Publications

Edited books

  1. Chinachoti, C. and Vodovotz, Y. (eds.) Bread Staling. CRC Press, Boca Raton, FL. 2000.

Book chapters

  1. Vodovotz, Y. and Tsoubelli, M. Food Microstructure, in Wiley Encyclopedia of Food Science, 2nd edition, F.J. Francis (ed.), John Wiley & Sons, Inc., New York, NY. 1999, Volume 2, 939-946.
  2. Vodovotz, Y. and Chinachoti, P. Probing molecular motions of low moisture starch gels by carbon-13 NMR, in: Advances in Magnetic Resonance in Food Science, P.S. Belton, B.P. Hills and G. A. Webb (eds.), Royal Society of Chemistry, Cambridge, U.K. 1999, 185-192.
  3. Bourland, C., V. Kloeris, B. Rice, and Vodovotz, Y. Food systems for space and planetary flights, in: Nutrition in Space Flight and Weightlessness Models, H.W. Lane and D. A. Schoeller (eds.), CRC Press, Boca Raton, FL. 2000, 19-40.
  4. Vodovotz, Y., Baik, M., Vittadini, E. and Chinachoti, P. Instrumental techniques used in bread staling analysis, in: Bread Staling, P. Chinachoti and Y. Vodovotz (eds.), CRC Press, Boca Raton, FL. 2000, 93-113.
  5. Vodovotz, Y. and Bourland, C.T. Preservation methods utilized for space food, in: Engineering and Food for the 21st Century, Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguiller (eds.), CRC Press, Boca Raton, FL. 2002, 993-1006.
  6. Chinachoti, P., Vittadini, E., Chatakanonda, P. and Vodovotz, Y. Characterization of molecular mobility in carbohydrate food systems by NMR, in: Modern Magnetic Resonance Volume 3, Belton (ed.), Springer, New York, NY 2006, 1681-1690.
  7. Lodi, A. and Vodovotz, Y. Use of MRI to probe the water proton mobility in soy and wheat breads, in: Magnetic Resonance in Food Science, From Molecules to Man. A. Farhat, P.S. Belton and G.A. Webb (eds.) RSC press, Cambridge, UK. 2007, 83-88.
  8. Vodovotz, Y. Soy enriched bread, in: Technology of Functional Cereal Products, B. Hamaker (Ed.), Woodhead Publishing Ltd., Cambridge, UK. 2007, 388-408.
  9. Vittadini, E. and Vodovotz, Y. Effects of water distribution and transport on food microstructure, in: Understanding and Controlling the Microstructure of Complex Foods, J. McClements (ed.) Woodhead Publishing Ltd., Cambridge, UK. 2007, 89-112
  10. Serventi, L., Sachleben, J. and Vodovotz, Y. Effect of soy addition on microwavable parbaked frozen doughs, in: Magnetic Resonance in Food Science: Challenges in a Changing World, M. Guojonsdottir, P. Belton and G. Webb (Eds.) Royal Society of Chemistry, UK. 2009, 115-125.
  11. Ahn-Jarvis, J., Schwartz, S. and Vodovotz, Y. “Optimizing isoflavone-rich food delivery systems for human clinical trials.” In Food and Nutritional Components in Focus: Chemistry, Analysis, Function and Effects. Edited by V.R. Preedy. London: Royal Society of Chemistry, 2012, 399-422.

Peer reviewed journal articles

  1. Vodovotz,, Arteaga, G.E. and Nakai, S. 1993. Principal component similarity analysis for classification and its application to GC data of mango. Food Research International, 26, 355-363.
  2. Vodovotz, , Hallberg, L. and Chinachoti, P. 1996. Effect of aging and drying on thermomechanical properties of white bread as characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC). Cereal Chemistry, 73(2) 264-270.
  3. Vodovotz, Y. and Chinachoti, P. 1996. Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis. Journal of Food Science, 61(5) 932-937.
  4. Vodovotz, Y., Vittadini, E., Coupland, J., Chinachoti, P. and McClements, D.J. 1996. Bridging the gap: The use of confocal microscopy in food research. Food Technology, 50(6) 74-82.
  5. Vodovotz, Y. and Barta, D. 1998. Food processing in an enclosed environment: Hydroponically grown wheat to bread. Life Support and Biosphere Science: International Journal of Earth and Space, 5(1) 79-86.
  6. Vodovotz, Y. and Chinachoti, C. 1998. Glassy-rubbery transition and recrystallization during aging of wheat starch gels. Journal of Agricultural and Food Chemistry, 46(2) 446-453.
  7. Kloeris, V., Vodovotz, Y., Bye, L., Stiller, C. and Lane, E. 1998. Design and implementation of a vegetarian food system for a closed chamber test. Journal of Life Support and Biospheric Science, 5(2) 231-242.
  8. Vodovotz, Y. and Chinachoti, P. 1999. Visualization of white bread with a confocal microscope. American Laboratory, 31(8) 46-51.
  9. Vodovotz, Y., Bourland, C.T., Kloeris, V., Lane, H. and Smith, S.M. 1999. Critical Path Plan for Food and Nutrition Research Required for Planetary Exploration Missions. Journal of Human Performance in Extreme Environment, 4(2) 60-63.
  10. Vodovotz, Y., Dickenson, L.C. and Chinachoti, P. 2000. Molecular characterization around a Glassy Transition of Starch Using 1H Cross Relaxation NMR. Journal of Agriculture and Food Chemistry, 48(10) 4948-4954.
  11. Vodovotz, Y., Zasypkin, D., Lertsiriyothin, W., Lee, T-C. and Bourland, C. 2000. Quantification and characterization of volatiles evolved during extrusion of rice and soy flours. Biotechnology Progress, 16(2) 299-301.
  12. Vodovotz, Y., Lane, H. W. and Smith, S.M. 2000. Food and nutrition in space: application to human health. Nutrition, 16(7/8) 534-537.
  13. Vodovotz, Y. and Hentges, D.L. 2001. Safety issues associated with processing soybeans in an enclosed habitat intended for long duration space missions. Journal of Life Support & Biosphere Science, 8(1): 1-8.
