Keith R. Cadwallader - Search Results

Year	Number of Results
2002	3
2003	2
2004	1
2005	3
2006	2
2007	5
2008	2
2009	1
2010	1
2011	2
2012	3
2013	5
2014	4
2015	6
2016	2
2017	4
2018	5
2019	6
2021	2
2022	2
2023	1
2024	0

1

Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline.

Hausch BJ, Little JA, Kenar JA, Cadwallader KR. Hausch BJ, et al. Among authors: cadwallader kr. J Agric Food Chem. 2018 Nov 7;66(44):11718-11728. doi: 10.1021/acs.jafc.8b04133. Epub 2018 Oct 29. J Agric Food Chem. 2018. PMID: 30350974

2

Flavor chemistry of lemon-lime carbonated beverages.

Hausch BJ, Lorjaroenphon Y, Cadwallader KR. Hausch BJ, et al. Among authors: cadwallader kr. J Agric Food Chem. 2015 Jan 14;63(1):112-9. doi: 10.1021/jf504852z. J Agric Food Chem. 2015. PMID: 25494537

3

Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits.

Genthner-Kreger E, Cadwallader KR. Genthner-Kreger E, et al. Among authors: cadwallader kr. Molecules. 2021 Jul 20;26(14):4368. doi: 10.3390/molecules26144368. Molecules. 2021. PMID: 34299643 Free PMC article.

4

Effect of ethanol on flavor perception of Rum.

Ickes CM, Cadwallader KR. Ickes CM, et al. Among authors: cadwallader kr. Food Sci Nutr. 2018 Mar 26;6(4):912-924. doi: 10.1002/fsn3.629. eCollection 2018 Jun. Food Sci Nutr. 2018. PMID: 29983954 Free PMC article.

5

Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans.

Kulapichitr F, Borompichaichartkul C, Fang M, Suppavorasatit I, Cadwallader KR. Kulapichitr F, et al. Among authors: cadwallader kr. Food Chem. 2022 Jan 1;366:130504. doi: 10.1016/j.foodchem.2021.130504. Epub 2021 Jul 1. Food Chem. 2022. PMID: 34273856

6

Identification of Characterizing Aroma Components of Roasted Chicory "Coffee" Brews.

Wu T, Cadwallader KR. Wu T, et al. Among authors: cadwallader kr. J Agric Food Chem. 2019 Dec 18;67(50):13848-13859. doi: 10.1021/acs.jafc.9b00776. Epub 2019 Apr 22. J Agric Food Chem. 2019. PMID: 30969122

7

Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.

Ac-Pangan MF, Engeseth NJ, Cadwallader KR. Ac-Pangan MF, et al. Among authors: cadwallader kr. J Agric Food Chem. 2023 Jun 28;71(25):9856-9867. doi: 10.1021/acs.jafc.3c01366. Epub 2023 Jun 12. J Agric Food Chem. 2023. PMID: 37307497

8

Changes in dark chocolate volatiles during storage.

Nightingale LM, Cadwallader KR, Engeseth NJ. Nightingale LM, et al. Among authors: cadwallader kr. J Agric Food Chem. 2012 May 9;60(18):4500-7. doi: 10.1021/jf204718z. Epub 2012 Apr 27. J Agric Food Chem. 2012. PMID: 22482444

9

Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats.

Oba PM, Hwisa N, Huang X, Cadwallader KR, Swanson KS. Oba PM, et al. Among authors: cadwallader kr. J Anim Sci. 2022 Nov 1;100(11):skac305. doi: 10.1093/jas/skac305. J Anim Sci. 2022. PMID: 36082767 Free PMC article.

10

Characteristic aroma components of rennet casein.

Karagül-Yüceer Y, Vlahovich KN, Drake M, Cadwallader KR. Karagül-Yüceer Y, et al. Among authors: cadwallader kr. J Agric Food Chem. 2003 Nov 5;51(23):6797-801. doi: 10.1021/jf0345806. J Agric Food Chem. 2003. PMID: 14582977

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