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Koushik Adhikari, PhD - Publications

Affiliations: 
1997-2003 Food Science University of Missouri-Columbia, Columbia, MO, United States 
 2014- Food Science & Technology University of Georgia, Athens, Athens, GA, United States 
Area:
Sensory Analysis
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56 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Kim MR, Chung SJ, Adhikari K, Shin H, Cho H, Nam Y. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods (Basel, Switzerland). 9. PMID 33066508 DOI: 10.3390/foods9101463  0.503
2020 Gama AP, Mwangwela AM, Gichohi W, Adhikari K. Sensory and Nutritional Properties of Peanut-Based Beverages: A Promising Solution for Undernutrition in Malawi and Possibly Beyond. Journal of the Science of Food and Agriculture. PMID 31960431 DOI: 10.1002/Jsfa.10266  0.331
2019 Wang S, Tonnis BD, Wang ML, Zhang S, Adhikari K. Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate. Journal of Food Science. PMID 31602667 DOI: 10.1111/1750-3841.14834  0.343
2019 Heo J, Choi KS, Wang S, Adhikari K, Lee J. Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods (Basel, Switzerland). 8. PMID 31412606 DOI: 10.3390/Foods8080344  0.414
2019 Gama AP, Adhikari K. Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting. Journal of Food Science. PMID 31116884 DOI: 10.1111/1750-3841.14641  0.45
2019 Wang S, Zhang S, Adhikari K. Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup. Foods (Basel, Switzerland). 8. PMID 30769808 DOI: 10.3390/Foods8020071  0.416
2018 Gama AP, Adhikari K, Hoisington DA. Peanut Consumption in Malawi: An Opportunity for Innovation. Foods (Basel, Switzerland). 7. PMID 30011899 DOI: 10.3390/Foods7070112  0.347
2018 Maxwell AD, Bowker BC, Zhuang H, Chatterjee D, Adhikari K. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions. Poultry Science. PMID 29762785 DOI: 10.3382/Ps/Pey145  0.345
2018 Bowker BC, Maxwell AD, Zhuang H, Adhikari K. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition. Poultry Science. PMID 29757417 DOI: 10.3382/Ps/Pey144  0.312
2018 Belisle C, Phan UT, Adhikari K, Chavez DJ. A Fruit Quality Survey of Peach Cultivars Grown in the Southeastern United States Horttechnology. 28: 189-201. DOI: 10.21273/Horttech03870-17  0.358
2017 Kim HY, Jackson D, Adhikari K, Riner C, Sanchez-Brambila G. Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions. Journal of Food Science. PMID 28898424 DOI: 10.1111/1750-3841.13915  0.44
2017 Belisle C, Adhikari K, Chavez D, Phan UTX. Development of a lexicon for flavor and texture of fresh peach cultivars Journal of Sensory Studies. 32: e12276. DOI: 10.1111/Joss.12276  0.393
2017 Xu J, Zhang W, Adhikari K, Shi Y. Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats Journal of Cereal Science. 75: 77-83. DOI: 10.1016/J.Jcs.2017.03.018  0.322
2017 Wang S, Adhikari K, Hung Y. Effects of short storage on consumer acceptability and volatile compound profile of roasted peanuts Food Packaging and Shelf Life. 13: 27-34. DOI: 10.1016/J.Fpsl.2017.06.002  0.318
2016 Wang S, Adhikari K, Hung YC. Acceptability and Preference Drivers of Freshly Roasted Peanuts. Journal of Food Science. PMID 27886380 DOI: 10.1111/1750-3841.13561  0.345
2016 Muturi NW, Kidd T, Khan T, Kattelmann K, Zies S, Lindshield E, Adhikari K. An Examination of Factors Associated With Self-Efficacy for Food Choice and Healthy Eating among Low-Income Adolescents in Three U.S. States Frontiers in Communication. 1. DOI: 10.3389/Fcomm.2016.00006  0.303
2016 Warmund M, Kwasniewski M, Elmore J, Thomas A, Adhikari K. Sensory Attributes of Juice from North American–Grown Elderberry Cultivars Hortscience. 51: 1561-1565. DOI: 10.21273/Hortsci11290-16  0.684
2015 Legako JF, Dinh TT, Miller MF, Adhikari K, Brooks JC. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades. Meat Science. 112: 77-85. PMID 26555563 DOI: 10.1016/J.Meatsci.2015.10.018  0.343
2015 Sun C, Koppel K, Adhikari K. Sensory Factors Affecting Female Consumers' Acceptability of Nail Polish. International Journal of Cosmetic Science. PMID 26095266 DOI: 10.1111/Ics.12246  0.351
