Peer-reviewed Journal Articles

• A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA. Green, H. S., Li, X., De Pra, M., Lovejoy, K. S., Steiner, F., Acworth, I. N., & Wang, S. C. (2020). Food Control, 107, 106773.
• Analysis of Microsatellites (SSRs) in Processed Olives as a Means of Cultivar Traceability and Authentication.M Crawford, L. M., Carrasquilla-Garcia, N., Cook, D. R., & Wang, S. C. (2019). Journal of Agricultural and Food Chemistry.
• Hammer Mill Sieve Design Impacts Olive Oil Minor Component Composition. Polari, J. J., & Wang, S. C. (2019). European Journal of Lipid Science and Technology, 1900168.
• A comparative study of four analytical methods for the routine determination of acrylamide in black ripe olives. Crawford, L. M., & Wang, S. C. (2019). Journal of agricultural and food chemistry.
• Attraction of the Green Lacewing Chrysoperla comanche (Neuroptera: Chrysopidae) to Yeast. Vitanović, E., Aldrich, J. R., Winterton, S. L., Boundy-Mills, K., Lopez, J. M., & Zalom, F. G. (2019) Journal of chemical ecology, 1-4.
• Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil. Grilo, F., Caruso, T., & Wang, S. (2019). Journal of the Science of Food and Agriculture.
• 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. Azizian, H., Wang, S. C., Li, X., & Kramer, J. K. (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. Li, X., Flynn, J. D., & Wang, S. C. (2019).
• Low Voltage Electrical Demulsification of Oily Wastewater. Zhang, H., Bukosky, S. C., & Ristenpart, W. D. (2018). Industrial & Engineering Chemistry Research.
• Near-Infrared (NIR) Spectrometry as a Fast and Reliable Tool for Fat and Moisture Analyses in Olives. Lee, C., Polari, J. J., Kramer, K. E., & Wang, S. C. (2018). ACS Omega, 3 (11), pp 16081–16088.
• β-Glucosidase Discovery and Design for the Degradation of Oleuropein. Guggenheim, K. G., Crawford, L. M., Paradisi, F., Wang, S. C., & Siegel, J. B. (2018). ACS Omega, 3(11), 15754-15762.
• Interactions between hammer mill crushing variables and malaxation time during continuous olive oil extraction. Polari, J. J., Garcí‐Aguirre, D., Olmo‐García, L., Carrasco‐Pancorbo, A., & Wang, S. C. (2018). European Journal of Lipid Science and Technology, 120(8), 1800097.
• Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies. Olmo-García, L., Polari, J. J., Li, X., Bajoub, A., Fernández-Gutiérrez, A., Wang, S. C., & Carrasco-Pancorbo, A. (2018). Food chemistry, 261, 184-193.
• Shelf Life of Extra Virgin Olive Oil and Its Prediction Models. Li, X., & Wang, S. C. (2018). Journal of Food Quality, 2018.
• High-throughput extraction method for phenolic compounds in olive fruit (Olea europaea). Crawford, L. M., Holstege, D. M., & Wang, S. C. (2018). Journal of Food Composition and Analysis, 66, 136-144.
• Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil. Polari, J. J., Garcí-Aguirre, D., Olmo-García, L., Carrasco-Pancorbo, A., & Wang, S. C. (2018). Food chemistry, 242, 362-368.
• Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial. Agrawal, K., Melliou, E., Li, X., Pedersen, T. L., Wang, S. C., Magiatis, P., ... & Holt, R. R. (2017). Journal of functional foods, 36, 84-93.
• Changes in chemical compositions of olive oil under different heating temperatures similar to home cooking. Li, X., Bremer, G. C., Connell, K. N., Ngai, C., Pham, Q. A. T., Wang, S., ... & Wang, S. C. (2016). Journal of Food Chemistry and Nutrition, 4(1), 07-15.
• Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives. Tang, S., Avena-Bustillos, R. J., Lear, M., Sedej, I., Holstege, D. M., Friedman, M., ... & Wang, S. C. (2016). Journal of Food Engineering, 191, 124-130.