  14. Vodovotz, Y., Vittadini, E. and Sachleben, J.R. 2002. Use of 1H cross relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components upon aging. Carbohydrate Research, 337(2): 147-154.
  15. Wilgus, T.A., Vodovotz, Y., Vittadini, E., Clubbs, E.A. and Oberyszyn, T.M. 2003.  Reduction of scar formation in full-thickness wounds with topical Celecoxib treatment. Wound Repair and Regeneration, 11 (1): 25-34.
  16. Vittadini, E., Lee, J.H., Frega, N.G., Min, D.B. and Vodovotz, Y. DSC determination of thermally induced autoxidation of olive oil. Journal of the American Oil Chemists’ Society, 80(6): 533-537.
  17. Vittadini, E. And Vodovotz, Y. Changes in the physico-chemical properties of wheat and soy containing breads during storage as studied by thermal analyses. Journal of Food Science, 68(6): 2022-2027.
  18. Walsh, K. R., Zhang, Y. C., Vodovotz, Y., Schwartz, S. J., and Failla, M. L. 2003. Stability and bioaccessibility of isoflavones from soy bread during in vitro Journal of Agricultural and Food Chemistry, 51(16) 4603-4609.
  19. Zhang, Y.C., Albrecht, D., Bomser, J., Schwartz, S.J. and Vodovotz, Y. Isoflavone profile and biological activity of soy bread. Journal of Agricultural and Food Chemistry, 51(26):7611-7616.
  20. Vittadini, E., Clubbs, E., Shellhammer, T.H. and Vodovotz, Y. Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas. Journal of Cereal Science, 39(1):109-117.
  21. Lee, J. H., Renita, M., St. Martin, S., Schwartz, S. J. and Vodovotz, Y. Isoflavone characterization and antioxidant activity of Ohio soybeans. Journal of Agricultural and Food Chemistry, 52(9):2647-2651.
  22. Zhang, Y.C., Lee, Y.C., Vodovotz, Y. and Schwartz, S.J. 2004. Changes in distribution of isoflavones and glucosidase activity during soy bread proofing and baking. Cereal Chemistry, 81(6):741–745.
  23. Tiziani S. and Vodovotz, Y. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids, 19(1):45-52.
  24. Alvarez, V. B., Wolters, C. L., Ji, T. and Y. 2005. Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3):862-871.
  25. Clubbs, E. A., Vittadini, E., Shellhammer T.H. and Vodovotz, Y. Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments. Innovative Food Science and Emerging Technologies, 6(3):304-309.
  26. Tiziani, S. and Vodovotz, Y. Rheological characterization of a novel functional food: tomato juice with soy germ. Journal of Agriculture and Food Chemistry, 53(18):7267-7273.
  27. Riedl, K.M., Zhang, Y.C., Schwartz, S.J. and Vodovotz, Y. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. Journal of Agriculture and Food Chemistry, 53(21):8253-8258.
  28. Tiziani S., Schwartz, S.J. and Vodovotz, Y. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR. Journal of Agricultural and Food Chemistry, 54(16):6094-6100.
  29. Fernandez, U., Vodovotz, Y., Courtney, P. and Pascall, M.A. 2006. Extended shelf-life of soy bread using modified atmosphere packaging. Journal of Food Protection, 69(3):693-698.
  30. Riedl, K.M., Lee, J.H., Renita, M., St. Martin, S.K., Schwartz, S. J. and Vodovotz, 2007. Isoflavone profiles, phenolic content and antioxidant activity of soybean seeds as influenced by cultivar and growing location in Ohio. Journal of the Science of Food and Agriculture, 87:1197-1206.
  31. Lodi, A., Tiziani, S. and Vodovotz, Y. 2007. Molecular changes in in soy and wheat breads during storage as probed by NMR. Journal of Agriculture and Food Chemistry, 55(14): 5850-5857.
  32. Lodi, A., Abduljalil, A. and Vodovotz, Y. Characterization of water distribution in bread using magnetic resonance imaging. Magnetic Resonance Imaging,25, 1449-1458.
  33. Tiziani, S. Schwartz. S.J. and Vodovotz, Y. Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements. Food Chemistry, 107:962-969.
  34. Clubbs, E. A., Vittadini, E., Shellhammer T.H. and Vodovotz, Y. Effects of Storage on the Physico-Chemical Properties of Corn Tortillas. Journal of Cereal Science, 47:162-171
  35. Nilufer, D., Boyacioglu D., and Vodovotz, Y. 2008. Functionality of soy milk powder and its components in soy bread. Journal of Food Science, 73(4):75.
  36. Lodi, A. and Vodovotz, Y. 2008. Physical properties and water state changes during storage in soy bread with and without almond. Journal of Food Chemistry, 110:554-561.
  37. Lucius, R., Gao, Y. and Vodovotz, Y. Characterization of water in masa with different additives, Cereal Chemistry, Cereal Chemistry 86:350–354.
  38. Modi, S., Koelling, K. and Vodovotz, Y. 2009. Thermal and Rheological Properties of PHB Synthesized with Various Hydroxyvalerate Content for Potential Use in Food Packaging, Antec Conference Proceeding Proceedings.
  39. Van Camp, D., Ie, P., Vodovotz, Y. and Hooker, N.H. 2010. Are USDA organic regulations governing the use of nonorganic ingredients in organic products a valuable tool for growing organic packaged foods sales or an impossible standard? Food Technology, 64(11):21-29.
  40. Modi, S., Koelling, K. and Vodovotz, Y. Assessment of PHB with Varying Hydroxyvalerate content for Potential Packaging Applications. European Polymer Journal. 47:179-186.
  41. Crockett, R., Ie, P. and Vodovotz, Y. Study I: How do xanthan and hydroxypropylmethylcellulose individually affect the physicochemical properties in a model gluten-free dough. Journal of Food Science. 76(3):E274-E282
  42. Crockett, R., Ie, P. and Vodovotz, Y. Effect of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry. 129(1):84-91.
  43. Serventi, L., Sachleben, J. and Vodovotz, Y. Effect of soy addition on microwavable pocket-type flat doughs. Journal of Food Science 76(5):E392-E398.
