All Outputs (3)

Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments (2024)
Journal Article

Why was the work done: Ascospores from Saccharomyces cerevisiae BRYC 501 are useful biological indicators for validating the pasteurisation of beer. Ascospores are formed by yeast in response to low nutrient conditions and are characterised by greate... Read More about Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments.

Understanding Early Modern Beer: An Interdisciplinary Case-Study (2023)
Journal Article

Beer was a staple of early modern diets across northern Europe and the Atlantic World. While its profound social, economic, and cultural significance is well established, little is known about the nature and quality of the drink itself, particularly... Read More about Understanding Early Modern Beer: An Interdisciplinary Case-Study.

Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance (2022)
Journal Article

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer d... Read More about Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance.