Devin Rose

Devin Rose portrait


The Rose lab applies our expertise in cereal chemistry with an emphasis on carbohydrates and nutrition to determine the importance of whole grains and dietary fibers in the diet. We believe that part of the key to unlocking the benefits of whole grains and dietary fibers lies in understanding how these materials interact with the bacteria in our gastrointestinal tract. To this end, we have developed and use several in vitro approaches to evaluate gut-health-promoting properties of dietary constituents. We also conduct in vivo feeding trials in humans and mice to how assess changes in gut bacteria are associated with health outcomes (reduction in inflammation, fasting blood glucose, etc.). Through these efforts we aim to introduce grains and dietary fibers with established health benefits that are mediated through their interactions with the gut microbiome.

Featured Publications

Brahma S, Martinez I, Walter J, Clarke J, Gonzalez T, Menon R, Rose DJ. Impact of Dietary Pattern of the Fecal Donor on In Vitro Fermentation Properties of Whole Grains and Brans. J Funct Food. 2017;29:281-289. doi: 10.1016/j.jff.2016.12.042

Brahma S, Weier SA, Rose DJ. Moisture Content During Extrusion of Oats Impacts the Initial Fermentation Metabolites and Probiotic Bacteria during Extended Fermentation by Human Fecal Microbiota. Food Res Int. 2017;97:209-214. doi: 10.1016/j.foodres.2017.04.019. PubMed PMID: 28578043.

Dura A, Rose DJ, Rosell CM. Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles. J Agric Food Chem. 2017;65(23):4651-4657. doi: 10.1021/acs.jafc.7b01634. PubMed PMID: 28553713.

Gulati P, Li A, Holding D, Santra D, Zhang Y, Rose DJ. Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates. J Agric Food Chem. 2017;65(9):1952-1959. doi: 10.1021/acs.jafc.6b05574. PubMed PMID: 28198183.

Sabillón L, Bianchini A, Stratton J, Rose DJ. Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality. Cereal Chem. 2017;94(3):502-507. doi: 10.1094/CCHEM-07-16-0197-R