of Pulse Consumed in Human Subjects and Pre-Clinical Models (Non-Assistance Cooperative Agreement)
	PCHI: Controlling Pulse Fermentation to Improve Gut Microbiome Health (Non-Assistance Cooperative Agreement)
	PCHI: Develop Efficient, Genotype-independent, Gene-editing Systems for Common Bean and Chickpea (Non-Assistance Cooperative Agreement)
	PCHI: Developing Chickpea Cultivars with Radically Improved Nitrogen Fixation Rates (Non-Assistance Cooperative Agreement)
	PCHI: Effects of Daily Consumption of Polyphenol-rich Pulses on Skin Health in Women (Non-Assistance Cooperative Agreement)
	PCHI: Effects of Extraction Methods on Lentil and Dry Beans Extract Composition and Structural Modification (Non-Assistance Cooperative Agreement)
	PCHI: Effects of Pulse Consumption on Maternal and Child Health (Non-Assistance Cooperative Agreement)
	PCHI: Enhancing Pea Protein Functionality through Glycation Following a Novel and Efficient Upcycling Approach (Non-Assistance Cooperative Agreement)
	PCHI: Enhancing Winter Pea Production in the Annually Cropped, Rainfed Region of the Inland Pacific Northwest (Non-Assistance Cooperative Agreement)
	PCHI: Field Experiments to Incorporate Pulse Crops in Cropping Systems and Assess Soil Health and Plant Water Use Efficiency - Phase 2 (Non-Assistance Cooperative Agreement)
	PCHI: Human Pulse Consumption, the Microbiome, and Meal Satiety (Non-Assistance Cooperative Agreement)
	PCHI: Impact of Storage on Functionality and Shelf Life of Chickpea Flour (Non-Assistance Cooperative Agreement)
	PCHI: Impact of Structural Modification Techniques on Pea (Pisum sativum L.) Protein’s Ability to Modulate Human Gut Microbiota (Non-Assistance Cooperative Agreement)
	PCHI: Impacts of Pulse Consumption on Human Health, Diet Cost, and Environmental Sustainability (Non-Assistance Cooperative Agreement)
	PCHI: Improving Extraction Yield, Purity, and Functionality of Proteins from Pulse Grains using Enzyme-Assisted Green Extraction (Non-Assistance Cooperative Agreement)
	PCHI: Maternal Supplementation of Pea Fiber to Protect Against Obesity and Hypertension in Offspring (Non-Assistance Cooperative Agreement)
	PCHI: Optimizing Nodulation in Chickpea for Enhanced Nitrogen Fixation - Phase 2 (Non-Assistance Cooperative Agreement)
	PCHI: Processing Effects on the Composition of Pulses (Beans/Peas/Chickpea/Lentils) and Resulting Benefits in the Prevention of Type-2 Diabetes (Non-Assistance Cooperative Agreement)
	PCHI: Protective Mechanisms of Pulse Consumption in the Development of Non-alcoholic Fatty Liver Disease in Mothers and Offspring Across Life Stages (Non-Assistance Cooperative Agreement)
	PCHI: Pulse Consumption Improves Gut Health, Metabolic Outcomes, and Bone Biomarkers of Post Menopausal Women (Non-Assistance Cooperative Agreement)
	PCHI: Pulse-fruit Aggregate Ingredients with Enhanced Taste, Functionality and Health Attributes for Diversified Food Applications (Non-Assistance Cooperative Agreement)
	PCHI: Quantifying, Predicting, and Parallelizing the Examination of Post-digestive Properties of Common Beans (Non-Assistance Cooperative Agreement)
	PCHI: Rapid and in situ Screening for Key Quality Traits in Pulse Crops (Non-Assistance Cooperative Agreement)
	PCHI: Re-structuring Pulse Proteins into Valuable Fibrils via Biocatalysis (Non-Assistance Cooperative Agreement)
	PCHI: Screening of Field Pea Accessions for Combined and Superior Drought-tolerance and Enhanced Nitrogen Fixation in Semi Arid Climates (Non-Assistance Cooperative Agreement)
	PCHI: Supercritical Fluid Extrusion for Improvement of Flavor and Functionality of Pulse Flours and Protein Concentrates (Non-Assistance Cooperative Agreement)
	PCHI: Tempeh Fermentation of Dry Chickpeas and Dry Peas for Enhanced Protection against Western Diet-Induced Health Risks (Non-Assistance Cooperative Agreement)
