Koushik Adhikari Associate Professor & Graduate Coordinator Food Science & Technology
Contact Information koushik7@uga.edu 770-412-4736

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Portrait of Koushik Adhikari

Sensory Evaluation & Consumer Lab (SEC Lab)

 

Description of Research Interests

Research mainly focuses on sensory analysis (descriptive analysis and consumer acceptability) of commodity (mainly beef) and consumer food products. A current research foci include determining emotional response of consumers when consuming food and beverages, determining the relevance of sensory analysis and consumer behavior in food choice and nutrition in combating obesity in adolescents, and using multivariate statistical analyses to study relationships between descriptive data and consumer acceptability data and/or chemical flavor data (GC-MS).

Selected Recent Publications

Wang S, Tonnis BD, Wang ML, Zhang S, Adhikari K. 2019. 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 (Accepted).

Heo J, Choi KS, Wang S, Adhikari K, Lee J. 2019. Cold brew coffee: consumer acceptability and characterization using the check-all-that-apply (CATA) method. Foods 2019, 8, 344.

Gama A, Adhikari K. 2019. Sensory characterization of dominant Malawi peanut varieties after roasting. Journal of Food Science 84: 1554-1562.

Gama A, Hung Y-C, Adhikari K. 2019. Optimization of emulsifier and stabilizer concentrations in a model peanut-based beverage system: A mixture design approach. Foods 8(4), 116; https://doi.org/10.3390/foods8040116.

Bhumiratana N, Wolf M, Chambers IV E, Adhikari K. 2019. Coffee drinking and emotions: are there key sensory drivers for emotions? Beverages 5(2), 27; https://doi.org/10.3390/beverages5020027.

Wang S, Zhang S, Adhikari K. 2019. Influence of monosodium glutamate and its substitutes on sensory characteristics and consumer perceptions of chicken soup. Foods 8(2), 71; https://doi.org/10.3390/foods8020071.

Gama A, Adhikari K, Hoisington D. 2018. Factors influencing food choice of Malawian consumers: A food choice questionnaire approach. Journal of Sensory Studies 33(5): e12442.

Gama A, Adhikari K, Hoisington D. 2018. Peanut consumption in Malawi: An opportunity for innovation. Foods 7(7), 112; https://doi.org/10.3390/foods7070112.

Bowker BC, Maxwell AD, Zhuang H, Adhikari K. 2018. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition. Poultry Science 97: 2966-2970.

Wang S, Adhikari K. 2018. Consumer perceptions and other influencing factors about monosodium glutamate in the United States. Journal of Sensory Studies 33(4): e12437.

Maxwell AD, Bowker BC, Zhuang H, Chatterjee D, Adhikari K. 2018. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions. Poultry Science 97: 2971-2978.

Belisle C, Phan UTX, Adhikari K, Chavez DJ. 2018. A fruit quality survey of peach cultivars grown in the southeastern United States. HortTechnology 28: 189-201.

Smith C, Adhikari K, Singh RK. 2018. Using infrared radiation in a radiant wall oven for blanching small-sized peanuts. Journal of Food Quality doi:10.1155/2018/3267818, 9 pages.

Kim H-Y, Jackson D, Adhikari K, Riner C, Sanchez-Brambila G. 2017. Relationship between consumer acceptability and pungency-related flavor compounds of Vidalia onions. Journal of Food Science 82: 2396-402.

Belisle C, Adhikari K, Chavez D, Phan UTX. 2017. Development of a lexicon for flavor and texture of fresh peach cultivars. Journal of Sensory Studies, doi: 10.1111/joss.12276, 1-11.

Bell B, Adhikari K, Chamber IV E, Alavi S, King S, Haub M. 2017. Spices in a Product Affect Emotions: A Study with an Extruded Snack Product. Foods 6(8), 70.

Wang S, Adhikari K, Hung Y-C. Effects of short storage on sensory and volatile compound profile of roasted peanuts. Food Packaging and Shelf Life 13: 27-34.

Kettler K, Adhikari K, Singh RK. 2017. Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation. Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.8332, 1-8.

Xu J, Zhang W, Adhikari K, Shi Y-C. 2017. Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats. Journal of Cereal Science 77: 77-83.

Wang S, Adhikari K, Hung Y-C. 2017. Acceptability and preference drivers of freshly roasted peanuts. Journal of Food Science 82: 174-84.

Warmund M, Kwasniewski M, Elmore J, Thomas A, Adhikari K. 2016. Sensory attributes of juice from North American-grown elderberry cultivars. HortScience 51: 1561-5.

Kenney E, Adhikari K. 2016. Recent developments in identifying and quantifying emotions during food consumption. Journal of the Science of Food and Agriculture 96: 3627–30. Review article.

Comstock C, Kattelmann K, Zastrow M, McCormack L, Lindshield E, Li Y, Muturi N, Adhikari K, Kidd T. 2016. Assessing the environment for support of youth physical activity in rural communities. Journal of Nutrition Education and Behavior 48, 234-41.

Muturi NW, Kidd T, Khan T, Kattelmann K, Zies S, Lindshield E and Adhikari K. 2016. An examination of factors associated with self-efficacy for food choice and healthy eating among low-income adolescents in three US states. Frontiers in Communication 1:6 pp 1-9, doi:10.3389/fcomm.2016.00006.

Kidd T, Lindshield E, Kattelmann K, Adhikari K, Muturi N, Zeis S. (2016) Ignite-sparking youth to create healthy communities: A protocol for a community-centered one effort for the prevention of adolescent obesity. International Journal of Nursing & Clinical Practices 3:189, doi: 10.15344/2394-4978/2016/189, 1-6.

Chitra U, Adhikari K, Radhika MS, Balakrishna N. 2016. Neophobic tendencies and dietary behavior in a cohort of female college students from southern India. Journal of Sensory Studies 31: 70-77.

Legako JF, Dinh TTN, Miller MF, Adhikari K, Brooks JC. 2016. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA quality grades. Meat Science 112:77-85.