Outputs (2)

Valorisation of hop leaves for their bioactive compounds: Identification and quantification of phenolics across different varieties, crop years and stages of development (2024)
Journal Article
Calvert, D., Dew, T., Gadon, A., Gros, J., & Cook, D. (2025). Valorisation of hop leaves for their bioactive compounds: Identification and quantification of phenolics across different varieties, crop years and stages of development. Food Chemistry, 465(Part 2), Article 142005. https://doi.org/10.1016/j.foodchem.2024.142005

Hop leaves, a by-product from hop cone harvesting, contain phenolic compounds of potential value for food or beverage applications. However, the abundant phenolics in hop leaves remain largely unquantified. This study quantified phenolics in hop leav... Read More about Valorisation of hop leaves for their bioactive compounds: Identification and quantification of phenolics across different varieties, crop years and stages of development.

Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct (2024)
Journal Article
Yorke, J., Dew, T., & Cook, D. (2024). Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct. Journal of the Institute of Brewing, 130(1), 31-46. https://doi.org/10.58430/jib.v130i1.46

Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds fro... Read More about Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct.