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

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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

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.

Muturi N, Kidd T, Lindshield E, Kattelmann K, Zeis S, Adhikari K. 2017. Motivation for obesity prevention among adolescents in low-income communities in three U.S. states. Journal of Communication in Healthcare, doi: 10.1080/17538068.2017.1343757, 1-11.

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.

Kumar J, Adhikari K, Li Y, Lindshield E, Muturi N, Kidd T. 2016. Identifying barriers, perceptions and motivations related to healthy eating and physical activity among 6th to 8th grade, rural, limited-resource adolescents. Health Education 116:123-137.

Delimont N, Turtle EC, Bennet A, Adhikari K, Lindshield B. 2016. University students and faculty have positive perceptions of open/alternative educational resources and their utilization in a textbook replacement initiative. Research in Learning Technology – accepted.

Abu-Ghoush M, Alavi S, Adhikari K, Al-Holy M, Al-Dabbas M. 2015. Sensory and nutritional properties of a novel cooked extruded lentils analog. J Food Process Preserv 39:1965-1975.

Kumar J, Kidd T, Li Y, Lindshield E, Muturi N, Adhikari K. 2014. Using the community-based participatory research (CBPR) approach in childhood obesity prevention. Int J Child Health Nutr, 3:170-178. Review Article.

Vázquez Aráujo L, Adhikari K, Chambers E IV, Chambers DH, Carbonell Barrachina ÁA. 2014. Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers. Food Sci Technol Int 21: 454-466.

Bhumiratana N, Adhikari K, Chambers E IV. 2014. The development of an emotion lexicon for the coffee drinking experience. Food Res Int 61: 81-92.

Whetstone S, Adhikari K, Edgar Chambers E IV. 2014. Impact of seasoning and bromelain on sensory attributes of beef steaks. J Hum Nutr Food Sci 2: 1023-9.

Ledeker CN, Suwonsichon S, Chambers DH, Adhikari K. 2014. Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars. LWT – Food Sci Technol 56: 138-44.

Lindshield B, Adhikari K. 2013. Campus and online U.S. college students’ attitudes toward an open educational resource course fee: A pilot study. International Journal of Higher Education 2(4): 42-51.

Lee J, Chambers DH, Chambers E, IV, Adhikari K, Yoon Y. 2013. Volatile Aroma Compounds in Various Brewed Green Teas. Molecules 18(8):10024-41.

Lindshield B, Adhikari K. 2013. Online and campus college students like using an open educational resource instead of a traditional textbook. MERLOT Journal of Online Learning and Teaching 9(1): 26-37.

Koppel K, Adhikari K, Di Donfrancesco B. 2013. Volatile compounds in dry dog foods and their influence on sensory aromatic profile. Molecules 18:2646-62.

Yoo J, Alavi S, Adhikari K, Haub M, Aberle A, Huber G. 2013. Rice-shaped extruded kernels: physical, sensory and nutritional properties. Int J Food Prop 16:301-21.

Vázquez-Araújo L, Chambers E IV, Adhikari K, Hough G, Carbonell-Barrachina, AA. 2013. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinean practices. Meat Sci 93:61-6.

Ledeker CN, Chambers DH, Chambers E IV, Adhikari K. 2012. Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbet. J Food Sci 77:S348-55.