Ragita C. Pramudya

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Senior Graduate Assistant

University of Arkansas

Faculty Researcher

10 h-index 14 pubs 334 cited

Research Areas

Biomedical Subjects

Links

ORCID Research Group

OverviewAI-generated summary

Ragita C. Pramudya's research investigates the complex interplay between sensory perception, particularly olfaction and taste, and ingestive behavior. Their work has explored how olfactory disorders impact a person's enjoyment of food and their overall eating habits. Further research has examined the influence of commensality—the act of eating with others, whether physically present or digitally—on how individuals perceive and accept meals. Pramudya has also studied the temporal aspects of oral irritation from substances like capsaicin, employing methods such as Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) to understand these sensations over time. Recent work has also delved into cross-modal associations, specifically how tactile sensations from touch can influence the perception of capsaicin-induced oral irritation.

Metrics

h-index: 10
Publications: 14
Citations: 334

Selected Publications

“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation (2024)

Food Research International 6 citations DOI OpenAlex
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)

Food Quality and Preference 10 citations DOI OpenAlex
Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals (2022)

Food Quality and Preference 14 citations DOI OpenAlex
Effects of commensality condition on food perception and ingestive behavior (2021)

OpenAlex
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior (2021)

Current Opinion in Food Science 14 citations DOI OpenAlex
A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea (2020)

Food Quality and Preference 20 citations DOI OpenAlex
“Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience (2020)

Food Quality and Preference 37 citations DOI OpenAlex
Children’s liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children (2020)

Food Research International 14 citations DOI OpenAlex
Influences of oral tactile stimuli on evoked emotions from cold tea consumption: A case study of straws (2019)

International Conference on Evolvable Systems OpenAlex
Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review (2019)

Foods 72 citations DOI OpenAlex
Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits (2019)

Journal of Sensory Studies 17 citations DOI OpenAlex
Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages (2018)

Frontiers in Psychology 62 citations DOI OpenAlex
Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice (2017)

Food Research International 65 citations DOI OpenAlex