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Journal of Agricultural and Food Chemistry|September 1, 2005
Rheological characterization of a novel functional food: tomato juice with soy germStefano Tiziani, Yael VodovotzFood Chemistry|August 2, 2018
Effect of galacto-oligosaccharide purity on water sorption and plasticization behaviorAlexa M Lans, Yael VodovotzFood Chemistry|August 8, 2012
The effects of soy on freezable bread dough: a magnetic resonance studyAmber L Simmons, Yael VodovotzJournal of Food Science|May 4, 2011
How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?Rachel Crockett, Pauline Ie, Yael VodovotzJournal of Food Science|March 16, 2012
Effect of soy addition on microwavable pocket-type flat doughsLuca Serventi, Joseph Sachleben, Yael VodovotzPolymers|August 10, 2024
Addition of Coffee Waste-Derived Plasticizer Improves Processability and Barrier Properties of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-Natural Rubber BioplasticRinky Ghosh, Xiaoying Zhao, Yael VodovotzPolymers|April 10, 2019
Synergistic Mechanisms Underlie the Peroxide and Coagent Improvement of Natural-Rubber-Toughened Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Mechanical PerformanceXiaoying Zhao, Katrina Cornish, Yael VodovotzJournal of Agricultural and Food Chemistry|June 21, 2007
Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR)Alessia Lodi, Stefano Tiziani, Yael VodovotzEnvironmental Science & Technology|March 24, 2020
Narrowing the Gap for Bioplastic Use in Food Packaging: An UpdateXiaoying Zhao, Katrina Cornish, Yael VodovotzJournal of Agricultural and Food Chemistry|August 3, 2006
Profiling of carotenoids in tomato juice by one- and two-dimensional NMRStefano Tiziani, Steven J Schwartz, Yael VodovotzPageof 6