-
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.
-
Vodovotz, Y., Bourland, C.T. and Rappole, C.L. 1997. Advanced
Life Support food development: a new challenge. Presented at the
27th ICES, SAE paper number 972363.
-
Vodovotz, Y. and Barta, D. 1998. Wheat 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.
-
Vodovotz, Y. and Chinachoti, C. 1998. Glassy-rubbery transition
and recrystallization during aging of wheat starch gels. Journal
of Agriculture and Food Chemistry 46(2):446-453.
-
Kloeris, V.,Vodovotz, Y. and Bourland, C. 1998. Optimization of
chamber grown crops for menu planning. Presented at the 28th
ICES, SAE paper number 981559.
-
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.
-
Vodovotz Y. and Chinachoti, C. Confocal Microscopy of Bread, in:
New Techniques in the Analysis of Foods, M.H. Tunick, S.A.
Palumbo and P.M. Fratamico (eds.) Plenum Press, 1998, 9-17.
-
Vodovotz, Y. and Chinachoti, P. 1999. Visualization of white
bread with a confocal microscope. American Laboratory
31(8):46-51.
-
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.
-
Bourland, C., V. Kloeris, B. Rice, and Vodovotz, Y. 2000. Food
systems for space and planetary flights, in: Nutrition in Space
Flight and Weightlessness Models, CRC Press, pp 19-40.
-
Vodovotz, Y. and Tsoubelli, M. 1999. Food Microstructure, in
Wiley Encyclopedia of Food Science, 2nd edition, F.J. Francis
(ed) 2:939-946.
-
Vodovotz, Y. and Chinachoti, P. Probing molecular motions of low
moisture starch gels by Carbon-13 Nuclear Magnetic Resonance,
in: Applications of Magnetic Resonance to Food Science, P. S.
Belton, B. P. Hills and G.Web (Eds.), The Royal Society of
Chemistry, Cambridge (1999) 185-192.
-
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.
-
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.
-
Vodovotz, Y. and Bourland, C.T. Preservation methods utilized
for space food. In Engineering andFood for the 21st Century, CRC
Press, Boca Raton, FL.,2002 pp.993-1006.
-
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.
-
Chinachoti, C. and Vodovotz, Y. (eds) Bread Staling. CRC Press,
Boca Raton, FL. 2000.
-
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.
-
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.
-
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, 337:147-153.
-
Bourland, C.T., Kloeris, V.L and Vodovotz, Y. 2002. Crew Food
Systems. In Isolation: NASA Experiments in Closed-Environment
Living, Advanced Human Life Support Enclosed System” H.W. Lane,
R.L. Sauer and D.L. Feeback (Eds.), American Astronautical
Society, San Diego, CA. pp.19-40.
-
Vittadini, E.and Vodovotz, Y. 2003. Physico-chemical properties
of wheat and soy containing breads during storage as studied by
Differential Scanning Calorimetery and Dynamic Mechanical
Analysis. Journal of Food Science ” Journal of Food Science
68(6):2022-2027.
-
Wilgus TA, Vodovotz Y, Vittadini E, Clubbs EA and Oberyszyn, TM.
2003. Reduction of scar formation in full-thickness wounds with
topical Celecoxib treatment. Wound Repair and Regeneration. 11
(1):25-34.
-
Vittadini, E., Lee, J.H., Frega, N.G., Min, D.B. and Vodovotz,
Y. 2003. “Differential Scanning Calorimetry Determination Of
Thermally Induced Autoxidation of Olive Oil” Journal of the
American Oil Chemists Society. 80(6):533-537.
-
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 digestion.” Journal
of Agriculture and Food Chemistry 51(16): 4603-4609.
-
Vittadini, E., Clubbs, E., Shellhammer, T.H. and Vodovotz, Y.
2004. 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.
-
Zhang, Y.C., Albrecht, D., Bomser, J., Schwartz, S.J. and
Vodovotz, Y. 2003. Isoflavone profile and biological activity of
soy bread. Journal of Agricultural and Food Chemistry,
51(26):7611-7616.
