| Viability of microencapsulated bifidobacteria in set yoghurt during refrigerated storage K Adhikari, A Mustapha, I Grün, L Fernando Journal of dairy science 83, 1946-1951, 2000 | 389 | 2000 |
| Green Coffee Beans to Brewed Coffee: Evolution of Coffee Aroma N Bhumiratana, K Adhikari, E Chambers IV LWT Journal of Food Science 44, 2011 | 313* | 2011 |
| Development of a lexicon for beef flavor in intact muscle K Adhikari, E CHAMBERS IV, R Miller, L VÁZQUEZ‐ARAÚJO, ... Journal of Sensory studies 26 (6), 413-420, 2011 | 197 | 2011 |
| Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt K Adhikari, A Mustapha, IU Grün Journal of food science 68 (1), 275-280, 2003 | 164 | 2003 |
| Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu IU Grün, K Adhikari, C Li, Y Li, B Lin, J Zhang, LN Fernando Journal of Agricultural and Food Chemistry 49 (6), 2839-2843, 2001 | 158 | 2001 |
| Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics NJ Gonzalez, K Adhikari, MF Sancho-Madriz LWT-food science and technology 44 (1), 158-163, 2011 | 152 | 2011 |
| The development of an emotion lexicon for the coffee drinking experience N Bhumiratana, K Adhikari, E Chambers IV Food Research International 61, 83-92, 2014 | 151 | 2014 |
| Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research J Kim, K Adhikari Beverages 6 (1), 2020 | 137 | 2020 |
| Sensory characteristics of commercial lactose-free milks manufactured in the United States K Adhikari, LM Dooley, E Chambers IV, N Bhumiratana LWT-Food Science and Technology 43 (1), 113-118, 2010 | 131 | 2010 |
| Online and campus college students like using an open educational resource instead of a traditional textbook BL Lindshield, K Adhikari Journal of Online Learning and Teaching 9 (1), 26-38, 2013 | 107 | 2013 |
| Volatile aroma compounds in various brewed green teas J Lee, DH Chambers, EC IV, K Adhikari, Y Yoon Molecules 18 (8), 10024-10041, 2013 | 104 | 2013 |
| University students and faculty have positive perceptions of open/alternative resources and their utilization in a textbook replacement initiative N Delimont, EC Turtle, A Bennett, K Adhikari, BL Lindshield Research in learning technology 24, 2016 | 103 | 2016 |
| Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries L Vázquez‐Araújo, E Chambers IV, K Adhikari, ÁA Carbonell‐Barrachina Journal of Food Science 75 (7), S398-S404, 2010 | 96 | 2010 |
| Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches K Adhikari, H Heymann, HE Huff Food Quality and Preference 14 (3), 211-218, 2003 | 95 | 2003 |
| Changes in the profile of organic acids in plain set and Stirred Yogurts During Manufacture and Refrigerated Storage 1 K Adhikari, IU Grün, A Mustapha, LN Fernando Journal of Food Quality 25 (5), 435-451, 2002 | 95 | 2002 |
| Precooked bran‐enriched wheat flour using extrusion: Dietary fiber profile and sensory characteristics H Gajula, S Alavi, K Adhikari, T Herald Journal of food science 73 (4), S173-S179, 2008 | 94 | 2008 |
| Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades JF Legako, TTN Dinh, MF Miller, K Adhikari, JC Brooks Meat science 112, 77-85, 2016 | 91 | 2016 |
| Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice L Vázquez‐Araújo, K Koppel, E Chambers Iv, K Adhikari, ... Flavour and fragrance journal 26 (2), 129-138, 2011 | 81 | 2011 |
| Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies DJ Frost, K Adhikari, DS Lewis Journal of food science and technology 48, 569-576, 2011 | 69 | 2011 |
| Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate L Vázquez-Araújo, E Chambers IV, K Adhikari, AA Carbonell-Barrachina LWT-Food Science and Technology 44 (10), 2119-2125, 2011 | 64 | 2011 |
Rhonda MillerTexas A&M UniversityZweryfikowany adres z tamu.edu
