Keith R. Cadwallader - Publications

Affiliations: 
Food Science and Human Nutrition University of Illinois, Urbana-Champaign, Urbana-Champaign, IL 
Area:
Food Science and Technology Agriculture, Physical Chemistry, Biochemistry

126 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
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  1
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  0.8
2017 Ickes CM, Lee SY, Cadwallader KR. Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based Material. Journal of Food Science. PMID 28398625 DOI: 10.1111/1750-3841.13707  0.6
2017 Erten ES, Cadwallader KR. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds Food Chemistry. 217: 244-253. DOI: 10.1016/j.foodchem.2016.08.091  1
2016 Donovan JD, Cadwallader KR, Lee Y. Volatile Retention and Morphological Properties of Microencapsulated Tributyrin Varied by Wall Material and Drying Method. Journal of Food Science. PMID 26878682 DOI: 10.1111/1750-3841.13243  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
2013 Fang M, Cadwallader KR. Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays. Journal of Agricultural and Food Chemistry. 61: 3580-8. PMID 23528050 DOI: 10.1021/jf4001204  1
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  1
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  1
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  1
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  1
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  1
2012 Fang M, Cadwallader KR. Improved synthesis of deuterium-labeled alkyl pyrazines for use in stable isotope dilution analysis Acs Symposium Series. 1098: 57-69. DOI: 10.1021/bk-2012-1098.ch005  1
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.  1
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  1
2011 Lee JW, Thomas LC, Jerrell J, Feng H, Cadwallader KR, Schmidt SJ. Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (part II). Journal of Agricultural and Food Chemistry. 59: 702-12. PMID 21175200 DOI: 10.1021/jf104235d  1
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  1
2011 LaFond SI, Jerrell JP, Cadwallader KR, Artz WE. Formation of 4-hydroxy-2-(E)-nonenal in a corn-soy oil blend: A controlled heating study using a French fried potato model Jaocs, Journal of the American Oil Chemists' Society. 88: 763-772. DOI: 10.1007/s11746-010-1738-z  1
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  1
2010 Kim H, Cadwallader KR. Instrumental Analysis of Seafood Flavour Handbook of Seafood Quality, Safety and Health Applications. 50-67. DOI: 10.1002/9781444325546.ch5  1
2010 Suppavorasatit I, Cadwallader KR. Flavor-soy protein interactions Acs Symposium Series. 1059: 339-359.  1
2010 Cadwallader KR, Chang SKC. Preface Acs Symposium Series. 1059.  1
2010 Sun C, Cadwallader KR, Kim H. Comparison of key aroma components between soymilks prepared by cold and hot grinding methods Acs Symposium Series. 1059: 361-373.  1
2010 Cadwallader KR, Moore JJ, Zhang Z, Schmidt SJ. Comparison of spray drying and refractance window™ drying technologies for the encapsulation of orange oil Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. 246-254.  1
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  1
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  1
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  1
2009 Cadwallader KR, Singh TK. Flavours and off-flavours in milk and dairy products Advanced Dairy Chemistry. 3: 631-690. DOI: 10.1007/978-0-387-84865-5_14  1
2009 Singh TK, Cadwallader KR. Cheese Dairy Processing and Quality Assurance. 273-307. DOI: 10.1002/9780813804033.ch12  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
2007 Ni Z, Jerrell JP, Cadwallader KR, Masel RI. Metal-organic frameworks as adsorbents for trapping and preconcentration of organic phosphonates. Analytical Chemistry. 79: 1290-3. PMID 17297926 DOI: 10.1021/ac0613075  1
2007 Cadwallader KR. Wood Smoke Flavor Handbook of Meat, Poultry and Seafood Quality. 201-210. DOI: 10.1002/9780470277829.ch15  1
2007 Cadwallader KR, Drake M, McGorrin RJ. ACS Symposium Series: Preface Acs Symposium Series. 971.  1