  44. Siegwein, A.M., Fisher, E. and Vodovotz, Y. Addition of soy protein isolate to starch-based confections alters textural properties. Journal of Food Science. 6(76):E422-E428.
  45. Serventi, L. and Vodovotz, Y. 2011. Soy Addition Improves the Texture of Microwavable Par-baked Pocket-type Flat Doughs. Journal of Thermal Analysis and Calorimetry. 106:117-121
  46. Modi, S., Koelling, K. and Vodovotz, Y. Miscibility of poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) with high molecular weight poly-(lactic acid) blends determined by thermal analysis. Journal of Applied Polymer Science, 124(4) 3074-3081.
  47. Nilufer, D., Serventi, L., Boyacioglu, D., and Vodovotz, Y. 2011. Effect of soy milk powder addition on staling of soy bread. Food Chemistry. 131:1132-1139.
  48. Simmons, A., Miller, C.K., Clinton, S.K., Vodovotz, Y. A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy. Food and Function. 2:678-683
  49. Simmons, A.L., Serventi, L. and Vodovotz, Y. Water dynamics in microwavable par-baked soy dough evaluated during frozen storage. Food Research International. 47-58-63.
  50. Ahn-Jarvis, J.H., Clinton, S.K., Riedl, K.M., Vodovotz, Y. and Schwartz, S.J. 2012. Comparison of soy bread and soy beverage to assess the impact of food matrix on isoflavone metabolism and biomarkers in men and women. Food and Function, 3:1051–1058.
  51. Simmons, A.L. and Vodovotz, Y. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chemistry. 135:659–664.
  52. Simmons, A.L., Smith, K. and Vodovotz, Y. 2012. Soy ingredients stabilize bread dough during frozen storage. Journal of Cereal Science. 56:232-238.
  53. Ie, P.S., Petros, D., Stinner, D.H., Phelan, L., Hamaker, L., Koelling, K.W. and Vodovotz, Y. Gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses. Journal of Agricultural and Food Chemistry, 60(36):9229-9235.
  54. Simmons, A.L, Chitchumroonchokchai, C. and Vodovotz, Y. and Failla, M.2012. Isoflavone retention during processing, bioaccessibility and transport by Caco-2 cells: Effects of source and amount of fat in a soy soft pretzel. Journal of Agricultural and Food Chemistry, 60 (49): 12196–12203.
  55. Ahn-Jarvis, J.H., Riedl, K.M., Schwartz, S.J. and Vodovotz, Y. Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. Journal of Agriculture and Food Chemistry, 61(12): 3111–3120.
  56. Sessler, T., Weiss, J. and Vodovotz, Y. 2013. Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections. Food Hydrocolloids, 32:294-302.
  57. Serventi, L., Chitchumroonchokchai, C. Riedl, K., Kerem, Z., Berhow, M.A., Vodovotz, Y, Schwartz, S.J., Failla, M.L. 2013. Saponins from Soy and Chickpea: Stability during Breadmaking and in Vitro Bioaccessibility. Journal of Agriculture and Food Chemistry, 61:6703-6710.
  58. Modi, S., Koelling, K. and Y. 2013. Assessing the mechanical , phase inversion, and rheological properties of Poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) blended with Poly-(lactic acid). European Polymer Journal 43:3681-3690.
  59. Yezbick, G. Ahn-Jarvis, J.H. and Vodovotz, Y. Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads. Journal of Food Science. 78:1487-1494.
  60. Simmons, A.L., Klecknerc, I.R.and Vodovotz, Y. Type and Amount of Lipids Influence the Molecular and Textual Properties of a Soy Soft Pretzel. Journal of Agricultural and Food Chemistry. 62(3): 717-724.
  61. Fisher, E.L., Ahn-Jarvis, J., Gu, J., Weghorst, C.M. and Vodovotz, Y. 2014. Assessment of physicochemical properties, dissolution kinetics and storage stability of a novel strawberry confection designed for delivery of chemopreventive agents. Food Structure.  I:171-181.
  62. Modi, S.; Cornish, K.; Koelling, K; Vodovotz, Y. 2014. Fabrication and improved performance evaluation of Poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) with Natural rubber for engineered composites. SPE ANTEC: 330-333.
  63. Gu, J., Ahn-Jarvis, J.H., Riedl, K.M., Schwartz, S.J., Clinton, S.K. and Vodovotz, Y. Characterization of black raspberry functional food products for cancer prevention trials. Journal of Agricultural and Food Chemistry. 62(18): 3997-4006.
  64. Gu, J., Ahn-Jarvis, J.H. and Vodovotz, Y. Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicals. Journal of Food Science. 80(3): E610-E618.
  65. Ahn-Jarvis, J.H., Clinton, S. K., Grainger, E. M., Riedl, K.M., Schwartz, S.J., Lee, M-L. T., Cruz-Cano, R., Young, G.S., Lesinski, G.B. and Vodovotz, Y. 2015. Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer. Cancer Prevention Research, 8(11)1045-1054.
  66. Lesinski, G. B., Reville, P.K., Mace, T. A., Young, G.S., Ahn-Jarvis, J.,Thomas-Ahner, J., Vodovotz, Y., Ameen, Z., Grainger, E. , Riedl, K, Schwartz, S. and Clinton, S.K. 2015. Consumption of Soy Isoflavone Enriched Bread in Men with Prostate Cancer Is Associated with Reduced Proinflammatory Cytokines and Immunosuppressive Cells. Cancer Prevention Research, 8(11) 1036-1044.
  67. Ham, T.R. Lee, R. T., Han, S., Haque, S. Vodovotz, Y., Gu, J., Burnett, L.R., Tomblyn, s., Saul, J.M. 2016. Tunable Keratin Hydrogels for Controlled Erosion and Growth Factor Delivery. Biomacromolecules, 17:225-236.
  68. Knobloch, T.J., Uhrig, L.K., Pearl, D.K., Casto, B.C. Warner, B.M., Clinton, S.K., Sardo-Molmenti, C.L., Ferguson, J.M., Daly, B.T., riedl, K.M., Schwartz, S.J., Vodovotz, Y., Buchta Sr., A.J., Schuller, D., Ozer, E., Agrawal, A., and Weghorst,C. 2016. Suppression of pro-inflammatory and pro-survival biomarkers in oral cancer patients consuming a black raspberry phytochemical-rich troche. Cancer Prevention Research (accepted).
