The Ohio State University

• Help
• Campus Map
• Find People

Research Publications

Physical Properties

Lucius R, Gao Y, Vodovotz Y. 2009. Characterization of Water State in Masa with Different Additives. Cereal Chemistry. 86(3):350-354.

Lodi A, Vodovotz Y. Physical properties and water state changes during storage in soy bread with and without almond. Food Chem 2008 Oct;110(3):554-61. Abstract

Nilufer D, Boyacioglu D, Vodovotz Y. Functionality of soy milk powder and its components in soy bread. J Food Sci 2008 May;73(4):C275-81.

Tiziani S, Schwartz SJ, Vodovotz Y. Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements. Food Chem 2008 Mar;107(2):962-9. Abstract

Belton PS, editor. Modern Magnetic Resonance. New York, NY: Springer; 2007. Chinachoti P, Vittadini E, Chatakanonda P, Vodovotz Y. Characterization of molecular mobility in carbohydrate food systems by NMR.

Farhat A, Belton PS, Webb GA, editors. Magnetic Resonance in Food Science, From Molecules to Man. Cambridge, UK: RSC Press; 2007. Lodi A, Vodovotz Y. Use of MRI to probe the water proton mobility in soy and wheat breads.

Lodi A, Abduljalil AM, Vodovotz Y. Characterization of water distribution in bread during storage using magnetic resonance imaging. Magn Reson Imaging 2007 Dec;25(10):1449-58. Abstract

Lodi A, Tiziani S, Vodovotz Y. Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR). J Agric Food Chem 2007 Jul;55(14):5850-7.

McClements J, editor. Understanding and Controlling the Microstructure of Complex Foods. Cambridge, UK: Woodhead Publishing Ltd.; 2007. Vittadini E, Vodovotz Y. Effects of water distribution and transport on food microstructure.

Hamaker B, editor. Technology of Functional Cereal Products. Cambridge, UK: Woodhead Publishing Ltd.; 2007. Vodovotz Y. Soy enriched bread.

Lodi A. Physico-chemical and molecular characterization of soy bread containing almond [Dissertation]. Columbus, OH: The Ohio State University; 2006. 175 p.

Tiziani S, Schwartz SJ, Vodovotz Y. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR. J Agric Food Chem 2006 Aug;54(16):6094-100. Abstract

Fernandez U, Vodovotz Y, Courtney P, Pascall MA. Extended shelf life of soy bread using modified atmosphere packaging. J Food Prot 2006 Mar;69(3):693-8.

Tiziani S, Vodovotz Y. Rheological characterization of a novel functional food: Tomato juice with soy germ. J Agric Food Chem 2005 Sep;53(18):7267-73. Abstract

Tiziani S, Vodovotz Y. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids 2005 Jan;19(1):45-52. Abstract