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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.

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Research Output

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Scalone, G. L. L., Ioannidis, A. G., Lamichhane, P., Devlieghere, F., De Kimpe, N., Cadwallader, K. & De Meulenaer, B., Jun 2020, In : Food Research International. 132, 109089.

Research output: Contribution to journalArticle

  • 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

  • Identification of Characterizing Aroma Components of Roasted Chicory "coffee" Brews

    Wu, T. & Cadwallader, K. R., Dec 18 2019, In : Journal of Agricultural and Food Chemistry. 67, 50, p. 13848-13859 12 p.

    Research output: Contribution to journalArticle

  • 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

  • Influence of Ethanol on Flavor Perception in Distilled Spirits

    Wang, Z., Ickes, C. M. & Cadwallader, K. R., Jan 1 2019, In : ACS Symposium Series. 1321, p. 277-290 14 p.

    Research output: Contribution to journalArticle