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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » People & Locations » Donald Olson
Donald A Olson
Healthy Processed Foods Research
Food Technologist

Phone: (510) 559-5788
Fax: (510) 559-5851

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Health benefits of first and second extraction drum-dried pitted olive pomace Reprint Icon - (Peer Reviewed Journal)
Inzunza-Soto, M., Thai, T.T., Sinrod, A., Olson, D.A., Avena Bustillos, R.D., Li, X., Rolston, M.R., Wang, S.C., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2021. Health benefits of first and second extraction drum-dried pitted olive pomace. Journal of Food Science. 86(11):4865-4876. https://doi.org/10.1111/1750-3841.15925.
Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Chiou, B., Punotai, K.L., Olson, D.A., Williams, T.G., Wood, D.F., Rodov, V., Poverenov, E., McHugh, T.H. 2018. Layer-by-layer alginate and fungal chitosan based edible coatings applied to fruit bars. Journal of Food Science. 83(7):1880-1887. https://doi.org/10.1111/1750-3841.14186.
Solar thermal drum drying performance of prune and tomato pomaces - (Peer Reviewed Journal)
Milczarek, R.R., Ferry, J., Alleyne, F.S., Olsen, C.W., Olson, D.A., Winston, R. 2017. Solar thermal drum drying performance of prune and tomato pomaces. Food and Bioproducts Processing. 106:53-64.
Process and formulation effects on solar thermal drum dried prune pomace - (Abstract Only)
Milczarek, R.R., Ferry, J.J., Alleyne, F.S., Olsen, C.W., Olson, D.A., Winston, R.A. 2017. Process and formulation effects on solar thermal drum dried prune pomace. Annual Meeting of the Institute of Food Technologists. Session P04 Poster Session 4.
Process and formulation effects on the quality of flat plate dried pomace (abstract) - (Abstract Only)
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) - (Abstract Only)
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) - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Pct (patent Cooperation Treaty))
Properties of extruded expandable breadfruit products - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Proceedings)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
Cost to Benefit - Fish Skin Yields Unique Gelatin Products - (Popular Publication)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Proceedings)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Proceedings)
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 - (Patent Application)
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.
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