1. Evaluate small molecule bioactive compounds in plant and mushroom foods as influenced by cultural methods and postharvest practices.
  • Phenolics in tea, coffee, wine, and chocolate
  • Ergothioneine, Vitamin D2, and organic selenium compounds in mushrooms
  • Phenolics and carotenoids in fruits and vegetables
  • Biofortification of whole foods from plants and mushrooms with select bioactive compounds with heath benefits to consumers.
  • Evaluate the complexity of the total food matrix as it relates to bioavailability and function of bioactives in the food.
  • Evaluate the role of plant and mushroom foods in a whole food nutritional approach to promoting health.