2007 Cadwallader KR, Gnadt TA, Jasso L. Aroma components of chipotle peppers Acs Symposium Series. 946: 57-66.  1
2007 Cadwallader KR, Singh TK, Jerrell JP. Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products Acs Symposium Series. 971: 111-122.  1
2007 Lozano PR, Cadwallader KR, De Mejia EG. Identification of characteristic aroma components of mate (Ilex paraguariensis) tea Acs Symposium Series. 946: 143-152.  1
2007 Drake MA, Cadwallader KR, Carunchia Whetstine ME. Establishing links between sensory and instrumental analyses of dairy flavors: Example cheddar cheese Acs Symposium Series. 971: 51-77.  1
2007 Lecona-Uribe S, Loarca-Piña G, Arcila-Lozano C, Cadwallader KR. Chemical characterization of Lippia graveolensi Kunth and comparison to Origanum vulgare and Origanum laevigatum 'herrenhausen' Acs Symposium Series. 946: 45-55.  1
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+  1
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  1
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  1
2006 Singh TK, Cadwallader KR, Drake M. Section XIV. Milk and Milk Products: Biochemical Processes in the Production of Flavor in Milk and Milk Products Handbook of Food Products Manufacturing. 2: 715-748. DOI: 10.1002/9780470113554.ch78  1
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.  1
2005 Bohn DM, Cadwallader KR, Schmidt SJ. Development and validation of a dynamic vapor sorption-fast gas chromatography-flame ionization detection method for rapid analysis of volatile release from glassy matrices. Journal of Agricultural and Food Chemistry. 53: 3149-55. PMID 15826072 DOI: 10.1021/jf0487598  1
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  1
2005 Singh TK, Young ND, Drake M, Cadwallader KR. Production and sensory characterization of a bitter peptide from beta-casein. Journal of Agricultural and Food Chemistry. 53: 1185-9. PMID 15713038 DOI: 10.1021/jf049058d  1
2005 Radadia AD, Cadwallader KR, Shannon MA, Masel R. The influence of bend geometry on the performance of a MicroGC 2005 Aiche Spring National Meeting, Conference Proceedings. 2409.  1
2005 Bohn DM, Cadwallader KR, Schmidt SJ. Use of DSC, DVS-DSC, and DVS-fast GC-FID to evaluate the physicochemical changes that occur in artificial cherry durarome® upon humidification Journal of Food Science. 70.  1
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  1
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  1
2004 Singh TK, Cadwallader KR. Ways of measuring shelf-life and spoilage Understanding and Measuring the Shelf-Life of Food. 165-183. DOI: 10.1016/B978-1-85573-732-7.50013-5  1
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  1
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.  1
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.  1
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.  1
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  1
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  1
2003 Karagül-Yüceer Y, Drake MA, Cadwallader KR. Aroma-active components of liquid cheddar whey Journal of Food Science. 68: 1215.  1
2003 Kiatsrichart S, Brewer MS, Cadwallader KR, Artz WE. Pan-frying stability of nusun oil, a mid-oleic sunflower oil Jaocs, Journal of the American Oil Chemists' Society. 80: 479-483.  1
2003 Drake MA, Karagul-Yuceer Y, Cadwallader KR, Civille GV, Tong PS. Determination of the sensory attributes of dried milk powders and dairy ingredients Journal of Sensory Studies. 18: 199-216.  1
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  1
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  1
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  1
2002 Cadwallader KR. Flavor chemistry of saffron Acs Symposium Series. 802: 220-239.  1
2002 Singh TK, Cadwallader KR. The shelf life of foods: An overview Acs Symposium Series. 836: 2-21.  1
2002 Karagül-Yüceer Y, Drake MA, Cadwallader KR. Aroma characterization of fresh and stored-nonfat dry milk Acs Symposium Series. 836: 108-123.  1
2002 Drake MA, Gerard PD, Wright S, Cadwallader KR, Civille GV. Cross validation of a sensory language for Cheddar cheese Journal of Sensory Studies. 17: 215-227.  1
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  1
