What is he best known for?
The fields of study he is best known for:
- Food science
- Organic chemistry
- Enzyme
Food science, Aroma, Flavor, Chromatography and Sensory analysis are his primary areas of study.
The various areas that Keith R. Cadwallader examines in his Food science study include Solvent extraction and Biochemistry.
His Aroma research includes themes of Organoleptic and Sulfur.
His Flavor research includes elements of Gas chromatography–mass spectrometry, Nonanal, Food preservation and Methanethiol.
His Chromatography study combines topics in areas such as Hydrolysis and Substrate, Enzyme.
Keith R. Cadwallader has included themes like Phenylacetaldehyde and Ingredient in his Sensory analysis study.
His most cited work include:
- Flavor of Cheddar Cheese: A Chemical and Sensory Perspective (287 citations)
- Development of a Descriptive Language for Cheddar Cheese (173 citations)
- Inactivation of Escherichia coli with power ultrasound in apple cider (162 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Aroma, Flavor, Chromatography and Gas chromatography.
His studies in Food science integrate themes in fields like Gas chromatography–mass spectrometry and Odor.
Keith R. Cadwallader combines subjects such as Phenylacetaldehyde and Organoleptic with his study of Aroma.
As part of one scientific family, Keith R. Cadwallader deals mainly with the area of Flavor, narrowing it down to issues related to the Organic chemistry, and often Aroma compound.
His Chromatography research is multidisciplinary, relying on both Vanillin and Hydrolysis, Hydrolyzed protein, Enzymatic hydrolysis.
His Gas chromatography study combines topics from a wide range of disciplines, such as Extraction and Mass spectrometry.
He most often published in these fields:
- Food science (49.44%)
- Aroma (48.31%)
- Flavor (43.82%)
What were the highlights of his more recent work (between 2012-2020)?
- Food science (49.44%)
- Flavor (43.82%)
- Aroma (48.31%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Flavor, Aroma, Chromatography and Odor.
The study incorporates disciplines such as Ethanol and Acetic acid in addition to Food science.
His Flavor research is multidisciplinary, incorporating elements of Mouthfeel, Sensory analysis, Maltol, 2-Acetyl-1-pyrroline and Rum Flavor.
As a member of one scientific family, Keith R. Cadwallader mostly works in the field of Sensory analysis, focusing on Aftertaste and, on occasion, Quantitative Descriptive Analysis.
His work carried out in the field of Aroma brings together such families of science as Octanal, Gas chromatography–mass spectrometry, Solid-phase microextraction, Solvent extraction and Linalool.
The Chromatography study combines topics in areas such as Hydrolysis, Vanillin and Odor detection threshold.
Between 2012 and 2020, his most popular works were:
- Identification of predominant aroma components of raw, dry roasted and oil roasted almonds (41 citations)
- Sonication in combination with heat and low pressure as an alternative pasteurization treatment-Effect on Escherichia coli K12 inactivation and quality of apple cider (37 citations)
- Effect of addition of commercial rosemary extracts on potent odorants in cooked beef (21 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Organic chemistry
- Enzyme
Keith R. Cadwallader mostly deals with Flavor, Aroma, Food science, Chromatography and Taste.
Keith R. Cadwallader has researched Flavor in several fields, including Sucrose, Maillard reaction, Chemical composition and Solid-phase microextraction.
His study in Aroma is interdisciplinary in nature, drawing from both Arabica coffee, Hexanoic acid, Isotope dilution and Deuterium labeled.
Keith R. Cadwallader interconnects Inoculation and Odor in the investigation of issues within Food science.
His Chromatography research is multidisciplinary, incorporating perspectives in Acetic acid, Pyrazine and Hydrolyzed protein.
His Taste study incorporates themes from Alcohol, Ethanol, Wine and Mouthfeel.
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