All Outputs (49)

The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK (2014)
Journal Article
Nielsen, L., Cook, D., Edwards, S., & Ray, R. (2014). The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK. International Journal of Food Microbiology, 179, 38-49. https://doi.org/10.1016/j.ijfoodmicro.2014.03.023

Fusarium head blight (FHB) caused by Fusarium and Microdochium species can significantly affect the yield of barley grain as well as the quality and safety of malt and beer. The present study provides new knowledge on the impacts of the FHB pathogen... Read More about The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK.

Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations (2013)
Journal Article
Panteloglou, A. G., Smart, K. A., & Cook, D. J. (2013). Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations. Journal of The American Society of Brewing Chemists, 71(4), 214-223. https://doi.org/10.1094/ASBCJ-2013-0916-01

Premature yeast flocculation (PYF) is a sporadic condition of brewery fermentations in which yeast settles out from the fermenting wort earlier or more heavily than usual and before full attenuation has been reached. Factors originating from malt (i.... Read More about Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations.

Origins of the perceived nutty character of new-make malt whisky spirit (2013)
Journal Article
Boothroyd, E., Linforth, R. S., Jack, F., & Cook, D. J. (2014). Origins of the perceived nutty character of new-make malt whisky spirit. Journal of the Institute of Brewing, 120(1), 16-22. https://doi.org/10.1002/jib.103

New-make malt spirits were sourced from 35 individual Scotch Whisky distilleries and their sensory characteristics rated by a trained panel using descriptive analysis. Selected samples (either high or low in perceived nutty character) were analysed u... Read More about Origins of the perceived nutty character of new-make malt whisky spirit.

Flavour generation during commercial barley and malt roasting operations: A time course study (2013)
Journal Article

The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product... Read More about Flavour generation during commercial barley and malt roasting operations: A time course study.

The composition and ultrastructure of sorghum spent grains (2013)
Journal Article
Holmes, C. P., Cahill, G., Smart, K. A., & Cook, D. J. (2013). The composition and ultrastructure of sorghum spent grains. Journal of the Institute of Brewing, 119(1-2), 41-47. https://doi.org/10.1002/jib.67

The present study aimed to investigate the composition and structure of sorghum spent grains (SSG) as a pre-requisite for evaluating potential applications of this brewery co-product. SSG samples sourced from African breweries employing a grist with... Read More about The composition and ultrastructure of sorghum spent grains.

Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system (2012)
Journal Article
Boothroyd, E. L., Linforth, R. S., & Cook, D. J. (2012). Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system. Journal of Agricultural and Food Chemistry, 60(40), 9959-9966. https://doi.org/10.1021/jf3022892

Ethanolic atmospheric pressure chemical ionization mass spectrometry (APCI-MS) was used to analyze the headspace concentrations of a test set of 14 whisky volatile compounds above a series of aqueous ethanolic solutions differing in alcohol content (... Read More about Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system.

Malt-induced premature yeast flocculation: Current perspectives (2012)
Journal Article
Panteloglou, A. G., Smart, K. A., & Cook, D. J. (2012). Malt-induced premature yeast flocculation: Current perspectives. Journal of Industrial Microbiology and Biotechnology, 39(6), 813-822. https://doi.org/10.1007/s10295-012-1086-0

Premature yeast flocculation (PYF) is a sporadic problem for the malting and brewing industries which can have significant financial and logistical implications. The condition is characterised by abnormally heavy (and sometimes early) flocculation of... Read More about Malt-induced premature yeast flocculation: Current perspectives.

Miniature fermentation method (2011)
Journal Article
Speers, A., Baugh, C., Cook, D., Eck, E., Gibson, B., Joy, R., …Powell, C. (2011). Miniature fermentation method. Journal of The American Society of Brewing Chemists, 69(4), 281-287. https://doi.org/10.1094/ASBCJ-2011-1010-01

Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry (2011)
Journal Article
Davies, S. M., Linforth, R. S., Wilkinson, S. J., Smart, K. A., & Cook, D. J. (2011). Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry. Biotechnology for Biofuels, 4, Article 28. https://doi.org/10.1186/1754-6834-4-28

Atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) offers advantages as a rapid analytical technique for the quantification of three biomass degradation products (acetic acid, formic acid and furfural) within pretreated wheat straw... Read More about Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry.