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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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]
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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
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