Frost, Scott C.

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

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

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

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