In addition to publishing in academic journals, the UC Davis Olive Center periodically issues reports of interest to growers, processors, consumers and buyers.

• Controlling Olive Fruit Fly
• • Vitanović, E., Aldrich, J. R., Boundy-Mills, K., Čagalj, M., Ebeler, S. E., Burrack, H., & Zalom, F. G. (2019). Olive Fruit Fly, Bactrocera oleae (Diptera: Tephritidae), Attraction to Volatile Compounds Produced by Host and Insect-Associated Yeast Strains. Journal of Economic Entomology.
  • Daane, K. M., Wang, X., Nieto, D. J., Pickett, C. H., Hoelmer, K. A., Blanchet, A., & Johnson, M. W. (2015). Classic biological control of olive fruit fly in California, USA: release and recovery of introduced parasitoids. BioControl, 60(3), 317-330.
  • Daane, K. M., Wang, X. G., Johnson, M. W., & Cooper, M. L. (2013). Low temperature storage effects on two olive fruit fly parasitoids. BioControl, 58(2), 175-185.
  • Wang, X. G., Levy, K., Nadel, H., Johnson, M. W., Blanchet, A., Argov, Y., ... & Daane, K. M. (2013). Overwintering survival of olive fruit fly (Diptera: Tephritidae) and two introduced parasitoids in California. Environmental entomology, 42(3), 467-476.
  • Villamil, S. C., Lewis, E. E., & Zalom, F. G. (2013). Seasonal pheromone trap catches of male Bactrocera oleae (Diptera: Tephritidae) in northern California: asynchrony with host (olive tree) phenology?. Environmental entomology, 42(6), 1356-1362.
  • Yokoyama, V. Y., Wang, X. G., Aldana, A., Cáceres, C. E., Yokoyama-Hatch, H. A., Rendón, P. A., ... & Daane, K. M. (2012). Performance of Psyttalia humilis (Hymenoptera: Braconidae) reared from irradiated host on olive fruit fly (Diptera: Tephritidae) in California. Environmental entomology, 41(3), 497-507.
  • Wang, X. G., Levy, K., Son, Y., Johnson, M. W., & Daane, K. M. (2012). Comparison of the thermal performance between a population of the olive fruit fly and its co-adapted parasitoids. Biological control, 60(3), 247-254.
  • Yokoyama, V. Y. (2012). Olive fruit fly (Diptera: Tephritidae) in California: longevity, oviposition, and development in canning olives in the laboratory and greenhouse. Journal of economic entomology, 105(1), 186-195.
  • Yokoyama, V. Y., Rendón, P. A., Wang, X. G., Opp, S. B., Johnson, M. W., & Daane, K. M. (2011). Response of Psyttalia humilis (Hymenoptera: Braconidae) to olive fruit fly (Diptera: Tephritidae) and conditions in California olive orchards. Environmental entomology, 40(2), 315-323.
  • Wang, X. G., Johnson, M. W., Opp, S. B., Krugner, R., & Daane, K. M. (2011). Honeydew and insecticide bait as competing food resources for a fruit fly and common natural enemies in the olive agroecosystem. Entomologia Experimentalis et Applicata, 139(2), 128-137.
  • Wang, X. G., Johnson, M. W., Yokoyama, V. Y., Pickett, C. H., & Daane, K. M. (2011). Comparative evaluation of two olive fruit fly parasitoids under varying abiotic conditions. BioControl, 56(3), 283-293.
  • Hoelmer, K. A., Kirk, A. A., Pickett, C. H., Daane, K. M., & Johnson, M. W. (2011). Prospects for improving biological control of olive fruit fly, Bactrocera oleae (Diptera: Tephritidae), with introduced parasitoids (Hymenoptera). Biocontrol science and technology, 21(9), 1005-1025.
  • Gutierrez, A. P., & Ponti, L. (2011). Assessing the invasive potential of the Mediterranean fruit fly in California and Italy. Biological invasions, 13(12), 2661-2676.
