Grape Confections

Publications

  1. 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.

Reviews and Abstracts

  1. 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.
  2. 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)
  3. 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.
  4. 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).