Cook, David - University of Nottingham

个人简介

1984-1988: BSc.(Hons.) in Chemistry & Food Science, The University of Reading, UK 1997-1999: Research Assistant, Nutritional Biochemistry, The University of Nottingham, Sutton Bonington Campus 1999-2000: Research Assistant, Flavour Research Group, Division of Food Sciences, University of Nottingham 2000-2003: PhD with Firmenich SA, Geneva on 'The effects of viscosity on flavour perception', at the University of Nottingham 2003-2005: Post-doctoral Teaching Fellow, Division of Food Sciences, University of Nottingham 2006- Lecturer in Brewing Science, The University of Nottingham 2013- Director of Brewing Science, The University of Nottingham

研究领域

David's research interests focus on the malting and brewing fields, specialising in: micromalting and the development of novel malting processes flavour formation in the brewing process appraising the flavour stability of lager beers (using elecron spin resonance spectroscopy) and sensory perception of beer flavour biorefining and the use of lignocellulosic waste for bioethanol fermentations links between crop husbandry, barley microbiology and the functionality of malts.

近期论文

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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, OLAYIDE, SMART, KATHERINE and COOK, DAVID, 2016. An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers JOURNAL OF THE INSTITUTE OF BREWING. 122(1), 11-20 WILKINSON, STUART, SMART, KATHERINE A., JAMES, SUE and COOK, DAVID J., 2016. Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain BIOFUEL RESEARCH JOURNAL-BRJ. 3(2), 417-+ 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 Jornal of Food Research International. 86, 104-111 WILKINSON, S., SMART, K.A., JAMES, S. and COOK, D.J., 2016. Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach BioEnergy Research. 9, 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 HOLMES, C.P., CASEY, J. and COOK, D.J., 2016. Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure Food Chemistry. 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, S., SMART, K.A. and COOK, D.J., 2015. Optimising the (microwave) hydrothermal pre-treatment of Brewers Spent Grains for bioethanol production Journal of Fuels. 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 WILKINSON, STUART, SMART, KATHERINE A. and COOK, DAVID J., 2014. Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production INDUSTRIAL CROPS AND PRODUCTS. 62, 219-227 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