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Matthew Raymond Olm
Stanford University
$185,504
Attributed
$185,504
Total exposure
1
Grants
1
Lead (contact PI)
Attributed= this PI's even-split share of every grant they're on (the fair, additive number). Exposure = full size of all those grants. They are the sole PI on all grants (the two match).
Funding over time
peak $67.6K · FY2021–23$100K$75K$50K$25K$0
'21
'22
'23
Funding mix
By agency
NIH$185,504 · 1
By mechanism
F32$185,504 · 1
Top collaborators
No co-investigators on record.
Most similar at Stanford University
Same institution · by research overlap
- Anson W Lowe$5,204,353
- Karen G Hirsch$4,719,335
- Jonathan Elmer$7,634,354
- Eric Sibley$7,139,073
- Eric T. Kool$24,920,252
Others in their field
Other Emerging Leaders on “Acute Disease”
- Douglas S. Hawkins · Children'S Hosp Of Philadelphia$157,315,120
- Ethan Dmitrovsky · Leidos Biomedical Research, Inc.$49,703,204
- Julie Ake · National Institute Of Allergy And Infectious Diseases$41,692,120
- Wendy Sammons-Jackson · National Institute Of Allergy And Infectious Diseases$29,269,420
- Evan Z Macosko · Broad Institute, Inc.$27,107,011
- Gina Montealegre · Leidos Biomedical Research, Inc.$19,781,641
Research focus
Acute DiseaseAnimal ModelAdultBioinformaticsBlood SpecimenCellsAntiinflammatory EffectChronicChronic DiseaseComplexComputational BiologyConsumptionCytokineDeveloped CountriesDiabetes MellitusDietDietary GuidelinesDietary InterventionDysbiosisElementsEvidence BaseExperimental ModelsExperimental StudyFood
Grant awards (3)
Understanding mechanisms by which microbial strains and metabolites in fermented foods decrease systemic inflammation$51,928
F32 · FY2023 · DK · contact PI
Understanding mechanisms by which microbial strains and metabolites in fermented foods decrease systemic inflammation$67,582
F32 · FY2022 · DK · contact PI
Understanding mechanisms by which microbial strains and metabolites in fermented foods decrease systemic inflammation$65,994
F32 · FY2021 · DK · contact PI