2015 Sun C, Adhikari K, Koppel K. An Exploratory Study of the Factors That May Affect Female Consumers’ Buying Decision of Nail Polishes Cosmetics. 2: 187-195. DOI: 10.3390/Cosmetics2020187  0.323
2015 Chitra U, Adhikari K, Radhika M, Balakrishna N. Neophobic Tendencies and Dietary Behavior in A Cohort of Female College Students from Southern India Journal of Sensory Studies. 31: 70-77. DOI: 10.1111/Joss.12192  0.329
2015 Abu-Ghoush M, Alavi S, Adhikari K, Al-Holy M, Al-Dabbas M. Sensory and Nutritional Properties of a Novel Cooked Extruded Lentils Analog Journal of Food Processing and Preservation. 39: 1965-1975. DOI: 10.1111/Jfpp.12436  0.386
2015 Glascock R, Miller R, Kerth C, Adhikari K. Beef flavor and consumer perception Meat Science. 101: 132. DOI: 10.1016/J.Meatsci.2014.09.078  0.32
2014 Dietz GJ, Houser TA, Gerlach BM, Adhikari K, Gonzalez JM, Unruh JA. Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks Kansas Agricultural Experiment Station Research Reports. 107-110. DOI: 10.4148/2378-5977.1475  0.339
2014 Brown T, Legako J, Dinh T, Broadway P, Miller M, Adhikari K, Brooks J. Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, and fatty acid composition Meat Science. 96: 479. DOI: 10.1016/J.Meatsci.2013.07.123  0.327
2014 Broadway P, Legako J, Dinh T, Miller M, Adhikari K, Brooks J. Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, free amino acids, and reducing sugars Meat Science. 96: 465-466. DOI: 10.1016/J.Meatsci.2013.07.092  0.333
2014 Ledeker CN, Suwonsichon S, Chambers DH, Adhikari K. Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars Lwt - Food Science and Technology. 56: 138-144. DOI: 10.1016/J.Lwt.2013.11.011  0.334
2014 Muturi N, Kidd T, Adhikari K, Kumar J, Lindshield E, Li Y, Song X. Formative Research in a School-based Obesity Prevention Intervention for Hispanic Adolescents Journal of Nutrition Education and Behavior. 46: S182. DOI: 10.1016/J.Jneb.2014.04.274  0.311
2013 Lee J, Chambers DH, Chambers E, Adhikari K, Yoon Y. Volatile aroma compounds in various brewed green teas. Molecules (Basel, Switzerland). 18: 10024-41. PMID 23966086 DOI: 10.3390/Molecules180810024  0.38
2013 Koppel K, Adhikari K, Di Donfrancesco B. Volatile compounds in dry dog foods and their influence on sensory aromatic profile. Molecules (Basel, Switzerland). 18: 2646-62. PMID 23446921 DOI: 10.3390/Molecules18032646  0.414
2013 Vázquez-Araújo L, Chambers E, Adhikari K, Hough G, Carbonell-Barrachina AA. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices. Meat Science. 93: 61-6. PMID 22910805 DOI: 10.1016/J.Meatsci.2012.07.013  0.352
2013 Yoo J, Alavi S, Adhikari K, Haub MD, Aberle RA, Huber G. Rice-Shaped Extruded Kernels: Physical, Sensory, and Nutritional Properties International Journal of Food Properties. 16: 301-321. DOI: 10.1080/10942912.2010.495042  0.335
2012 Ledeker CN, Chambers DH, Chambers E, Adhikari K. Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbet. Journal of Food Science. 77: S348-55. PMID 22924624 DOI: 10.1111/J.1750-3841.2012.02882.X  0.39
2011 Frost DJ, Adhikari K, Lewis DS. Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies. Journal of Food Science and Technology. 48: 569-76. PMID 23572789 DOI: 10.1007/S13197-010-0179-X  0.305
2011 Lee J, Vázquez-Araújo L, Adhikari K, Warmund M, Elmore J. Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile. Journal of Food Science. 76: C199-204. PMID 21535735 DOI: 10.1111/J.1750-3841.2010.02014.X  0.678
2011 Warmund MR, Elmore JR, Adhikari K, McGraw S. Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America. Journal of the Science of Food and Agriculture. 91: 1940-5. PMID 21520449 DOI: 10.1002/Jsfa.4417  0.383
2011 ADHIKARI K, CHAMBERS IV E, MILLER R, VÁZQUEZ-ARAÚJO L, BHUMIRATANA N, PHILIP C. DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE Journal of Sensory Studies. 26: 413-420. DOI: 10.1111/J.1745-459X.2011.00356.X  0.365