• Spray drying of a phenolic‐rich membrane filtration fraction of olive mill wastewater: optimisation and dried product quality. Sedej, I., Milczarek, R., Wang, S. C., Sheng, R., de Jesús Avena‐Bustillos, R., Dao, L., & Takeoka, G. (2016). International Journal of Food Science & Technology, 51(8), 1900-1909.
• Membrane‐Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic‐Rich Fraction. Sedej, I., Milczarek, R., Wang, S. C., Sheng, R., de Jesús Avena‐Bustillos, R., Dao, L., & Takeoka, G. (2016). Journal of food science, 81(4), E889-E896.
• Volatile constituents in sensory defective virgin olive oils. Zhu, H., Wang, S. C., & Shoemaker, C. F. (2016). Flavour and fragrance journal, 31(1), 22-30.
• 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. Melliou, E., Zweigenbaum, J. A., & Mitchell, A. E. (2015). Journal of agricultural and food chemistry, 63(9), 2400-2405.
• Characterization of volatile compounds of virgin olive oil originating from the USA. Zhu, H., Tang, S., Shoemaker, C. F., & Wang, S. C. (2015). Journal of the American Oil Chemists' Society, 92(1), 77-85.
• Spectroscopic determination of the photodegradation of monovarietal extra virgin olive oils and their binary mixtures through intelligent systems. Torrecilla, J. S., Vidal, S., Aroca-Santos, R., Wang, S. C., & Cancilla, J. C. (2015). Talanta, 144, 363-368.
• In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization. Tena, N., Wang, S. C., Aparicio-Ruiz, R., Garcia-Gonzalez, D. L., & Aparicio, R. (2015). Journal of agricultural and food chemistry, 63(18), 4509-4526.
• Quantum chemical study of the isomerization of 24-methylenecycloartanol, a potential marker of olive oil refining. Wedler, H. B., Pemberton, R. P., Lounnas, V., Vriend, G., Tantillo, D. J., & Wang, S. C. (2015). Journal of molecular modeling, 21(5), 111.
• High‐performance liquid chromatography with fluorescence detection for the rapid analysis of pheophytins and pyropheophytins in virgin olive oil. Li, X., Woodman, M., & Wang, S. C. (2015). Journal of separation science, 38(16), 2813-2818.
• Linking chemical parameters to sensory panel results through neural networks to distinguish olive oil quality. Cancilla, J. C., Wang, S. C., Díaz-Rodríguez, P., Matute, G., Cancilla, J. D., Flynn, D., & Torrecilla, J. S. (2014). Journal of agricultural and food chemistry, 62(44), 10661-10665.
• Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). Sansone-Land, A., Takeoka, G. R., & Shoemaker, C. F. (2014). Food chemistry, 149, 285-295.
• The effect of different cold storage conditions on the compositions of extra virgin olive oil. Li, X., Zhu, H., Shoemaker, C. F., & Wang, S. C. (2014). Journal of the American Oil Chemists' Society, 91(9), 1559-1570.
• Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. Frankel, E., Bakhouche, A., Lozano-Sánchez, J., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2013). Journal of agricultural and food chemistry, 61(22), 5179-5188.
• Characterization of diacylglycerol isomers in edible oils using gas chromatography–ion trap electron ionization mass spectrometry. Zhu, H., Clegg, M. S., Shoemaker, C. F., & Wang, S. C. (2013). Journal of chromatography A, 1304, 194-202.
• Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils. Zhu, H., Li, X., Shoemaker, C. F., & Wang, S. C. (2013). Journal of agricultural and food chemistry, 61(50), 12253-12259.
• Nobody can see atoms: science camps highlighting approaches for making chemistry accessible to blind and visually impaired students. Wedler, H. B., Boyes, L., Davis, R. L., Flynn, D., Franz, A., Hamann, C. S., ... & Tantillo, D. J. (2013). Journal of Chemical Education, 91(2), 188-194.
• Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Golomb, B. L., Morales, V., Jung, A., Yau, B., Boundy-Mills, K. L., & Marco, M. L. (2013). Food microbiology, 33(1), 97-106.
• 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. Delgado, C., Gómez-Rico, A., & Guinard, J. X. (2013). Food research international, 54(2), 2112-2121.
• Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil. Santosa, M., Clow, E. J., Sturzenberger, N. D., & Guinard, J. X. (2013). Food research international, 54(2), 2104-2111.
