Found 12 results
Author Title [ Type(Desc)] Year
Filters: Author is Paul S Hughes  [Clear All Filters]
Book
P. S. Hughes and E Baxter, D., Beer: Quality, safety and nutritional aspects. Royal Society of Chemistry, 2007.
Journal Article
S. R. Euston, Bellstedt, U., Schillbach, K., and Hughes, P. S., The adsorption and competitive adsorption of bile salts and whey protein at the oil–water interface, Soft Matter, vol. 7, pp. 8942–8951, 2011.
A. Irene Clark, Hughes, P. S., Grube, M., and Stewart, M. Elizabeth, Autistic traits and sensitivity to interference with flavour identification., Autism Res, vol. 6, no. 5, pp. 332-6, 2013.
N. Cortés, Kunz, T., Suárez, A. Furukawa, Hughes, P. S., and Methner, F. - J., 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.
A. Furukawa Suárez, Kunz, T., Rodríguez, N. Cortés, MacKinlay, J., Hughes, P. S., and Methner, F. - J., 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.
P. S. Hughes, Improvement of the Resolution of Sensory Panels, Journal of the American Society of Brewing Chemists, vol. 74, pp. 61–64, 2016.
Y. Noguchi, Hughes, P. S., Priest, F. G., Conner, J. M., and Jack, F., 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.
J. J. Baert, De Clippeleer, J., Hughes, P. S., De Cooman, L., and Aerts, G., On the origin of free and bound staling aldehydes in beer., J Agric Food Chem, vol. 60, no. 46, pp. 11449-72, 2012.
P. D. Maskell, Hughes, P. S., and Maskell, D. L., 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.
J. White, Traub, J., Maskell, D., Hughes, P. S., Harper, A., and Willoughby, N., Whisky by-products: a valuable source of protein and potential applications in aquaculture, New Biotechnology, p. S118, 2014.