Caffeine content in coffee as influenced by grinding and brewing techniques
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
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?
Particle distribution is vitally important to coffee extraction, affecting both diffusion of compounds through intragranular pores within grinds and fluid flow between grinds through the intergranular pore network.
“Earlier studies found that particle distribution was vitally important to coffee extraction, affecting both the diffusion of compounds through intragranular pores within grinds, as well as the fluid flow between the grinds (through the intergranular pore network)14,44,45.”
From The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee (2017) · cites this paper as [14]
The low caffeine content in RTD samples may be explained by the different grinding levels and brewing times of different manufacturing companies.
“Thus, the low caffeine content in RTD samples in this study may be explained by the different grinding levels and brewing times of different manufacturing companies.”
The citation lists haven’t been fetched yet
References 17 · Cited by 88
- Authors
- Bell, L. N., Wetzel, C. R., & Grand, A. N.
- Affiliations
- Auburn University (US)
- Corresponding author
- Bell, Leonard N.
- ORCID
- Bell, Leonard N.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 1996-12
- Volume
- 29
- Issue
- 8
- Pages
- 785-789
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2066215172
- Cited by
- 88
- References
- 17
- Citations by year
- 2026: 4 · 2025: 3 · 2024: 6 · 2023: 7 · 2022: 6 · 2021: 6 · 2020: 5 · 2019: 3 · 2018: 5 · 2017: 4 · 2016: 3 · 2015: 3 · 2014: 8 · 2013: 3 · 2012: 5
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- caffeine, coffee, coffee preparation methods, coffee grinding, coffee brewing, filtered coffee, boiled coffee, food composition data, caffeine consumption
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.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
