Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Paul S Hughes"'
Autor:
Ian Buxton, Paul S Hughes
Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format. Desp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dea602b69b4c3be5bab56a717d81bb59
https://doi.org/10.1039/9781839168420
https://doi.org/10.1039/9781839168420
Autor:
Paul S. Hughes
Publikováno v:
Food Aroma Evolution ISBN: 9780429441837
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a6f5160692369ecfd2bcd035c46c951
https://doi.org/10.1201/9780429441837-17
https://doi.org/10.1201/9780429441837-17
Autor:
Paul S Hughes, E Denise Baxter
For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appe
Autor:
Paul S. Hughes
Publikováno v:
Journal of the American Society of Brewing Chemists. 74:61-64
Sensory panels are used routinely in the food and drink sectors to evaluate new products, to assess products in process, and to ensure the quality and consistency of existing brands. This study rep...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7582b3c0c14827076fdda562f3ffa8
https://doi.org/10.1094/asbcj-2016-1201-01
https://doi.org/10.1094/asbcj-2016-1201-01
Autor:
Paul S. Hughes
Publikováno v:
Post-Fermentation and-Distillation Technology ISBN: 9781315155050
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38d15f0acbfd232ea17b7c2c4b1a726a
https://doi.org/10.1201/9781315155050-8
https://doi.org/10.1201/9781315155050-8
Autor:
Paul S. Hughes
Publikováno v:
Post-Fermentation and-Distillation Technology ISBN: 9781315155050
Post-Fermentation and-Distillation Technology
Post-Fermentation and-Distillation Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::654fbbba1ffb4f5aeccc84d7e08c5327
https://doi.org/10.1201/9781315155050-5
https://doi.org/10.1201/9781315155050-5
Publikováno v:
Autism Research. 6:332-336
We assessed whether autistic traits are related to the ability to identify flavour. In general, the colour of the food or drink facilitates identification of its flavour. In the current study, the colour of drinks either provided congruent, incongrue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::681966216e636e0ffda3c4ee1c8053d9
https://doi.org/10.1002/aur.1293
https://doi.org/10.1002/aur.1293
Autor:
James Mackinlay, Andrés Furukawa Suárez, Thomas Kunz, Paul S. Hughes, Natalia Cortés Rodríguez, Frank-Jürgen Methner
Publikováno v:
Food Chemistry. 125:850-859
The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19cb11269ed5db9e299be3e53c870ca7
https://doi.org/10.1016/j.foodchem.2010.08.070
https://doi.org/10.1016/j.foodchem.2010.08.070
Publikováno v:
Journal of the American Society of Brewing Chemists. 68:107-113
An optimized version of the patented electron spin resonance spectroscopy method, using a novel internal standard (52Cr: MgO), was used to monitor the development of organic radicals during the mal...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::253220381b4de1a38fa48cef9def3982
https://doi.org/10.1094/asbcj-2010-0412-01
https://doi.org/10.1094/asbcj-2010-0412-01
Publikováno v:
Biomacromolecules. 9:3024-3032
Molecular dynamic simulations have been carried out on systems containing a mixture of barley lipid transfer protein (LTP) and cis-isocohumulone (a hop derived iso-alpha-acid) in one of its enol forms, in bulk water and at the vacuum-water interface.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b35877942bcbe93795bbf4f8c14d360
https://doi.org/10.1021/bm8004325
https://doi.org/10.1021/bm8004325