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Items: 1 to 20 of 37

1.
2.

Dietary Black Raspberries Impact the Colonic Microbiome and Phytochemical Metabolites in Mice.

Gu J, Thomas-Ahner JM, Riedl KM, Bailey MT, Vodovotz Y, Schwartz SJ, Clinton SK.

Mol Nutr Food Res. 2019 Apr;63(8):e1800636. doi: 10.1002/mnfr.201800636. Epub 2019 Mar 7.

PMID:
30763455
3.

Effect of galacto-oligosaccharide purity on water sorption and plasticization behavior.

Lans AM, Vodovotz Y.

Food Chem. 2018 Dec 1;268:9-14. doi: 10.1016/j.foodchem.2018.06.008. Epub 2018 Jun 5.

PMID:
30064808
4.

Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.

Frelka JC, Phinney DM, Yang X, Knopp MV, Heldman DR, Wick MP, Vodovotz Y.

J Sci Food Agric. 2019 Jan 30;99(2):844-853. doi: 10.1002/jsfa.9254. Epub 2018 Aug 29.

PMID:
30003554
5.

Raspberry ketone fails to reduce adiposity beyond decreasing food intake in C57BL/6 mice fed a high-fat diet.

Cotten BM, Diamond SA, Banh T, Hsiao YH, Cole RM, Li J, Simons CT, Bruno RS, Belury MA, Vodovotz Y.

Food Funct. 2017 Apr 19;8(4):1512-1518. doi: 10.1039/c6fo01831a.

PMID:
28378858
6.

Application of a low polyphenol or low ellagitannin dietary intervention and its impact on ellagitannin metabolism in men.

Roberts KM, Grainger EM, Thomas-Ahner JM, Hinton A, Gu J, Riedl KM, Vodovotz Y, Abaza R, Schwartz SJ, Clinton SK.

Mol Nutr Food Res. 2017 Mar;61(3). doi: 10.1002/mnfr.201600224. Epub 2017 Jan 17.

PMID:
27813248
7.

A green tea-containing starch confection increases plasma catechins without protecting against postprandial impairments in vascular function in normoglycemic adults.

Sapper TN, Mah E, Ahn-Jarvis J, McDonald JD, Chitchumroonchokchai C, Reverri EJ, Vodovotz Y, Bruno RS.

Food Funct. 2016 Sep 14;7(9):3843-53. doi: 10.1039/c6fo00639f. Epub 2016 Aug 5.

8.

Suppression of Proinflammatory and Prosurvival Biomarkers in Oral Cancer Patients Consuming a Black Raspberry Phytochemical-Rich Troche.

Knobloch TJ, Uhrig LK, Pearl DK, Casto BC, Warner BM, Clinton SK, Sardo-Molmenti CL, Ferguson JM, Daly BT, Riedl K, Schwartz SJ, Vodovotz Y, Buchta AJ Sr, Schuller DE, Ozer E, Agrawal A, Weghorst CM.

Cancer Prev Res (Phila). 2016 Feb;9(2):159-71. doi: 10.1158/1940-6207.CAPR-15-0187. Epub 2015 Dec 23.

9.

Tunable Keratin Hydrogels for Controlled Erosion and Growth Factor Delivery.

Ham TR, Lee RT, Han S, Haque S, Vodovotz Y, Gu J, Burnett LR, Tomblyn S, Saul JM.

Biomacromolecules. 2016 Jan 11;17(1):225-36. doi: 10.1021/acs.biomac.5b01328. Epub 2015 Dec 14.

10.

Consumption of soy isoflavone enriched bread in men with prostate cancer is associated with reduced proinflammatory cytokines and immunosuppressive cells.

Lesinski GB, Reville PK, Mace TA, Young GS, Ahn-Jarvis J, Thomas-Ahner J, Vodovotz Y, Ameen Z, Grainger E, Riedl K, Schwartz S, Clinton SK.

Cancer Prev Res (Phila). 2015 Nov;8(11):1036-44. doi: 10.1158/1940-6207.CAPR-14-0464. Epub 2015 Aug 14.

11.

Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer.

Ahn-Jarvis JH, Clinton SK, Grainger EM, Riedl KM, Schwartz SJ, Lee ML, Cruz-Cano R, Young GS, Lesinski GB, Vodovotz Y.

Cancer Prev Res (Phila). 2015 Nov;8(11):1045-54. doi: 10.1158/1940-6207.CAPR-14-0465. Epub 2015 Aug 14.

12.

Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicals.

Gu J, Ahn-Jarvis JH, Vodovotz Y.

J Food Sci. 2015 Mar;80(3):E610-8. doi: 10.1111/1750-3841.12808. Epub 2015 Feb 10.

PMID:
25676542
13.

Type and amount of lipids influence the molecular and textural properties of a soy soft pretzel.

Simmons AL, Kleckner IR, Vodovotz Y.

J Agric Food Chem. 2014 Jan 22;62(3):717-24. doi: 10.1021/jf403531f. Epub 2014 Jan 13.

PMID:
24397876
14.

Characterization of black raspberry functional food products for cancer prevention human clinical trials.

Gu J, Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Clinton SK, Vodovotz Y.

J Agric Food Chem. 2014 May 7;62(18):3997-4006. doi: 10.1021/jf404566p. Epub 2013 Dec 27.

15.

Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads.

Yezbick G, Ahn-Jarvis J, Schwartz SJ, Vodovotz Y.

J Food Sci. 2013 Oct;78(10):C1487-C1494. doi: 10.1111/1750-3841.12246. Epub 2013 Sep 11.

16.

Saponins from soy and chickpea: stability during beadmaking and in vitro bioaccessibility.

Serventi L, Chitchumroonchokchai C, Riedl KM, Kerem Z, Berhow MA, Vodovotz Y, Schwartz SJ, Failla ML.

J Agric Food Chem. 2013 Jul 10;61(27):6703-10. doi: 10.1021/jf401597y. Epub 2013 Jun 26.

17.

Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials.

Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Vodovotz Y.

J Agric Food Chem. 2013 Mar 27;61(12):3111-20. doi: 10.1021/jf304699k. Epub 2013 Mar 15.

18.

Isoflavone retention during processing, bioaccessibility, and transport by Caco-2 cells: effects of source and amount of fat in a soy soft pretzel.

Simmons AL, Chitchumroonchokchai C, Vodovotz Y, Failla ML.

J Agric Food Chem. 2012 Dec 12;60(49):12196-203. doi: 10.1021/jf3037209. Epub 2012 Dec 3.

19.

Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses.

Ie PS, Petros D, Stinner DH, Phelan PL, Hamaker B, Koelling KW, Vodovotz Y.

J Agric Food Chem. 2012 Sep 12;60(36):9229-35. doi: 10.1021/jf301171j. Epub 2012 Aug 30.

PMID:
22909423
20.

The effects of soy on freezable bread dough: a magnetic resonance study.

Simmons AL, Vodovotz Y.

Food Chem. 2012 Nov 15;135(2):659-64. doi: 10.1016/j.foodchem.2012.04.134. Epub 2012 May 2.

PMID:
22868142

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