1987 …2019
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Fingerprint Fingerprint is based on mining the text of the expert's scholarly documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

Flavors Chemical Compounds
odors Agriculture & Biology
odor compounds Agriculture & Biology
flavor Agriculture & Biology
Gas chromatography Chemical Compounds
Dilution Chemical Compounds
Odors Chemical Compounds
Olfactometry Medicine & Life Sciences

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Research Output 1987 2019

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

Yang, W., Cadwallader, K. R., Liu, Y., Huang, M. & Sun, B., Jun 1 2019, In : Food Chemistry. 282, p. 153-163 11 p.

Research output: Contribution to journalArticle

Olfactometry
odor compounds
Disulfides
Dilution
sensory evaluation

Impact of drying process on chemical composition and key aroma components of Arabica coffee

Kulapichitr, F., Borompichaichartkul, C., Suppavorasatit, I. & Cadwallader, K. R., Sep 1 2019, In : Food chemistry. 291, p. 49-58 10 p.

Research output: Contribution to journalArticle

Chemical Phenomena
Coffee
Coffea arabica
Solar System
solar drying

Quantitation of three strecker aldehydes from enzymatic hydrolyzed rice bran protein concentrates as prepared by various conditions

Arsa, S., Theerakulkait, C. & Cadwallader, K. R., Jun 28 2019, In : Journal of Agricultural and Food Chemistry. 67, 29, p. 8205-8211 7 p.

Research output: Contribution to journalArticle

Protein Hydrolysates
protein concentrates
rice bran
protein hydrolysates
Aldehydes
Chilling
Flavors
flavorings
encapsulation
Encapsulation

Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors

Zhu, W. & Cadwallader, K. R., Sep 30 2019, In : Food Chemistry: X. 3, 100038.

Research output: Contribution to journalArticle

Open Access
Flavors
flavor
odors
evaporation
Evaporation