  • Burrack, H., Bingham, R., Price, R., Connell, J., Phillips, P., Wunderlich, L., ... & Zalom, F. (2011). Understanding the seasonal and reproductive biology of olive fruit fly is critical to its management. California Agriculture, 65(1), 14-20.
  • Johnson, M., Wang, X. G., Nadel, H., Opp, S., Lynn-Patterson, K., Stewart-Leslie, J., & Daane, K. (2011). High temperature affects olive fruit fly populations in California's Central Valley. California Agriculture, 65(1), 29-33.
  • Daane, K., Johnson, M., Pickett, C., Sime, K., Wang, X. G., Nadel, H., ... & Hoelmer, K. (2011). Biological controls investigated to aid management of olive fruit fly in California. California Agriculture, 65(1), 21-28.
  • Yokoyama, V. Y., Cáceres, C. E., Kuenen, L. P. S., Wang, X. G., Rendón, P. A., Johnson, M. W., & Daane, K. M. (2010). Field performance and fitness of an olive fruit fly parasitoid, Psyttalia humilis (Hymenoptera: Braconidae), mass reared on irradiated Medfly. Biological Control, 54(2), 90-99.
  • Daane, K. M., & Johnson, M. W. (2010). Olive fruit fly: managing an ancient pest in modern times. Annual review of entomology, 55, 151-169.
  • Kakani, E. G., Zygouridis, N. E., Tsoumani, K. T., Seraphides, N., Zalom, F. G., & Mathiopoulos, K. D. (2010). Spinosad resistance development in wild olive fruit fly Bactrocera oleae (Diptera: Tephritidae) populations in California. Pest Management Science: formerly Pesticide Science, 66(4), 447-453.
  • Zygouridis, N. E., Augustinos, A. A., Zalom, F. G., & Mathiopoulos, K. D. (2009). Analysis of olive fly invasion in California based on microsatellite markers. Heredity, 102(4), 402-412.
  • Nadel, H., Daane, K. M., Hoelmer, K. A., Pickett, C. H., & Johnson, M. W. (2009). Non-target host risk assessment of the idiobiont parasitoid Bracon celer (Hymenoptera: Braconidae) for biological control of olive fruit fly in California. Biocontrol Science and Technology, 19(7), 701-715.
  • Wang, X. G., Johnson, M. W., Daane, K. M., & Nadel, H. (2009). High summer temperatures affect the survival and reproduction of olive fruit fly (Diptera: Tephritidae). Environmental entomology, 38(5), 1496-1504.
  • Wang, X. G., Johnson, M. W., Daane, K. M., & Yokoyama, V. Y. (2009). Larger olive fruit size reduces the efficiency of Psyttalia concolor, as a parasitoid of the olive fruit fly. Biological Control, 49(1), 45-51.
  • Ur Rehman, J., Wang, X. G., Johnson, M. W., Daane, K. M., Jilani, G., Khan, M. A., & Zalom, F. G. (2009). Effects of Peganum harmala (Zygophyllaceae) seed extract on the olive fruit fly (Diptera: Tephritidae) and its larval parasitoid Psyttalia concolor (Hymenoptera: Braconidae). Journal of economic entomology, 102(6), 2233-2240.
  • Burrack, H. J., Fornell, A. M., Connell, J. H., O'Connell, N. V., Phillips, P. A., Vossen, P. M., & Zalom, F. G. (2009). Intraspecific larval competition in the olive fruit fly (Diptera: Tephritidae). Environmental entomology, 38(5), 1400-1410.
  • Gutierrez, A. P., Ponti, L., & Cossu, Q. A. (2009). Effects of climate warming on olive and olive fly (Bactrocera oleae (Gmelin)) in California and Italy. Climatic Change, 95(1-2), 195-217.
  • Joy Burrack, H., & Zalom, F. G. (2008). Olive fruit fly (Diptera: Tephritidae) ovipositional preference and larval performance in several commercially important olive varieties in California. Journal of Economic Entomology, 101(3), 750-758.
