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List of works by David J Cook

Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation

scientific article published on 02 September 2019

Effects of Hydrocolloid Thickeners on the Perception of Savory Flavors ⬇️

scientific article published on May 7, 2003

Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system

scientific article

Flavour generation during commercial barley and malt roasting operations: a time course study.

scientific article published on 20 August 2013

Malt-induced premature yeast flocculation: current perspectives.

scientific article published on 04 February 2012

Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.

scientific article published on 20 October 2016

Oral shear stress predicts flavour perception in viscous solutions.

scientific article

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

scientific article published on 8 March 2017

Rapid 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

scientific article

Selection of yeast strains for bioethanol production from UK seaweeds

scientific article

Selenium in commercial beer and losses in the brewing process from wheat to beer

scientific article published on 28 February 2015

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

scientific article

The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK.

scientific article published on 28 March 2014

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