| Year |
Citation |
Score |
| 2023 |
Ac-Pangan MF, Engeseth NJ, Cadwallader KR. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates. Journal of Agricultural and Food Chemistry. PMID 37307497 DOI: 10.1021/acs.jafc.3c01366 |
0.368 |
|
| 2021 |
Kulapichitr F, Borompichaichartkul C, Fang M, Suppavorasatit I, Cadwallader KR. Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans. Food Chemistry. 366: 130504. PMID 34273856 DOI: 10.1016/j.foodchem.2021.130504 |
0.763 |
|
| 2020 |
Scalone GLL, Ioannidis AG, Lamichhane P, Devlieghere F, De Kimpe N, Cadwallader K, De Meulenaer B. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food Research International (Ottawa, Ont.). 132: 109089. PMID 32331666 DOI: 10.1016/J.Foodres.2020.109089 |
0.336 |
|
| 2020 |
Temthawee W, Panya A, Cadwallader KR, Suppavorasatit I. Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model Lwt. 130: 109676. DOI: 10.1016/J.Lwt.2020.109676 |
0.777 |
|
| 2019 |
Arsa S, Theerakulkait C, Cadwallader KR. Quantitation of Three Strecker Aldehydes from Enzymatic Hydrolyzed Rice Bran Protein Concentrates as Prepared by Various Conditions. Journal of Agricultural and Food Chemistry. PMID 31250639 DOI: 10.1021/Acs.Jafc.9B02025 |
0.362 |
|
| 2019 |
Kulapichitr F, Borompichaichartkul C, Suppavorasatit I, Cadwallader KR. Impact of drying process on chemical composition and key aroma components of Arabica coffee. Food Chemistry. 291: 49-58. PMID 31006470 DOI: 10.1016/J.Foodchem.2019.03.152 |
0.787 |
|
| 2019 |
Wu T, Cadwallader KR. Identification of Characterizing Aroma Components of Roasted Chicory "Coffee" Brews. Journal of Agricultural and Food Chemistry. PMID 30969122 DOI: 10.1021/Acs.Jafc.9B00776 |
0.444 |
|
| 2019 |
Yang W, Cadwallader KR, Liu Y, Huang M, Sun B. Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques. Food Chemistry. 282: 153-163. PMID 30711100 DOI: 10.1016/J.Foodchem.2018.12.112 |
0.412 |
|
| 2019 |
Oba PM, Hwisa N, Huang X, Cadwallader K, Swanson KS. PSIII-23 Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats Journal of Animal Science. 97: 273-274. DOI: 10.1093/Jas/Skz258.555 |
0.317 |
|
| 2018 |
Hausch BJ, Little JA, Kenar JA, Cadwallader KR. Starch-Flavor Complexation Applied to 2-Acetyl-1-Pyrroline. Journal of Agricultural and Food Chemistry. PMID 30350974 DOI: 10.1021/Acs.Jafc.8B04133 |
0.336 |
|
| 2018 |
Yang X, Lorjaroenphon Y, Li H, Cadwallader KR, Wang X, Zhang Y. Quantification of odorants in animal feeds at commercial swine and poultry operations Transactions of the Asabe. 61: 693-698. DOI: 10.13031/Trans.12611 |
0.735 |
|
| 2017 |
Ickes CM, Cadwallader KR. Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis. Journal of Food Science. PMID 29030866 DOI: 10.1111/1750-3841.13936 |
0.327 |
|
| 2017 |
Kelley LE, Cadwallader KR. Identification and quantitation of potent odorants in spearmint oils. Journal of Agricultural and Food Chemistry. PMID 28058842 DOI: 10.1021/Acs.Jafc.6B04852 |
0.401 |
|
| 2017 |
Erten ES, Cadwallader KR. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds. Food Chemistry. 217: 244-53. PMID 27664632 DOI: 10.1016/J.Foodchem.2016.08.091 |
0.402 |
|
| 2017 |
Lu Y, Thomas LC, Jerrell JP, Cadwallader KR, Schmidt SJ. Investigating the thermal decomposition differences between beet and cane sucrose sources Journal of Food Measurement and Characterization. 11: 1640-1653. DOI: 10.1007/S11694-017-9544-Z |
0.317 |
|
| 2015 |
Lapsongphon N, Yongsawatdigul J, Cadwallader KR. Identification and characterization of the aroma-impact components of Thai fish sauce. Journal of Agricultural and Food Chemistry. 63: 2628-38. PMID 25730550 DOI: 10.1021/Jf5061248 |
