Ragita C. Pramudya Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Senior Graduate Assistant
faculty
Research Areas
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Biography and Research Information
OverviewAI-generated summary
Ragita C. Pramudya investigates the sensory and behavioral aspects of food consumption. Their work explores how factors such as olfactory disorders, the presence of others during meals (commensality), and physical sensations influence a person's perception and enjoyment of food. Pramudya has examined the time-dependent variations in oral irritation caused by capsaicin, the compound responsible for the heat in chili peppers, using advanced temporal sensory analysis methods.
Their research also considers cross-modal interactions, such as how the sensation of touch can affect the perception of oral irritation. Pramudya has published on these topics, with recent work appearing in journals focused on food science and sensory analysis. Their collaborations include extensive work with Han-Seok Seo at the University of Arkansas at Fayetteville.
Metrics
- h-index: 10
- Publications: 14
- Citations: 316
Selected Publications
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“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation (2024)
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Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods (2023)
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Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals (2022)
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Effects of commensality condition on food perception and ingestive behavior (2021)
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Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior (2021)
Collaboration Network
Top Collaborators
- Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior
- Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals
- Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods
- “Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation
- Effects of commensality condition on food perception and ingestive behavior
- Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior
- Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals
- Effects of commensality condition on food perception and ingestive behavior
- Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior
- Effects of commensality condition on food perception and ingestive behavior
- Effects of commensality condition on food perception and ingestive behavior
- Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals
- Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals
- “Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation
- “Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation
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