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Keith R Cadwallader
Keith R Cadwallader
Verified email at illinois.edu
Title
Cited by
Cited by
Year
Flavor of Cheddar cheese: A chemical and sensory perspective
TK Singh, MA Drake, KR Cadwallader
Comprehensive reviews in food science and food safety 2 (4), 166-189, 2003
5492003
Development of a descriptive language for Cheddar cheese
MA Drake, SC McIngvale, PD Gerard, KR Cadwallader, GV Civille
Journal of food science 66 (9), 1422-1427, 2001
2572001
Inactivation of Escherichia coli with power ultrasound in apple cider
E Ugarte‐Romero, H Feng, SE Martin, KR Cadwallader, SJ Robinson
Journal of food science 71 (2), E102-E108, 2006
2282006
Characterization of nutty flavor in Cheddar cheese
YK Avsar, Y Karagul-Yuceer, MA Drake, TK Singh, Y Yoon, ...
Journal of Dairy Science 87 (7), 1999-2010, 2004
2282004
Enzymatic hydrolysis of crayfish processing by‐products
HH Baek, KR Cadwallader
Journal of food science 60 (5), 929-935, 1995
2191995
Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis
C Alasalvar, F Shahidi, KR Cadwallader
Journal of Agricultural and Food Chemistry 51 (17), 5067-5072, 2003
1942003
Aroma-active components of nonfat dry milk
Y Karagül-Yüceer, MA Drake, KR Cadwallader
Journal of Agricultural and Food Chemistry 49 (6), 2948-2953, 2001
1732001
Rapid Gas Chromatographic Technique for Quantifying 2‐Acetyl‐1‐Pyrroline and Hexanal in Rice (Oryza sativa, L.)
CJ Bergman, JT Delgado, R Bryant, C Grimm, KR Cadwallader, BD Webb
Cereal Chemistry 77 (4), 454-458, 2000
1722000
Volatile flavor components of stored nonfat dry milk
Y Karagül-Yüceer, KR Cadwallader, Drake
Journal of Agricultural and Food Chemistry 50 (2), 305-312, 2002
1572002
Aroma extract dilution analysis of blue crab claw meat volatiles
HY Chung, KR Cadwallader
Journal of Agricultural and Food Chemistry 42 (12), 2867-2870, 1994
1531994
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey
Q Zhou, CL Wintersteen, KR Cadwallader
Journal of Agricultural and Food Chemistry 50 (7), 2016-2021, 2002
1502002
Volatile components in salt‐fermented fish and shrimp pastes
YJ Cha, KR Cadwallader
Journal of Food Science 60 (1), 19-24, 1995
1491995
Determination of the sensory attributes of dried milk powders and dairy ingredients
MA Drake, Y KARAGUL‐YUCEER, KR Cadwallader, GV Civille, PS Tong
Journal of sensory studies 18 (3), 199-216, 2003
1452003
Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles
AJ Stetzer, K Cadwallader, TK Singh, FK Mckeith, MS Brewer
Meat Science 79 (1), 13-19, 2008
1402008
Volatile flavor components in snow crab cooker effluent and effluent concentrate
YJ Cha, KR Cadwallader, HH Baek
Journal of food science 58 (3), 525-530, 1993
1401993
Aroma-active compounds in kimchi during fermentation
YJ Cha, H Kim, KR Cadwallader
Journal of Agricultural and Food Chemistry 46 (5), 1944-1953, 1998
1361998
Metal− Organic frameworks as adsorbents for trapping and preconcentration of organic phosphonates
Z Ni, JP Jerrell, KR Cadwallader, RI Masel
Analytical Chemistry 79 (4), 1290-1293, 2007
1342007
Characteristic aroma components of British Farmhouse Cheddar cheese
O Suriyaphan, MA Drake, XQ Chen, KR Cadwallader
Journal of agricultural and food chemistry 49 (3), 1382-1387, 2001
1222001
Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis
KR Cadwallader, Q Tan, F Chen, SP Meyers
Journal of Agricultural and Food Chemistry 43 (9), 2432-2437, 1995
1221995
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk
PR Lozano, M Drake, D Benitez, KR Cadwallader
Journal of agricultural and food chemistry 55 (8), 3018-3026, 2007
1212007
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Articles 1–20