  69. Modi, S., Cornish, K., Koelling, K. and Vodovotz, Y. Fabrication and improved performance of poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) for packaging by addition of high molecular weight natural rubber. Journal of Applied Polymer Science. (DOI: 10.1002/app.43937).
  70. Modi, S., Cornish, K., Koelling, K. and Y. 2016. Mechanical and rheological properties of PHBC bioplastic composites engineered with invasive, plant fibers. Transactions of the ASABE. 59(6):1883-1891.
  71. Modi, S., Cornish, K., Koelling, K. and Vodovotz, Y. Thermal and morphological analysis of novel composites made with fibers from invasive wet-lands plants and poly-(3-hydroxybutyrate-co-3-hydroxyvalerate. Transactions of the ASABE. 59(5):1451-1458.
  72. Sapper, T.N., Mah, E., Ahn-Jarvis, J, .McDonald, J.D., Chitchumroonchokchai, C., Reverri E.J. Vodovotz, Y. and Bruno, R.S. 2016. A green tea-containing starch confection increases plasma catechins without protecting against postprandial impairments in vascular function in normoglycemic adults. Food and Function. 7:3843-3853.
  73. Roberts, K.M., Granger, E.M., Tomas-Ahner, J.M., Hinton, A., Gu, J., Riedl, K., Vodovotz, Y., Abaza, R., Schwartz, S.J. and Clinton, S.K. Application of a low polyphenol or low ellagitannin dietary intervention and its impact on ellagitanin metabolism in men. 2017. Molecular Nutrition and Food Research. 00, 1-13.
  74. Diamond, S., Cotten, B.M., Banh, T., Hsiao, Y-H., Cole, R., Li, J., Simons, C., Bruno, R.S., Belury, MA., and Vodovotz, Y. Raspberry ketone fails to reduce adiposity beyond decreasing food intake in mice fed a high-fat diet. Food and Function (accepted).
  75. Littardi,P., Carini, E.,Diantom, A.,Vodovotz, Y. and Vittadini, E. Water uptake in wheat and whole wheat pasta during cooking. Food Chemistry. (submitted).
  76. Ahn-Jarvis, J.H., Clinton, S.K., Riedl, K.M., Pearl, D., Fisher, E., Teegarden, M.D., Knobloch, T.J., Uhrig,L., Patel, P.A., Fuchs, J.R., Schwartz. S.J., Weghorst, C.M. and Vodovotz, Y. Development of a phytochemical rich food for oral cancer prevention: An evaluation of strawberry confections in smokers and non-smokers and impact on urinary urolithin profiles. (in preparation).
  77. Niezgoda, M.E., Bernay, F., Ahn-Jarvis, J.H., Kleckner, A. S. and Vodovotz, Y. “Optimization of the physical properties of a low pH, low-sugar functional confection.” (In Preparation).
  78. Ahn-Jarvis, J.H., Teegarden M.D., Schwartz, S.J. and Vodovotz, Y. Selective isoflavone conversion by crude beta-glucosidase extracts from processed almonds and soy. Food Chemistry (submitted).
  79. J.C. Frelka, D.M. Phinney, X. Yang, M.V. Knopp, D.R. Heldman, M.P. Wick, Y. Vodovotz. 2018. Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging (MRI) techniques. J. Sci. Food Agric.99:844-853.

Reviews and abstracts

  1. Vodovotz, E. Vittadini and J. Sachleben. 2001. Changes in the 1H rigidity of starch-based products during aging using cross relaxation NMR. Institute of Food Technologists (IFT) Book of Abstracts, P.126.
  2. Vittadini, Y. Vodovotz and C.L. Rappole. 2001. Changes occurring during storage in wheat tortillas used for space flight. IFT Book of Abstracts, P.125.
  3. Gao and Y. Vodovotz. 2001. Effect of moisture and CMC concentration on the physicochemical properties of masa-water mixtures. American Association of Cereal Chemists (AACC) Book of Abstracts, P.152.
  4. M. Ballard, T. Sporleder and Y. Vodovotz. 2001. Consumer acceptability of soy bread. AACC Book of Abstracts, P.154.
  5. Colakoglu and Y. Vodovotz. 2001. The effect of soy on the thermal and mechanical properties of bread during storage. AACC Book of Abstracts, P.159.
  6. Clubbs, T. Shellhammer, Y. Vodovotz, 2002. Effects of glycerol and salt on the physico-chemical properties of corn tortillas. IFT Book of Abstracts, P.135.
  7. Gao and Y. Vodovotz., 2002. Effect of CMC on the physico-chemical properties of masa-water mixtures. IFT Book of Abstracts, P.135.
  8. C. Zhang, K. R. Walsh, M. L. Failla, S. J. Schwartz and Y. Vodovotz. 2002. The effects of in vitro soy bread digestion on isoflavone profile. IFT Book of Abstracts, P.108.
  9. C. Zhang, E. Vittadini, J. Sachleben, and Y. Vodovotz. 2002. Effects of soy on bread’s physico-chemical properties during storage. IFT Book of Abstracts, P.139.
  10. C. Zhang, D. Albrecht, J. Bomser, S.J. Schwartz, and Y. Vodovotz, 2002. Anti-cancer Activity of isoflavones in Soy Bread. IFT Book of Abstracts, P.200.
  11. Vittadini, E. Clubbs, J. Sachleben, Y. Vodovotz. 2002. Effects of High Pressure and Glycerol on the Physico-chemical Properties of Corn Tortillas. 6th International Conference on Applications of Magnetic Resonance in Food Science, Paris. FRANCE.
  12. C. Zhang, S.J. Schwartz and Y. Vodovotz. 2002. The effect of baking on water distribution and isoflavone composition in soy bread. AACC Book of Abstracts, P.116.