-
Vittadini, E., Clubbs, E., Shellhammer, T.H. and Vodovotz, Y.
2004. 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.
ˇ
J. H. Lee, M. Renita, S. St.
Martin, S. J. Schwartz, and Y. Vodovotz, 2004. Isoflavone
characterization and antioxidant activity of Ohio soybeans. Journal
of Agricultural and Food Chemistry, 52(9):2647-2651.
-
Y.C. Zhang, J.H. Lee, Y. Vodovotz, and S.J. Schwartz, 2004.
Changes in distribution of isoflavones and glucosidase activity
during soy bread proofing and baking. Cereal Chemistry
(accepted).
-
S. Tiziani and Y. Vodovotz, 2005. Rheological effects of soy
protein addition to tomato juice. Food Hydrocolloids. 19(1),
45-52.
-
Alvarez, V. B., Wolters, C. L., Ji, T. and Vodovotz. Y.
2005. Physical properties of ice cream containing milk protein
concentrates. Journal of Dairy Science, 88(3):862-871.
-
Clubbs, E. A., Vittadini, E., Shellhammer T.H. and Vodovotz,
Y. 2005. 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.
-
Tiziani, S. and Vodovotz, Y. 2005.
Rheological characterization of a novel functional food: tomato
juice with soy germ. Journal of Agriculture and Food Chemistry,
53(18):7267-7273.
-
Riedl, K.M., Zhang, Y.C., Schwartz, S.J. and Vodovotz, Y.
2005
Optimizing dough proofing conditions to enhance isoflavone
aglycones in soy bread Journal of Agriculture and Food
Chemistry, 53(21):8253-8258.
Back To The Top
PRESENTATIONS:
ˇ Y.
Vodovotz, E. Vittadini and J.
Sachleben. 2001. Changes in the 1H rigidity of
starch-based products during aging using cross relaxation NMR.
SEQ CHAPTER \h \r 1Institute
of Food Technologists (IFT) Book of Abstracts, P.126.
ˇ E.
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.
ˇ Y.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.
ˇ C.M.
Ballard, T. Sporleder and Y. Vodovotz. 2001. Consumer
acceptability of soy bread. AACC Book of Abstracts, P.154.
ˇ S.
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.
ˇ E.
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.
ˇ Y.Gao
and Y. Vodovotz., 2002. Effect of CMC on the physico-chemical
properties of masa-water mixtures. IFT Book of Abstracts, P.135.
ˇ Y.
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.
ˇ Y.
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.
ˇ Y.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.
ˇ E.
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.
ˇ Y.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.
ˇ E.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.
ˇ M.
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.
ˇ K.
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
ˇ E.
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.
ˇ Y.
C. Zhang, D. Albrecht, S. J. 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.
ˇ Y.
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.
ˇ K.
Smith and Y. Vodovotz, 2003. Effects of freezing on the
physicochemical properties of soy and wheat doughs. IFT Book of
Abstracts, P.148.
ˇ S.
Tiziani and Y. Vodovotz, 2003.Rheological effects of soy
protein addition to tomato juice. Annual European Rheology
Conference. P.20.
ˇ Y.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.
ˇ J.
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.
ˇ J.
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.
ˇ D.
Nilufer and Y. Vodovotz, 2004. Functionality of soy protein
isolates in soy bread during storage. IFT Book of Abstracts, P. 28.
ˇ S.
Tiziani and Y. Vodovotz, 2004.
Rheological properties of tomato juice
containing soy protein and soy germ. IFT Book of Abstracts, P.242.
ˇ Y.
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.
ˇ Y.
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.
ˇ E.
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.
ˇ D.
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.
ˇ K.
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.
ˇ S.
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.
ˇ S.
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.
ˇ S.
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.
ˇ S.
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
ˇ S.
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.
ˇ S.
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.
ˇ 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.
ˇ S.
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.
ˇ
K. 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.
ˇ S.
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.
ˇ K.
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.
ˇ 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.
ˇ K.
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, (accepted).
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