	PCHI: The Effect of Regular Lentil and Chickpea Intake on Gut Microbiome and Metabolic Health in Healthy Young Adults: Randomized Clinical Trial (Non-Assistance Cooperative Agreement)
	PCHI: Understanding Environmental Controls on Pea Protein (Non-Assistance Cooperative Agreement)
	PCHI: Understanding Environmental Controls on Pea Protein (Non-Assistance Cooperative Agreement)
	PCHI: Using Pulse Resistant Starch to Ameliorate Aging-Associated Dysbiosis of the Gut-Microbiome-Brain Axis (Non-Assistance Cooperative Agreement)
	PCHI:Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours (Non-Assistance Cooperative Agreement)
	Protective Effects of Dietary Pulse Flours on the Transgenerational Influence of Maternal Obesity (Non-Assistance Cooperative Agreement)
	Pulse Quality Characteristics for Product Development That Consider Adverse Effects on Human Health (Non-Assistance Cooperative Agreement)
	Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of NE (Non-Assistance Cooperative Agreement)
	Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of WY (Non-Assistance Cooperative Agreement)
Product Quality and New Uses (NP #306)
	Developing Accurate and Efficient Laboratory Methods for Testing End-use Qualities of Pulse Crops, Identify Factors Associated with End-use Quality, and Develop Processes to Add Value to Pulses (In-House Appropriated)
	Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat (In-House Appropriated)
	Improving Potato Postharvest Quality by Identifying and Manipulating Molecular Processes Regulating Tuber Dormancy and Wound-Healing (In-House Appropriated)
	Mitigating Potato Seed Decay and Associated Economic Losses Using Enhanced Suberization Strategy (Reimbursable Cooperative Agreement)
	Identifying the Molecular Mechanisms Controlling Wound-Healing Processes to Improve Postharvest Quality of Potato (Non-Assistance Cooperative Agreement)
	Impact of Agronomic and Post-harvest Management Practices on Potato Quality (Non-Assistance Cooperative Agreement)
	Impact of Crop Growth Environment and Postharvest Storage Conditions on Physiological Age of Seed Tubers and Their Yield Performance (Non-Assistance Cooperative Agreement)
	Integrating Advanced Monitoring Techniques to Mitigate Environmental Factors in Storage Systems to Reduce Postharvest Losses (Non-Assistance Cooperative Agreement)
	Integrating Metabolome and Phytohormone Analyses to Investigate Postharvest Physiology of Potato (Non-Assistance Cooperative Agreement)
	Integration of Advanced Technologies for Documenting the Impact of Climate-Induced Stress on Whole Potato Plant Growth and Development (Non-Assistance Cooperative Agreement)
	Monitoring Potato Plant, Root and Tuber Growth via Non-Destructive Means to Identify Key Factors Impacting Climate Adaptability of Cultivars (Non-Assistance Cooperative Agreement)
	PCHI:Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours (Non-Assistance Cooperative Agreement)
	Pulse Quality Characteristics for Product Development That Consider Adverse Effects on Human Health (Non-Assistance Cooperative Agreement)
	Refining Molecular Mechanisms that Control Potato Meristem Dormancy and Tuber Sprouting via Omics (Non-Assistance Cooperative Agreement)
	Understanding Postharvest Physiology of Potato by Genomics, Phenomics, Bioinformatics (Non-Assistance Cooperative Agreement)
	Understanding Pressure Bruise Susceptibility of Russet Potato Cultivars Using X-ray Ct and Cell Wall Analyses (Non-Assistance Cooperative Agreement)
	Utilizing Essential Oils to Control Tuber Sprout Growth – Evaluating Methods to Scale-up for Industrial Applications (Non-Assistance Cooperative Agreement)
	Evaluating Bruising in Storage among Fresh-market and Processing Varieties (Trust Fund Cooperative Agreement)
	Evaluation of Postharvest Processing Quality among New Public Potato Clones (Trust Fund Cooperative Agreement)

U.S. DEPARTMENT OF AGRICULTURE

Small Grain and Food Crops Quality Research: Fargo, ND