Keith R. Cadwallader

University of Illinois Urbana-Champaign — United States

Agricultural and Biological Sciences · Life Sciences

49h-index7.2kcitations219works1.42yr avg
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Research Topics

Meat and Animal Product Quality(79), Fermentation and Sensory Analysis(60), Advanced Chemical Sensor Technologies(43), Biochemical Analysis and Sensing Techniques(40), Sensory Analysis and Statistical Methods(20)

Publications219 total

Polyunsaturated Fatty Acid Concentrations Are Reduced in the Cerebral Cortex of Mice When Fed an Alpha-Tocopherol Deficient Diet
Current Developments in Nutrition·2025Open Access
Comparison of Key Odorants and Sensory Properties of Peanut Butter and Sunflower Seed Butter
Journal of Agricultural and Food Chemistry·2025
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
Foods·2025Open Access
Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system
Food Hydrocolloids·2024· 2 cited
Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models
Beverages·2024· 2 citedOpen Access
List of contributors
Coffee in Health and Disease Prevention·2024Open Access
Postharvest changes in coffee
Coffee in Health and Disease Prevention·2024
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
Food Chemistry X·2024· 7 citedOpen Access
Influence of baking conditions and initial flavour load on the evolution of flavours in cookies
Flavour and Fragrance Journal·2024· 3 citedOpen Access
Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits
Journal of Sensory Studies·2024Open Access
Is the Flavor of Rye Whiskey Unique? An Initial Investigation of the Aroma Components of Unaged Rye Whiskeys
ACS symposium series·2023
A Critical Review of the Flavor Chemistry of Tequila
ACS symposium series·2023· 2 cited
Sensory Analysis Methods for Distilled Spirits Evaluation
ACS symposium series·2023· 1 cited
Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates
Journal of Agricultural and Food Chemistry·2023· 7 cited
Chemical Components of Chinese Baijiu
2023
Testing tools and physical, chemical, and microbiological characterization of microencapsulated systems
Elsevier eBooks·2022· 1 cited
List of contributors
Elsevier eBooks·2022
Fats and waxes in microencapsulation of food ingredients
Elsevier eBooks·2022· 6 cited
Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats
Journal of Animal Science·2022· 7 citedOpen Access
Dry Matter Loss and Lipid Oxidation Evaluation of Soybeans During Storage at Elevated Temperatures and Moisture Content
Journal of the ASABE·2022
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Frequent Co-authors

M.A. Drake(12), Yonca Karagül Yüceer(6), T. K. Singh(5), Inthawoot Suppavorasatit(5), Hyung‐Hee Baek(4), Hao Feng(3), John P. Jerrell(3), Gail Vance Civille(2), Richard I. Masel(2), Qiaoxuan Zhou(2), Fareeya Kulapichitr(2), Chaleeda Borompichaichartkul(2), O. Suriyaphan(2), Patricio R. Lozano(2), Qiang Tan(2), Hau Yin Chung(2), Y. J.(2), S.C. Mcingvale(1), Patrick D. Gerard(1), Edgar Ugarte‐Romero(1)