2011 Yenket R, Chambers Iv E, Adhikari K. A Comparison Of Seven Preference Mapping Techniques Using Four Software Programs Journal of Sensory Studies. 26: 135-150. DOI: 10.1111/J.1745-459X.2011.00330.X  0.321
2011 Bell B, Adhikari K, IV EC, Cherdchu P, Suwonsichon T. Ethnic food awareness and perceptions of consumers in Thailand and the United States Nutrition and Food Science. 41: 268-277. DOI: 10.1108/00346651111151401  0.352
2011 Alavi S, Karkle E, Adhikari K, Keller L. Extrusion Research for Addressing the Obesity Challenge Cereal Foods World. 56: 56-60. DOI: 10.1094/Cfw-56-2-0056  0.35
2011 Bhumiratana N, Adhikari K, Chambers E. Evolution of sensory aroma attributes from coffee beans to brewed coffee Lwt - Food Science and Technology. 44: 2185-2192. DOI: 10.1016/J.Lwt.2011.07.001  0.386
2011 Talavera-Bianchi M, Chambers DH, Chambers E, Adhikari K, Carey EE. Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage Lwt - Food Science and Technology. 44: 1538-1545. DOI: 10.1016/J.Lwt.2010.12.020  0.36
2011 Gonzalez NJ, Adhikari K, Sancho-Madriz MF. Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics Lwt - Food Science and Technology. 44: 158-163. DOI: 10.1016/J.Lwt.2010.06.008  0.377
2011 Vázquez-Araújo L, Koppel K, Chambers IV E, Adhikari K, Carbonell-Barrachina AA. Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice Flavour and Fragrance Journal. 26: 129-138. DOI: 10.1002/Ffj.2035  0.43
2010 Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina ÁA. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. Journal of Food Science. 75: S398-404. PMID 21535574 DOI: 10.1111/J.1750-3841.2010.01779.X  0.412
2010 Talavera-Bianchi M, Adhikari K, Chambers E, Carey EE, Chambers DH. Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi). Journal of Food Science. 75: S173-81. PMID 20546419 DOI: 10.1111/J.1750-3841.2010.01585.X  0.402
2010 Adhikari K, Dooley LM, Chambers IV E, Bhumiratana N. Sensory characteristics of commercial lactose-free milks manufactured in the United States Lwt - Food Science and Technology. 43: 113-118. DOI: 10.1016/J.Lwt.2009.06.017  0.361
2009 DOOLEY LM, ADHIKARI K, CHAMBERS IV E. A GENERAL LEXICON FOR SENSORY ANALYSIS OF TEXTURE AND APPEARANCE OF LIP PRODUCTS Journal of Sensory Studies. 24: 581-600. DOI: 10.1111/J.1745-459X.2009.00227.X  0.348
2009 Warmund MR, Elmore JR, Adhikari K, McGraw S. Descriptive sensory analysis of light, medium, and dark colored kernels of black walnut cultivars Journal of the Science of Food and Agriculture. 89: 1969-1972. DOI: 10.1002/Jsfa.3685  0.351
2009 Adhikari K, Cole A, Gr̈un I, Heymann H, Hsiehd FH, Huffd H. Physical and sensory characteristics of processed cheeses manufactured by extrusion technology Journal of the Science of Food and Agriculture. 89: 1428-1433. DOI: 10.1002/Jsfa.3608  0.551
2008 LINHARDT R, ADHIKARI K, GRÜN I, WELKER S. CONSUMER SENSORY TEST OF SEVEN VARIETIES OF RICE IN OSH (PILAF) AT FOUR DIFFERENT LOCATIONS IN UZBEKISTAN Journal of Food Quality. 31: 394-401. DOI: 10.1111/J.1745-4557.2008.00207.X  0.348
2006 Stahl CA, Heymann H, Adhikari K, Berg EP. Pork quality attributes associated with bilateral carcass variation. Journal of Animal Science. 84: 456-62. PMID 16424274 DOI: 10.2527/2006.842456X  0.502
2006 ADHIKARI K, HEIN KA, ELMORE JR, HEYMANN H, WILLOTT AM. FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY-RELATED FLAVOR COMPOUNDS Journal of Sensory Studies. 21: 626-643. DOI: 10.1111/J.1745-459X.2006.00087.X  0.534
2004 Adhikari K, Keene MP, Heymann H, Lorenzen CL. Optimizing Beef Chuck Flavor and Texture Through Cookery Methods Journal of Food Science. 69: SNQ174-SNQ180. DOI: 10.1111/J.1365-2621.2004.Tb06360.X  0.487
2003 Adhikari K, Heymann H, Huff HE. Textural characteristics of lowfat, fullfat and smoked cheeses: Sensory and instrumental approaches Food Quality and Preference. 14: 211-218. DOI: 10.1016/S0950-3293(02)00067-8  0.512
2000 Adhikari K, Mustapha A, Grün IU, Fernando L. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage Journal of Dairy Science. 83: 1946-1951. PMID 11003222 DOI: 10.3168/Jds.S0022-0302(00)75070-3  0.323
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