Dipankar Choudhury Source Confirmed

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

Researcher

University of Arkansas at Fayetteville

faculty

11 h-index 22 pubs 337 cited

Research Areas

Olfactory and Sensory Function Studies Behavioral and Psychological Studies Food composition and properties

Links

Research Group

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OverviewAI-generated summary

Dipankar Choudhury studies cross-modal sensory experiences. His recent publication, “Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation, investigates the relationship between tactile sensations and the perception of spiciness. Choudhury has authored 22 publications with 337 citations and an h-index of 11. He has collaborated with researchers at the University of Arkansas at Fayetteville, including Han‐Seok Seo and Ragita C. Pramudya, with whom he shares one publication each.

Metrics

  • h-index: 11
  • Publications: 22
  • Citations: 337

Selected Publications

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

Collaborators

Researchers in the database who share publications

Han‐Seok Seo University of Arkansas at Fayetteville 1 shared publication Ragita C. Pramudya University of Arkansas at Fayetteville 1 shared publication

Similar Researchers

Based on overlapping research topics

Thadeus L. Beekman University of Arkansas at Fayetteville
Olfactory and Sensory Function Studies Behavioral and Psychological Studies Food composition and properties
Good match 3 shared topics
Sara Jarma Arroyo University of Arkansas at Fayetteville
Olfactory and Sensory Function Studies Behavioral and Psychological Studies Food composition and properties
Good match 3 shared topics
Shady Afrin Jeesan University of Arkansas at Fayetteville
Olfactory and Sensory Function Studies Behavioral and Psychological Studies
Good match 2 shared topics
Tonya Tokar University of Arkansas at Fayetteville
Olfactory and Sensory Function Studies Food composition and properties
Good match 2 shared topics
Tatsuya Fukushima University of Arkansas at Fayetteville
Olfactory and Sensory Function Studies Food composition and properties
Good match 2 shared topics
Ragita C. Pramudya University of Arkansas at Fayetteville
Olfactory and Sensory Function Studies Food composition and properties
Related 2 shared topics