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Magnetic Resonance Imaging|June 15, 2007
Characterization of water distribution in bread during storage using magnetic resonance imagingAlessia Lodi, Amir M Abduljalil, Yael VodovotzCarbohydrate Research|January 30, 2002
Use of (1)H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during agingYael Vodovotz, Elena Vittadini, Joseph R SachlebenJournal of Food Science|February 14, 2015
Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicalsJunnan Gu, Jennifer H Ahn-Jarvis, Yael VodovotzJournal of Food Science|July 7, 2011
Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage propertiesAlexander M Siegwein, Yael Vodovotz, Erica L FisherJournal of Agricultural and Food Chemistry|January 9, 2014
Type and amount of lipids influence the molecular and textural properties of a soy soft pretzelAmber L Simmons, Ian R Kleckner, Yael VodovotzJournal of Strength and Conditioning Research|December 23, 2025
Effects of Soy Pretzel Consumption on Blood Biomarkers and Muscle Soreness After Intense Resistance Exercise in Healthy, Trained Males: A Preliminary StudyJenna McClure, Abigail Sommer, William J Kraemer, et al.Journal of Food Protection|March 18, 2006
Extended shelf life of soy bread using modified atmosphere packagingUrsula Fernandez, Yael Vodovotz, Polly Courtney, et al.Polymers|January 28, 2026
Influence of Coffee Oil Epoxide as a Bio-Based Plasticizer on the Thermal, Mechanical, and Barrier Performance of PHBV/Natural Rubber BlendsRinky Ghosh, Xiaoying Zhao, Marie Genevieve Boushelle, et al.Journal of Agricultural and Food Chemistry|November 22, 2012
Isoflavone retention during processing, bioaccessibility, and transport by Caco-2 cells: effects of source and amount of fat in a soy soft pretzelAmber L Simmons, Chureeporn Chitchumroonchokchai, Yael Vodovotz, et al.Antioxidants (Basel, Switzerland)|December 23, 2022
Catechin Bioavailability Following Consumption of a Green Tea Extract Confection Is Reduced in Obese Persons without Affecting Gut Microbial-Derived ValerolactonesGeoffrey Y Sasaki, Yael Vodovotz, Zhongtang Yu, et al.Pageof 6