The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing
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Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“the sensory properties of coffees with different roast levels evaluated at the same time point under the same temperature could be confounded by the difference in strength16,17.”
From Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time (2024) · cites this paper as [16]
In the citing paper
“Thus, there is more control over roast level and brewing temperature, but comparatively less control over the final TDS corresponding to different brew times at different brewing temperatures due to the natural difference in extraction dynamics of full immersion brews16,19.”
From Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time (2024) · cites this paper as [16]
Citations
Cites
NIH Image to ImageJ: 25 years of image analysis
Schneider, C. A., Rasband, W. S., & Eliceiri, K. W. (2012) · Nature Methods · doi:10.1038/nmeth.2089 · Cited by 64,638
Coffee in Health and Disease Prevention
FREGA, N. G., PACETTI, D., MOZZON, M., & Balzano, M. (2015) · Elsevier eBooks · doi:10.1016/c2012-0-06959-1 · Cited by 338
Developing Solid Oral Dosage Forms
Qiu, Y. (2009) · Elsevier eBooks · doi:10.1016/b978-0-444-53242-8.x0001-x · Cited by 338
Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.12.004 · Cited by 271
What kind of coffee do you drink? An investigation on effects of eight different extraction methods
Angeloni, G., Guerrini, L., Masella, P., Bellumori, M., Daluiso, S., Parenti, A., & Innocenti, M. (2019) · Food Research International · doi:10.1016/j.foodres.2018.10.022 · Cited by 164
Pore Structure of Coffee Beans Affected by Roasting Conditions
Schenker, S., Handschin, S., Frey, B., Perren, R., & Escher, F. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb16026.x · Cited by 155
Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans
Redgwell, R. J., Trovato, V., Curti, D., & Fischer, M. (2002) · Carbohydrate Research · doi:10.1016/s0008-6215(02)00010-1 · Cited by 141
The kinetics and mechanism of caffeine infusion from coffee: The effect of particle size
Spiro, M., & Selwood, R. M. (1984) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740350817 · Cited by 115
Rao, N. Z., Fuller, M., & Grim, M. D. (2020) · Foods · doi:10.3390/foods9070902 · Cited by 113
Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., & Ruiz, Y. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110141 · Cited by 101
Cited by
Sorted by citations
Liang, J., Batali, M. E., Routt, C., Ristenpart, W. D., & Guinard, J.-X. (2024) · Scientific Reports · doi:10.1038/s41598-024-69867-6 · Cited by 8
“Thus, there is more control over roast level and brewing temperature, but comparatively less control over the final TDS corresponding to different brew times at different brewing temperatures due to the natural difference in extraction dynamics of full immersion brews 16,19 .”
BackgroundMethodSelf-citation
Metadata
- Authors
- Liang, J., Brown, H. G., Dunkin, M. M., & Ristenpart, W. D.
- Affiliations
- University of California, Davis (US)
- Corresponding author
- Ristenpart, William D.
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2023-11
- Volume
- 357
- Pages
- 111619
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W4381481171
- Semantic Scholar
- fd355c607adec4189524d70cd5f2e864af3a9b6f
- Cited by
- 1
- References
- 38
- Citations by year
- 2024: 1
- FWCI
- 0.16
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Food Engineering (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Physical Sciences › Engineering › Computational Mechanics › Fluid Dynamics and Heat Transfer
- Keywords
- coffee grounds, sedimentation, total dissolved solids, buoyancy, cupping therapy
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing. https://app.cochat.ai/papers/10.1016/j.jfoodeng.2023.111619
- The paper
- Liang, J., Brown, H. G., Dunkin, M. M., & Ristenpart, W. D. (2023). Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2023.111619
