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Scott C. Frost, M.S/ Ph.D - Publications

Affiliations: 
University of California, Davis, Davis, CA 
Area:
Sensory Chemistry
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9 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Frost SC, Ristenpart WD, Guinard JX. Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee. Journal of Food Science. PMID 32652586 DOI: 10.1111/1750-3841.15326  0.373
2020 Batali ME, Frost SC, Lebrilla CB, Ristenpart WD, Guinard JX. Sensory and Monosaccharide Analysis of Drip Brew Coffee Fractions versus Brewing Time. Journal of the Science of Food and Agriculture. PMID 32031262 DOI: 10.1002/Jsfa.10323  0.355
2019 Frost SC, Ristenpart WD, Guinard JX. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee. Journal of Food Science. PMID 31269246 DOI: 10.1111/1750-3841.14696  0.345
2019 Canuti V, Frost S, Lerno LA, Tanabe CK, Zweigenbaum J, Zanoni B, Ebeler SE. Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage. Journal of Agricultural and Food Chemistry. PMID 30758205 DOI: 10.1021/Acs.Jafc.8B05674  0.367
2018 Frost S, Lerno LA, Zweigenbaum J, Heymann H, Ebeler SE. Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry. Molecules (Basel, Switzerland). 23. PMID 30340402 DOI: 10.3390/Molecules23102687  0.503
2018 Frost SC, Blackman JW, Hjelmeland AK, Ebeler SE, Heymann H. Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine American Journal of Enology and Viticulture. 69: 360-370. DOI: 10.5344/Ajev.2018.17062  0.568
2018 Frost SC, Blackman JW, Ebeler SE, Heymann H. Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes Food Quality and Preference. 64: 245-252. DOI: 10.1016/J.Foodqual.2016.11.011  0.57
2017 Frost SC, Harbertson JF, Heymann H. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine Food Quality and Preference. 62: 1-7. DOI: 10.1016/J.Foodqual.2017.05.010  0.516
2016 Waterhouse AL, Frost S, Ugliano M, Cantu AR, Currie BL, Anderson M, Chassy AW, Vidal S, Diéval JB, Aagaard O, Heymann H. Sulfur dioxide–oxygen consumption ratio reveals differences in bottled wine oxidation American Journal of Enology and Viticulture. 67: 449-459. DOI: 10.5344/Ajev.2016.16006  0.468
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