Koushik Adhikari
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View article: Mortality risk associated with clinical signs of possible serious bacterial infection (PSBI) in young infants in Africa and Asia: protocol for a secondary pooled analysis
Mortality risk associated with clinical signs of possible serious bacterial infection (PSBI) in young infants in Africa and Asia: protocol for a secondary pooled analysis Open
Introduction The WHO’s Integrated Management of Childhood Illness (IMCI) in young infants <2 months of age includes the identification and management of signs of possible serious bacterial infection (PSBI). However, equal importance is giv…
View article: Consumer’s Perception towards Quick Response (QR) Payment in Kathmandu Valley
Consumer’s Perception towards Quick Response (QR) Payment in Kathmandu Valley Open
This study examines the consumer’s perception towards Quick Response (QR) payment in Kathmandu Valley. Behavioral intentions to use QR is selected as dependent variable. The selected independent variables are perceived ease of use, perceiv…
View article: Inactivation kinetics of <i>Escherichia coli</i><scp>K12</scp> in selected fruit juices determined by thermal‐death‐time disks
Inactivation kinetics of <i>Escherichia coli</i><span>K12</span> in selected fruit juices determined by thermal‐death‐time disks Open
Inactivation kinetics of Escherichia coli K12 inoculated in blueberry, grapefruit, cantaloupe, and watermelon juices were evaluated at isothermal temperatures of 52 to 62 °C using thermal death time disks. Juices had variations in titratab…
View article: Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage
Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage Open
Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional…
View article: Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses
Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses Open
The main objective of the study was to profile the aroma and flavor of 17 commercially available peanut cultivars through descriptive sensory analysis and instrumental measurements. Twelve runner (ten high-oleic varieties) cultivars, and f…
View article: Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters
Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters Open
Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking m…
View article: Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats
Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats Open
Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains…
View article: Application of selected neuroscientific methods in consumer sensory analysis: A review
Application of selected neuroscientific methods in consumer sensory analysis: A review Open
Neuromarketing or consumer neuroscience is a relatively new market research subdiscipline that has gained popularity among consumer behavior scientists in the past two decades or so. It combines neurobiology with behavioral psychology to u…
View article: 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 Open
Consumers’ demand for ‘healthy’ food is growing at a fast pace. Beverages are one of the fastest-growing segments in the healthy food market. Kombucha is a product with a rapid market growth and is considered a ‘healthy beverage’. Kombucha…
View article: 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 Open
The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat produc…
View article: Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability
Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability Open
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis …
View article: Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach
Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach Open
Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarel…
View article: Validating the Efficacy of Sanitation Methods Commonly Used by Ghanaian Households in Inactivating Artificially Inoculated Salmonella enterica on Leafy Green Vegetables
Validating the Efficacy of Sanitation Methods Commonly Used by Ghanaian Households in Inactivating Artificially Inoculated Salmonella enterica on Leafy Green Vegetables Open
Our previous survey revealed the poor microbial quality of leafy green vegetables and the presence of Salmonella on these vegetables grown and sold in Accra, Ghana. This study validated the efficacy of some cleaning and sanitation methods …
View article: Effect of front-of-package labels on consumer product evaluation and preferences
Effect of front-of-package labels on consumer product evaluation and preferences Open
Front-of-Package (FOP) labels highlight important nutrients and help consumers make informed decisions about food purchases. In this study, we investigated consumer comprehension, opinion, and preference associated with two different forma…
View article: Tools for Assessing Cardiovascular Disease Risk Factors in Underserved Young Adult Populations: A Systematic Review
Tools for Assessing Cardiovascular Disease Risk Factors in Underserved Young Adult Populations: A Systematic Review Open
Cardiovascular disease (CVD, i.e., disease of the heart and blood vessels) is a major cause of death globally. Current assessment tools use either clinical or non-clinical factors alone or in combination to assess CVD risk. The aim of this…
View article: Volatile Profile Characterization of Commercial Peach (Prunus persica) Cultivars Grown in Georgia, USA
Volatile Profile Characterization of Commercial Peach (Prunus persica) Cultivars Grown in Georgia, USA Open
Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptab…
View article: 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 Chromatography-Mass Spectrometry Open
This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM). The volatile compounds were ident…
View article: Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers Open
The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among …
View article: 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 Open
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha prod…
View article: 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 Open
The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked…
View article: 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 Open
Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages. The present study investigated the effects of lecithin, xanthan gum, propylene glycol algina…
View article: Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?
Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions? Open
In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of co…
View article: 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 Open
Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrat…
View article: Engaging Communities to Enhance Physical Activity Among Urban Youth
Engaging Communities to Enhance Physical Activity Among Urban Youth Open
A physical activity environmental assessment using the Physical Activity Resource Assessment and the Active Neighborhood Checklist instruments was completed as part of a United States Department of Agriculture grant targeting obesity in si…
View article: Examining the role of youth empowerment in preventing adolescence obesity in low‐income communities
Examining the role of youth empowerment in preventing adolescence obesity in low‐income communities Open
Introduction Youth empowerment programs have increasingly gained attention in public health as emphasis shifts on children and adolescents as decision makers in their health and well‐being. Adolescence obesity is among the public health co…