Professor, Department of Food Science and Technology
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.
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.
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.
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
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.
Simmons, A.L. and Vodovotz, Y. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chemistry. 135:659–664.
Simmons, A.L., Smith, K. and Vodovotz, Y. 2012. Soy ingredients stabilize bread dough during frozen storage. Journal of Cereal Science. 56:232-238.
Reviews and Abstracts
K. Smith and Vodovotz, 2003. Effects of freezing on the physicochemical properties of soy and wheat doughs. IFT Book of Abstracts, P.148.
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.
Serventi, J. Sachleben, and Y. Vodovotz. 2010. Effect of soy addition on microwavable doughs. Institute of Food Technologists Annual Meeting
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.
Simmons and V. Vodovotz, 2011. Soy addition to dough improves frozen shelf life, a magnetic resonance study. Russell Klein Symposium
Simmons and Y. Vodovotz, 2011. The assessment of water mobility in soy-based bread dough by Magnetic Resonance Imaging (MRI). AACC International Meeting.
Papers in Proceedings
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.