yael vodovotz ph.d. .:: publications


PUBLICATIONS:
*Peer-reviewed Journal Articles* § Vodovotz,Y., Arteaga, G.E. and Nakai, S. 1993. Principal component similarity analysis for classification and its application to GC data of mango. Food Research International, 26, 355-363. § Vodovotz, Y., Hallberg, L. and Chinachoti, P. 1996. Effect of aging and drying on thermomechanical properties of white bread as characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC). Cereal Chemistry, 73(2) 264-270. § Vodovotz, Y. and Chinachoti, P. 1996. Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis. Journal of Food Science, 61(5) 932-937. § 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. and Barta, D. 1998. Food 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., 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, 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. § Vodovotz, Y., Dickenson, L.C. and Chinachoti, P. 2000. Molecular haracterization 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., Lane, H. W. and Smith, S.M. 2000. Food and nutrition in space: application to human health. Nutrition, 16(7/8) 534-537. § 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(2): 147-154. § Wilgus, T.A., Vodovotz, Y., Vittadini, E., Clubbs, E.A. and Oberyszyn, T.M. 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. DSC determination of thermally induced autoxidation of olive oil. Journal of the American Oil Chemists’ Society, 80(6): 533-537. § Vittadini, E. And Vodovotz, Y. 2003. Changes in the physico-chemical properties of wheat and soy containing breads during storage as studied by thermal analyses. Journal of Food Science, 68(6): 2022-2027. § 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 Agricultural and Food Chemistry, 51(16) 4603-4609. § 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. § Lee, J. H., Renita, M., St. Martin, S., Schwartz, S. J. and Vodovotz, Y. 2004. Isoflavone characterization and antioxidant activity of Ohio soybeans. Journal of Agricultural and Food Chemistry, 52(9):2647-2651. § Zhang, Y.C., Lee, Y.C., Vodovotz, Y. and Schwartz, S.J. 2004. Changes in distribution of isoflavones and glucosidase activity during soy bread proofing and baking. Cereal Chemistry, 81(6):741–745. § Tiziani S. and Vodovotz, Y. 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. § Tiziani S., Schwartz, S.J. and Vodovotz, Y. 2006. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR. Journal of Agricultural and Food Chemistry, 54(16):6094-6100. § Fernandez, U., Vodovotz, Y., Courtney, P. and Pascall, M.A. 2006. Extended shelf-life of soy bread using modified atmosphere packaging. Journal of Food Protection, 69(3):693-698. § Riedl, K.M., Lee, J.H., Renita, M., St. Martin, S.K., Schwartz, S. J. and Vodovotz, Y. 2007. Isoflavone profiles, phenolic content and antioxidant activity of soybean seeds as influenced by cultivar and growing location in Ohio. Journal of the Science of Food and Agriculture, 87:1197-1206. § Lodi, A., Tiziani, S. and Vodovotz, Y. 2007. Changes in water and lipid mobility in soy and wheat breads during storage as probed by NMR. Journal of Agriculture and Food Chemistry, 55(14): 5850-5857. § Lodi, A., Abduljalil, A. and Vodovotz, Y. 2007. Characterization of water distribution in bread using magnetic resonance imaging. Magnetic Resonance Imaging,25, 1449-1458. § Tiziani, S. Schwartz. S.J. and Vodovotz, Y. 2008. Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements. Food Chemistry, 107:962-969. § Clubbs, E. A., Vittadini, E., Shellhammer T.H. and Vodovotz, Y. 2007. Effects of Storage on the Physico-Chemical Properties of Corn Tortillas. Journal of Cereal Science (in press). Chapters in Edited Books § Vodovotz, Y. and Tsoubelli, M. Food Microstructure, in Wiley Encyclopedia of Food Science, 2^nd edition, F.J. Francis (ed.), John Wiley & Sons, Inc., New York, NY. 1999, Volume 2, 939-946. § Vodovotz, Y. and Chinachoti, P. Probing molecular motions of low moisture starch gels by carbon-13 NMR, in: Advances in Magnetic Resonance in Food Science, P.S. Belton, B.P. Hills and G. A. Webb (eds.), Royal Society of Chemistry, Cambridge, U.K. 1999, 185-192. § Bourland, C., V. Kloeris, B. Rice, and Vodovotz, Y. Food systems for space and planetary flights, in: Nutrition in Space Flight and Weightlessness Models, H.W. Lane and D. A. Schoeller (eds.), CRC Press, Boca Raton, FL. 2000, 19-40. § 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 Bourland, C.T. Preservation methods utilized for space food, in: Engineering and Food for the 21^st Century, J. Welti-Chanes, G.V. Barbosa-Canovas and J.M. Aguiller (eds.), CRC Press, Boca Raton, FL. 2002, 993-1006. § Chinachoti, P., Vittadini, E., Chatakanonda, P. and Vodovotz, Y. Characterization of molecular mobility in carbohydrate food systems by NMR, in: