Biblio
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, “The adsorption and competitive adsorption of bile salts and whey protein at the oil–water interface”, Soft Matter, vol. 7, pp. 8942–8951, 2011.
, “Autistic traits and sensitivity to interference with flavour identification.”, Autism Res, vol. 6, no. 5, pp. 332-6, 2013.
, “Development and correlation between the organic radical concentration in different malt types and oxidative beer stability”, Journal of the American Society of Brewing Chemists, vol. 68, pp. 107–113, 2010.
, “Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey”, Journal of dairy science, vol. 101, pp. 2963–2973, 2018.
, “Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents”, Food chemistry, vol. 125, pp. 850–859, 2011.
, “Improvement of the Resolution of Sensory Panels”, Journal of the American Society of Brewing Chemists, vol. 74, pp. 61–64, 2016.
, “The influence of wood species of cask on matured whisky aroma—identification of a unique character imparted by casks of Japanese oak”, Distilled Spirits—New Horizons: Energy, Environment and Enlightenment, Nottingham University Press, Nottingham, pp. 243–251, 2010.
, “On the origin of free and bound staling aldehydes in beer.”, J Agric Food Chem, vol. 60, no. 46, pp. 11449-72, 2012.
, “When is a beer not a beer: iso-α-acids not necessarily proof of ethanol consumption?”, J Anal Toxicol, vol. 39, no. 2, p. 160, 2015.
, “Whisky by-products: a valuable source of protein and potential applications in aquaculture”, New Biotechnology, p. S118, 2014.