Carmody RN. In press. Evolution of the human dietary niche: quest for high-quality. In Muller MN, Wrangham RW and Pilbeam DR (eds.) Chimpanzees and Human Evolution. Cambridge, MA: Harvard University Press.

Carmody RN*, Dannemann M*, Briggs AW, Nickel B, Groopman EE, Wrangham RW and Kelso J. 2016. Genetic evidence of human adaptation to a cooked diet. Genome Biol Evol 8: 1091-1103.  Link  PDF

Spanogiannopoulos P, Bess EN, Carmody RN and Turnbaugh PJ. 2016. The microbial pharmacists within us: a metagenomic view of xenobiotic metabolism. Nat Rev Microbiol 14, 273-287.  Link

Wrangham RW and Carmody RN. 2016. Influences of the control of fire on the energy value and composition of the human diet. In Lee-Thorp J and Katzenberg MA (eds.), Oxford Handbook of the Archaeology of Diet. Oxford: Oxford University Press.  Link

Roopchand DE, Carmody RN, Kuhn P, Moskal K, Rojas-Silva P, Turnbaugh PJ and Raskin I. 2015. Dietary polyphenols promote growth of the gut bacterium Akkermansia muciniphila and attenuate high fat diet-induced metabolic syndrome. Diabetes 64: 2847-2858.  Link  PDF

Smith A, Carmody RN, Dutton RJ and Wrangham RW. 2015. The significance of cooking for early hominin scavenging. J Hum Evol 84: 62-70.  Link

Carmody RN*, Gerber G*, Luevano JM, Somes L, Svenson KL and Turnbaugh PJ. 2015. Diet dominates host genotype in shaping the murine gut microbiota. Cell Host Microbe 17: 72-84.  Link  PDF  Cover

Groopman EE, Carmody RN and Wrangham RW. 2015. Cooking increases net energy gain from a lipid-rich food. Am J Phys Anthropol 156: 11-18.  Link  PDF  Cover

Carmody RN. Digestion and human evolution. 2015. In Beaudry MC and Metheny K (eds.), Archaeology of Food: An Encyclopedia. Lanham, MD: Rowman & Littlefield.  Link

Carmody RN and Turnbaugh PJ. 2014. Host-microbial interactions in the metabolism of therapeutic and diet-derived xenobiotics. J Clin Invest 124: 4173-4181.  Link  PDF

David LA, Maurice CF, Carmody RN, Gootenberg DB, Button JE, Wolfe BE, Ling AV, Devlin AS, Varma Y, Fischbach M, Biddinger SB, Dutton RJ and Turnbaugh PJ. 2014. Diet rapidly and reproducibly alters the human gut microbiome. Nature 505: 559-563.  Link

Wrangham RW and Carmody RN. 2013. What makes us human – is it cooking? In Jobling MA, Hollox E, Hurles M, Kivisild T and Tyler-Smith C (eds.), Human Evolutionary Genetics: Origins, Peoples and Disease (2nd Edition). New York: Garland Science.  Link

Carmody RN and Turnbaugh PJ. 2012. Gut microbes make for fattier fish. Cell Host Microbe 12: 259-261.  Link  PDF

Carmody RN, Weintraub GS and Wrangham RW. 2012. Reply to Wollstonecroft et al.: Cooking increases the bioavailability of starch from diverse plant sources. Proc Natl Acad Sci USA 109: E992.  Link  PDF

Carmody RN, Weintraub GS and Wrangham RW. 2011. Energetic consequences of thermal and nonthermal food processing. Proc Natl Acad Sci USA 108: 19199-19203.  Link  PDF

Wrangham R and Carmody R. 2010. Human adaptation to the control of fire. Evol Anthropol 19: 187-199.  Link

Carmody RN and Wrangham RW. 2009. Cooking and the human commitment to a high-quality diet. Cold Spring Harb Symp Quant Biol 74: 427-434.  Link  PDF

Carmody RN and Wrangham RW. 2009. The energetic significance of cooking. J Hum Evol 57: 379-391.  Link

Boback SM, Cox CL, Ott BD, Carmody R, Wrangham RW and Secor SM. 2007. Cooking and grinding reduces the cost of meat digestion. Comp Biochem Physiol A 148: 651-656.  Link

[* denotes equal contributions]