Research Articles Published in Peer-Reviewed Journals
1. Zhao, H.; Avena-Bustillos, R. J.; Wang, S. C. Foods, 2022, 11, 174 “Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace”
2. Caló, F.; Girelli, C. R.; Wang, S. C.; Fanizzi, F. P. Foods, 2022, 11, 113 “Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches”
3. Li, X.; Kahlon, T.; Friedman, M. Wang, S. C. Foods, 2021, 10, 2909: “Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads”
4. Li, X;. Kahlon, T.; Friedman, M.; Wang, S. C. Foods, 2021: “Acrylamide, Asparagine, and Proximate Content of Experimental Flatbreads Made from Colored Corn Flours and Acrylamide Content of Wheat-Quinoa-Peanut Meal Flours and of Commercial Tortillas and Wraps”
5. Inzunza-Soto, M.; Thai, S.; Sinrod, A. J. G; Olson, D. A.; Avena-Bustillos, R. J.; Li, X.; Rolston, M. R.; Wang, S. C.; Teran-Cabanillas, E.; Yokoyama, W.; McHugh, T. H. J. Food Sci., 2021, 1-12: “Health benefits of first and second extraction drum-dried pitted olive pomace”
6. Sinrod, A. J. G; Li, X.; Bhattacharya, M.; Paviani, B.; Wang, S. C.; Barlie D. LWT – Food Science and Technology, 2021: “A second life for wine grapes: Discovering potentially oligosaccharides and phenolics in chardonnary marc and its processing fractions”
7. Polari, J. J.; Crawford, L. M.; Wang, S. C. Agronomy, 2021, 11(2), 313: “Cultivar determines fatty acids and phenolics dynamics for olive fruit and oil in super-high-density orchards”
8. Grilo, F. S.; Wang, S. C. Foods, 2021, 10(2), 329: “Walnut (Juglans regia L.) volatile compounds indicate kernel and oil oxidation”
9. Hou, L.; Zhang, Y.; Li, C.; Wang, X.; Wang, S. C. J. Oleo. Sci, 2021, 70(1), 31-38: “Determination of main bitter compounds in soaked and germinated sesame pastes”
10. Tang, F.; Green, H. S.; Wang, S. C.; Hatzakis, E. Molecules, 2021, 26(2), 310: “Analysis and authentication of Avocado oil using high resolution NMR spectroscopy”
11. Polari, J. J.; Mori, M.; Wang, S. C. Eur. J. Lipid Sci. Technol, 2021, 123(3), 2000180: “Virgin olive oils from super-high-density orchards in California: impact of cultivar, harvest time, and crop season on quality and chemical composition”
12. Macedo, G. A.; Santana, A. L.; Crawford, L. M.; Wang, S. C.; Dias, F. F. G; Bell, J. M. LWT – Food Science and Technology, 2021, 138, 110621: “Integrated microwave-and enzyme-assisted extraction of phenolic compounds from olive pomace”
13. Phung, A. S.; Bannenberg, G; Vigor, C.; Reversat, G.; Oger, C.;Roumain, M.; Galano, J.-M.; Durand, T.; Muccioli, G. G.; Ismail, A.; Wang S. C. Foods, 2020, 9(10), 1501: “Chemical compositional changes in over-oxidized fish oils”
14. Grilo, F. S.; Srisaard, Y.; Wang, S. C. Foods, 2020, 9(9), 1207: “Prediction of walnut deterioration using kernel oxidative stability”
15. Polari, J. J.; Mori, M.; Wang, S. C. J. Am. Oil Chem. Soc., 2020, 97(11), 1179: “Olive oil from “sikitita” under Super-high-density planting system in California: Impact of harvest time and crop season”
16. Green, H. S.; Wang, S. C. Food Control, 2020, 116, 107328: “First report on quality and purity evaluations of avocado oil sold in the US”
17. Crawford, L. M.; Carrasquilla-Garcia N.; Wang, S. C. Food Control, 2020, 114, 107264: “Comparison of DNA analysis, targeted metabolite profiling, and non-targeted NMR fingerprinting for differentiating cultivars of processed olives”
18. Polari, J. J; Ferguson, L.; Wang, S. C. HortScience, 2020, 55(5), 666-669: “Pistachio Kernel Composition of 'Kalehghouchi', 'Pete 1' and 'Lost Hills' in California”
19. Polari, J. J.; Wang, S. C. ACS Omega, 2020, 5(11), 6074-6081: “Comparative effect of hammer mill screen size and cell wall degrading enzymes during olive oil extraction”
20. Bannenberg, G.; Rice, H. B.; Bernasconi, A.; Ferrari, A.; Mallon, C.; Navarrete, L.; Hughes, R.; Igarashi, J.; Persons, K.; Latynski, L.; Phung, A.; Wang, S. C.; Ismail, A. Journal of Food Composition and Analysis, 2020, 88, 103435: “Ingredient Label Claim Compliance and Oxidative Quality of EPA/DHA Omega-3 Retail Products in the U.S.”
