Ristenpart, William D.

Aerosol Emission and Superemission during Human Speech Increase with Voice Loudness

Asadi, S., Wexler, A. S., Cappa, C. D., Barreda, S., Bouvier, N. M., & Ristenpart, W. D. (2019) · Scientific Reports

Infection Control and VentilationDental Research and COVID-19

Cited by 919

Efficacy of masks and face coverings in controlling outward aerosol particle emission from expiratory activities

Asadi, S., Cappa, C. D., Barreda, S., Wexler, A. S., Bouvier, N. M., & Ristenpart, W. D. (2020) · Scientific Reports

Infection Control and VentilationCOVID-19 impact on air quality

Cited by 480

The dynamic behavior of chemically “stiffened” red blood cells in microchannel flows

Forsyth, A. M., Wan, J., Ristenpart, W. D., & Stone, H. A. (2010) · Microvascular Research

Blood properties and coagulationRheology and Fluid Dynamics Studies

Cited by 172

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Frost, S. C., Ristenpart, W. D., & Guinard, J. (2020) · Journal of Food Science

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 52

Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee

Batali, M. E., Cotter, A. R., Frost, S. C., Ristenpart, W. D., & Guinard, J.-X. (2021) · ACS Food Science & Technology

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 49

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 41

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J.-X. (2022) · Foods

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 37

Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee

Frost, S. C., Ristenpart, W. D., & Guinard, J. (2019) · Journal of Food Science

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 37

Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields

Cotter, A. R., Batali, M. E., Ristenpart, W. D., & Guinard, J. (2021) · Journal of Food Science

Sensory Analysis and Statistical MethodsCoffee research and impacts

Cited by 36

Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

Batali, M. E., Frost, S. C., Lebrilla, C. B., Ristenpart, W. D., & Guinard, J. (2020) · Journal of the Science of Food and Agriculture

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 30

An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee

Liang, J., Chan, K. C., & Ristenpart, W. D. (2021) · Scientific Reports

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 18

A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio

Guinard, J., Frost, S., Batali, M., Cotter, A., Lim, L. X., & Ristenpart, W. D. (2023) · Journal of Food Science

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 17

A highly efficient cloth facemask design

Cappa, C. D., The San Francisco Opera Costume Department, Ristenpart, W. D., Barreda, S., Bouvier, N. M., Levintal, E., Wexler, A. S., & Roman, S. A. (2022) · Aerosol Science and Technology

Infection Control and VentilationAerosol Filtration and Electrostatic Precipitation

Cited by 17

Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time

Liang, J., Batali, M. E., Routt, C., Ristenpart, W. D., & Guinard, J.-X. (2024) · Scientific Reports

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 8

Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing

Liang, J., Brown, H. G., Dunkin, M. M., & Ristenpart, W. D. (2023) · Journal of Food Engineering

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 1