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United States Department of Agriculture

Agricultural Research Service

Related Topics

Donald A Olson
Healthy Processed Foods Research
Food Technologist

Phone: (510) 559-5788
Fax: (510) 559-5851
Room F-107

USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY , CA 94710


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Process and formulation effects on the quality of flat plate dried pomace (abstract) -
Milczarek, R.R., Alleyne, F.S., Ferry, J.J., Olson, D.A., Winston, R. 2016. Process and formulation effects on the quality of flat plate dried pomace (abstract). Institute of Food Technologists Annual Meeting - Chicago, IL - July 16-19, 2016.
Optimization of flat plate drying of carrot pomace (abstract) -
Alleyne, F.S., Ferry, J.J., Milczarek, R.R., Olson, D.A., Winston, R. 2016. Optimization of flat plate drying of carrot pomace (abstract). American Society of Agricultural and Biological Engineers Annual International Meeting - Orlando, FL - July 17-20, 2016.
Efficiency and design analysis of a solar thermal powered flat plate dryer (abstract) -
Ferry, J.J., Alleyne, F.S., Milczarek, R.R., Olson, D.A., Winston, R. 2016. Efficiency and design analysis of a solar thermal powered flat plate dryer. (abstract) American Society of Agricultural and Biological Engineers Annual International Meeting - Orlando, FL - July 17-20, 2016.
A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements -
Mccann, J.C., Shigenaga, M.K., Mietus-Snyder, M.L., Lal, A., Su, J.H., Krauss, R.M., Gildengorin, G.L., Goldrich, A.M., Block, D.S., Shenvi, S.V., Mchugh, T.H., Olson, D.A., Ames, B.N. 2015. A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements. Journal of Federation of American Societies for Experimental Biology. 29(4):1-15. doi: 10.1096/fj.15-271833.
A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial Reprint Icon -
Mietus-Snyder, M.L., Shigenaga, M.K., Suh, J.H., Shenvi, S.V., Lal, A., Mchugh, T.H., Olson, D.A., Lilienstein, J., Krauss, R.M., Gildengoren, G., Mccann, J.C., Ames, B.N. 2012. A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial. Journal of Federation of American Societies for Experimental Biology. 26:000-000. DOI: 10.1096/FJ.11-201558.
Ultraviolet-B light treatment increases antioxidant capacity of carrot products -
Avena Bustillos, R.D., Du, W., Woods, R.D., Olson, D.A., Breksa III, A.P., Mchugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture. 92(11):2341-2348.
Low calorie nutritional compositions for maintaining metabolic balance -
Properties of extruded expandable breadfruit products Reprint Icon -
Ma, H., Pan, Z., Li, B., Atungulu, G.G., Olson, D.A., Wall, M.M., Mchugh, T.H. 2011. Properties of extruded expandable breadfruit products. Journal of Food Science and Technology. 46(1):326-334. DOI: 10.1016/j.lwt.2011.09.007.
Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films Reprint Icon -
Avena-Bustillos, R.J., Chiou, B., Olsen, C.W., Bechtel, P.J., Olson, D.A., Mchugh, T.H. 2011. Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films. Journal of Food Science. 76(7):E519-E524. DOI: 10.1111/j.1750-3841.2011.02312.x.
Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds -
Yang, J., Pan, Z., Brandl, M., Mc Hugh, T.H., Bingol, G., Wang, H., Olson, D.A. 2009. Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096047. p. 1-13. St. Joseph, Mich.
Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method -
Olson, D.A., Avena-Bustillos, R.D., Muy-Rangel, M.D., Pan, Z., Mc Hugh, T.H. 2008. Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method. Annual Meeting of the Institute of Food Technologists.
Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating -
Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Hirschberg, E., Olson, D.A. 2008. Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating. Lebensmittel Wissenschaft und Technologie. 41:1962-1972.
Properties of Extruded Expandable Breadfruit Products -
Cost to Benefit - Fish Skin Yields Unique Gelatin Products -
Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Mc Hugh, T.H. 2008. Cost to Benefit - Fish Skin Yields Unique Gelatin Products. Global Aquaculture Advocate. 11(4):28-29.
WATER VAPOR PERMEABILITY OF MAMMALIAN AND FISH GELATIN FILMS -
R.J. Avena Bustillos, C.W. Olsen, D.A. Olson, B. Chiou, E. Yee, P.J. Bechtel, T.H. McHugh, 2006. Water Vapor Permeability of Mammalian and Fish Gelatin Films. Journal of Food Science. Vol 71(4):E202-E207.
BARRIER PROPERTIES, GEL STRENGTH, AND MICROBIAL SAFETY OF FISH SKIN GELATIN GELS AND FILMS -
Bower, C.K. 2006. Barrier properties, gel strength, and microbial safety of fish skin gelatin gels and films. Aquaculture America Conference.
FEASIBILITY OF USING INFRARED HEATING FOR BLANCHING AND DEHYDRATION OF FRUITS AND VEGETABLES -
Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Zhu, Y., Mc Hugh, T.H. 2005. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables. American Society of Agricultural Engineers Meetings Papers. ASAE Paper No. 056086. p. 1-13. St. Joseph. MI.
WATER VAPOR PERMEABILITY OF MAMMALIAN AND FISH GELATIN FILMS -
Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Water vapor permeability of mammalian and fish gelatin films. Meeting Abstract No. 54D-4. IFT Annual Meeting. July 2005. New Orleans, LA.
DEHYDRATION AS A STABILIZATION METHOD FOR ALASKAN POLLOCK SKINS PRIOR TO GELATIN EXTRACTION -
Mc Hugh, T.H., Avena Bustillos, R.D., Pan, Z., Olson, D.A., Olsen, C.W., Chiou, B., Yee, E., Bechtel, P.J., Bower, C.K., Pantoja, A. 2005. Dehydration as a stabilization method for alaskan pollock skins prior to gelatin extraction. Meeting Abstract No. 99C-24. IFT Annual Meeting. July 2005. New Orleans, LA.
EVALUATION OF POWER ULTRASOUND AS A PROCESSING AID FOR FISH GELATIN EXTRACTION -
Olson, D.A., Avena Bustillos, R.D., Olsen, C.W., Chiou, B., Yee, E., Bower, C.K., Bechtel, P.J., Pan, Z., Mc Hugh, T.H. 2005. Evaluation of power ultrasound as a processing aid for fish gelatin extraction. Meeting Abstract No. 71C-26. IFT Annual Meeting. July 2005. New Orleans, LA.
THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES -
Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA.
TENSILE AND PUNCTURE PROPERTIES OF MAMMALIAN AND FISH GELATIN FILMS -
Olsen, C.W., Avena Bustillos, R.D., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Tensile and puncture properties of mammalian and fish gelatin films. Meeting Abstract No. 109-5. IFT Annual Meeting. July 2005. New Orleans, LA.
PROCESSING AND QUALITY CHARACTERISTICS OF PEARS PROCESSED BY A NEW INFRARED DRY BLANCHING/DEHYDRATION METHOD -
Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Mc Hugh, T.H. 2005. Processing and quality characteristics of pears processed by a new infrared dry blanching/dehydration method. Meeting Abstract No. 84-7. IFT Annual Meeting. July 2005. New Orleans, LA.
NEW TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING -
McHugh, T.H., Olsen, C.W., Olson, D.A. 2004. New Technologies in Fruit and Vegetable Processing. In Proceedings of the United States-Japan Cooperative Program in Natural Rrsources Food and Agricultural Panel. pp. 430-436.
INTERMEDIATE-MOISTURE FORMED FOOD PRODUCTS MADE FROM PARTIALLY DEHYDRATED FRUIT AND/OR VEGETABLES AND NOVEL METHODS OF PACKAGING THEREOF -
Huxsoll, C.C., Mc Hugh, T.H., Olson, D.A. Sept. 2003. Intermediate-moisture formed food products made from partially dehydrated fruit and/or vegetables and novel methods of packing thereof. Patent No. US 6,623,779 B1.
ARS News Articles
Last Modified: 5/2/2016
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