Concepedia

Maxwell Colonna‐Dashwood

MC

Statistics

Publications

3

Citations

121

H-Index

3

Active since

2014

Affiliations

University of Bath(Current)

Maxwell Colonna‐Dashwood is an author at University of Bath specializing in food chemistry, consumer research, and mineral processing.

Top concepts

Publications per year

2014–2016

3

Publications

3

The effect of bean origin and temperature on grinding roasted coffee

Erol Uman, Maxwell Colonna‐Dashwood, Lesley Colonna-Dashwood et al. · Scientific Reports · 2016 · 47 citations · Full text

The Role of Dissolved Cations in Coffee Extraction

Christopher H. Hendon, Lesley Colonna-Dashwood, Maxwell Colonna‐Dashwood · Journal of Agricultural and Food Chemistry · 2014 · 44 citations

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Latté Art Influences both the Expected and Rated Value of Milk‐Based Coffee Drinks

George Van Doorn, Maxwell Colonna‐Dashwood, Reuben Hudd‐Baillie et al. · Journal of Sensory Studies · 2015 · 30 citations

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