Mackenzie E. Batali

Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee

Mackenzie E. Batali, Andrew R. Cotter, Scott C. Frost et al. · ACS Food Science & Technology · 2021 · 47 citations

Agriculture, Food Science, Marketing +17

Roast level and brew temperature significantly affect the color of brewed coffee

Sara E. Yeager, Mackenzie E. Batali, Lik Xian Lim et al. · Journal of Food Science · 2022 · 42 citations · Full text

Agriculture, Food Science, Food Analysis +16

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Mackenzie E. Batali, William D. Ristenpart, Jean‐Xavier Guinard · Scientific Reports · 2020 · 40 citations · Full text

Agriculture, Food Science, Food Analysis +12

Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields

Andrew R. Cotter, Mackenzie E. Batali, William D. Ristenpart et al. · Journal of Food Science · 2020 · 36 citations

Agriculture, Food Science, Marketing +16

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang et al. · Foods · 2022 · 32 citations · Full text

Agriculture, Food Science, Food Analysis +15