Hasil Pencarian - Koushik Adhikari
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1
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research oleh Juyoung Kim, Koushik Adhikari
Diterbitkan 2020-03-01
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2
Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach oleh Aggrey Pemba Gama, Koushik Adhikari
Diterbitkan 2022-01-01
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3
Effect of front-of-package labels on consumer product evaluation and preferences oleh Carlyn Oswald, Koushik Adhikari, Anand Mohan
Diterbitkan 2022-01-01
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4
An Exploratory Study of the Factors That May Affect Female Consumers’ Buying Decision of Nail Polishes oleh Chen Sun, Koushik Adhikari, Kadri Koppel
Diterbitkan 2015-06-01
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6
The Healthy Eater’s Idea and Related Behavior of a Healthy Diet—A Case Study with Kombucha Drinkers oleh Juyoung Kim, Uttam Bhattarai, Koushik Adhikari
Diterbitkan 2022-04-01
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7
Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile oleh Koushik Adhikari, Kadri Koppel, Brizio Di Donfrancesco
Diterbitkan 2013-02-01
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8
Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts oleh Catherine Smith, Koushik Adhikari, Rakesh K. Singh
Diterbitkan 2018-01-01
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10
Peanut Consumption in Malawi: An Opportunity for Innovation oleh Aggrey P. Gama, Koushik Adhikari, David A. Hoisington
Diterbitkan 2018-07-01
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11
Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? oleh Natnicha Bhumiratana, Mona Wolf, Edgar Chambers IV, Koushik Adhikari
Diterbitkan 2019-04-01
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12
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Ch... oleh JeongAe Heo, Koushik Adhikari, Kap Seong Choi, Jeehyun Lee
Diterbitkan 2020-11-01
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13
Volatile Aroma Compounds in Various Brewed Green Teas oleh Youngmo Yoon, Koushik Adhikari, Jeehyun Lee, Delores H. Chambers, Edgar Chambers
Diterbitkan 2013-08-01
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14
Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf oleh Tracy Jaico, Himanshu Prabhakar, Koushik Adhikari, Rakesh K. Singh, Anand Mohan
Diterbitkan 2022-01-01
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15
Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability oleh Seongju Han, Jiyun Yang, Kapseong Choi, Juyoung Kim, Koushik Adhikari, Jeehyun Lee
Diterbitkan 2022-02-01
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17
Spices in a Product Affect Emotions: A Study with an Extruded Snack Product † oleh Brandon Bell, Koushik Adhikari, Edgar Chambers, Sajid Alavi, Silvia King, Mark Haub
Diterbitkan 2017-08-01
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19
Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters oleh Chris Kerth, Jack A Neal, Koushik Adhikari, Rachel A. Gray, Rhonda K. Miller
Diterbitkan 2023-08-01
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20
Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties oleh Albert D. Jere, Agnes Mbachi Mwangwela, Vincent Mlotha, Uyen Thuy Xuan Phan, Koushik Adhikari
Diterbitkan 2020-11-01
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