216 related articles for article (PubMed ID: 32652586)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
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. Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee.
Batali ME; Ristenpart WD; Guinard JX
Sci Rep; 2020 Oct; 10(1):16450. PubMed ID: 33020560
[TBL] [Abstract][Full Text] [Related]
12. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.
Córdoba N; Moreno FL; Osorio C; Velásquez S; Ruiz Y
Food Res Int; 2021 Mar; 141():110141. PubMed ID: 33642008
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction.
Rao NZ; Fuller M; Grim MD
Foods; 2020 Jul; 9(7):. PubMed ID: 32659894
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
Elmacı İ; Gok I
J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
[TBL] [Abstract][Full Text] [Related]
18. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
19. An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee.
Liang J; Chan KC; Ristenpart WD
Sci Rep; 2021 Mar; 11(1):6904. PubMed ID: 33767250
[TBL] [Abstract][Full Text] [Related]
20. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
Gniechwitz D; Brueckel B; Reichardt N; Blaut M; Steinhart H; Bunzel M
J Agric Food Chem; 2007 Dec; 55(26):11027-34. PubMed ID: 18052037
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]