BOWLER, A.L., RODGERS, S., MENG, F., MCKECHNIE, J., COOK, D.J. and WATSON, N.J., 2024. An open-source carbon footprint calculator of the UK craft brewing value chain: Journal of Cleaner Production Journal of Cleaner Production. 435, 140181 ALEXANDER L. BOWLER, SARAH RODGERS, DAVID J. COOK and NICHOLAS J. WATSON, 2023. Bayesian and ultrasonic sensor aided multi-objective optimisation for sustainable clean-in-place processes Food and Bioproducts Processing. 141, 23-35 YORKE, J., DEW, T. and COOK, D.J., 2023. Untargeted metabolomic profiling of the differences between 100% malt beers and those made with unmalted barley adjunct: Journal of the Institute of Brewing Journal of the Institute of Brewing.
FILIPOWSKA, W., BOLAT, I., DE ROUCK, G., BAUWENS, J., COOK, D. J. and DE COOMAN, L., 2023. Formation of staling aldehydes in different grain bed layers in an industrial scale maltings: Journal of the Institute of Brewing Journal of the Institute of Brewing. 129, 276-306 JOANNA YORKE, DAVID COOK and REBECCA FORD, 2021. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality Beverages (Basel). 7(1), 4
DIETZ, CHRISTINA, COOK, DAVID, WILSON, COLIN, MARRIOTT, RAY and FORD, REBECCA, 2020. Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil Journal of the Institute of Brewing. 126(3), 263– 279 MOIRANGTHEM, KAMALJIT, JENKINS, DAVID, RAMAKRISHNA, PRIYA, RAJKUMARI, RANJANA and COOK, DAVID, 2020. Indian black rice: A brewing raw material with novel functionality Journal of the Institute of Brewing. 126(1), 35-45 DIETZ, CHRISTINA, COOK, DAVID, WILSON, COLIN, MARRIOTT, RAY and FORD, REBECCA, 2020. Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil Journal of the Institute of Brewing. 126(3), 263-279 DUGULIN, CELINA A, ACUÑA MUÑOZ, LUISA M, BUYSE, JASPER, DE ROUCK, GERT, BOLAT, IRINA and COOK, DAVID J, 2020. Brewing with 100% green malt – process development and key quality indicators Journal of the Institute of Brewing. 126(4), 343-353
DIETZ, C., COOK, D. J., HUISMANN, M., WILSON, C. and FORD, R., 2020. The multisensory perception of hop essential oil: a review: Journal of the Institute of Brewing Journal of the Institute of Brewing. 126(4), 320-342 GADON, ARTHUR, LINFORTH, ROBERT, HARDING, STEPHEN E and COOK, DAVID, 2019. Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation Scientific reports. 9(1), 12650-8
BAMFORTH, CHARLES W., 2019. Food, fermentation and micro-organisms / Charles W. Bamforth, University of California, David J. Cook, The University of Nottingham, Sutton Bonington Campus. Second edition.. John Wiley & Sons, Inc..
JENKINS, DAVID, JAMES, SUE, DEHRMANN, FRIDA, SMART, KATHERINE and COOK, DAVID, 2018. Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability Journal of the American Society of Brewing Chemists. 76(1), 50-57 OLADOKUN, O., JAMES, S., COWLEY, T., DEHRMANN, F., SMART, K.A., HORT, J. and COOK, D. J., 2017. Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma: Food Chemistry Food Chemistry. 230, 215-224 FERRARI-JOHN, R.S., KATRIB, J., ZERVA, E., DAVIES, N., COOK, D.J., DODDS, C. and KINGMAN, S., 2017. Electromagnetic heating for industrial kilning of malt - a feasibility study Food and Bioprocess Technology. 10(4), 687-698 OLADOKUN, O., JAMES, S., SMART, K.A., HORT, J. and COOK, D. J., 2017. Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers: Brewing Science Brewing Science. 70(11/12), 187-196 KOSTAS, E.T., WILKINSON, S, WHITE, D.A. and COOK, D. J., 2017. Complete Acid-Based Hydrolysis Assay for Carbohydrate Quantification in Seaweed: A Species-Specific Optimized Approach.. In: SPILLING, K., ed., Biofuels from Algae: Methods and Protocols
KOSTAS, E.T., WHITE, D.A. and COOK, D. J., 2017. Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from: Algal Research Algal Research. 28, 211-219
GONZALEZ-ROBLES, I.W. and COOK, D. J., 2017. Extraction of wood-derived congeners into spirits as a function of ageing time, temperature, spirit type and alcohol content: a kinetic study. At: Glasgow, UK.