  13. A. Clubbs, T.H. Shellhammer and Y. Vodovotz. 2002. Effects of high pressure processing on the physio-chemical properties of corn tortillas. AACC Book of Abstracts, P.154.
  14. R. Renita, J.H. Lee, S. St. Martin, Y. Vodovotz and S. Schwartz. 2003. Isoflavone content and antioxidant activity of Ohio soybeans. Denman Undergraduate Research Forum, Columbus.
  15. R. Walsh, Y. C. Zhang, Y. Vodovotz, S. J. Schwartz, M. L. Failla, 2003. Bioaccessability of isoflavone aglycones from soy food is enhanced by bile salts during in vitro digestion. The FASEB Journal, 17(4) A-279
  16. Vittadini, J.H. Lee, D.B. Min and Y. Vodovotz, 2003. Differential scanning calorimetry determination of autoxidation and thermally induced oxidation of olive oil. IFT Book of Abstracts, P.58.
  17. Y. C. Zhang, D. Albrecht, S. Schwartz, J. Bomser, and Y. Vodovotz, 2003. Isoflavone composition and biological activity of extracts from soy bread crumb and crust. IFT Book of Abstracts, P.162.
  18. C. Zhang, E. Vittadini and Y. Vodovotz, 2003. Changes in water state and distribution in soy containing bread during storage. IFT Book of Abstracts, P.148.
  19. K. Smith and Vodovotz, 2003. Effects of freezing on the physicochemical properties of soy and wheat doughs. IFT Book of Abstracts, P.148.
  20. S. Tiziani and Vodovotz, 2003.Rheological effects of soy protein addition to tomato juice. Annual European Rheology Conference. P.20.
  21. C. Zhang, S. J. Schwartz, Y. Vodovotz, 2003. The effect of bread making on isoflavone content and composition in soy bread. 5th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, P.41.
  22. H. Lee, M. Renita, S. St. Martin, S. J. Schwartz, and Y. Vodovotz, 2003. Isoflavone characterization and antioxidant activities of Ohio soybeans. 5th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, P. 46.
  23. H. Lee, M. Renita, Y. Vodovotz, S. J. Schwartz, and S. St.Martin, 2004. Isoflavone characterization and antioxidant activities of Ohio soybeans. IFT Book of Abstracts, P.86.
  24. Nilufer and Y. Vodovotz, 2004. Functionality of soy protein isolates in soy bread during storage. IFT Book of Abstracts, P. 28.
  25. Tiziani and Y. Vodovotz, 2004. Rheological properties of tomato juice containing soy protein and soy germ. IFT Book of Abstracts, P.242.
  26. C. Zhang, J. H. Lee, S. J. Schwartz, and Y. Vodovotz, 2004. Proofing condition on the distribution of isoflavones in soy bread. IFT Book of Abstracts, P.242.
  27. C. Zhang, J. H. Lee, Y. Vodovotz, and S. J. Schwartz, 2004. Almond addition enriches isoflavone aglycones in soy bread. IFT Book of Abstracts, P.246.
  28. A. Clubbs, T. H. Shellhammer, and Y. Vodovotz. 2004. Effects of storage on the physico-chemical properties of corn tortillas. IFT Book of Abstracts, P.66.
  29. Nilufer and Y. Vodovotz, 2004. Effect of soluble and insoluble soy fiber on the properties of soy bread during storage. IFT Book of Abstracts, P.67.
  30. Smith and Y. Vodovotz, 2004. Effects of freezing on the physico-chemical properties of breads made from soy and wheat doughs. IFT Book of Abstracts, P.67.
  31. Tiziani, Y.C. Zhang and Y. Vodovotz, 2004. Changes in proton and carbon-13 NMR of wheat and soy breads during storage. 7th International Conference on Application of Magnetic Resonance in Food Science. Abstract #41.
  32. Tiziani and Y. Vodovotz, 2004. Separation and identification of extracts of tomato juice pulp by 1H NMR. 7th International Conference on Application of Magnetic Resonance in Food Science. Abstract #8.
  33. Tiziani, M. Renita, S. J. Schwartz, and Y. Vodovotz, 2004. Separation and identification of extracts of regular and tangerine varieties of tomato juice by 1H NMR. XXXIV National Congress on Magnetic Resonance, P. 51-O.
  34. Tiziani, Y.C. Zhang, A. Lodi, and Y. Vodovotz, 2004. Characterization of Wheat and Soy Breads by 1H and 13C NMR during Storage. XXXIV National Congress on Magnetic Resonance. P. 102-P
  35. Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. 1D and 2D NMR profiling of carotenoids from “fresh” and acid treated tomato juice extracts. 46th ENC Conference program, P.80.
  36. Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. Profiling of carotenoids in tangerine and typical red tomato juice by 1D and 2D NMR. 14th International Symposium on Carotenoids, P. 84.
  37. Lodi and Y. Vodovotz, 2005. Characterization of water mobility in stored soy and wheat breads using magnetic resonance imaging. IFT Book of Abstracts, P. 202.
  38. Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. Extraction of tomato juice carotenoids and characterization by two dimensional NMR. IFT Book of Abstracts, P. 717.
  39. Riedl and Y. Vodovotz, 2005. Effect of high pressure processing on thermo-mechanical properties and proton relaxation of 30% rice and tapioca starch gels. IFT Book of Abstracts, P. 944.
  40. Tiziani, A. Lodi, S. J. Schwartz, and Y. Vodovotz, 2005. NMR diffusion measurements using the Padé-Laplace processing method to assess structural variation and intermolecular interactions in complex phytochemical systems. XXXV National Congress on Magnetic Resonance, P. A75.
  41. Riedl and Y. Vodovotz, 2005. Cooking rice by high pressure processing delays staling as shown by differential scanning calorimetry and mechanical analysis. AACC Book of Abstracts, P. 37.
  42. Lodi, S. Tiziani, and Y. Vodovotz, 2005. Relaxation times and cross relaxation nuclear magnetic resonance spectroscopy characterization of soy and wheat breads. AACC Book of Abstracts, P. 112.
  43. Riedl, T. Bohn, M. Rogers, Y. Vodovotz, S. Clinton, S.J. Schwartz, 2005. Food matrix-assisted control of urinary isoflavone metabolite profiles in humans. 6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Book of Abstracts p.20.
