Dr REBECCA FORD's Outputs (2)

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article
Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., Ford, R., & Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), Article 20855. https://doi.org/10.1038/s41598-020-77697-5

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil (2020)
Journal Article
Dietz, C., Cook, D., Wilson, C., Marriott, R., & Ford, R. (2020). Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil. Journal of the Institute of Brewing, 126(3), 263-279. https://doi.org/10.1002/jib.612

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO2. These extracts meet clean label requirements and can be used to manage fluctuations in volatile composi... Read More about Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.