Research Focus

  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
  2. Biofortification of whole foods from plants and mushrooms with select bioactive compounds with heath benefits to consumers.
  3. Evaluate the complexity of the total food matrix as it relates to bioavailability and function of bioactives in the food.
  4. Evaluate the role of plant and mushroom foods in a whole food nutritional  approach to promoting health.