  44. Vodovotz, 2006.Characterization of water proton mobility and distribution in soy and wheat breads using MRI. 8th International Conference on Application of Magnetic Resonance in Food Science. Oral presentation.
  45. Tiziani, S.J. Schwartz and Y. Vodovotz, 2006. Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements. 8th International Conference on Application of Magnetic Resonance in Food Science. Poster.
  46. Lodi, S. Tiziani, and Y. Vodovotz, 2006. Characterization of soy bread with and without almond by nuclear magnetic resonance magnetization transfer spectroscopy. IFT Book of Abstracts, P.60.
  47. M. Siegwein and Y. Vodovotz, 2006. Effect of starch type and moisture content on the thermorheological properties of normal and waxy type starches. IFT Book of Abstracts, P.72.
  48. Nilufer, D. Boyacioglu, Y. Vodovotz, 2007. Principal component analysis (PCA) of the effects of soymilk powder components on soy bread quality during storage. IFT Book of Abstracts.
  49. Lodi and Y. Vodovotz, 2007. Water state and distribution during storage of soy bread with and without almond. The 10th International Symposium on the Properties of Water (ISOPOW X). ISOPOW Book of Abstracts, P. 69.
  50. Siegwein and Y. Vodovotz, 2007. Physico-chemical properties of soy-enhanced gummi-type confections. 2nd International Symposium Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale.
  51. Ahn-Jarvis, S. K. Clinton, Y. Vodovotz, and S. J. Schwartz. 2007. The effects of food matrix on soy metabolism and biomarkers of cardiac risk.Fourth International Conference on Mechanisms of Action of Nutraceuticals.
  52. J. Schwartz, S. K. Clinton, M. L. Failla, R. A. Ralston, J. A. Bomser, D. M. Francis, E. M. Grainger, N. H. Hooker, K. M. Riedl, Y. Vodovotz, 2007. From the Crop to the Clinic to the Consumer: An Effective Approach to Research and Development of a Functional Food – Tomato-Based Food Products Enriched with Soy. Fourth International Conference on Mechanisms of Action of Nutraceuticals.
  53. Lucius and Y. Vodovotz, 2008. Characterization of water uptake in corn during the nixtamalization process. IFT Book of Abatracts.
  54. Van Camp. N. Hooker and Y. Vodovotz, 2008. Comparison of the rheological properties of organic and conventional corn starches. IFT Book of Abstracts.
  55. Ahn-Jarvis, S. Schwartz, C. Weghorst, and Y. Vodovotz, 2008. Amorphous State of Grape Functional Confection Dictates Differences in Bioactive Compound Release. The Russell Klein Symposium.
  56. Serventi and Y. Vodovotz, 2008.  Effect of soy saponins on soy bread loaf quality.13th ICC Cereal & Bread Conference-Cerworld 21st.
  57. Modi, K. Koelling, and Y. Vodovotz, 2008. Thermal and Rheological Characterization of PHB Synthesized with Various Valerate Content. Ohio State Institute of Material Research Symposium.
  58. Modi, K. Koelling, and Y. Vodovotz, 2009. Thermal and Rheological Characterization of PHB Synthesized with Various Valerate Content for Potential Food Packaging Applications. Society of Plastic Engineers Annual Conference. (Oral Presentation)
  59. Modi, K. Koelling, and Y. Vodovotz, 2009. Characterization of PHB Synthesized with Various Valerate Content for Potential Food Packaging Applications. Institute of Food Technologist student poster contest. (Poster)
  60. Zurbrugg, A. Suter, ST. Yang, and Y. Vodovotz, 2009.  Galacto-oligosaccharides as an alternative ingredient to improve nutritional profile of chocolate truffles.  IFT Book of Abstracts
  61. Crockett, Y. Vodovotz, 2009. Hydroxypropyl methylcellulose improves batter performance and baking characteristics of minimum protein bread. IFT Graduate Poster Presentation.
  62. Ahn-Jarvis, S.  Schwartz, C. Weghorst, and Y. Vodovotz , 2009. Amorphous State of Grape Functional Confection Dictates Differences in Bioactive Compound Release. OVIFT Symposium Functional Foods for the Health Conscious Consumer (2nd place)
  63. Ahn-Jarvis, S.  Schwartz, C. Weghorst, and Y. Vodovotz, 2009. Amorphous state of grape functional confections dictates differences in bioactive compound release. OARDC Annual Research Conference.
  64. Ahn-Jarvis, K. Riedl, S.  Schwartz, and Y. Vodovotz, 2009. Modulating isoflavone profile using a soy-almond bread system. Russell Klein Memorial Nutrition Research Symposium.
  65. Ahn-Jarvis, S.  Schwartz, C. Weghorst, and Y. Vodovotz, 2009. Amorphous state of grape functional confections dictates differences in bioactive compound release. IFT Annual Conference- Functional Foods and Nutraceuticals Division (1st place).
  66. Ahn-Jarvis, S.Frank, S.  Schwartz, and Y. Vodovotz, 2009. A rheological study of amorphous functional confections constructs in synthetic saliva. International Symposium on Food Rheology and Structure.
  67. Simmons and Y. Vodovotz, 2009. Addition of soy increases soft pretzel dough stability during frozen storage. The Russell Klein Symposium. (1st place)
  68. Ie, D. Van Camp, N. Hooker, and Y. Vodovotz. 2010. Functionality Comparison of Organic and Conventional Waxy Corn Starches. Institute of Food Technologists Annual Meeting.
  69. Vodovotz. 2010. Confections as phytochemical delivery systems for promoting oral health. Oral presentation. Institute of Food Technologists Annual Meeting.
  70. Ie and Y. Vodovotz. 2010. Gelatinization behavior of organic and conventional rice starches assessed by rheological and thermal analyses. American Association of Cereal Chemists International Annual Meeting.
  71. Serventi, J. Sachleben, and Y. Vodovotz. 2010. Effect of soy addition on microwavable doughs. Institute of Food Technologists Annual Meeting
  72. Simmons, C. K. Miller, Y. Vodovotz, 2010. A new twist on low glycemic index snack foods. American Association of Cereal Chemists International Annual Meeting.
