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K

Keith R. Cadwallader

University of Illinois Urbana-Champaign

49H指数
220论文数
7.2K被引数
收录论文 84
发表时间
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Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system水模型系统中草莓调味剂的关键香气成分与豌豆蛋白分离物之间的竞争结合
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-01
err0
PREAI
errWongprasert, Thanakorn; Mathatheeranan, Pakavit; Siripitakpong, Panatthida; Vilaivan, Tirayut; Cadwallader, Keith; Suppavorasatit, Inthawoot
err分享
err收藏
Comparison of Key Odorants and Sensory Properties of Peanut Butter and Sunflower Seed Butter花生酱和向日葵籽酱的关键气味物质及感官特性的比较
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-04-28
err0
PREAI
errYang, Ying; Cadwallader, Keith R.
err分享
err收藏
Characterization of Changes in Key Odorants in Blueberries During Simulated Commercial Storage and Marketing by Sensory-Directed Flavor Analysis and Determination of Differences in Overall Perceived Aroma通过感官导向风味分析方法表征蓝莓在模拟商业储存和营销期间关键挥发性化合物的变化，并确定总体感知香气差异。
errFOODS
IF5.1
err2025-04-02
err0
errOAAI
errKulapichitr, Fareeya; Cadwallader, Keith; Obenland, David
err分享
err收藏
Ethanol's Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models
errBEVERAGES
IF2.7
err2024-11-26
err0
errOAAI
errWang, Zhuzhu; Cadwallader, Keith R.
err分享
err收藏
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods草莓调味料中的官能团对豌豆蛋白-风味相互作用的影响: 在植物蛋白水性食品的风味配方中的应用潜力
errFOOD CHEMISTRY-X
IF8.2
err2024-10-01
err3
errOAAI
errWongprasert, Thanakorn; Mathatheeranan, Pakavit; Siripitakpong, Panatthida; Vilaivan, Tirayut; Suriya, Utid; Rungrotmongkol, Thanyada; Cadwallader, Keith; Suppavorasatit, Inthawoot
err分享
err收藏
Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2023-06-12
err2
PREAI
errAc-Pangan, Marlon F.; Engeseth, Nicki J.; Cadwallader, Keith R.
err分享
err收藏
Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans
errFOOD CHEMISTRY
IF9.8
err2022-01-01
err70
errOAAI
errKulapichitr, Fareeya; Borompichaichartkul, Chaleeda; Fang, Mingchih; Suppavorasatit, Inthawoot; Cadwallader, Keith R.
err分享
err收藏
Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits
errMOLECULES
IF4.6
err2021-07-20
err11
errOAAI
errGenthner-Kreger, Elizabeth; Cadwallader, Keith R.
err分享
err收藏
Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model蛋白质谷氨酰胺酶对椰子蛋白风味结合特性的影响: 香草醛-椰子蛋白模型
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-08-01
err39
PREAI
errTemthawee, Waranya; Panya, Atikorn; Cadwallader, Keith R.; Suppavorasatit, Inthawoot
err分享
err收藏
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-06-01
err27
PREAI
errScalone, Gustavo Luis Leonardo; Ioannidis, Angelos Gerasimos; Lamichhane, Prabin; Devlieghere, Frank; De Kimpe, Norbert; Cadwallader, Keith; De Meulenaer, Bruno
err分享
err收藏
Impact of drying process on chemical composition and key aroma components of Arabica coffee
errFOOD CHEMISTRY
IF9.8
err2019-09-01
err62
PREAI
errKulapichitr, Fareeya; Borompichaichartkul, Chaleeda; Suppavorasatit, Inthawoot; Cadwallader, Keith R.
err分享
err收藏
Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors
errFOOD CHEMISTRY-X
IF8.2
err2019-09-01
err22
errOAAI
errZhu, Wenqi; Cadwallader, Keith R.
err分享
err收藏
Quantitation of Three Strecker Aldehydes from Enzymatic Hydrolyzed Rice Bran Protein Concentrates as Prepared by Various Conditions
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-06-28
err14
PREAI
errArsa, Supeeraya; Theerakulkait, Chockchai; Cadwallader, Keith R.
err分享
err收藏
Characterization of typical potent odorantsin raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
errFOOD CHEMISTRY
IF9.8
err2019-06-01
err40
PREAI
errYang, Wenxi; Cadwallader, Keith R.; Liu, Yuping; Huang, Mingquan; Sun, Baoguo
err分享
err收藏
Identification of Characterizing Aroma Components of Roasted Chicory Coffee Brews
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-04-10
err26
PREAI
errWu, Tiandan; Cadwallader, Keith R.
err分享
err收藏
Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride using hydrophobic materials: Storage stability and flavor application in food
errFOOD CHEMISTRY
IF9.8
err2019-04-01
err14
errOAAI
errYin, Yun; Cadwallader, Keith R.
err分享
err收藏
Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules
errFOOD CHEMISTRY
IF9.8
err2018-11-01
err8
errOAAI
errYin, Yun; Cadwallader, Keith R.
err分享
err收藏
Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2018-10-16
err14
PREAI
errHausch, Bethany J.; Little, Jeanette A.; Kenar, James A.; Cadwallader, Keith R.
err分享
err收藏
Effect of ethanol on flavor perception of Rum
errFOOD SCIENCE & NUTRITION
IF3.8
err2018-03-26
err19
errOAAI
errIckes, Chelsea M.; Cadwallader, Keith R.
err分享
err收藏
Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis
errJOURNAL OF FOOD SCIENCE
IF3.4
err2017-10-14
err14
errOAAI
errIckes, Chelsea M.; Cadwallader, Keith R.
err分享
err收藏

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