KOSTAS, E.T., WILKINSON, S., WHITE, D.A. and COOK, D.J., 2016. Optimization of a total acid hydrolysis based protocol for the quantification of carbohydrate in macroalgae Journal of Algal Biomass Utilization. 7(1), 21-36 OLADOKUN, OLAYIDE, TARREGA, AMPARO, JAMES, SUE, SMART, KATHERINE, HORT, JOANNE and COOK, DAVID, 2016. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer FOOD CHEMISTRY. 205, 212-220 OLADOKUN, O., TARREGA, A., JAMES, S., COWLEY, T., DEHRMANN, F., SMART, K.A., COOK, D. J. and HORT, J., 2016. Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract Food Research International. 86, 104-111 GONZALEZ-ROBLES, IVONNE WENDOLYNE and COOK, DAVID 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), 369-380 RODRIGO S, YOUNG SD, COOK D, WILKINSON S, CLEGG S, BAILEY EH, MATHERS AW and BROADLEY MR, 2015. Selenium in commercial beer and losses in the brewing process from wheat to beer Food Chemistry. 182, 9-13 LINFORTH, R. S. T., WESTWOOD, K., SOMANI, A., DOHERTY, N. and COOK, D. J., 2015. Hop proanthocyanidins for the fining of beer JOURNAL OF THE INSTITUTE OF BREWING. 121(4), 490-495 KOSTAS, E.T., DU, C., WHITE, D.A. and COOK, D.J., 2015. Selection of yeast strains for bioethanol production from UK seaweeds Journal of Applied Phycology. 1-15 WILKINSON, STUART, SMART, KATHERINE A. and COOK, DAVID J., 2014. A Comparison of Dilute Acid- and Alkali-Catalyzed Hydrothermal Pretreatments for Bioethanol Production from Brewers' Spent Grains JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 72(2), 143-153 NIELSEN, L. K., COOK, D. J., EDWARDS, S. G. and RAY, R. V., 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 HOLMES, C.P., HENSE, W., DONNELLY, D. and COOK, D.J., 2014. Impacts of steam injection technology on volatile formation and stripping during wort boiling Technical Quarterly of the Master Brewers' Association of the Americas. 51(2), 33-41
HOLMES, C, COOK, D.J., CAHILL, G and SMART, K.A., 2013. Composition and ultrastructure of sorghum spent grains Journal of the Institute of Brewing. 119(1-2), 41-47
PANTELOGLOU, A.G., SMART, K.A. and COOK, D.J., 2013. Impacts of premature yeast flocculation factor(s) on yeast physiological characteristics and metabolite profiles during stirred and unstirred high gravity fermentations Journal of the American Society of Brewing Chemists. 71, In press
YAHYA, H., LINFORTH, R.S.T. and COOK, D.J., 2013. Flavour generation during commercial malt roasting operations: a time course study Food Chemistry. 145, 378-387
BOOTHROYD, E., JACK, F., LINFORTH, R.S.T. and COOK, D.J., 2013. Origins of the perceived nutty character of new make malt whisky spirit Journal of the Institute of Brewing. 120(1), 16-22 PANTELOGLOU, A, SMART, K.A. and COOK, D.J., 2012. Malt-induced Premature Yeast Flocculation: current perspectives Journal of Industrial Microbiology and Biotechnology. BOOTHROYD, E.L., LINFORTH, R.S.T. and 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 SPEERS, A., BAUGH, C., COOK, D., ECK, E., GIBSON, B., JOY, R., MCLEOD, A., PANTELOGLOU, A., VOETZ, M., WALKER, S. and POWELL, C., 2011. Miniature fermentation method Journal of the American Society of Brewing Chemists. 69(4), 281-287 BOOTHROYD, E.L., JACK, F., HARRISON, B. and COOK, D.J., 2011. The Impact of Increased Wash Fatty Acid Levels on the Nutty/Cereal Aroma Volatile Composition of New Make Malt Spirit. In: Proceedings of the Worldwide Distilled Spirits Conference Chapter 24
HOLMES, C., COOK, D.J., CAHILL, G. and SMART, K.A., 2011. Composition and ultrastructure of sorghum spent grains In: Africa Endless Possibilities: 13th IBD Africa Convention. Lake Victoria Serena, Uganda. Conference CD: Paper 04
DAVIES, S.M., LINFORTH, R.S., WILKINSON, S.J., SMART, K.A. and 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, 28 COOK, D.J., 2011. Brewers’ Grains: Opportunities abound’ Brewers' Guardian. 60-63