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  1
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  1
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  1
2001 Yoo SK, Day DF, Cadwallader KR. Bioconversion of α- and β-pinene by Pseudomonas sp. strain PIN Process Biochemistry. 36: 925-932. DOI: 10.1016/S0032-9592(00)00248-X  1
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  1
2001 Cadwallader KR, Shahidi F. Identification of potent odorants in seal blubber oil by direct thermal desorption-gas chromatography-olfactometry Acs Symposium Series. 788: 221-234.  1
2001 Cadwallader KR, Heo J. Aroma of roasted sesame oil: Characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis Acs Symposium Series. 782: 187-202.  1
2001 Suriyaphan O, Cadwallader KR, Drake MA. Lecithin associated off-aromas in fermented milk Journal of Food Science. 66: 517-523.  1
2001 Drake MA, Mcingvale SC, Gerard PD, Cadwallader KR, Civille GV. Development of a descriptive language for Cheddar cheese Journal of Food Science. 66: 1422-1427.  1
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  1
2000 Wu YF, 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.  1
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.  1
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  1
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  1
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.  1
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  1
1998 Tan Q, Day DF, Cadwallader KR. Bioconversion of (R)-(+)-limonene by P. digitatum (NRRL 1202) Process Biochemistry. 33: 29-37. DOI: 10.1016/S0032-9592(97)00048-4  1
1998 Baek HH, Cadwallader KR. Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry Journal of Food Science. 63: 234-237.  1
1998 Cadwallader KR, Howard CL. Analysis of Aroma-Active Components of Light-Activated Milk Acs Symposium Series. 705: 343-358.  1
1998 Cha YJ, Cadwallader KR. Aroma-Active Compounds in Skipjack Tuna Sauce Journal of Agricultural and Food Chemistry. 46: 1123-1128.  1
1998 Cha YJ, Kim H, Cadwallader KR. Aroma-Active Compounds in Kimchi during Fermentation Journal of Agricultural and Food Chemistry. 46: 1944-1953.  1
1997 Baek HH, Cadwallader KR. Aroma volatiles in cooked alligator meat Journal of Food Science. 62: 321-325.  1
1997 Baek HH, Cadwallader KR. Character-Impact Aroma Compounds of Crustaceans Acs Symposium Series. 674: 85-94.  1
1997 Shahidi F, Cadwallader KR. Flavor and Lipid Chemistry of Seafoods: An Overview Acs Symposium Series. 674: 1-8.  1
1997 Cadwallader KR, Baek HH, Cai M. Characterization of Saffron Flavor by Aroma Extract Dilution Analysis Acs Symposium Series. 660: 65-79.  1
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.  1
1997 Cha YJ, Lee GH, Cadwallader KR. Aroma-Active Compounds in Salt-Fermented Anchovy Acs Symposium Series. 674: 131-147.  1
1997 Weng HJ, Cadwallader KR, Baek HH, D'Abramo LR, Sullivan JA. Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation Acs Symposium Series. 674: 120-130.  1
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.  1
1995 BAEK HH, CADWALLADER KR. Enzymatic Hydrolysis of Crayfish Processing By‐products Journal of Food Science. 60: 929-935. DOI: 10.1111/j.1365-2621.1995.tb06264.x  1
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  1
1995 CHUNG HY, CHEN F, CADWALLADER KR. Cooked Blue Crab Claw Meat Aroma Compared with Lump Meat Journal of Food Science. 60: 289-291. DOI: 10.1111/j.1365-2621.1995.tb05657.x  1
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  1
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.  1
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  1
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.  1
1994 Chung HY, Cadwallader KR. Aroma extract dilution analysis of blue crab claw meat volatiles Journal of Agricultural and Food Chemistry. 42: 2867-2870.  1
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  1
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  1
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  1
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  1
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