  • Burrack, H. J., Connell, J. H., & Zalom, F. G. (2008). Comparison of olive fruit fly (Bactrocera oleae (Gmelin))(Diptera: Tephritidae) captures in several commercial traps in California. International Journal of Pest Management, 54(3), 227-234.

• Controlling Disease
• • Trouillas, F. P., Nouri, M. T., Lawrence, D. P., Moral, J., Travadon, R., Aegerter, B. J., & Lightle, D. (2019). Identification and Characterization of Neofabraea kienholzii and Phlyctema vagabunda Causing Leaf and Shoot Lesions of Olive in California. Plant disease, 103(12), 3018-3030.
  • Nguyen, K. A., Förster, H., & Adaskaveg, J. E. (2018). Efficacy of copper and new bactericides for managing olive knot in California. Plant disease, 102(5), 892-898.
  • Nguyen, K. A., Förster, H., & Adaskaveg, J. E. (2018). Genetic Diversity of Pseudomonas savastanoi pv. savastanoi in California and Characterization of Epidemiological Factors for Olive Knot Development. Plant disease, 102(9), 1718-1724.
  • Nguyen, K. (2017). Epidemiology and Management of Olive Knot Caused by Pseudomonas savastanoi pv. savastanoi in California Olive Production (Doctoral dissertation, UC Riverside).
  • Nguyen, K. A., Förster, H., & Adaskaveg, J. E. (2017). Quaternary ammonium compounds as new sanitizers for reducing the spread of the olive knot pathogen on orchard equipment. Plant disease, 101(7), 1188-1193.
  • Úrbez-Torres, J. R., Peduto, F., Vossen, P. M., Krueger, W. H., & Gubler, W. D. (2013). Olive twig and branch dieback: etiology, incidence, and distribution in California. Plant Disease, 97(2), 231-244.
  • Al Rwahnih, M., Guo, Y., Daubert, S., Golino, D., & Rowhani, A. (2011). Characterization of latent viral infection of olive trees in the National Clonal Germplasm Repository in California. Journal of Plant Pathology, 93(1), 227-231.

• Improving Table Olive Harvesting
• • Marino, G., Macaluso, L., Marra, F. P., Ferguson, L., Marchese, A., Campisi, G., ... & Caruso, T. (2017). Horticultural performance of 23 Sicilian olive genotypes in hedgerow systems: vegetative growth, productive potential and oil quality. Scientia Horticulturae, 217, 217-225.
  • Ferguson, L., & Garcia, S. C. (2014). Transformation of an ancient crop: preparing California ‘Manzanillo’table olives for mechanical harvesting. HortTechnology, 24(3), 274-280.
  • Castro-Garcia, S., Blanco Roldan, G. L., Jiménez-Jiménez, F., Gil-Ribes, J. A., Ferguson, L., Glozer, K., ... & Rosa, U. A. (2012, April). Preparing Spain and California table olive industries for mechanical harvesting. In I International Symposium on Mechanical Harvesting and Handling Systems of Fruits and Nuts 965 (pp. 29-40).
  • Ferguson, L., Glozer, K., Crisosto, C., Rosa, U. A., Castro-Garcia, S., Fichtner, E. J., ... & Burns, J. K. (2012, April). Improving canopy contact olive harvester efficiency with mechanical pruning. In I International Symposium on Mechanical Harvesting and Handling Systems of Fruits and Nuts 965 (pp. 83-87).
  • Ferguson, L., Rosa, U. A., Castro-Garcia, S., Lee, S. M., Guinard, J. X., Burns, J., ... & Glozer, K. (2010). Mechanical harvesting of California table and oil olives. Advances in Horticultural Science, 53-63.
  • Castro-Garcia, S., Rosa, U. A., Gliever, C. J., Smith, D., Burns, J. K., Krueger, W. H., ... & Glozer, K. (2009). Video evaluation of table olive damage during harvest with a canopy shaker. HortTechnology, 19(2), 260-266.