PANTELOGLOU, A. G, BOX, W. G and SMART, K. A. & COOK, D. J., 2010. Optimization of a small-scale fermentation test to predict the premature yeast flocculation potential of malts Journal of the Institute of Brewing. 116(4), 413-420
CHANNELL, G.A., YAHYA, H. and COOK, D.J., 2010. Thermal volatile generation in barley malt: on-line MS studies Journal of the American Society of Brewing Chemists: ASBC Journal. 68(4), 175-182 CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
HORT, J. AND COOK, D.J., 2007. Formulating low-fat food: the challenge of retaining flavour quality. In: TAYLOR, A.J. AND HORT, J., ed., Modifying flavour in food Woodhead Publishing Ltd. 131-145
FERRY, A.-L., HORT, J., MITCHELL, J.R., COOK, D.J., LAGARRIGUE, S. and VALLES PAMIES, B., 2006. Viscosity and flavour perception: why is starch different from hydrocolloids? Food Hydrocolloids. 20(6), 855-862 COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
COOK, D.J., 2006. Hydrocolloid-sweetener interactions in food products. In: SPILLANE, W.J., ed., Optimising sweet taste in foods Woodhead Publishing Ltd.. 388-403
COOK, D. J., HOLLOWOOD, T. A., LINFORTH, R. S. and TAYLOR, A. J., 2005. Correlating instrumental measurements of texture and flavour release with human perception International Journal of Food Science and Technology. VOL 40(NUMBER 6), 631-641 COOK, D.J. and TAYLOR, A.J., 2005. On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems Journal of Agricultural and Food Chemistry. 53(23), 8926-8933 COOK, D.J and CHANNELL, G.A. AND TAYLOR, A.J., 2005. On-line monitoring of acrylamide formation. In: MOTTRAM, D.S. AND FRIEDMAN, M., ed., Chemistry and safety of acrylamide in food 561. Springer, New York. 303-316
COOK, D.J, HOLLOWOOD, T.A and PETTELOT, E. AND TAYLOR, A.J., 2004. Effects of viscosity on flavor perception: a multi-modal approach. In: HOFMANN, T and HO, C.T. AND PICKENHAGEN, W., eds., Challenges in taste chemistry and biology ACS Books, Washington DC. 240-253
COOK, D.J, DAVIDSON, J.M and LINFORTH, R.S.T. AND TAYLOR, A.J., 2004. Measuring the sensory impact of flavor mixtures using controlled delivery. In: DEIBLER, K.D. AND DELWICHE, J.F., ed., Handbook of flavour characterization Marcel Dekker, New York. 135-149
COOK, D.J., HOLLOWOOD, T.A., LINFORTH, R.S.T. and TAYLOR, A.J., 2003. Oral shear stress predicts flavour perception in viscous solutions Chemical Senses. 28(1), 11-23 COOK, D.J., LINFORTH, R.S.T. and TAYLOR, A.J., 2003. Effects of hydrocolloid thickeners on the perception of savory flavors Journal of Agricultural and Food Chemistry. 51(10), 3067-3072 TAYLOR, A.J, HOLLOWOOD, T.A, DAVIDSON, J.M and COOK, D.J. AND LINFORTH, R.S.T., 2003. Relating taste, aroma and mouthfeel stimuli to overall flavour perception. In: LE QUERE, J.L. AND ETIEVANT, P.X., ed., Flavour research at the dawn of the twenty-first century Intercept, London. 194-199
COOK, D., GRIERSON, D., JONES, C., WALLACE, A., WEST, G. and TUCKER, G., 2002. Modification of fatty acid composition in tomato (Lycopersicon esculentum) by expression of a borage Δ-6-desaturase Molecular Biotechnology. 21(2), 123-128 COOK, D. J., HOLLOWOOD, T. A., LINFORTH, R. S. and TAYLOR, A. J., 2002. Perception of taste intensity in solutions of random-coil polysaccharides above and below c Food Quality and Preference. VOL 13(NUMBER 7-8), 473-480 MARTIN, F., COOK, D.J., HOLLOWOOD, T.A., BRAUSS, M. and TAYLOR, A., 2002. Flavour-Texture Interactions in Dairy Products: New Developments In: 26th IDF World Dairy Conference.
BRADLEY, A.D., COOK, D.J., EDWARDS, J.S., JOHNSTON, A.G., LINFORTH, R.S. and TAYLOR, A.J., 2001. The control and measurement of landfill odours In: Eigth international waste management and landfill symposium. 681-690