0.459 |
|
| 2015 |
Tinchan P, Lorjaroenphon Y, Cadwallader KR, Chaiseri S. Changes in the profile of volatiles of canned coconut milk during storage. Journal of Food Science. 80: C49-54. PMID 25533179 DOI: 10.1111/1750-3841.12730 |
0.78 |
|
| 2015 |
Lorjaroenphon Y, Cadwallader KR. Identification of character-impact odorants in a cola-flavored carbonated beverage by quantitative analysis and omission studies of aroma reconstitution models. Journal of Agricultural and Food Chemistry. 63: 776-86. PMID 25529113 DOI: 10.1021/Jf504954P |
0.759 |
|
| 2015 |
Lorjaroenphon Y, Cadwallader KR. Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis. Journal of Agricultural and Food Chemistry. 63: 769-75. PMID 25528884 DOI: 10.1021/Jf504953S |
0.776 |
|
| 2015 |
Hausch BJ, Lorjaroenphon Y, Cadwallader KR. Flavor chemistry of lemon-lime carbonated beverages. Journal of Agricultural and Food Chemistry. 63: 112-9. PMID 25494537 DOI: 10.1021/Jf504852Z |
0.768 |
|
| 2015 |
Kiatbenjakul P, Intarapichet KO, Cadwallader KR. Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia. Food Chemistry. 168: 639-47. PMID 25172758 DOI: 10.1016/J.Foodchem.2014.07.108 |
0.441 |
|
| 2014 |
Fang MC, Cadwallader KR. Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides. Journal of Agricultural and Food Chemistry. 62: 8808-13. PMID 25147956 DOI: 10.1021/Jf5020186 |
0.351 |
|
| 2014 |
Yang X, Lorjaroenphon Y, Cadwallader KR, Wang X, Zhang Y, Lee J. Analysis of particle-borne odorants emitted from concentrated animal feeding operations. The Science of the Total Environment. 490: 322-33. PMID 24863138 DOI: 10.1016/J.Scitotenv.2014.05.026 |
0.754 |
|
| 2014 |
Buttara M, Intarapichet KO, Cadwallader KR. Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia Food Research International. 66: 388-395. DOI: 10.1016/J.Foodres.2014.10.004 |
0.453 |
|
| 2014 |
Kiatbenjakul P, Intarapichet KO, Cadwallader KR. Identification of potent sulfur-containing odorants in scent glands of edible male giant water bug, Lethocerus indicus (Lep. and Serv.) Flavour and Fragrance Journal. 29: 107-113. DOI: 10.1002/Ffj.3185 |
0.375 |
|
| 2013 |
Lapsongphon N, Cadwallader KR, Rodtong S, Yongsawatdigul J. Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content. Journal of Agricultural and Food Chemistry. 61: 6604-13. PMID 23768048 DOI: 10.1021/Jf4014923 |
0.404 |
|
| 2013 |
Kim H, Cadwallader KR, Kido H, Watanabe Y. Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. Meat Science. 94: 170-6. PMID 23501248 DOI: 10.1016/J.Meatsci.2013.01.005 |
0.421 |
|
| 2013 |
Lee H, Kim H, Cadwallader KR, Feng H, Martin SE. Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider. Ultrasonics Sonochemistry. 20: 1131-8. PMID 23395259 DOI: 10.1016/J.Ultsonch.2013.01.003 |
0.371 |
|
| 2013 |
Suppavorasatit I, Lee SY, Cadwallader KR. Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk. Journal of Food Science. 78: C1-7. PMID 23277916 DOI: 10.1111/J.1750-3841.2012.03012.X |
0.784 |
|
| 2012 |
Suppavorasatit I, Cadwallader KR. Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions. Journal of Agricultural and Food Chemistry. 60: 7817-23. PMID 22831747 DOI: 10.1021/Jf301719K |
0.757 |
|
| 2012 |
Nightingale LM, Cadwallader KR, Engeseth NJ. Changes in dark chocolate volatiles during storage. Journal of Agricultural and Food Chemistry. 60: 4500-7. PMID 22482444 DOI: 10.1021/Jf204718Z |
0.338 |
|
| 2012 |