  • Rosa, U., Ferguson, L., Gliever, C., Glozer, K., Crisosto, C., Krueger, B., ... & Smith, D. (2009). Fruit injury from mechanical harvester for California black ripe processed table olive. Acta Horticulturae, (824), 337-348.
  • Burns, J. K., Ferguson, L., Glozer, K., Krueger, W. H., & Rosecrance, R. C. (2008). Screening fruit loosening agents for black ripe processed table olives. HortScience, 43(5), 1449-1453.

• Assessing Composition and Quality
• • Polari, J. J., Crawford, L. M., & Wang, S. C. (2021).Cultivar Determines Fatty Acids and Phenolics Dynamics for Olive Fruit and Oil in Super-High-Density Orchards. Agronomy, 11(2), 313.
  • Grilo, F., Caruso, T., & Wang, S. C. (2019). Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil. Journal of the Science of Food and Agriculture, 99(9), 4319-4330.
  • Li, X., Flynn, J. D., & Wang, S. C. (2019). The Effects of Variety, Growing Region, and Drought Stress on Fatty Acid and Sterol Compositions of California Olive Oil. Journal of the American Oil Chemists' Society, 96(3), 215-230.
  • Olmo-García, L., Polari, J. J., Li, X., Bajoub, A., Fernández-Gutiérrez, A., Wang, S. C., & Carrasco-Pancorbo, A. (2018). Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies. Food chemistry, 261, 184-193.
  • Li, X., & Wang, S. C. (2018). Shelf life of extra virgin olive oil and its prediction models. Journal of Food Quality, 2018.
  • Johnson, R., Melliou, E., Zweigenbaum, J., & Mitchell, A. E. (2018). Quantitation of oleuropein and related phenolics in cured Spanish-style green, California-style black ripe, and Greek-style natural fermentation olives. Journal of agricultural and food chemistry, 66(9), 2121-2128.
  • Li, X., Bremer, G. C., Connell, K. N., Ngai, C., Pham, Q. A. T., Wang, S., ... & Wang, S. C. (2016). Changes in chemical compositions of olive oil under different heating temperatures similar to home cooking. Journal of Food Chemistry and Nutrition, 4(1), 7-15.
  • Zhu, H., Wang, S. C., & Shoemaker, C. F. (2016). Volatile constituents in sensory defective virgin olive oils. Flavour and fragrance journal, 31(1), 22-30.
  • Melliou, E., Zweigenbaum, J. A., & Mitchell, A. E. (2015). Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in California-style black ripe olives and dry salt-cured olives. Journal of agricultural and food chemistry, 63(9), 2400-2405.
  • Zhu, H., Tang, S., Shoemaker, C. F., & Wang, S. C. (2015). Characterization of volatile compounds of virgin olive oil originating from the USA. Journal of the American Oil Chemists' Society, 92(1), 77-85.
  • Torrecilla, J. S., Vidal, S., Aroca-Santos, R., Wang, S. C., & Cancilla, J. C. (2015). Spectroscopic determination of the photodegradation of monovarietal extra virgin olive oils and their binary mixtures through intelligent systems. Talanta, 144, 363-368.
  • Cancilla, J. C., Wang, S. C., Díaz-Rodríguez, P., Matute, G., Cancilla, J. D., Flynn, D., & Torrecilla, J. S. (2014). Linking chemical parameters to sensory panel results through neural networks to distinguish olive oil quality. Journal of agricultural and food chemistry, 62(44), 10661-10665.
  • Sansone-Land, A., Takeoka, G. R., & Shoemaker, C. F. (2014). Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). Food chemistry, 149, 285-295.
  • Li, X., Zhu, H., Shoemaker, C. F., & Wang, S. C. (2014). The effect of different cold storage conditions on the compositions of extra virgin olive oil. Journal of the American Oil Chemists' Society, 91(9), 1559-1570.
