Jayashan Adhikari
Texas A&M University
Research Expertise
About
Publications
Impact of consumption temperature on sensory properties of hot brewed coffee
Food Research International / Jan 01, 2019
Adhikari, J., Chambers, E., & Koppel, K. (2019). Impact of consumption temperature on sensory properties of hot brewed coffee. Food Research International, 115, 95–104. https://doi.org/10.1016/j.foodres.2018.08.014
Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment
Microorganisms / May 23, 2019
Kabir, M. N., Aras, S., Allison, A., Adhikari, J., Chowdhury, S., & Fouladkhah, A. (2019). Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment. Microorganisms, 7(5), 145. https://doi.org/10.3390/microorganisms7050145
A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars
Journal of Food Science / Aug 24, 2020
Murley, T., Kelly, B., Adhikari, J., Reid, W., & Koppel, K. (2020). A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars. Journal of Food Science, 85(9), 2665–2672. Portico. https://doi.org/10.1111/1750-3841.15389
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
Innovative Food Science & Emerging Technologies / Oct 01, 2024
Adhikari, J., Singh, R. K., Adhikari, K., & Patil, B. S. (2024). Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions. Innovative Food Science & Emerging Technologies, 97, 103783. https://doi.org/10.1016/j.ifset.2024.103783
Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage
Journal of Agricultural and Food Chemistry / May 13, 2024
Adhikari, J., Araghi, L. R., Singh, R., Adhikari, K., & Patil, B. S. (2024). Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage. Journal of Agricultural and Food Chemistry, 72(20), 11629–11639. https://doi.org/10.1021/acs.jafc.4c01289
Influence of Processing and Storage on the Blueberry Phytonutrients
ACS Symposium Series / May 11, 2022
Adhikari, J., Singh, J., & Patil, B. S. (2022). Influence of Processing and Storage on the Blueberry Phytonutrients. In Melon Breeding and Genetics: Developments in Food Quality & Safety (pp. 117–126). American Chemical Society. https://doi.org/10.1021/bk-2022-1415.ch008
Enhancing Maternal Health: Cost-effective Alternatives in High Pressure Processing of Fruit Products
Archives of Gastroenterology Research / Jan 01, 2024
Akwu, A. S., Allison, A., Adhikari, J., Henry, M., & Inman, W. (2024). Enhancing Maternal Health: Cost-effective Alternatives in High Pressure Processing of Fruit Products. Archives of Gastroenterology Research, 5(1), 21–41. https://doi.org/10.33696/gastroenterology.5.052
Augmenting the Pressure-Based Pasteurization of Listeria monocytogenes by Synergism with Nisin and Mild Heat
International Journal of Environmental Research and Public Health / Jan 15, 2020
Aras, S., Kabir, M. N., Chowdhury, S., & Fouladkhah, A. C. (2020). Augmenting the Pressure-Based Pasteurization of Listeria monocytogenes by Synergism with Nisin and Mild Heat. International Journal of Environmental Research and Public Health, 17(2), 563. https://doi.org/10.3390/ijerph17020563
Reducing High Pressure Processing Costs: Efficacious Alternatives to Current Standard Procedures in the Food Manufacturing Industry
Dec 16, 2022
Akwu, A. S., Allison, A., Adhikari, J., Henry, M., & Inman, W. (2022). Reducing High Pressure Processing Costs: Efficacious Alternatives to Current Standard Procedures in the Food Manufacturing Industry. https://doi.org/10.1101/2022.12.15.520669
Subject Index
ACS Symposium Series / May 11, 2022
Subject Index. (2022, May 11). Melon Breeding and Genetics: Developments in Food Quality & Safety; American Chemical Society. https://doi.org/10.1021/bk-2022-1415.ix002
Education
Texas A&M University
Ph.D., Food Science and Technology / May, 2025 (anticipated)
Kansas State University
Master, Sensory Science & Consumer Study / May, 2018
Kansas State University
Graduate Certificate, Applied Statistics / May, 2018
Tribhuvan University
Bachleor, Food Technology / December, 2014
Experience
Texas A&M University
Graduate Student Researcher / September, 2019 — Present
I collaborated on a USDA-funded project to implement continuous flow high-pressure homogenization (CFHPH) for improving the sensory and nutritional quality of fruit-based beverages. I developed and validated methods to quantify bioactive compounds, optimized analytical instruments, and applied gas chromatography-mass spectrometry (GC-MS) for flavor analysis. Using chemometrics, I correlated chemical composition with sensory profiles and optimized homogenization processes to assess their impact during storage. My research compared CFHPH with high-temperature short-time (HTST) processing, highlighting its effects on bioavailability and gut microbiota, showcasing my expertise in advanced technologies and process optimization.
Reynolds American, Inc.
SR&D Grad Intern / May, 2024 — August, 2024
Created dashboards to visualize clinical study data, facilitating efficient monitoring and decision-making. Applied Good Clinical Practice (GCP) principles to ensure data integrity.
Kenvue
R&D Intern / May, 2023 — August, 2023
Developed analytical methods for detecting halogenated compounds in compliance with FDA regulations. Collaborated with cross-functional teams to optimize product formulations.
Tennessee State University
Graduate Researcher / May, 2018 — August, 2019
Supported food safety initiatives through microbial analysis and high-pressure pasteurization studies. Ensured regulatory compliance and developed methodologies for assessing food safety in processed products.
Sensory Analysis Center, Kansas State University
Graduate Research Assistant / January, 2016 — December, 2017
In the center, I led and supported several projects. One key project focused on how changes in consumer patterns and added ingredients affected the sensory profile of ground coffee. This helped me understand how eating behaviors influence sensory perception and consumer preferences. I also led a project analyzing how different packaging and storage conditions affected the fatty acid and sensory profiles of pecans. This work taught me how post-harvest processing and storage impact the quality and nutritional value of food products. In addition, I worked on several industry projects involving pet food, chocolates, perfumes, alcoholic and non-alcoholic beverages, baked goods, and meat products. These experiences showed me how industrial processing and formulation changes impact the sensory qualities of products and how these changes influence consumer perceptions in the market.
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