Modern Magnetic Resonance Volume 3, P. Belton (ed.), Springer, New York, NY 2007, 1681-1690. § Lodi, A. and Vodovotz, Y. Use of MRI to probe the water proton mobility in soy and wheat breads, in: Magnetic Resonance in Food Science, From Molecules to Man. A. Farhat, P.S. Belton and G.A. Webb (eds.) RSC press, Cambridge, UK. 2007, 83-88. § Vodovotz, Y. Soy enriched bread, in: Technology of Functional Cereal Products, B. Hamaker (Ed.), Woodhead Publishing Ltd., Cambridge, UK. 2007, 388-408. § Vittadini, E. and Vodovotz, Y. Effects of water distribution and transport on food microstructure, in: Understanding and controlling the microstructure of complex foods, J. McClements (ed.) Woodhead Publishing Ltd., Cambridge, UK. 2007, 89-112.

Back To The Top PRESENTATIONS: § 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. § 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. § 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. § C.M. Ballard, T. Sporleder and Y. Vodovotz. 2001. Consumer acceptability of soy bread. AACC Book of Abstracts, P.154. § 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. § 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. § Y.Gao and Y. Vodovotz., 2002. Effect of CMC on the physico-chemical properties of masa-water mixtures. IFT Book of Abstracts, P.135. § 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. § 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. § 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. § E. Vittadini, E. Clubbs, J. Sachleben, Y. Vodovotz. 2002. Effects of High Pressure and Glycerol on the Physico-chemical Properties of Corn Tortillas. 6^th International Conference on Applications of Magnetic Resonance in Food Science, Paris. FRANCE. § 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. § 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. § 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. § 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 § 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. § 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. § 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. § K. Smith and Y. Vodovotz, 2003. Effects of freezing on the physicochemical properties of soy and wheat doughs. IFT Book of Abstracts, P.148. § S. Tiziani and Y. Vodovotz, 2003.Rheological effects of soy protein addition to tomato juice. Annual European Rheology Conference. P.20. § Y.C. Zhang, S. J. Schwartz, Y. Vodovotz, 2003. The effect of bread making on isoflavone content and composition in soy bread. 5^th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, P.41. § J. H. Lee, M. Renita, S. St. Martin, S. J. Schwartz, and Y. Vodovotz, 2003. Isoflavone characterization and antioxidant activities of Ohio soybeans. 5^th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, P. 46. § 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. § D. Nilufer and Y. Vodovotz, 2004. Functionality of soy protein isolates in soy bread during storage. IFT Book of Abstracts, P. 28. § S. Tiziani and Y. Vodovotz, 2004. Rheological properties of tomato juice containing soy protein and soy germ. IFT Book of Abstracts, P.242. § 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. § 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. § 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. § 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. § 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. § S. Tiziani, Y.C. Zhang and Y. Vodovotz, 2004. Changes in proton and carbon-13 NMR of wheat and soy breads during storage. 7^th International Conference on Application of Magnetic Resonance in Food Science. Abstract #41. § S. Tiziani and Y. Vodovotz, 2004. Separation and identification of extracts of tomato juice pulp by ¹H NMR. 7^th International Conference on Application of Magnetic Resonance in Food Science. Abstract #8. § 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. § 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 § S. Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. 1D and 2D NMR profiling of carotenoids from “fresh” and acid treated tomato juice extracts. 46^th ENC Conference program, P.80. § S. Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. Profiling of carotenoids in tangerine and typical red tomato juice by 1D and 2D NMR. 14^th International Symposium on Carotenoids, P. 84. § 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. § 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. § 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. § 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. § 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. § 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. § 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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