  • Wang, S., Li, X., Rodrigues, R., & Flynn, Dan. (2014). Influences of Packaging on Olive Oil Quality. UC Davis Olive Center
  • Flynn, D., Li, X., & Wang, S. (2014). Fatty Acid and Sterol Profiles of Olive Oils Produced in the United States. UC Davis Olive Center
  • Flynn, D., Li, X., & Wang, S. (2014). Correlating Olive Oil Sensory and Chemistry Results. UC Davis Olive Center 
  • Zhu, H., Clegg, M. S., Shoemaker, C. F., & Wang, S. C. (2013). Characterization of diacylglycerol isomers in edible oils using gas chromatography–ion trap electron ionization mass spectrometry. Journal of chromatography A, 1304, 194-202.
  • Zhu, H., Li, X., Shoemaker, C. F., & Wang, S. C. (2013). Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils. Journal of agricultural and food chemistry, 61(50), 12253-12259.
  • Wedler, H. B., Boyes, L., Davis, R. L., Flynn, D., Franz, A., Hamann, C. S., ... & Tantillo, D. J. (2014). Nobody can see atoms: science camps highlighting approaches for making chemistry accessible to blind and visually impaired students. Journal of Chemical Education, 91(2), 188-194.
  • Li, X., Wang, S., & Flynn, D. (2013). Refrigeration is not reliable in detecting olive oil adulteration. UC Davis Olive Center
  • Wang, S., Frankel, E., & Flynn, D. (2012). Evaluation of Olive Oil Sold to Restaurants and Foodservice. UC Davis Olive Center
  • Delgado, C., & Guinard, J. X. (2011). Sensory properties of Californian and imported extra virgin olive oils. Journal of Food Science, 76(3), S170-S176.
  • Frankel, E. N. (2011). Nutritional and biological properties of extra virgin olive oil. Journal of agricultural and food chemistry, 59(3), 785-792.
  • Jiménez-Jiménez, F., Castro-García, S., Blanco-Roldán, G. L., Ferguson, L., Rosa, U. A., & Gil-Ribes, J. A. (2013). Table olive cultivar susceptibility to impact bruising. Postharvest biology and technology, 86, 100-106.
  • Palumbo, M., & Harris, L.J. (2011). Microbiological Food Safety of Olive Oil:  A Review of the Literature. UC Davis Olive Center
  • Frankel, E.N., Mailed, R.J., Wang, S.C., Shoemaker, S.F., Guinard, J.X., Flynn, J.D., & Sturzenberger, N.D. (2011) Evaluation of Extra-Virgin Olive Oil Sold in California. UC Davis Olive Center -->
  • Frankel, E. N. (2010). Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. Journal of agricultural and food chemistry, 58(10), 5991-6006.
  • Frankel, E.N., Mailer, R.J., Shoemaker, C.F., Wang, S.C., & Flynn, J.D. (2010). Tests Indicate that Imported "Extra Virgin" Olive Oil Often Fails International and USDA Standards. UC Davis Olive Center -->

• Enhancing Processing
• • Polari, J. J., Mori, M., & Wang, S. C. (2020). Virgin Olive Oils from Super‐High‐Density Orchards in California: Impact of Cultivar, Harvest time, and Crop Season on Quality and Chemical Composition. European Journal of Lipid Science and Technology, 2000180
  • Polari, J. J., Mori, M., & Wang, S. C. (2020). Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season. Journal of the American Oil Chemists' Society.
  • Polari, J. J., & Wang, S. C. (2019). Hammer Mill Sieve Design Impacts Olive Oil Minor Component Composition. European Journal of Lipid Science and Technology, 121(10), 1900168.
  • Crawford, L. M., & Wang, S. C. (2019). Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives. Journal of agricultural and food chemistry, 67(46), 12633-12641.
  • Zhang, H., Bukosky, S. C., & Ristenpart, W. D. (2018). Low-voltage electrical demulsification of oily wastewater. Industrial & Engineering Chemistry Research, 57(24), 8341-8347.
  • Johnson, R., & Mitchell, A. E. (2019). Use of Amberlite Macroporous Resins To Reduce Bitterness in Whole Olives for Improved Processing Sustainability. Journal of agricultural and food chemistry, 67(5), 1546-1553.
