Hasil Pencarian - Koushik Adhikari

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  1. 1
    Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

    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. 2
    Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach

    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. 3
    Effect of front-of-package labels on consumer product evaluation and preferences

    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. 4
    An Exploratory Study of the Factors That May Affect Female Consumers’ Buying Decision of Nail Polishes

    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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  5. 5
    Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup

    Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup oleh Shangci Wang, Shaokang Zhang, Koushik Adhikari

    Diterbitkan 2019-02-01
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  6. 6
    The Healthy Eater’s Idea and Related Behavior of a Healthy Diet—A Case Study with Kombucha Drinkers

    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. 7
    Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile

    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. 8
    Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

    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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  9. 9
    Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach

    Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach oleh Aggrey P. Gama, Yen-Con Hung, Koushik Adhikari

    Diterbitkan 2019-04-01
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  10. 10
    Peanut Consumption in Malawi: An Opportunity for Innovation

    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. 11
    Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?

    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. 12
    Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry

    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. 13
    Volatile Aroma Compounds in Various Brewed Green Teas

    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. 14
    Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

    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. 15
    Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability

    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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  16. 16
    Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

    Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method oleh JeongAe Heo, Kap Seong Choi, Shangci Wang, Koushik Adhikari, Jeehyun Lee

    Diterbitkan 2019-08-01
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  17. 17
    Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

    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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  18. 18
    University students and faculty have positive perceptions of open/alternative resources and their utilization in a textbook replacement initiative

    University students and faculty have positive perceptions of open/alternative resources and their utilization in a textbook replacement initiative oleh Nicole Delimont, Elizabeth C. Turtle, Andrew Bennett, Koushik Adhikari, Brian L. Lindshield

    Diterbitkan 2016-06-01
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  19. 19
    Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

    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. 20
    Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties

    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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