Authors: WALTERS MT HEASMAN AP HUGHES PS

Citation: Mt. Walters et al., COMPARISON OF (-CATECHIN AND FERULIC ACID AS NATURAL ANTIOXIDANTS ANDTHEIR IMPACT ON BEER FLAVOR STABILITY .2. EXTENDED STORAGE TRIALS()), Journal of the American Society of Brewing Chemists, 55(3), 1997, pp. 91-98

Authors: WALTERS MT HEASMAN AP HUGHES PS

Citation: Mt. Walters et al., COMPARISON OF (-CATECHIN AND FERULIC ACID AS NATURAL ANTIOXIDANTS ANDTHEIR IMPACT ON BEER FLAVOR STABILITY .1. FORCED-AGING()), Journal of the American Society of Brewing Chemists, 55(2), 1997, pp. 83-89

Authors: HUGHES PS

Citation: Ps. Hughes, PREPARATIVE REGIME FOR THE PURIFICATION OF BITTER ACIDS DERIVED FROM HOPS (HUMULUS-LUPULUS L), Journal of chromatography, 731(1-2), 1996, pp. 327-330

Authors: HUGHES PS SIMPSON WJ

Citation: Ps. Hughes et Wj. Simpson, BITTERNESS OF CONGENERS AND STEREOISOMERS OF HOP-DERIVED BITTER ACIDSFOUND IN BEER, Journal of the American Society of Brewing Chemists, 54(4), 1996, pp. 234-237

Authors: BRIERLEY ER WILDE PJ ONISHI A HUGHES PS SIMPSON WJ CLARK DC

Citation: Er. Brierley et al., THE INFLUENCE OF ETHANOL ON THE FOAMING PROPERTIES OF BEER PROTEIN-FRACTIONS - A COMPARISON OF RUDIN AND MICROCONDUCTIVITY METHODS OF FOAM ASSESSMENT, Journal of the Science of Food and Agriculture, 70(4), 1996, pp. 531-537

Authors: WALKER MD HUGHES PS SIMPSON WJ

Citation: Md. Walker et al., USE OF CHEMILUMINESCENCE HPLC FOR MEASUREMENT OF POSITIONAL ISOMERS OF HYDROPEROXY FATTY-ACIDS IN MALTING AND THE PROTEIN REST STAGE OF MASHING, Journal of the Science of Food and Agriculture, 70(3), 1996, pp. 341-346