  • Guggenheim, K. G., Crawford, L. M., Paradisi, F., Wang, S. C., & Siegel, J. B. (2018). β-Glucosidase Discovery and Design for the Degradation of Oleuropein. ACS omega, 3(11), 15754-15762.
  • Polari, J. J., Garcí‐Aguirre, D., Olmo‐García, L., Carrasco‐Pancorbo, A., & Wang, S. C. (2018). Interactions between hammer mill crushing variables and malaxation time during continuous olive oil extraction. European journal of lipid science and technology, 120(8), 1800097.
  • Polari, J. J., Garcí-Aguirre, D., Olmo-García, L., Carrasco-Pancorbo, A., & Wang, S. C. (2018). Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil. Food chemistry, 242, 362-368.
  • Suthawan, C., & Mitchell, A. E. (2017). 18 Improving the quality of processed olives: acrylamide in Californian table olives. Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing, 353.
  • Charoenprasert, S., Zweigenbaum, J. A., Zhang, G., & Mitchell, A. E. (2017). The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California‐Style Black Ripe Olives. Journal of food science, 82(7), 1574-1581.
  • Tang, S., Avena-Bustillos, R. J., Lear, M., Sedej, I., Holstege, D. M., Friedman, M., ... & Wang, S. C. (2016). Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives. Journal of Food Engineering, 191, 124-130.
  • Sedej, I., Milczarek, R., Wang, S. C., Sheng, R., de Jesús Avena‐Bustillos, R., Dao, L., & Takeoka, G. (2016). Spray drying of a phenolic‐rich membrane filtration fraction of olive mill wastewater: optimisation and dried product quality. International Journal of Food Science & Technology, 51(8), 1900-1909.
  • Sedej, I., Milczarek, R., Wang, S. C., Sheng, R., de Jesús Avena‐Bustillos, R., Dao, L., & Takeoka, G. (2016). Membrane‐Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic‐Rich Fraction. Journal of food science, 81(4), E889-E896.
  • Johnson, R. L., & Mitchell, A. E. (2018). Reducing Phenolics Related to Bitterness in Table Olives. Journal of food quality, 2018.
  • Melliou, E., Zweigenbaum, J. A., & Mitchell, A. E. (2015). Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in California-style black ripe olives and dry salt-cured olives. Journal of agricultural and food chemistry, 63(9), 2400-2405.
  • Frankel, E., Bakhouche, A., Lozano-Sánchez, J., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2013). Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. Journal of agricultural and food chemistry, 61(22), 5179-5188.
  • Golomb, B. L., Morales, V., Jung, A., Yau, B., Boundy-Mills, K. L., & Marco, M. L. (2013). Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Food microbiology, 33(1), 97-106.
  • Frankel, E. (2011). A critical literature review on the processing of table olives. Lipid Technology, 23(10), 223-226.
  • Vigo, C. R., & Ristenpart, W. D. (2010). Aggregation and coalescence of oil droplets in water via electrohydrodynamic flows. Langmuir, 26(13), 10703-10707.
  • Sturzenberger, N., & Flynn, D. (2007). Olive Oil Waste Management Matrix. UC Davis Olive Center

• Improving Methods and Standards
• • Green, H. S., Li, X., De Pra, M., Lovejoy, K. S., Steiner, F., Acworth, I. N., & Wang, S. C. (2020). A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA. Food Control, 107, 106773.
  • Crawford, L. M., Carrasquilla-Garcia, N., Cook, D. R., & Wang, S. C. (2019). Analysis of microsatellites (SSRs) in processed olives as a means of cultivar traceability and authentication. Journal of Agricultural and Food Chemistry.
  • Azizian, H., Wang, S. C., Li, X., & Kramer, J. K. (2018). Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1, 2‐Diacylglycerols and 1, 3‐Diacylglycerols and Adding Unesterified Fatty Acids. Lipids, 53(11-12), 1097-1112.
