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PUBMED FOR HANDHELDS

Journal Abstract Search

431 related items for 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
    [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
    [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
    [Abstract] [Full Text] [Related]

  • 4. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
    Zhang D, Gao M, Cai Y, Wu J, Lao F.
    J Sci Food Agric; 2024 Aug 15; 104(10):6139-6148. PubMed ID: 38442084
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 100(7):2953-2962. PubMed ID: 32031262
    [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 15; 87(4):1837-1850. PubMed ID: 35347719
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 99(1):391-399. PubMed ID: 29888474
    [Abstract] [Full Text] [Related]

  • 8. Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis.
    Chapko MJ, Seo HS.
    Food Res Int; 2019 Jul 15; 121():612-621. PubMed ID: 31108788
    [Abstract] [Full Text] [Related]

  • 9. Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time.
    Liang J, Batali ME, Routt C, Ristenpart WD, Guinard JX.
    Sci Rep; 2024 Aug 20; 14(1):19298. PubMed ID: 39164402
    [Abstract] [Full Text] [Related]

  • 10. 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 20; 84(6):1247-1255. PubMed ID: 31116425
    [Abstract] [Full Text] [Related]

  • 11. 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 20; 88(5):2168-2177. PubMed ID: 36988107
    [Abstract] [Full Text] [Related]

  • 12. 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 20; 103(8):4095-4106. PubMed ID: 36524730
    [Abstract] [Full Text] [Related]

  • 13. 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 20; 86(8):3628-3644. PubMed ID: 34190346
    [Abstract] [Full Text] [Related]

  • 14. Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.
    Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR.
    Food Res Int; 2024 Nov 20; 195():114973. PubMed ID: 39277239
    [Abstract] [Full Text] [Related]

  • 15. 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 13; 11(16):. PubMed ID: 36010440
    [Abstract] [Full Text] [Related]

  • 16. 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 13; 84(10):3009-3017. PubMed ID: 31509247
    [Abstract] [Full Text] [Related]

  • 17. 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 22; 11(2):. PubMed ID: 30813331
    [Abstract] [Full Text] [Related]

  • 18. 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 22; 151():110860. PubMed ID: 34980396
    [Abstract] [Full Text] [Related]

  • 19. 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; 11(2):. PubMed ID: 35053912
    [Abstract] [Full Text] [Related]

  • 20. 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 11; 137():109667. PubMed ID: 33233244
    [Abstract] [Full Text] [Related]

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