• An elixir for development? Olive oil policies and poverty alleviation in the Middle East and North Africa. Lybbert, T. J., & Elabed, G. (2013). Development Policy Review, 31(4), 485-506.
• A rapid method to determine sterol, erythrodiol, and uvaol concentrations in olive oil. Mathison, B., & Holstege, D. (2013). Journal of agricultural and food chemistry, 61(19), 4506-4513.
• Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Lee, S. M., Kitsawad, K., Sigal, A., Flynn, D., & Guinard, J. X. (2012). Journal of food science, 77(12), S439-S448.
• A critical literature review on the processing of table olives. Frankel, E. (2011). Lipid Technology, 23(10), 223-226.
• Characterization of latent viral infection of olive trees in the National Clonal Germplasm Repository in California. Rwahnih, M. A., Guo, Y., Daubert, S., Golino, D., & Rowhani, A. (2011). Journal of Plant Pathology, 227-231.
• Means-end chains analysis of extra virgin olive oil purchase and consumption behavior. Santosa, M., & Guinard, J. X. (2011). Food Quality and Preference, 22(3), 304-316.
• Assessing the invasive potential of the Mediterranean fruit fly in California and Italy. Gutierrez, A. P., & Ponti, L. (2011). Biological invasions, 13(12), 2661-2676.
• How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings? Delgado, C., & Guinard, J. X. (2011). Food Quality and Preference, 22(2), 213-225.
• Sensory properties of Californian and imported extra virgin olive oils. Delgado, C., & Guinard, J. X. (2011). Journal of Food Science, 76(3), S170-S176.
• Nutritional and biological properties of extra virgin olive oil. Frankel, E. N. (2011). Journal of Agricultural and Food Chemistry, 59(3), 785-792.
• Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. Frankel, E. N. (2010). Journal of agricultural and food chemistry, 58(10), 5991-6006.
• Aggregation and coalescence of oil droplets in water via electrohydrodynamic flows. Vigo, C. R., & Ristenpart, W. D. (2010). Langmuir, 26(13), 10703-10707.
• A modified sorting task to investigate consumer perceptions of extra virgin olive oils. Santosa, M., Abdi, H., & Guinard, J. X. (2010). Food Quality and Preference, 21(7), 881-892.
• Climate warming effects on the Olea europaea–Bactrocera oleae system in Mediterranean islands: Sardinia as an example. Ponti, L., Cossu, Q. A., & Gutierrez, A. P. (2009). Global change biology, 15(12), 2874-2884.
• Effects of climate warming on olive and olive fly (Bactrocera oleae (Gmelin)) in California and Italy. Gutierrez, A. P., Ponti, L., & Cossu, Q. A. (2009). Climatic Change, 95(1-2), 195-217.

Reports

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

• Olive Oil as Medicine: the Effect on Blood Pressure Mary Flynn PhD, RD, LDN and Selina Wang, PhD 2015
• Olive Oil as Medicine: The Effect on Blood Lipids and Lipoproteins Mary Flynn, Selina Wang, 2015
• Influences of Packaging on Olive Oil Quality Selina Wang, Xueqi, Rayza Rodrigues, Dan Flynn, 2014
• Fatty Acid and Sterol Profiles of Olive Oils Produced in the United States Dan Flynn, Xueqi Li, and Selina Wang 2014
• Correlating Olive Oil Sensory and Chemistry Results Dan Flynn, Xueqi Li, and Selina Wang 2014
• Survey: Consumer Attitudes on Olive Oil Selina Wang, Ben Moscatello and Dan Flynn, 2013
• Refrigeration is not reliable in detecting olive oil adulteration Xueqi Li, Selina Wang and Dan Flynn, 2013
• Evaluation of Olive Oil Sold to Restaurants and Foodservice Selina Wang, Ed Frankel, Dan Flynn, 2012
• Microbiological Food Safety of Olive Oil:  A Review of the Literature  Mary Palumbo and Linda J. Harris, 2011
• California Super-High-Density Olive Production Survey. Nicole Sturzenberger, Dan Flynn, Libby Clow, 2009 
• Olive Oil Waste Management Matrix,  Nicole Sturzenberger and Dan Flynn, 2007