Walker PM, Omer AR, Brewer MS, Cadwallader KR, Kelley TR. Evaluation of a commercial ozone treatment system to improve swine slurry Applied Engineering in Agriculture. 28: 949-955. DOI: 10.13031/2013.42463 |
0.317 |
|
| 2011 |
Suppavorasatit I, De Mejia EG, Cadwallader KR. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein. Journal of Agricultural and Food Chemistry. 59: 11621-8. PMID 21954863 DOI: 10.1021/Jf2028973 |
0.767 |
|
| 2011 |
Kaewka K, Therakulkait C, Cadwallader KR. Effect of drying and proline addition on aroma volatile compounds of acid-hydrolysed rice bran protein concentrate International Journal of Food Science and Technology. 46: 1654-1660. DOI: 10.1111/J.1365-2621.2011.02675.X |
0.387 |
|
| 2011 |
Cadwallader K, Potts D, Brisske-BeVier L, Mirarefi S. Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic Acs Symposium Series. 1068: 137-151. DOI: 10.1021/bk-2011-1068.ch007 |
0.349 |
|
| 2010 |
Cadwallader KR, Tamamoto LC, Sajuti SC. Aroma components of fresh and stored pomegranate (Punica granatum l.) juice Acs Symposium Series. 1036: 93-101. DOI: 10.1021/bk-2010-1036.ch007 |
0.755 |
|
| 2010 |
Suppavorasatit I, Cadwallader KR. Flavor-soy protein interactions Acs Symposium Series. 1059: 339-359. |
0.768 |
|
| 2009 |
Watcharananun W, Cadwallader KR, Huangrak K, Kim H, Lorjaroenphon Y. Identification of predominant odorants in thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle. Journal of Agricultural and Food Chemistry. 57: 996-1005. PMID 19154105 DOI: 10.1021/Jf802674C |
0.751 |
|
| 2009 |
Kim H, Cadwallader KR, Jeong EJ, Cha YJ. Effect of refrigerated and thermal storage on the volatile profile of commercial aseptic korean soymilk Journal of Food Science and Nutrition. 14: 76-85. DOI: 10.3746/Jfn.2009.14.1.076 |
0.408 |
|
| 2009 |
Kaewka K, Therakulkait C, Cadwallader KR. Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate Journal of Cereal Science. 50: 56-60. DOI: 10.1016/J.Jcs.2009.02.006 |
0.368 |
|
| 2008 |
Stetzer AJ, Cadwallader K, Singh TK, McKeith FK, Brewer MS. Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Science. 79: 13-9. PMID 22062593 DOI: 10.1016/J.Meatsci.2007.07.025 |
0.333 |
|
| 2008 |
Radadia AD, Masel RI, Shannon MA, Jerrell JP, Cadwallader KR. Micromachined GC columns for fast separation of organophosphonate and organosulfur compounds. Analytical Chemistry. 80: 4087-94. PMID 18442266 DOI: 10.1021/Ac800212E |
0.318 |
|
| 2008 |
Song H, Cadwallader KR. Aroma components of American country ham Journal of Food Science. 73. PMID 18211346 DOI: 10.1111/J.1750-3841.2007.00593.X |
0.429 |
|
| 2008 |
Rotsatchakul P, Chaiseri S, Cadwallader KR. Identification of characteristic aroma components of Thai fried chili paste. Journal of Agricultural and Food Chemistry. 56: 528-36. PMID 18163558 DOI: 10.1021/Jf072499N |
0.373 |
|
| 2008 |
Zhou Q, Cadwallader KR. Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography Acs Symposium Series. 988: 45-54. DOI: 10.1021/bk-2008-0988.ch004 |
0.502 |
|
| 2008 |
Song H, Cadwallader KR, Singh TK. Odour-active compounds of Jinhua ham Flavour and Fragrance Journal. 23: 1-6. DOI: 10.1002/Ffj.1844 |
0.447 |
|
| 2007 |
Lozano PR, Miracle ER, Krause AJ, Drake M, Cadwallader KR. Effect of cold storage and packaging material on the major aroma components of sweet cream butter. Journal of Agricultural and Food Chemistry. 55: 7840-6. PMID 17705437 DOI: 10.1021/Jf071075Q |
0.372 |
|
| 2007 |
Lozano PR, Drake M, Benitez D, Cadwallader KR. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. Journal of Agricultural and Food Chemistry. 55: 3018-26. PMID 17373812 DOI: 10.1021/Jf0631225 |
