Research Repository

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The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability. (2018)
Journal Article
Jenkins, D., James, S., Dehrmann, F., Smart, K., & Cook, D. (in press). The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability. Journal- American Society of Brewing Chemists, 76(1), doi:10.1080/03610470.2017.1402585. ISSN 0361-0470

Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to op... Read More

Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach (2017)
Journal Article
Kostas, E. T., Wilkinson, S., White, D. A., & Cook, D. J. (in press). Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach. Methods in Molecular Biology, doi:10.1007/7651_2017_105. ISSN 1940-6029

Accurate quantification of the carbohydrate content of biomass is crucial for many bio-refining processes. The most commonly followed protocol is typically a modification of the NREL-based assay (specifically designed for carbohydrate analysis from l... Read More

Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata (2017)
Journal Article
Kostas, E. T., White, D. A., & Cook, D. J. (2017). Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata. Algal Research, 28, doi:10.1016/j.algal.2017.10.022. ISSN 2211-9264

The development of cascading bio-refinery processes that are capable of producing a range of valuable products is of increasing significance and will help to ensure that mankind makes efficient usage of bioresources. Seaweed feedstocks have the poten... Read More

A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation (2017)
Journal Article
Holmes, C., Casey, J., & Cook, D. J. (2017). A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation. Monatsschrift fur brauwissenschaft (Internet), 70(5/6), ISSN 1613-2041

Laboratory mashing experiments were used to investigate and optimise protocols for mashing with unmalted sorghum using a novel low-temperature (Tmax = 78 °C) enzyme blend and mash schedule. Results are compared with equivalent data for a traditional... Read More

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma (2017)
Journal Article
Oladokun, O., James, S., Cowley, T., Dehrmann, F., Smart, K., Hort, J., & Cook, D. (2017). Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry, 230, doi:10.1016/j.foodchem.2017.03.031. ISSN 0308-8146

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Gold... Read More

Electromagnetic heating for industrial kilning of malt: a feasibility study (2016)
Journal Article
Ferrari-John, R., Katrib, J., Zerva, E., Davies, N., Cook, D. J., Dodds, C., & Kingman, S. (in press). Electromagnetic heating for industrial kilning of malt: a feasibility study. Food and Bioprocess Technology, doi:10.1007/s11947-016-1849-0. ISSN 1935-5130

Industrial malting operations use ~800kWh/t of energy to produce the heat required to kiln malt. Electromagnetic heating technologies are suggested as a way to potentially improve the energy efficiency of the kilning processing. In this work, the pot... Read More

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure (2016)
Journal Article
Holmes, C. P., Casey, J., & Cook, D. (2017). Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221, doi:10.1016/j.foodchem.2016.10.083. ISSN 0308-8146

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in te... Read More

Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach (2016)
Journal Article
Wilkinson, S., Smart, K. A., James, S., & Cook, D. J. (2017). Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach. BioEnergy Research, 10(1), doi:10.1007/s12155-016-9782-7. ISSN 1939-1234

Production of bioethanol from brewers spent grains (BSG) using consolidated bioprocessing (CBP) is reported. Each CBP system consists of a primary filamentous fungal species, which secretes the enzymes required to deconstruct biomass, paired with a s... Read More

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila (2016)
Journal Article
González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), doi:10.1002/jib.333. ISSN 2050-0416

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds... Read More

Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain (2016)
Journal Article
Wilkinson, S., Smart, K. A., James, S., & Cook, D. J. (in press). Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain. Biofuel Research Journal, 3(2), doi:10.18331/BRJ2016.3.2.7. ISSN 2292-8782

Enzyme saccharification of pretreated brewers spent grains (BSG) was investigated, aiming at maximising glucose production. Factors investigated were; variation of the solids loadings at different cellulolytic enzyme doses, reaction time, higher ener... Read More

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., …Hort, J. (in press). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International, 86, doi:10.1016/j.foodres.2016.05.018. ISSN 0963-9969

The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for per... Read More

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205, doi:10.1016/j.foodchem.2016.03.023. ISSN 0308-8146

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practice... Read More

Hop proanthocyanidins for the fining of beer (2015)
Journal Article
Linforth, R. S., Westwood, K., Somani, A., & Cook, D. J. (in press). Hop proanthocyanidins for the fining of beer. Journal of the Institute of Brewing, 121(4), doi:10.1002/jib.250. ISSN 2050-0416

Fining agents are used in the clarification of beers; they help to reduce the time required to sediment suspended yeast cells and ensure the clarity and colloidal stability of beer. Following an adventitious observation during dry-hopping experiments... Read More

Selection of yeast strains for bioethanol production from UK seaweeds (2015)
Journal Article
Kostas, E. T., White, D. A., Du, C., & Cook, D. J. (2016). Selection of yeast strains for bioethanol production from UK seaweeds. Journal of Applied Phycology, 28(2), doi:10.1007/s10811-015-0633-2. ISSN 0921-8971

Macroalgae (seaweeds) are a promising feedstock for the production of third generation bioethanol, since they have high carbohydrate contents, contain little or no lignin and are available in abundance. However, seaweeds typically contain a more dive... Read More