Selina C. Wang
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View article: Replacement of cottonseed with an extruded flaxseed-based supplement alters milk fatty acid profile without affecting yield or methane emissions in Holstein dairy cows
Replacement of cottonseed with an extruded flaxseed-based supplement alters milk fatty acid profile without affecting yield or methane emissions in Holstein dairy cows Open
Fats are considered effective in reducing enteric methane (CH4) emissions in ruminants, but limited research exists on the use of flaxseed fatty acids for this purpose in Holstein dairy cows. We evaluated the effects of an extruded flaxsee…
View article: The Impact of Pyropheophytin a (<scp>PPP</scp>) and 1,2‐Diacylglycerols (<scp>DAGs</scp>) on Extra Virgin Olive Oil Quality and Shelf Life
The Impact of Pyropheophytin a (<span>PPP</span>) and 1,2‐Diacylglycerols (<span>DAGs</span>) on Extra Virgin Olive Oil Quality and Shelf Life Open
The quality and shelf life of extra virgin olive oil (EVOO) are pivotal to its marketability and consumer satisfaction. This study evaluated how pyropheophytin a (PPP) and 1,2‐diacylglycerols (DAGs) changed for different varieties of EVOO …
View article: Fatty Acid Analysis and Stability of Selected Edible Oils Used in Homemade Pet Diets
Fatty Acid Analysis and Stability of Selected Edible Oils Used in Homemade Pet Diets Open
Background Edible oils often are included in recipes for home‐prepared pet diets to supply essential fatty acids, but there may be discrepancies between database values and oil profiles. Furthermore, storage time and conditions influence q…
View article: A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior
A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior Open
Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phe…
View article: In a nutshell: pistachio genome and kernel development
In a nutshell: pistachio genome and kernel development Open
Summary Pistachio is a sustainable nut crop with exceptional climate resilience and nutritional value. However, the molecular processes underlying pistachio nut development and nutritional traits are largely unknown, compounded by limited …
View article: Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms
Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms Open
Decontamination of surfaces in food handling and processing environments is a key food safety requirement. In this study, an antimicrobial phenolic-rich aqueous extract derived from olive pomace was combined with UV-A light for the inactiv…
View article: Grape pomace supplementation reduced methane emissions and improved milk quality in lactating dairy cows
Grape pomace supplementation reduced methane emissions and improved milk quality in lactating dairy cows Open
Grape pomace (GP) is a byproduct of the viticulture industry and shows promise for feeding dairy cattle as well as reducing enteric methane (CH4) emissions. This study investigates the potential of using fresh GP in dairy cow feeding and i…
View article: Analysis of juglone concentrations in walnut shells and woods
Analysis of juglone concentrations in walnut shells and woods Open
Juglone is a quinone that has been associated with both deleterious environmental effects and potential health benefits, depending on the concentrations. At high concentrations, juglone can limit the growth of some plants and exert toxic r…
View article: Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects
Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects Open
Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be…
View article: Synergistic antimicrobial activities of aqueous extract derived from olive byproduct and their modes of action
Synergistic antimicrobial activities of aqueous extract derived from olive byproduct and their modes of action Open
Background Plant-derived antimicrobials (PDAs) are considered a viable alternative to synthetic antimicrobial agents. Diverse antimicrobial mechanisms of PDAs significantly reduce the risk of developing antimicrobial resistance. Utilizatio…
View article: Storage effect on olive oil phenols: cultivar-specific responses
Storage effect on olive oil phenols: cultivar-specific responses Open
Introduction Olive oil is a widely recognized and appreciated food commodity, its quality and health benefits can be compromised when the oil goes through oxidative processes that may occur during production and storage. This study aimed t…
View article: In a nutshell: pistachio genome and kernel development
In a nutshell: pistachio genome and kernel development Open
Pistachio is a sustainable nut crop with exceptional climate resilience and nutritional value. To advance pistachios as a future food source and a model system for hard-shelled fruits, we generated a chromosome-scale reference genome of th…
View article: Analysis and authentication of avocado oil by low‐field benchtop NMR spectroscopy and chemometrics
Analysis and authentication of avocado oil by low‐field benchtop NMR spectroscopy and chemometrics Open
Avocado oil is a nutritious, edible oil produced from avocado fruit. It has high commercial value and is increasing in popularity, thus powerful analytical methods are needed to ensure its quality and authenticity. Recent advancements in l…
