| Flavor of Cheddar cheese: A chemical and sensory perspective TK Singh, MA Drake, KR Cadwallader Comprehensive reviews in food science and food safety 2 (4), 166-189, 2003 | 555 | 2003 |
| Development of a descriptive language for Cheddar cheese MA Drake, SC McIngvale, PD Gerard, KR Cadwallader, GV Civille Journal of food science 66 (9), 1422-1427, 2001 | 262 | 2001 |
| Characterization of nutty flavor in Cheddar cheese YK Avsar, Y Karagul-Yuceer, MA Drake, TK Singh, Y Yoon, ... Journal of Dairy Science 87 (7), 1999-2010, 2004 | 240 | 2004 |
| Inactivation of Escherichia coli with power ultrasound in apple cider E Ugarte‐Romero, H Feng, SE Martin, KR Cadwallader, SJ Robinson Journal of food science 71 (2), E102-E108, 2006 | 230 | 2006 |
| Enzymatic hydrolysis of crayfish processing by‐products HH Baek, KR Cadwallader Journal of food science 60 (5), 929-935, 1995 | 213 | 1995 |
| Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis C Alasalvar, F Shahidi, KR Cadwallader Journal of Agricultural and Food Chemistry 51 (17), 5067-5072, 2003 | 204 | 2003 |
| Aroma-active components of nonfat dry milk Y Karagül-Yüceer, MA Drake, KR Cadwallader Journal of Agricultural and Food Chemistry 49 (6), 2948-2953, 2001 | 176 | 2001 |
| Rapid Gas Chromatographic Technique for Quantifying 2‐Acetyl‐1‐Pyrroline and Hexanal in Rice (Oryza sativa, L.) CJ Bergman, JT Delgado, R Bryant, C Grimm, KR Cadwallader, BD Webb Cereal Chemistry 77 (4), 454-458, 2000 | 172 | 2000 |
| Volatile flavor components of stored nonfat dry milk Y Karagül-Yüceer, KR Cadwallader, Drake Journal of Agricultural and Food Chemistry 50 (2), 305-312, 2002 | 159 | 2002 |
| Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey Q Zhou, CL Wintersteen, KR Cadwallader Journal of Agricultural and Food Chemistry 50 (7), 2016-2021, 2002 | 157 | 2002 |
| Aroma extract dilution analysis of blue crab claw meat volatiles HY Chung, KR Cadwallader Journal of Agricultural and Food Chemistry 42 (12), 2867-2870, 1994 | 154 | 1994 |
| Determination of the sensory attributes of dried milk powders and dairy ingredients MA Drake, Y KARAGUL‐YUCEER, KR Cadwallader, GV Civille, PS Tong Journal of sensory studies 18 (3), 199-216, 2003 | 149 | 2003 |
| Volatile components in salt‐fermented fish and shrimp pastes YJ Cha, KR Cadwallader Journal of Food Science 60 (1), 19-24, 1995 | 147 | 1995 |
| Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles AJ Stetzer, K Cadwallader, TK Singh, FK Mckeith, MS Brewer Meat Science 79 (1), 13-19, 2008 | 144 | 2008 |
| Volatile flavor components in snow crab cooker effluent and effluent concentrate YJ Cha, KR Cadwallader, HH Baek Journal of Food Science 58 (3), 525-530, 1993 | 142 | 1993 |
| Metal− Organic frameworks as adsorbents for trapping and preconcentration of organic phosphonates Z Ni, JP Jerrell, KR Cadwallader, RI Masel Analytical Chemistry 79 (4), 1290-1293, 2007 | 137 | 2007 |
| Aroma-active compounds in kimchi during fermentation YJ Cha, H Kim, KR Cadwallader Journal of Agricultural and Food Chemistry 46 (5), 1944-1953, 1998 | 134 | 1998 |
| Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk PR Lozano, M Drake, D Benitez, KR Cadwallader Journal of agricultural and food chemistry 55 (8), 3018-3026, 2007 | 124 | 2007 |
| Characteristic aroma components of British Farmhouse Cheddar cheese O Suriyaphan, MA Drake, XQ Chen, KR Cadwallader Journal of agricultural and food chemistry 49 (3), 1382-1387, 2001 | 124 | 2001 |
| Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis KR Cadwallader, Q Tan, F Chen, SP Meyers Journal of Agricultural and Food Chemistry 43 (9), 2432-2437, 1995 | 122 | 1995 |
