BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

414 related articles for article (PubMed ID: 31269246)

  • 1. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
    Frost SC; Ristenpart WD; Guinard JX
    J Food Sci; 2019 Aug; 84(8):2297-2312. PubMed ID: 31269246
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee.
    Frost SC; Ristenpart WD; Guinard JX
    J Food Sci; 2020 Aug; 85(8):2530-2543. PubMed ID: 32652586
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields.
    Cotter AR; Batali ME; Ristenpart WD; Guinard JX
    J Food Sci; 2021 Jan; 86(1):194-205. PubMed ID: 33340109
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time.
    Batali ME; Frost SC; Lebrilla CB; Ristenpart WD; Guinard JX
    J Sci Food Agric; 2020 May; 100(7):2953-2962. PubMed ID: 32031262
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Roast level and brew temperature significantly affect the color of brewed coffee.
    Yeager SE; Batali ME; Lim LX; Liang J; Han J; Thompson AN; Guinard JX; Ristenpart WD
    J Food Sci; 2022 Apr; 87(4):1837-1850. PubMed ID: 35347719
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization and comparison of cold brew and cold drip coffee extraction methods.
    Angeloni G; Guerrini L; Masella P; Innocenti M; Bellumori M; Parenti A
    J Sci Food Agric; 2019 Jan; 99(1):391-399. PubMed ID: 29888474
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis.
    Chapko MJ; Seo HS
    Food Res Int; 2019 Jul; 121():612-621. PubMed ID: 31108788
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.
    Baqueta MR; Coqueiro A; Valderrama P
    J Food Sci; 2019 Jun; 84(6):1247-1255. PubMed ID: 31116425
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio.
    Guinard JX; Frost S; Batali M; Cotter A; Lim LX; Ristenpart WD
    J Food Sci; 2023 May; 88(5):2168-2177. PubMed ID: 36988107
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of post-brew holding time and carafe type on the sensory properties of drip brew coffee.
    Batali ME; Cotter AR; Lim LX; Ristenpart WD; Guinard JX
    J Sci Food Agric; 2023 Jun; 103(8):4095-4106. PubMed ID: 36524730
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer.
    Craine EB; Bramwell S; Ross CF; Fisk S; Murphy KM
    J Food Sci; 2021 Aug; 86(8):3628-3644. PubMed ID: 34190346
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew.
    Batali ME; Lim LX; Liang J; Yeager SE; Thompson AN; Han J; Ristenpart WD; Guinard JX
    Foods; 2022 Aug; 11(16):. PubMed ID: 36010440
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO; Bruce HL; McMullen LM; Wismer WV
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
    Gous AGS; Almli VL; Coetzee V; de Kock HL
    Nutrients; 2019 Feb; 11(2):. PubMed ID: 30813331
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews.
    Portela CDS; Almeida IF; Reis TADD; Hickmann BRB; Benassi MT
    Food Res Int; 2022 Jan; 151():110860. PubMed ID: 34980396
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee.
    Pinsuwan A; Suwonsichon S; Chompreeda P; Prinyawiwatkul W
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053912
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.
    Seninde DR; Chambers E; Chambers D
    Food Res Int; 2020 Nov; 137():109667. PubMed ID: 33233244
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee.
    Chonpracha P; Gao Y; Tuuri G; Prinyawiwatkul W
    J Food Sci; 2019 Dec; 84(12):3784-3792. PubMed ID: 31763704
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee.
    Cordoba N; Pataquiva L; Osorio C; Moreno FLM; Ruiz RY
    Sci Rep; 2019 Jun; 9(1):8440. PubMed ID: 31186459
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties.
    Stanek N; Zarębska M; Biłos Ł; Barabosz K; Nowakowska-Bogdan E; Semeniuk I; Błaszkiewicz J; Kulesza R; Matejuk R; Szkutnik K
    Sci Rep; 2021 Nov; 11(1):21377. PubMed ID: 34725433
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.