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B

Boothroyd, Emily L. (2013) Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky. PhD thesis, University of Nottingham.

D

Dietz, Anna Christina (2022) Investigating the contribution of hop components to the perception of beer flavour. PhD thesis, University of Nottingham.

Dugulin, Celina Angela (2021) Brewing with green malt for an energy and water efficient process: challenges and opportunities. PhD thesis, University of Nottingham.

F

Filipowska, Weronika (2022) Determination of critical factors in malt production related to the flavour stability of final beer. PhD thesis, University of Nottingham.

K

Kostas, Emily Tsambika (2017) Bio-refining of seaweed: a sustainable source of chemicals and fuel? PhD thesis, University of Nottingham.

M

Maia, Carolina (2023) Improving the freshness of pale lager beers. PhD thesis, University of Nottingham.

Maxminer, Joerg (2016) Assessing the flavour stability of lager-style beers. PhD thesis, University of Nottingham.

O

Oladokun, Olayide (2017) The quality of bitterness in beer. PhD thesis, University of Nottingham.

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Parr, Hebe (2022) Control of malt roasting operations for consistent delivery of desired product flavour. PhD thesis, University of Nottingham.

Y

Yorke, Joanna (2022) Sensory and analytical impacts of unmalted cereal adjunct usage in lager brewing. PhD thesis, University of Nottingham.

Z

Zerva, Evgenia (2016) An evaluation of microwave and RF technology as energy and time efficient alternatives for the drying process of barley malt. MPhil thesis, University of Nottingham.