Research Articles Published in Peer-Reviewed Journals

1.     Polari, J. J.; Garci-Aguirre, D.; Olmo-Garcia L.; Carrasco-Pancorbo, A. Wang, S. C. Eur. J. Lipid Sci. Technol., 2018, 180097: “Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction”

2.     Olmo-Garcia, L.; Polari J. J.; Li, X.; Bajoub, A.; Fernandez-Gutiereez, A.; Wang, S. C.; Carrasco-Pancorbo, A. Food Chem. 2018, 261, 184-193: “Deep Insight into the Minor Fraction of Virgin Olive Oil by Using LC-MS and GC-MS Multi-class Methodologies”

3.     Li, X.; Wang, S. C. Journal of Food Quality 2018, 1-15: “Shelf Life of Extra Virgin Olive Oil and Its Prediction Models”

4.     Crawford, L. M; Holstege, D. M.; Wang, S. C. Journal of Food Composition and Analysis, 2018, 66, 136-144: “High-throughput Extraction Method for Phenolic Compounds in Olive Fruit (Olea europaea)”

5.     Polari, J. J.; Garci-Aguirre, D.; Olmo-Garcia L.; Carrasco-Pancorbo, A. Wang, S. C. Food Chem., 2017, 242, 362-368: “Impact of Industrial Hammer Mill Rotor Speed on Extraction Efficiency and Quality of Extra Virgin Olive Oil”

6.     Agrawal, K.; Melliou, E.; Li, X.; Pedersen, T. L.; Wang, S. C.; Magiatis, P.; Newman, J. W.; Holt, R. R. J. Funct. Foods 2017, 36, 84-93: “The Ratio of Oleocanthal to Oleacein in Extra Virgin Olive Oil (EVOO) Determines Acute Anti-platelet Effects in Responsive Healthy Men”

7.     Wang, S. C and Tantillo D. J. Org. Biomol. Chem. 2017, 15, 1976-1979: ”Viability of Dodecahedrane-forming Radical Polycyclizations”

8.     Li, X.; Grant, B. C; Connell, K. N.; Ngai, C.; Pham, Q. A. T.; Wang, S.; Flynn, M.; Ravetti, L.; Guillaume, C.; Wang, Y.; Wang, S. C. J. Food Chem and Nut. 2016: “Changes in Chemical Compositions of Olive Oil Under Different Heating Temperatures Similar to Home Cooking”

9.     Tang, S.; Avena-Bustillos, R. d. J.; Lear, M.; Sedej, I.; Holstege, D. M.; Friedman, M.; McHugh, T. H.; Wang, S. C. J. Food Eng. 2016: “Evaluation of Thermal Processing Variables for Reducing Acrylamide in Canned Black Ripe Olives”

10.  Sedej, I.; Milczarek, R.; Wang, S. C.; Sheng, R.; Avena-Bustillos, R. J.; Dao, L.; Takeoka, G. I. J. Food Sci. Tech. 2016: “Spray Drying of a Phenolic-rich Membrane Filtration Fraction of Olive Mill Wastewater: Optimization and Dried Product Quality”

11.  Sedej, I.; Milczarek, R.; Wang, S. C.; Sheng, R.; Avena-Bustillos, R. d. J.; Dao, L.; Takeoka, G. J. Food Sci. 2016, 81, E889-E896: “Membrane-Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic-Rich Fraction”

12.  Zhu, H; Wang, S. C.; Shoemaker, C. F. Flavour Fragr. J. 2016, 31, 22-30: “Volatile Constituents in Sensory Defective Virgin Olive Oils”

13.  Torrecilla, J. S.; Vidal, S.; Aroca-Santos, R.; Wang, S. C.; Cancilla, J. C. Talanta 2015, 144, 363-368: “Spectroscopic Determination of the Photodegradation of Monovarietal Extra Virgin Olive Oils and their Binary Mixtures through Intelligent Systems”

14.  Tena, N.; Wang, S. C.; Aparicio-Ruiz R.; Garcia-González, D. L.; Aparicio, R. J. Agric. Food Chem. 2015, 63(18), 4509-4526: “An In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety and Quality Characterization”

15.  Li, X.; Woodman, M.; Wang, S. C. J. Sep. Science 2015, 38(16), 2813-2818: “High-performance Liquid Chromatography with Fluorescence Detection for the Rapid Analysis of Pheophytins and Pryopheophytins in Virgin Olive Oil”

