Kadri Koppel
Assistant Professor Department of Food, Nutrition, Dietetics and Health Kansas State University · United States
Editorial leadership for International Journal of Nutrition ISSN 2379-7835
Research interests
- Nutrition
Biography
Dr. Kadri Koppel is a researcher at Kansas State University specializing in sensory science and food quality evaluation. Her work focuses on understanding how environmental and processing factors influence the sensory properties of food and beverages, with particular emphasis on coffee science. Her most influential contribution to date is the 2019 study "Impact of consumption temperature on sensory properties of hot brewed coffee," which has been cited 43 times and has advanced understanding of temperature-dependent flavor perception in coffee. Dr. Koppel has authored over 13 indexed publications, contributing to the fields of sensory analysis, consumer perception, and food chemistry.
Selected publications
- Impact of consumption temperature on sensory properties of hot brewed coffee 2019 cited 43×
- Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry 2021 cited 20×
- Determination of Intrinsic Appearance Properties that Drive Dry Dog Food Acceptance by Pet Owners in Thailand 2017 cited 17×
- A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars 2020 cited 17×
- Lexicon development for the sensory description of rye bread 2018 cited 17×
- Exploration of the food‐related guilt concept 2020 cited 13×
Ranked by citation impact (Crossref) where available, newest otherwise · verified via ORCID.
Considering IJN for your work?
This journal is guided by Kadri Koppel (Assistant Professor Department of Food, Nutrition, Dietetics and Health Kansas State University) and a peer-review board of practising researchers. Open access, author-retained copyright (CC BY), and a clear editorial process.