0.401 |
|
| 2007 |
Jarunrattanasri A, Theerakulkait C, Cadwallader KR. Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein. Journal of Agricultural and Food Chemistry. 55: 3044-50. PMID 17367160 DOI: 10.1021/Jf0631474 |
0.381 |
|
| 2007 |
Cadwallader KR, Gnadt TA, Jasso L. Aroma components of chipotle peppers Acs Symposium Series. 946: 57-66. |
0.301 |
|
| 2006 |
Zhou Q, Lee SY, Cadwallader KR. Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. Journal of Agricultural and Food Chemistry. 54: 5516-20. PMID 16848540 DOI: 10.1021/Jf060538+ |
0.552 |
|
| 2006 |
Zhou Q, Cadwallader KR. Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates. Journal of Agricultural and Food Chemistry. 54: 1838-43. PMID 16506841 DOI: 10.1021/Jf052269D |
0.55 |
|
| 2006 |
Ugarte-Romero E, Feng H, Martin SE, Cadwallader KR, Robinson SJ. Inactivation of Escherichia coli with power ultrasound in apple cider Journal of Food Science. 71. DOI: 10.1111/J.1365-2621.2006.Tb08890.X |
0.305 |
|
| 2006 |
Cadwallader KR, Drake MA, Carunchia-Whetstine ME, Singh TK. Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies Developments in Food Science. 43: 157-160. DOI: 10.1016/S0167-4501(06)80037-3 |
0.348 |
|
| 2005 |
Carunchia Whetstine ME, Cadwallader KR, Drake M. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. Journal of Agricultural and Food Chemistry. 53: 3126-32. PMID 15826069 DOI: 10.1021/Jf048278O |
0.449 |
|
| 2004 |
Zhou Q, Cadwallader KR. Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity. Journal of Agricultural and Food Chemistry. 52: 6271-7. PMID 15453699 DOI: 10.1021/Jf049273U |
0.542 |
|
| 2004 |
Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. Characterization of nutty flavor in Cheddar cheese Journal of Dairy Science. 87: 1999-2010. PMID 15328211 DOI: 10.3168/Jds.S0022-0302(04)70017-X |
0.429 |
|
| 2004 |
Karagül-Yüceer Y, Drake MA, Cadwallader KR. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures Journal of Sensory Studies. 19: 1-13. DOI: 10.1111/J.1745-459X.2004.Tb00132.X |
0.437 |
|
| 2004 |
Alasalvar C, Odabasi AZ, Demir N, Balaban MO, Shahidi F, Cadwallader KR. Volatiles and flavor of five Turkish Hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose, and dynamic headspace analysis/gas chromatography-mass spectrometry Journal of Food Science. 69. DOI: 10.1111/J.1365-2621.2004.Tb13382.X |
0.391 |
|
| 2004 |
Brisske LK, Lee SY, Klein BP, Cadwallader KR. Development of a prototype high-energy, nutrient-dense food product for emergency relief Journal of Food Science. 69: S361-S367. DOI: 10.1111/J.1365-2621.2004.Tb09950.X |
0.312 |
|
| 2004 |
Zhou Q, Guthrie B, Cadwallader KR. Development of a system for measurement of permeability of aroma compounds through multilayer polymer films by coupling dynamic vapour sorption with purge-and-trap/fast gas chromatography Packaging Technology and Science. 17: 175-185. DOI: 10.1002/Pts.648 |
0.453 |
|
| 2003 |
Karagül-Yüceer Y, Vlahovich KN, Drake M, Cadwallader KR. Characteristic aroma components of rennet casein. Journal of Agricultural and Food Chemistry. 51: 6797-801. PMID 14582977 DOI: 10.1021/Jf0345806 |
0.489 |
|
| 2003 |
Alasalvar C, Shahidi F, Cadwallader KR. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. Journal of Agricultural and Food Chemistry. 51: 5067-72. PMID 12903971 DOI: 10.1021/Jf0300846 |
0.404 |
|
| 2003 |
Singh T, Drake M, Cadwallader K. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective Comprehensive Reviews in Food Science and Food Safety. 2: 166-189. DOI: 10.1111/J.1541-4337.2003.Tb00021.X |
