Found 12 results
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Filters: Author is Paul S Hughes  [Clear All Filters]
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J. White, Traub, J., Maskell, D., Hughes, P. S., Harper, A., and Willoughby, N., “Whisky by-products: a valuable source of protein and potential applications in aquaculture”, New Biotechnology, p. S118, 2014.
P. D. Maskell, Hughes, P. S., and Maskell, D. L., “When is a beer not a beer: iso-α-acids not necessarily proof of ethanol consumption?”, J Anal Toxicol, vol. 39, no. 2, p. 160, 2015.
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J. J. Baert, De Clippeleer, J., Hughes, P. S., De Cooman, L., and Aerts, G., “On the origin of free and bound staling aldehydes in beer.”, J Agric Food Chem, vol. 60, no. 46, pp. 11449-72, 2012.
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Y. Noguchi, Hughes, P. S., Priest, F. G., Conner, J. M., and Jack, F., “The influence of wood species of cask on matured whisky aroma—identification of a unique character imparted by casks of Japanese oak”, Distilled Spirits—New Horizons: Energy, Environment and Enlightenment, Nottingham University Press, Nottingham, pp. 243–251, 2010.
P. S. Hughes, “Improvement of the Resolution of Sensory Panels”, Journal of the American Society of Brewing Chemists, vol. 74, pp. 61–64, 2016.
A. Furukawa Suárez, Kunz, T., Rodríguez, N. Cortés, MacKinlay, J., Hughes, P. S., and Methner, F. - J., “Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents”, Food chemistry, vol. 125, pp. 850–859, 2011.
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N. Cortés, Kunz, T., Suárez, A. Furukawa, Hughes, P. S., and Methner, F. - J., “Development and correlation between the organic radical concentration in different malt types and oxidative beer stability”, Journal of the American Society of Brewing Chemists, vol. 68, pp. 107–113, 2010.
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R. Van Der Ark, Blokker, P., Bolshaw, L., Brouwer, E. Richard, Hughes, P. S., Kessels, H., Olierook, F., and Van Veen, M., “Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance”. 2011.
R. Van Der Ark, Blokker, P., Bolshaw, L., Brouwer, E. Richard, Hughes, P. S., Kessels, H., Olierook, F., and Van Veen, M., “Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance”. 2013.
P. S. Hughes and E Baxter, D., Beer: Quality, safety and nutritional aspects. Royal Society of Chemistry, 2007.
A
A. Irene Clark, Hughes, P. S., Grube, M., and Stewart, M. Elizabeth, “Autistic traits and sensitivity to interference with flavour identification.”, Autism Res, vol. 6, no. 5, pp. 332-6, 2013.
S. R. Euston, Bellstedt, U., Schillbach, K., and Hughes, P. S., “The adsorption and competitive adsorption of bile salts and whey protein at the oil–water interface”, Soft Matter, vol. 7, pp. 8942–8951, 2011.