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Chemistry

D-Index
53
Citations
8839
World Ranking
13200
National Ranking
3472

Overview

Keith R. Cadwallader is affiliated with the University of Illinois at Urbana-Champaign in the United States, focusing research primarily in the fields of Agricultural and Biological Sciences and Medicine. Their work spans several subfields including Food Science, Nutrition and Dietetics, Plant Science, Animal Science and Zoology, and Biomedical Engineering.

The main research topics addressed by Cadwallader include Biochemical Analysis and Sensing Techniques, Proteins in Food Systems, Food Chemistry and Fat Analysis, Meat and Animal Product Quality, Fermentation and Sensory Analysis, Sensory Analysis and Statistical Methods, and Advanced Chemical Sensor Technologies.

Frequent coauthors collaborating with Cadwallader have included Inthawoot Suppavorasatit, Fareeya Kulapichitr, Xinhe Huang, Xueqian Su, and Zhuzhu Wang. Cadwallader has published multiple papers in well-known venues, contributing to the literature of food chemistry and related disciplines.

Representative recent publications include:

  • Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans, 2021, Food Chemistry
  • Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model, 2020, LWT
  • Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products, 2020, Food Research International
  • Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits, 2021, Molecules
  • Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats, 2022, Journal of Animal Science

Prominent publication venues for Cadwallader include the Journal of Agricultural and Food Chemistry with two publications, as well as single publications in Food Chemistry, LWT, Food Research International, and Molecules. The body of work predominantly centers on food chemistry, sensory analysis, and protein-related studies in food systems.

Best Publications

  • Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

    T.K. Singh;M.A. Drake;K.R. Cadwallader

  • Development of a Descriptive Language for Cheddar Cheese

    M.A. Drake;S.C. Mcingvale;P.D. Gerard;K.R. Cadwallader

  • Characterization of nutty flavor in Cheddar cheese

    Y.K. Avsar;Y. Karagul-Yuceer;M.A. Drake;T.K. Singh

  • Inactivation of Escherichia coli with power ultrasound in apple cider

    Edgar Ugarte-Romero;Hao Feng;Scott E. Martin;Keith R. Cadwallader

  • Enzymatic hydrolysis of crayfish processing by-products

    H.H. Baek;K.R. Cadwallader

  • Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.

    Cesarettin Alasalvar;Fereidoon Shahidi;Keith R. Cadwallader

  • Aroma-active components of nonfat dry milk.

    Yonca Karagül-Yüceer;Maryanne Drake;Keith R. Cadwallader

  • Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.)

    C. J. Bergman;C. J. Bergman;J. T. Delgado;R. Bryant;C. Grimm

  • Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

    H. Y. Chung;Keith R Cadwallader

  • Volatile flavor components of stored nonfat dry milk.

    Yonca Karagül-Yüceer;Keith R Cadwallader;Mary Anne Drake

  • Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.

    Qiaoxuan Zhou;Carol L Wintersteen;Keith R Cadwallader

  • Determination of the Sensory Attributes of Dried Milk Powders and Dairy Ingredients

    Mary Anne Drake;Y. Karagul-Yuceer;K. R. Cadwallader;G. V. Civille

  • Volatile Components in Salt-Fermented Fish and Shrimp Pastes

    Y.J. Cha;K.R. Cadwallader

  • Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.

    A.J. Stetzer;K. Cadwallader;T.K. Singh;F.K. Mckeith

  • Aroma-Active Compounds in Kimchi during Fermentation

    Y. J. Cha;and H. Kim;K. R. Cadwallader

  • Metal-organic frameworks as adsorbents for trapping and preconcentration of organic phosphonates.

    Zheng Ni;John P. Jerrell;Keith R. Cadwallader;Richard I. Masel

  • Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate

    Y. J. Cha;Keith R Cadwallader;H. H. Baek

  • Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

    Edibe S. Erten;Keith R. Cadwallader

  • Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein

    Inthawoot Suppavorasatit;Elvira Gonzalez De Mejia;Keith R. Cadwallader

  • Characteristic aroma components of British Farmhouse Cheddar cheese

    Orasa Suriyaphan;MaryAnne Drake;X. Q. Chen;Keith R. Cadwallader

  • Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.

    Patricio R Lozano;Maryanne Drake;Daniel Benitez;Keith R Cadwallader

Frequent Co-Authors

MaryAnne Drake
MaryAnne Drake North Carolina State University
Richard I. Masel
Richard I. Masel University of Illinois at Urbana-Champaign
Mark A. Shannon
Mark A. Shannon University of Illinois at Urbana-Champaign
Fereidoon Shahidi
Fereidoon Shahidi Memorial University of Newfoundland
Russell L. Rouseff
Russell L. Rouseff Southwest University
Hao Feng
Hao Feng University of Illinois at Urbana-Champaign
Yuanhui Zhang
Yuanhui Zhang University of Illinois at Urbana-Champaign
Elvira Gonzalez de Mejia
Elvira Gonzalez de Mejia University of Illinois at Urbana-Champaign
Guadalupe Loarca-Piña
Guadalupe Loarca-Piña Autonomous University of Queretaro

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