0.343 |
|
| 2003 |
Karagül-Yüceer Y, Drake MA, Cadwallader KR. Aroma-active components of liquid cheddar whey Journal of Food Science. 68: 1215. DOI: 10.1111/J.1365-2621.2003.Tb09627.X |
0.388 |
|
| 2002 |
Wu YF, Cadwallader KR. Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein. Journal of Agricultural and Food Chemistry. 50: 2900-7. PMID 11982417 DOI: 10.1021/Jf0114076 |
0.418 |
|
| 2002 |
Zhou Q, Wintersteen CL, Cadwallader KR. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. Journal of Agricultural and Food Chemistry. 50: 2016-21. PMID 11902950 DOI: 10.1021/Jf011436G |
0.585 |
|
| 2002 |
Karagül-Yüceer Y, Cadwallader KR, Drake M. Volatile flavor components of stored nonfat dry milk. Journal of Agricultural and Food Chemistry. 50: 305-12. PMID 11782199 DOI: 10.1021/Jf010648A |
0.439 |
|
| 2001 |
Lee GH, Suriyaphan O, Cadwallader KR. Aroma components of cooked tail meat of American lobster (Homarus americanus) Journal of Agricultural and Food Chemistry. 49: 4324-4332. PMID 11559132 DOI: 10.1021/Jf001523T |
0.455 |
|
| 2001 |
Karagül-Yüceer Y, Drake MA, Cadwallader KR. Aroma-active components of nonfat dry milk Journal of Agricultural and Food Chemistry. 49: 2948-2953. PMID 11409991 DOI: 10.1021/Jf0009854 |
0.412 |
|
| 2001 |
Suriyaphan O, Drake M, Chen XQ, Cadwallader KR. Characteristic aroma components of British Farmhouse Cheddar cheese Journal of Agricultural and Food Chemistry. 49: 1382-1387. PMID 11312868 DOI: 10.1021/Jf001121L |
0.381 |
|
| 2001 |
Baek HH, Kim CJ, Ahn BH, Nam HS, Cadwallader KR. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein Journal of Agricultural and Food Chemistry. 49: 790-793. PMID 11262030 DOI: 10.1021/Jf000609J |
0.421 |
|
| 2001 |
Suriyaphan O, Cadwallader KR, Drake MA. Lecithin associated off-aromas in fermented milk Journal of Food Science. 66: 517-523. DOI: 10.1111/J.1365-2621.2001.Tb04595.X |
0.36 |
|
| 2001 |
Suriyaphan O, Drake MA, Cadwallader KR. Lipid oxidation of deoiled soy lecithin by lactic acid bacteria Lwt - Food Science and Technology. 34: 462-468. DOI: 10.1006/Fstl.2001.0786 |
0.34 |
|
| 2000 |
Kim DS, Baek HH, Ahn CB, Byun DS, Jung KJ, Lee HG, Cadwallader KR, Kim HR. Development and characterization of a flavoring agent from oyster cooker effluent. Journal of Agricultural and Food Chemistry. 48: 4839-43. PMID 11052743 DOI: 10.1021/Jf991096N |
0.346 |
|
| 2000 |
Wu Y-, Baek HH, Gerard PD, Cadwallader KR. Development of a Meat‐Like Process Flavoring from Soybean‐Based Enzyme‐Hydrolyzed Vegetable Protein (E‐HVP) Journal of Food Science. 65: 1220-1227. DOI: 10.1111/J.1365-2621.2000.Tb10269.X |
0.335 |
|
| 2000 |
Bergman CJ, Delgado JT, Bryant R, Grimm C, Cadwallader KR, Webb BD. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.) Cereal Chemistry. 77: 454-458. DOI: 10.1094/Cchem.2000.77.4.454 |
0.368 |
|
| 1999 |
Baek HH, Cadwallader KR. Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice Journal of Food Science. 64: 441-444. DOI: 10.1111/J.1365-2621.1999.Tb15059.X |
0.35 |
|
| 1999 |
Drake MA, Karagül-Yüceer Y, Chen XQ, Cadwallader KR. Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk Lwt - Food Science and Technology. 32: 433-439. DOI: 10.1006/Fstl.1999.0572 |
0.307 |
|
| 1999 |
Suriyaphan O, Drake MA, Cadwallader KR. Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin Lwt - Food Science and Technology. 32: 250-254. DOI: 10.1006/Fstl.1999.0543 |
0.375 |
|
| 1998 |
Baek HH, Cadwallader KR. Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry Journal of Food Science. 63: 234-237. DOI: 10.1111/J.1365-2621.1998.Tb15716.X |