  73. Modi, K. Koelling. Y. Vodovotz, 2010 Thermal and rheological properties of poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) and poly-(Lactic Acid) blends for food packaging applications.Oral presentation Society of Plastic Engineers- Plastics Environmental Division (GPEC).
  74. Modi, K. Koelling. Y. Vodovotz, 2010. Thermal and rheological Properties of Poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) and poly-(Lactic Acid) blends for food packaging applications.Oral presentation at 38th North American Thermal Analysis Society (NATAS) Thermal and Bio-plastics division.
  75. Serventi and Y. Vodovotz. 2010.Soy addition improves microwavable parbaked doughs. Oral presentation at 38th North American Thermal Analysis Society (NATAS) Thermal and Bio-plastics division.
  76. Simmons. The effect of soy addition on the satiety, glycemic index, and insulinemic index of a soft pretzel. 2011.  Hayes Graduate Forum, 2nd place Oral Presentation in Food, Agricultural, and Environmental Sciences.
  77. Simmons, C. K. Miller, S. K. Clinton, and Y. Vodovotz, 2011. Soy Reduces the Glycemic Index in a Soft Pretzel. Center for Clinical & Translational Science 2nd Annual Scientific Meeting (invited presentation
  78. Simmons and V. Vodovotz, 2011. Soy addition to dough improves frozen shelf life, a magnetic resonance study. Russell Klein Symposium
  79. Simmons and Y. Vodovotz, 2011.  The assessment of water mobility in soy-based bread dough by Magnetic Resonance Imaging (MRI). AACC International Meeting.
  80. Modi, K. Koelling, and Y. Vodovotz, 2011. Thermal and Rheological Properties of Poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) and Poly (Lactic Acid) blends for Food Packaging Applications. Ohio Innovation Summit: Returning to Ohio’s Material Roots.
  81. L. Fisher, J. Ahn-Jarvis, Y. Vodovotz, 2011. Physicochemical characterization and in vitro and in vivodissolution of a functional fruit confection. Russell Klein Memorial Nutrition Research Symposium.
  82. L. Fisher, J. Ahn-Jarvis, L. Uhrig, Y. Vodovotz, S.J. Schwartz, S.K. Clinton, C.M. Weghorst, 2011. The Use of functional confections in promoting oral health in men and women. The Ohio State University Comprehensive Cancer Center Annual Meeting.
  83. Yong, Ul. Munoz-Acuna, E. Kane, S. McGraw, Y. Vodovotz, and E. J. Carcache de Blanco, 2012. Bioactive Constituent of Sacoglottis gabonesis, A tropical forest tree consumed by monkeys,apes and humans. The American Society of Pharmacognosy, New York, NY.
  84. Goetz, A. Simmons, Y. Vodovotz. 2012. The Effects of Baking on the Action of Trypsin Inhibitors in Soy Bread. 17th Annual Denman Undergraduate Research Forum.
  85. H. Ahn-Jarvis, S.K. Clinton, K.M. Riedl, S.J. Schwartz, E.M. Grainger, and Y. Vodovotz. 2012. A phase II evaluation of isoflavone pharmacokinetics and excretion after consumption of soy and soy-almond bread in men with asymptomatic prostate cancer. Russell Klein Memorial Nutrition Research Symposium.
  86. L. Simmons, C. Chitchumroonchokchai, Y. Vodovotz and M. L. Failla. 2012. The effects of lipid type and amount on the profile and bioaccessibility of isoflavones from a soy soft pretzel. Russell Klein Memorial Nutrition Research Symposium.
  87. Gu, Y. Vodovotz. 2012.Functionality of a novel black raspberry confection as a potential targeted delivery system for oral health. 11th International Hydrocolloids Conference.
  88. Gu, K. M. Riedl  and  Y. Vodovotz. 2012. Functionality of novel Black Raspberry confections as a potential targeted delivery system for oral health. Institute of Food Technologists Annual Meeting
  89. L. Simmons, C. Chitchumroonchokchai, M. L. Failla and Y. Vodovotz. 2012. The effects of almonds on the profile and bioaccessibility of isoflavones (IFN) from a soy soft pretzel, Experimental Biology, (oral and poster presentations).
  90. D. Teegarden, K.M. Riedl, N.H. Hooker, S.J. Schwartz, and Y. Vodovotz, 2013. Development of a Vitamin D2 Fortified Soy Bread for Use in Clinical Trials. Institute of Food Technologists Annual Meeting.
  91. H. Ahn-Jarvis, S.K. Clinton, E.L. Fisher, K.M. Riedl, M.D. Teegarden, S.J. Schwartz, C.M. Weghorst, and Y. Vodovotz, 2013. Food-based strategies for chemoprevention: tailoring food vehicles for localized and systemic delivery of berry compounds in clinical trials. American Institute of Cancer Research, Bethesda, MD.
  92. H. Ahn-Jarvis, S.K. Clinton, E.L. Fisher, K.M. Riedl, M.D. Teegarden, S.J. Schwartz, C.M. Weghorst, and Y. Vodovotz, 2013. Development of a functional confection for cancer prevention: A phase I evaluation of strawberry confections on urinary urolithin profiles in smokers and non-smokers. Berry Health Benefits Symposium, Charlotte, NC.
  93. H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, K.M. Riedl, S.J. Schwartz and Y. Vodovotz, 2013. Isoflavone pharmacokinetics and metabolism after consumption of soy and soy-almond bread in men with asymptomatic prostate cancer. American Association of Cancer Research, Washington, D.C.
  94. H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, K.M. Riedl, S.J. Schwartz and Y. Vodovotz, 2013. Isoflavone pharmacokinetics and metabolism after consumption of soy and soy-almond bread in men with asymptomatic prostate cancer. OARDC Annual Conference, Columbus, OH.
  95. H. Ahn-Jarvis, S.K. Clinton, E.L. Fisher, K.M. Riedl, M.D. Teegarden, S.J. Schwartz, C.M. Weghorst, and Y. Vodovotz, 2013. Development of a functional confection for cancer prevention: A phase I evaluation of strawberry confections on urinary urolithin profiles in smokers and non-smokers. CCC 15th Annual Scientific Meeting, Columbus, OH.