View article: Physical and chemical characteristics of walnut <i>(Juglans regia L.)</i> kernels with different skin lightness
Physical and chemical characteristics of walnut <i>(Juglans regia L.)</i> kernels with different skin lightness Open
Walnuts undergo rigorous grading before being sold to customers. There are multiple parameters used for the grading, including skin lightness. Walnuts with light skin receive superior grades while walnuts with dark skin are given poor grad…
View article: A novel detection method for lipid stability in almond leads to the discovery of marker-trait associations
A novel detection method for lipid stability in almond leads to the discovery of marker-trait associations Open
Nut kernel rancidity is a significant postharvest concern because it compromises flavor and decreases shelf-life. Roasting of nut kernels changes the chemical structure and leaves the kernel more susceptible to rancidity. This is highly de…
View article: Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer
Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer Open
Mousy off-flavor describes N-heterocycles compounds related to spoilage in the brewing industry. It has also been identified in sour beers through sensory analysis. Therefore, preventing spoilage N-heterocycles development is essential to …
View article: Bulk and Compound-Specific Stable Isotope Analysis for the Authentication of Walnuts (<i>Juglans regia</i>) Origins
Bulk and Compound-Specific Stable Isotope Analysis for the Authentication of Walnuts (<i>Juglans regia</i>) Origins Open
Walnuts are grown in various countries, and as product origin information is becoming more important to consumers, new techniques to differentiate walnut geographical authenticity are needed. We conducted bulk stable isotope analysis (BSIA…
View article: Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace
Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace Open
The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (M…
View article: Double CRISPR knockout of pectin degrading enzymes improves tomato shelf‐life while ensuring fruit quality
Double CRISPR knockout of pectin degrading enzymes improves tomato shelf‐life while ensuring fruit quality Open
Social Impact Statement Tomato fruit is an important and popular commodity producing $95.62 billion worldwide. Tomato fruit losses in the supply chain vary between 25% and 42% depending on the production area and the availability of postha…
View article: Removing English Walnut (Juglans Regia) Ready-to-Use Shelled Walnuts Consumption Barriers
Removing English Walnut (Juglans Regia) Ready-to-Use Shelled Walnuts Consumption Barriers Open
Because of the vast information on health benefits and the urbanization impact changes in eating habits, the demand for ready-to-use shelled walnuts as a convenient, healthy, and nutritious snack food is increasing all over the world. Howe…
View article: Purity and quality of private labelled avocado oil
Purity and quality of private labelled avocado oil Open
Avocado oil continues to be a high demand product and there is a growing market for both name brands and private labels. Since our study on evaluating the purity and quality of name brand avocado oil in 2020, some producers have made effor…
View article: Upcycling flavanol‐rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa‐based products
Upcycling flavanol‐rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa‐based products Open
In California, over 3.4 million tons of wine grapes were crushed in 2020 while every year roughly 20% of the grape mass goes unused. Grape cluster thinning at veraison, a common agricultural practice to ensure color homogeneity in wine gra…
View article: Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities
Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities Open
Olive oil production yields a massive amount of byproduct, olive pomace (OP). Hexane-defatted Arbequina olive pomace from California, United States, was extracted with water and loaded to a preparative C18 chromatography. Phenolic desorpti…
View article: Tandem Triacylglycerol (TAG) and PCA Adulteration Detection Approach for Avocado Oil
Tandem Triacylglycerol (TAG) and PCA Adulteration Detection Approach for Avocado Oil Open
Traditional methods used to determine oil purity like fatty acids and sterols are time consuming and chemically wasteful; standards that utilize these methods require a large set of samples to cover natural variables to establish upper and…
View article: Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits
Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits Open
Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasing…
View article: A Coding Basis and Three-in-One Integrated Data Visualization Method ‘Ana’ for the Rapid Analysis of Multidimensional Omics Dataset
A Coding Basis and Three-in-One Integrated Data Visualization Method ‘Ana’ for the Rapid Analysis of Multidimensional Omics Dataset Open
With innovations and advancements in analytical instruments and computer technology, omics studies based on statistical analysis, such as phytochemical omics, oilomics/lipidomics, proteomics, metabolomics, and glycomics, are increasingly p…