0.369 |
|
| 1998 |
Cha YJ, Kim H, Cadwallader KR. Aroma-Active Compounds in Kimchi during Fermentation Journal of Agricultural and Food Chemistry. 46: 1944-1953. DOI: 10.1021/Jf9706991 |
0.467 |
|
| 1998 |
Cha YJ, Cadwallader KR. Aroma-Active Compounds in Skipjack Tuna Sauce Journal of Agricultural and Food Chemistry. 46: 1123-1128. DOI: 10.1021/Jf970380G |
0.427 |
|
| 1998 |
Cadwallader KR, Baek HH. Aroma-impact compounds in cooked tail meat of freshwater crayfish (Procambarus clarkii) Developments in Food Science. 40: 271-278. DOI: 10.1016/S0167-4501(98)80053-8 |
0.442 |
|
| 1997 |
Baek HH, Cadwallader KR. Aroma volatiles in cooked alligator meat Journal of Food Science. 62: 321-325. DOI: 10.1111/J.1365-2621.1997.Tb03993.X |
0.422 |
|
| 1997 |
Baek HH, Cadwallader KR, Marroquin E, Silva JL. Identification of predominant aroma compounds in muscadine grape juice Journal of Food Science. 62: 249-252. DOI: 10.1111/J.1365-2621.1997.Tb03978.X |
0.411 |
|
| 1997 |
Cha YJ, Lee GH, Cadwallader KR. Aroma-Active Compounds in Salt-Fermented Anchovy Acs Symposium Series. 674: 131-147. |
0.343 |
|
| 1996 |
Baek HH, Cadwallader KR. Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment Journal of Agricultural and Food Chemistry. 44: 3262-3267. DOI: 10.1021/Jf960023Q |
0.384 |
|
| 1995 |
Andrews LS, Cadwallader KR, Grodner RM, Chung HY. Chemical and microbial quality of irradiated ground ginger Journal of Food Science. 60: 829-832. DOI: 10.1111/J.1365-2621.1995.Tb06240.X |
0.33 |
|
| 1995 |
CHA YJ, CADWALLADER KR. Volatile Components in Salt‐Fermented Fish and Shrimp Pastes Journal of Food Science. 60: 19-24. DOI: 10.1111/J.1365-2621.1995.Tb05597.X |
0.38 |
|
| 1995 |
Cadwallader KR, Tan Q, Chen F, Meyers SP. Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis Journal of Agricultural and Food Chemistry. 43: 2432-2437. DOI: 10.1021/Jf00057A022 |
0.449 |
|
| 1994 |
KIM HR, BAEK HH, MEYERS SP, CADWALLADER KR, GODBER JS. Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product Journal of Food Science. 59: 91-95. DOI: 10.1111/J.1365-2621.1994.Tb06905.X |
0.401 |
|
| 1994 |
Chung HY, Cadwallader KR. Aroma extract dilution analysis of blue crab claw meat volatiles Journal of Agricultural and Food Chemistry. 42: 2867-2870. DOI: 10.1021/Jf00048A040 |
0.374 |
|
| 1994 |
Cadwallader KR, Xu Y. Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography Journal of Agricultural and Food Chemistry. 42: 782-784. DOI: 10.1021/Jf00039A036 |
0.363 |
|
| 1993 |
CHUNG HY, CADWALLADER KR. Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product Journal of Food Science. 58: 1203-1207. DOI: 10.1111/J.1365-2621.1993.Tb06148.X |
0.393 |
|
| 1993 |
CHA YJ, CADWALLADER KR, BAEK HH. Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate Journal of Food Science. 58: 525-530. DOI: 10.1111/J.1365-2621.1993.Tb04316.X |
0.384 |
|
| 1992 |
CADWALLADER KR, BRADDOCK RJ, PARISH ME. Isolation of α‐Terpineol Dehydratase from Pseudomonas gladioli Journal of Food Science. 57: 241-244. DOI: 10.1111/J.1365-2621.1992.Tb05464.X |
0.643 |
|
| 1992 |
Cadwallader KR, Braddock RJ. Enzymatic Hydration of (4R)-(+)-Limonene to (4R)-(+)-α-Terpineol Developments in Food Science. 29: 571-584. DOI: 10.1016/B978-0-444-88834-1.50053-3 |
0.638 |
|
| 1989 |
CADWALLADER KR, BRADDOCK RJ, PARISH ME, HIGGINS DP. Bioconversion of (+)‐Limonene by Pseudomonas gladioli Journal of Food Science. 54: 1241-1245. DOI: 10.1111/J.1365-2621.1989.Tb05964.X |
0.656 |
|
| Show low-probability matches. |
