Our Research
- Our Research
- Scientific Overviews
- About the author
- MSI Funded Paper - Basil: A Brief Summary of Potential Health Benefits
- MSI Funded Paper: Coriander: Overview of Potential Health Benefits
- MSI Funded Paper: Fenugreek: Overview of Potential Health Benefits
- MSI Funded Paper: Rosemary: An Overview of Potential Health Benefits
- MSI Funded Paper: Thyme: History, Applications, and Overview of Potential Health Benefits
- MSI Funded Paper: Potential Health Benefits of Black Pepper
- MSI Funded Paper: Potential Health Benefits of Cloves
- MSI Funded Paper: Potential Health Benefits of Cinnamon
- MSI Funded Paper: Potential Health Benefits of Ginger
- MSI Funded Paper: Potential Health Benefits of Oregano
- MSI Funded Paper: Potential Health Benefits of Red Pepper
- MSI Funded Paper: Potential Health Benefits of Turmeric
- Research Awards
- The American Society for Nutrition (ASN) Award
- The Academy of Nutrition and Dietetics Foundation (ANDF) Award
- Reports
- MSI Funded Study: Herbs and spices increase liking and preference for vegetables among rural high school students
- MSI Funded Study: The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking
- MSI Funded Study on Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
- MSI Funded Study: Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts
- MSI Funded Study: Influence of Seasoning on Vegetable Selection, Liking and Intent to Purchase
- MSI Funded Study:Effects of a behavioral intervention that emphasizes spices & herbs on adherence to recommended sodium intake
- MSI Funded Study: Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students
- MSI Funded Study: The Impact of Spices on Vegetable Consumption - A Pilot Study
- MSI Funded Study on Turmeric & Black Pepper & Lipid Peroxidation of Meat Patties
- MSI Funded Study: Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity
- MSI Funded Study:The addition of herbs and spices and improved liking of reduced fat and reduced saturated fat foods
- MSI Funded Research: Enhancing consumer liking of lower salt tomato soup over repeated exposure by herb and spice seasonings
- MSI Funded Research: The influence of herbs and spices on overall liking of reduced fat food
- Effect of Black Pepper & Rosemary on Attention, Motivation, Mental Energy & Fatigue
- MSI Funded Study on Capsaicin, Energy Expenditure & Fat Oxidation
- MSI Funded Study on Effect of Dips with Herbs & Spices on Preschooler Liking of Vegetables
- Effect of spiced hamburger consumption on cardiovascular health in men with Type 2 Diabetes
- Capsaicin, Fullness & Energy Expenditure
- MSI Funded Study on Rosemary and Cognitive Function
- MSI Funded Study on the Metabolic Effects of a Spice Containing Meal
- MSI Funded Study: Red Pepper, Thermogenesis and Appetite
- MSI Funded Research on Spice Blend Consumption, Insulin Response, and Antioxidant Bioavailability
- MSI Funded Research: Effects of Antioxidant rich Spice Added to Hamburger During Cooking
- MSI Funded Follow up Study on Ginger and Muscle Pain
- MSI Funded Research on Bioavailability of Herbs and Spices
- MSI Funded Study: Ginger and Quadriceps Muscle Pain
- Spices in Food Packaging May Help with Food Spoilage
- Ginger: American Family Physician Review
- Content of Antioxidants in Foods
- Cinnamon and Health Review Paper
- Cinnamon: Potential Health Benefits
- Clove and Clove Oil: A Natural Standards Review
- Curcumin: The Indian Solid Gold
- MSI Funded Study on Influence of Red Pepper Spice and Turmeric on Inflammation and Oxidative Stress Biomarkers in Overweight Females
- MSI Funded Study on Spice and Herb Use with Vegetables: Liking, Frequency, and Self-efficacy among US Adults
- MSI Funded Study on Vegetables Herbs and Spices: The Importance of Family and Tasting
- Review Paper on Red Pepper and Energy Balance
Resources/PubMed
- Resources/PubMed
- Culinary Spices
- History of Spices
- MSI Summit
- 2014 Summit Conference Proceedings
- McCormick Science Institute Science Summit - Spices and Herbs: Improving Public Health Through Flavorful Eating - A Call to Action
- Spices and Herbs: Improving Public Health Through Flavorful Eating
- The Potential of Spices and Herbs to Improve the Health of the Public Through the Combination of Food Science and Nutrition
- Oxidative Stress Markers and Inflammation: The Role of Spices and Herbs
- Red Pepper Can Enhance Energy Metabolism and Satiety
- Spices and Herbs May Improve Cardiovascular Risk Factors
- Cinnamon and Glucose Homeostasis: A Review of the Literature
- The Effect of Spices and Herbs on Acceptance of Reduced-Fat/Reduced-Calorie Food
- Spice MyPlate: A Pilot Nutrition Education Intervention Focusing on Spices and Herbs Improved Diet Quality and Attitudes Toward Healthier Eating Among Baltimore High School Students
- The Importance of Flavor in Dietary Counseling
- Spices and Herbs in the Development of Healthier Menus
- Spice and Herb Extracts in the Development of Healthier Products
- Transforming Trusted Brands: The Art of Consumer Insights and Science to Deliver Health
- Spices and Herbs and the Dietary Guidelines for Americans
- Spices and Herbs: Improving the Public Health
- Translating the Science Into Actionable Next Steps to Improve Public Health Through Flavorful Eating
- 2014 Summit Speakers
- 2014 Summit Recipes
- MSI Session at FENS