Graduate Student: Jenna McClure
Jenna’s area of interest is the use of soy functional food products for exercise recovery. Soy contains high-quality protein and anti-inflammatory phytochemicals. Both of these characteristics make it advantageous for recovery from physical activity. Using clinical trials, Jenna hopes to investigate the efficacy of a novel soy pretzel as a post-workout snack. A blog entry briefly detailing the use of soy was written by PhD student Abbie Sommer and published by a blog run by the student association of the Institute of Food Technologists. This entry can be viewed here.
- 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
- 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.
- 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.
Reviews and Abstracts
- Simmons and Y. Vodovotz, 2009. Addition of soy increases soft pretzel dough stability during frozen storage. The Russell Klein Symposium. (1st place)
- 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.
- 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)
- 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.
- 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).
- A. Sommer and Y. Vodovotz. Development and characterization of soy-based soft pretzels designed for exercise recovery. 2020. Hayes Graduate Forum, 2nd place Poster Presentation in Food, Agricultural, and Environmental Sciences.
- A. Sommer and Y. Vodovotz. Soy Addition to Soft Pretzels Led to Greater Satiety in Inactive and Active Individuals. 2020. American Society of Nutrition Annual Meeting (Nutrition 2020).