The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Keith R. Cadwallader sits on this spectrum.
This scientist: 183 publications — 26th percentile
26% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Keith R. Cadwallader sits on this spectrum.
This scientist: 53 D-Index — 28th percentile
28% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
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:
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.
T.K. Singh;M.A. Drake;K.R. Cadwallader
M.A. Drake;S.C. Mcingvale;P.D. Gerard;K.R. Cadwallader
Y.K. Avsar;Y. Karagul-Yuceer;M.A. Drake;T.K. Singh
Edgar Ugarte-Romero;Hao Feng;Scott E. Martin;Keith R. Cadwallader
H.H. Baek;K.R. Cadwallader
Cesarettin Alasalvar;Fereidoon Shahidi;Keith R. Cadwallader
Yonca Karagül-Yüceer;Maryanne Drake;Keith R. Cadwallader
C. J. Bergman;C. J. Bergman;J. T. Delgado;R. Bryant;C. Grimm
H. Y. Chung;Keith R Cadwallader
Yonca Karagül-Yüceer;Keith R Cadwallader;Mary Anne Drake
Qiaoxuan Zhou;Carol L Wintersteen;Keith R Cadwallader
Mary Anne Drake;Y. Karagul-Yuceer;K. R. Cadwallader;G. V. Civille
Y.J. Cha;K.R. Cadwallader
A.J. Stetzer;K. Cadwallader;T.K. Singh;F.K. Mckeith
Y. J. Cha;and H. Kim;K. R. Cadwallader
Zheng Ni;John P. Jerrell;Keith R. Cadwallader;Richard I. Masel
Y. J. Cha;Keith R Cadwallader;H. H. Baek
Edibe S. Erten;Keith R. Cadwallader
Inthawoot Suppavorasatit;Elvira Gonzalez De Mejia;Keith R. Cadwallader
Orasa Suriyaphan;MaryAnne Drake;X. Q. Chen;Keith R. Cadwallader
Patricio R Lozano;Maryanne Drake;Daniel Benitez;Keith R Cadwallader
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