21. Crawford, L. M.; Carrasquilla-Garcia N.; Cook, D.; Wang, S. C. J. Agric. Food Chem., 2020, 68, 4, 1110-1117: “Analysis of Microsatellites (SSRs) in Processed Olives as a Means of Cultivar Traceability and Authentication”
22. Green, H. S.; Li, X.; De Pra, M.; Lovejoy, K. S.; Steiner, F.; Acworth. I. N.; Wang, S. C. Food Control, 2020, 107, 106773: “A Rapid Method for the Detection of Extra Virgin Olive Oil Adulteration using UHPLC-CAD Profiling of Triacylglycerols and PCA"
23. Olmo-Garcia, L.; Polari J. J.; Li, X.; Bajoub, A.; Fernandez-Gutiereez, A.; Wang, S. C.; Carrasco-Pancorbo, A. Food Res Int. 2019, 125, 108649: “Study of the minor fraction of virgin olive oil by a multi-class GC-MS approach: comprehensive quantitative characterization and varietal discrimination potential”
24. Polari, J. J.; Wang, S. C. Eur. J. Lipid Sci. Technol., 2019, 121, 1900168: “Hammer Mill Sieve Design Impacts Olive Oil Minor Component Composition”
25. Crawford, L. M.; Wang, S. C. J. Agric. Food Chem., 2019, 57, 46, 12633-12641: “Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives”
26. Crawford, L. M.; Kahlon, T. S.; Wang, S. C.; Friedman, M. Foods, 2019, 8(7), 228: “Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders”
27. Polari, J. J.; Zhang, L.; Ferguson, L.; Maness, N. O.; Wang, S. C. J. Food Sci, 2019, 84(7), 1937-1942: “Impact of microclimate of fatty acids and volatile terpenes in “Kerman” and “Golden Hills” pistachio (pistacia vera) kernels”
28. Grilo, F. S.; Caruso, T.; Wang, S. C. J. Sci. Food and Ag., 2019, 99, 4319-4330: “Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil”
29. Li, X.; Flynn, J. D.; Wang, S. C. J. Am. Oil Chem. Soc., 2019, 96, 215-230: “The effects of variety, growing region and drought stress on fatty acid and sterol compositions of California olive oil”
30. Crawford, L. M.; Kahlon, T. S.; Chiu, M.-C.; Wang, S. C.; Friedman, M. J. Food Sci, 2019, 84(3), 659-666: “Acrylamide Content of Experimental and Commercial Flatbreads”
31. Sinrod, A. J. G.; Avena-Bustillos, R. J.; Olson, D. A.; Crawford, L. M.; Wang, S. C.; McHugh, T. H. J. Food Sci, 2019, 84(3), 412-420: “Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies”
32. Azizzian, H.; Wang, S. C.; Li, X.; Kramer, J. K. G. Lipids, 2019, 53(11-12), 1097-1112: “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 Unesterfied Fatty Acids”
33. Lee, C.; Polari, J. J.; Kramer, K. E.; Wang, S. C. ACS Omega, 2018, 3(11), 16081–16088: “Near-Infrared (NIR) Spectrometry as a Fast and Reliable Tool for Fat and Moisture Analyses in Olives”
34. Guggenheim, K. G.; Crawford, L. M.; Paradis, F.; Wang, S. C.; Siegel, J. B. ACS Omega, 2018, 3(11), 15754-15762: “B-Glucosidase Discovery and Design for the Degradation of Oleuropoein”
35. Polari, J. J.; Garci-Aguirre, D.; Olmo-Garcia L.; Carrasco-Pancorbo, A. Wang, S. C. Eur. J. Lipid Sci. Technol., 2018, 120, 180097: “Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction”
36. 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”
37. Li, X.; Wang, S. C. Journal of Food Quality 2018, 1-15: “Shelf Life of Extra Virgin Olive Oil and Its Prediction Models”
38. 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)”
39. 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”
40. 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: “Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial”
41. Wang, S. C. and Tantillo D. J. Org. Biomol. Chem. 2017, 15, 1976-1979: ”Viability of Dodecahedrane-forming Radical Polycyclizations”
42. 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”
43. 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”
44. 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”
45. 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”
46. Zhu, H; Wang, S. C.; Shoemaker, C. F. Flavour Fragr. J. 2016, 31, 22-30: “Volatile Constituents in Sensory Defective Virgin Olive Oils”
47. 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”
48. 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”
49. 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”
50. 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”
51. 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)”
52. 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”
53. 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”
54. 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”
55. 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”
56. 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”
57. 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”
58. 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"
59. Wang, S. C.; Beal, P. A.; Tantillo, D. J. J. Comput. Chem. 2010, 31, 721-725: "Covalent Hydration Energies for Purine Analogs by Quantum Chemical Methods"
60. Wang, S. C.; Troast, D.; Sheridan-Conda, M.; Zuo, G.; LaGarde, D.; Louie, J.; Tantillo, D. J. J. Org. Chem. 2009, 74, 7822-7833: "Mechanism of the Ni(0)-Catalyzed Vinylcyclopropane - Cyclopentene Rearrangement"
61. Pokharel, S.; Jayalath, P.; Maydanovych, O.; Goodman, R.; Wang, S. C.; Tantillo, D. J.; Beal, P. A. J. Am. Chem. Soc. 2009, 131, 11882-11891: "Matching Active Site and Substrate Structures for an RNA Editing Reaction"
62. 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"
63. Wang, S. C.; Tantillo, D. J. Org. Lett. 2008, 4827-4830: "Prediction of a New Pathway to Presilphiperfolanol"
64. 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"
65. Wang, S. C.; Tantillo, D. J., J. Org. Chem. 2007, 72, 8394-8401: "Substituent Effects on Tandem Alkenyl Migration/Electrophilic Aromatic Substitution Reactions"
66. 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"
67. 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"
68. 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”
69. Wang, S. C.; Tantillo, D. J. Eur. J. Org. Chem. 2006, 738-745: “The Mechanism of Semibullvalene Bromination”
70. 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”