  96. Gu, J. H. Ahn-Jarvis, K. M. Riedl, S. J. Schwartz , S. K. Clinton and Y. Vodovotz. 2013. Design and Selection of black raspberry functional food products and their scale-up production intended for a prostate cancer clinical trial. Berry Health Benefits Symposium, Charlotte, NC.
  97. Gu, K. M. Riedl, J. Ahn-Jarvis, S. J. Schwartz and Y. Vodovotz. 2013. Matrix effects release of phenolic compounds from black raspberry confections in vitro. IFT Annual Conference, Chicago, IL.Junnan Gu. 67th PMCA Production Conference (PMCA – an International Association of Confectioners), Lancaster, PA.
  98. Bumgarner, S. Short, C. Ballard, D.J. Schmidtz, Y. Vodovotz, and M. D. Kleinhenz. 2013. Can locally-grown crops replace nonfat dry milk in ready-to-use-therapeutic foods? Innovative malnutrition solutions for Haiti. American Society for Horticultural Science Annual Conference, Palm Desert, CA
  99. A. Eggers, U. Muñoz Acuña, E. Kane, S. McGraw, Y. Vodovotz, and E. J. Carcache de Blanco. 2014. Nutritional profile, biological screening, and fingerprint characterization of Sacoglottis gabonensis. Food Innovation Center Annual Meeting.
  100. A. Eggers, U. Muñoz Acuña, E. Kane, S. McGraw, Y. Vodovotz, and E. J. Carcache de Blanco. 2014. Bioassay-guided isolation of active compounds and fingerprinting of an edible nut toward the development of a diabetic zebrafish model. American Society of Pharmacognosy. 2014.
  101. Gu, K. M. Roberts, K. M. Riedl, E. M. Grainger, J. H. Ahn-Jarvis, J. M. Thomas-Ahner, S. J. Schwartz, Y. Vodovotz, and S. K. Clinton. 2014. Impact of novel black raspberry food products for cancer prevention on ellagitannin metabolites in men. AICR (American Institute for Cancer Research) Annual Research Conference, Washington, D. C.
  102. Niezgoda, J. Ahn-Jarvis, Y. Vodovtoz. 2014. Evaluation of Strategies for the Development of Grapefruit Confections with Bioavailable Naringenin for use in Human Clinical Trials.  IFT Annual Meeting and Food Expo, New Orleans, LA.
  103. Kumar, T. Kumar, and Y. Vodovotz. 2015. Soy Protein Selectively Inhibits Angiogenesis in Cancerous and Precancerous Cells. International Association for Dental Research, Boston, MA.
  104. Lans, J. Ahn-Jarvis and Y. Vodovotz. 2015. Development of a confection matrix for the delivery of galacto-oligosaccharides and black raspberry phytochemicals.” Berry Health Benefits Symposium, Madison, WI.
  105. Lans, J. Ahn-Jarvis and Y. Vodovotz. 2015. Determination of the amorphous character of galacto-oligosaccharides.” Annual conference of the Institute of Food Technologists, Chicago, IL.
  106. Venoor, V., Cornish, K., Koelling, K, Vodovotz, Y. and Zhao, X. “Biobased composites for food packaging. 2016. Association for the Advancement of Industrial Crops international conference: Industrial Crops: promoting sustainability”. Rochester, NY.
  107. H. Ahn-Jarvis, K. M. Riedl, S. Oghumu, T. J. Knobloch, G. Brock, S., K. Clinton, Y. Vodovotz, S. J. Schwartz, C. M. Weghorst. 2016. American Institute of Cancer Research. “Validation of a tobacco smoke exposure gene expression signature and discovery of intraoral metabolite profiles following administration of a strawberry functional confection in smokers and non-smokers”. Washington DC.
  108. Riedl, J. Ahn-Jarvis, M. Teegarden, T., Knobloch, C. Weghorst, P. Kumar, S. Clinton, Y. Vodovotz, S. Schwartz. 2016. American Society of Mass Spectrometry. “Bioaccessible phytochemicals from black raspberries after interaction with saliva determining exposure in the oral cavity using a metabolomics approach.” San Antonio, TX.
  109. Frelka, J.C., D.M. Phinney, Vodovotz, M.P. Wick, D.R. Heldman. 2016. Influence of Freezing on Water State in Chicken Breast Meat: An NMR Micro-imaging Analysis. Institute of Food Technologists Annual Event, Chicago, IL. July 16-19.
  110. Shi, M., M. Lu, T. Vazquez, J.C. Frelka, Y. Vodovotz. 2016. Assessment of semi-moist pet treat storage stability at different temperatures by combination of physical properties and NMR analyses. Institute of Food Technologists Annual Event, Chicago, IL.
  111. J.C. Frelka, M.M. Myers, Y. Vodovotz. 2017. Effect of microwave heating on water dynamics in a wheat gluten/sucrose model system. Cereals 17, San Diego, CA. Oct. 8-11.(Abstract #P-2103).

Papers in proceedings

  1. Clubbs, E., Vittadini, E., Shellhammer, T.H. and Vodovotz, Y. Extending the shelf-life of corn tortillas: effects of high pressure processing and added glycerol. SAE paper number 2003-01-2382, 33rd International Conference on Environmental Systems meeting.
  2. Vittadini, E., Curti, E., and Vodovotz, Y. Development of antioxydant-rich fruit-based snacks as food space prototype. SAE paper number 2005-01-2923, 35th International Conference on Environmental Systems meeting.
  3. Serventi,L., Sachleben,J., and Vodovotz,Y. 2011. Soy addition improves the texture of microwavable par-baked pocket-type flat doughs. In: Journal of Thermal Analysis and Calorimetry, 106 (1): 117-121.
  4. Vodovotz, Y., Cornish, K., Zhao, X. and Modi, S.J. Fabrication and improved performance of poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) for packaging by addition of high molecular weight natural rubber. Proceedings of the International Elastomer Conference, Pittsburgh, PA, October 10-13, 2016.