  • Lee, C., Polari, J. J., Kramer, K. E., & Wang, S. C. (2018). Near-Infrared (NIR) Spectrometry as a Fast and Reliable Tool for Fat and Moisture Analyses in Olives. ACS omega, 3(11), 16081-16088.
  • Crawford, L. M., Holstege, D. M., & Wang, S. C. (2018). High-throughput extraction method for phenolic compounds in olive fruit (Olea europaea). Journal of Food Composition and Analysis, 66, 136-144.
  • Li, X., Woodman, M., & Wang, S. C. (2015). High‐performance liquid chromatography with fluorescence detection for the rapid analysis of pheophytins and pyropheophytins in virgin olive oil. Journal of separation science, 38(16), 2813-2818.
  • Wedler, H. B., Pemberton, R. P., Lounnas, V., Vriend, G., Tantillo, D. J., & Wang, S. C. (2015). Quantum chemical study of the isomerization of 24-methylenecycloartanol, a potential marker of olive oil refining. Journal of molecular modeling, 21(5), 111.
  • Tena, N., Wang, S. C., Aparicio-Ruiz, R., García-González, D. L., & Aparicio, R. (2015). In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization. Journal of agricultural and food chemistry, 63(18), 4509-4526.
  • Mathison, B., & Holstege, D. (2013). A rapid method to determine sterol, erythrodiol, and uvaol concentrations in olive oil. Journal of agricultural and food chemistry, 61(19), 4506-4513.

• Studying Consumers and Industry
• • Guinard, J. X., Yang, S., Pasquali, G., Borchi, C., & Briwa, B. (2020). The Fat Flip-Sensory profiles of four dishes in which butter was replaced with extra virgin olive oil. International Journal of Gastronomy and Food Science, 100250.
  • Cecchi, L., Schuster, N., Flynn, D., Bechtel, R., Bellumori, M., Innocenti, M., ... & Guinard, J. X. (2019). Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. Journal of food science, 84(10), 2995-3008.
  • Santosa, M., Clow, E. J., Sturzenberger, N. D., & Guinard, J. X. (2013). Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil. Food research international, 54(2), 2104-2111.
  • Delgado, C., Gómez-Rico, A., & Guinard, J. X. (2013). Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil. Food research international, 54(2), 2112-2121.
  • Lybbert, T. J., & Elabed, G. (2013). An elixir for development? Olive oil policies and poverty alleviation in the Middle East and North Africa. Development Policy Review, 31(4), 485-506.
  • Wang, S., Moscatello, B., & Flynn, D. (2013). Survey: Consumer Attitudes on Olive Oil. UC Davis Olive Center
  • Santosa, M., & Guinard, J. X. (2011). Means-end chains analysis of extra virgin olive oil purchase and consumption behavior. Food Quality and Preference, 22(3), 304-316.
  • Lee, S. M., Kitsawad, K., Sigal, A., Flynn, D., & Guinard, J. X. (2012). Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Journal of Food science, 77(12), S439-S448.
  • Delgado, C., & Guinard, J. X. (2011). How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings?. Food Quality and Preference, 22(2), 213-225.
  • Santosa, M., Abdi, H., & Guinard, J. X. (2010). A modified sorting task to investigate consumer perceptions of extra virgin olive oils. Food Quality and Preference, 21(7), 881-892.
  • Sturzenberger, N., Flynn, D., & Clow, L. (2009). California Super-High-Density Olive Production Survey. UC Davis Olive Center

• Assessing Health Impacts
• • Agrawal, K., Melliou, E., Li, X., Pedersen, T. L., Wang, S. C., Magiatis, P., ... & Holt, R. R. (2017). Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial. Journal of functional foods, 36, 84-93.
  • Flynn, M., & Wang, S. (2015). Olive Oil as Medicine: the Effect on Blood Pressure. UC Davis Olive Center
  • Flynn, M., & Wang, S. (2015). Olive Oil as Medicine: The Effect on Blood Lipids and Lipoproteins. UC Davis Olive Center