about
Selection of yeast strains for bioethanol production from UK seaweedsRapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry.Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system.Malt-induced premature yeast flocculation: current perspectives.The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK.The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.Oral shear stress predicts flavour perception in viscous solutions.Flavour generation during commercial barley and malt roasting operations: a time course study.Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.Selenium in commercial beer and losses in the brewing process from wheat to beerCharacterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation
P50
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P50
description
researcher ORCID ID = 0000-0002-4967-3287
@en
name
David J Cook
@ast
David J Cook
@en
David J Cook
@es
David J Cook
@nl
type
label
David J Cook
@ast
David J Cook
@en
David J Cook
@es
David J Cook
@nl
prefLabel
David J Cook
@ast
David J Cook
@en
David J Cook
@es
David J Cook
@nl
P1153
36501270800
P21
P31
P496
0000-0002-4967-3287