16.  Wedler, H. B.; Pemberton, R. P.; Lounnas, V.; Vriend, G.; Tantillo, D. J.; Wang, S. C. J. Mol. Model 2015, 21, 111: “Quantum Chemical Study of the Isomerization of 24-Methylenecycloartanol, A Potential Marker of Olive Oil Refining”

17.  Strych, S.; Journot, G.; Pemberton, R. P.; Wang, S. C.; Tantillo, D. J.; Trauner, D. Angew. Chem. Int. Ed. 2015, 54, 5079-5083: "Biomimetic Total Synthesis of Santalin Y," featured on the cover, chosen as a Very Important Paper (VIP)

18.  Zhu, H.; Tang, S.; Shoemaker, C. F.; Wang, S. C. J. Am. Oil Chem. Soc. 2014, 92, 77-85: “Characterization of volatile of virgin olive oil originated in the United States”

19.  Cancilla, J.; Wang, S. C.; Rodriguez P.; Matute, G.; Cancilla, J. D.; Flynn, D.; Torrecilla, J. S. J. Agric. and Food Chem. 2014, 62(44), 10661-10665: “Linking Chemical Parameters to Sensory Panel Results through Neutral Networks to Distinguish Olive Oil Quality”

20.  Li, X.; Zhu, H.; Shoemaker, C. F.; Wang, S. C. J. Am. Oil Chem. Soc. 2014, 91, 1559-1570: “The Effect of Different Cold Storage Conditions on Extra Virgin Olive Oil"

21.  Wedler. H. B.; Boyes L.; Davis, R. L.; Flynn, D.; Franz, A. K.; Hamman, C. S.; Harrison, J. G.; Lodewyk, M. W.; Milinkevich, K. A.; Shaw, J. T.; Tantillo, D. J.; Wang, S. C.  J. Chem. Educ. 2014, 91, 188-194: “Nobody Can See Atoms: Science Camps Highlighting Approaches for Making Chemistry Accessible to Blind and Visually-Impaired Students”

22.  Zhu, H.; Li, X.; Shoemaker, C. F.; Wang, S. C. J. Agric. and Food Chem. 2013, 61, 12253-12259: “Ultra-high Performance Liquid Chromatography Analysis of Volatile Carbonyl Compounds in Virgin Olive Oils”

23.  Zhu, H.; Clegg M. S.; Shoemaker, C. F.; Wang, S. C. J. of Chrom. A. 2013, 1304, 194-202: “Characterization of Diacylglycerol Isomers in Edible Oils using Gas Chromatography–Ion Trap Mass Spectrometry”

24.  Hong, Y. J.; Irmisch, S.; Wang, S. C.; Garms, S.; Gershenzon, J.; Zu, L.; Kollber, T. G.; Tantillo, D. J. Chem. Eur. J. 2013, 19, 13590-13600: "Theoretical and Experimental Analysis of the Reaction Mechanism of MrTPS2, a Triquinane-forming Sesquiterpene Synthase from Chamomile"

25.  Wang, S. C.; Beal, P. A.; Tantillo, D. J. J. Comput. Chem. 201031, 721-725: "Covalent Hydration Energies for Purine Analogs by Quantum Chemical Methods"

26.  Wang, S. C.; Troast, D.; Sheridan-Conda, M.; Zuo, G.; LaGarde, D.; Louie, J.; Tantillo, D. J. J. Org. Chem. 200974, 7822-7833: "Mechanism of the Ni(0)-Catalyzed Vinylcyclopropane - Cyclopentene Rearrangement"

27.  Pokharel, S.; Jayalath, P.; Maydanovych, O.; Goodman, R.; Wang, S. C.Tantillo, D. J.; Beal, P. A. J. Am. Chem. Soc. 2009131, 11882-11891: "Matching Active Site and Substrate Structures for an RNA Editing Reaction"

28.  Meng, L.; Wang, S. C.; Fettinger, J. C.; Kurth, M. J.; Tantillo, D. J. Eur. J. Org. Chem. 2009, 1578-1584: "Controlling Selectivity for Cycloadditions of Nitrones and Alkenes Tethered by Benzimidazoles: Combining Experiment and Theory"

29.  Wang, S. C.; Tantillo, D. J. Org. Lett. 2008, 4827-4830: "Prediction of a New Pathway to Presilphiperfolanol"

30.  Wang, S. C.; Tantillo, D. J. J. Org. Chem. 2008, 73, 1516-1523: "Theoretical Studies on Synthetic and Biosynthetic Oxidopyrylium–Alkene Cycloadditions. Pericyclic Pathways to Intricarene"

31.  Wang, S. C.; Tantillo, D. J., J. Org. Chem. 2007, 72, 8394-8401:  "Substituent Effects on Tandem Alkenyl Migration/Electrophilic Aromatic Substitution Reactions"

32.  Park, Y. S.; Wang, S. C.; Tantillo, D. J.; Little, R. D. J. Org. Chem. 2007, 72, 4351-4357: "A Highly Selective Rearrangement of a Housane-derived Cation Radical; an Electrochemically Mediated Transformation"

33.  Wang, S. C.; Tantillo, D. J. J. Phys. Chem. A 2007, 111, 7149-7153: "Selective Stabilization of Transition State Structures for Cope Rearrangements of Semibullvalene and Barbaralane through Interactions with Halogens"

34.  Wang, S. C.; Tantillo, D. J.  J. Organometal. Chem. 2006, 691, 4386-4392: “Metal Promoted Vinylcyclopropane-Cyclopentene Rearrangements: Reactions Ripe for Mechanism-Based Catalyst Design” 

35.  Wang, S. C.; Tantillo, D. J. Eur. J. Org. Chem. 2006, 738-745: “The Mechanism of Semibullvalene Bromination”

36.  Gerkin, J. B.; Wang, S. C.; Preciado, A. B.; Park, Y. S.; Nishiguchi, G.; Tantillo, D. J.; Little, R. D. J. Org. Chem. 2005, 70, 4598-4608: “Remote Substituent Effects upon the Rearrangements of Housane Cation Radicals”


Other Research Publications

1.     Flynn, M.; Wang, S. C. UC Davis Olive Center Publication December 2015 “Olive Oil as Medicine: The effect on blood pressure”

2.     Ngai, C.; Wang, S. C. UC Davis Olive Center Publication October 2015 “Filter or not? A review of the influence of filtration on extra virgin olive oil”

3.     Wang, S. C. Topics in Subtropics Newsletter from University of California Cooperative Extension Fall 2015 “Olive oil chemistry – Let’s talk about quality”

4.     Flynn, M.; Wang, S. C. UC Davis Olive Center Publication March 2015 “ Olive Oil as Medicine: The effect on blood lipids and lipoproteins”

5.     Wang, S. C.; Li, X.; Rodrigues, R.; Flynn, D. UC Davis Olive Center Publication August 2014 “Packaging influences on olive oil quality: a review of the literature”

6.     Flynn, D.; Li, X.; Wang, S. C. UC Davis Olive Center Publication May 2014 “Fatty Acid and Sterol Profiles of Olive Oils Produced in the United States”

7.     Flynn, D.; Li, X.; Wang, S. C. UC Davis Olive Center Publication May 2014 “Correlating Olive Oil Sensory and Chemistry Results”

8.     Wang, S. C.; Moscatello, B.; Flynn, D. UC Davis Olive Center Publication May 2013 “Consumer Attitudes on Olive Oil”

9.     Wang, S. C.; Frankel, E. N.; Flynn D. UC Davis Olive Center Publication September 2012 “Evaluation of Olive Oil Sold to Restaurants and Foodservice”

10.  DePeters, E.; Wang, S. C.; Karle, B.; Heguy, J. Dairy Magazine July 2012 “Olive Pulp: A byproduct feedstuff that will increase in future”

11.  Frankel, E. N.; Mailer, R. J.; Wang, S. C.; Shoemaker, C. F.; Guinard, J.-X.; Flynn, J. D.; Sturzenberger, N. D. UC Davis Olive Center Publication March 2011 “Evaluation of Extra-Virgin Olive Oil Sold in California”

12.  Frankel, E. N.; Mailer, R. J.; Shoemaker, C. F.; Wang, S. C.; Flynn J. D. UC Davis Olive Center Publication July 2010 “Tests Indicate that Imported “Extra Virgin” Olive Oil Often Fail International and USDA Standards”