• Login
• Admin

A

Alexander, Chris (2022) The impact of very high gravity fermentation conditions on brewing yeast health and physiology. PhD thesis, University of Nottingham.

B

Bartlett, Connor (2023) The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth. MRes thesis, University of Nottingham.

D

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.

I

Isbell, Todd (2023) Assessment of stress tolerance and fermentation performance in traditional Norwegian Landrace (Kveik) yeast. MRes thesis, University of Nottingham.

J

Jevons, Alexander Lee (2022) The impact of composition, environment and hygiene on the microbiome and spoilability of draught beer. PhD thesis, University of Nottingham.

M

Moreno-Martínez, Elena (2019) Resistance of yeast to inhibitors of lignocellulosic bioethanol production. PhD thesis, University of Nottingham.

Mott, Alexander Charles (2017) The relationship between very high gravity fermentations and oxidative stress in the lager yeast Saccharomyces pastorianus. PhD thesis, University of Nottingham.

Moynihan, Eoin (2019) The role of mitochondrial functionality in brewing yeast. PhD thesis, University of Nottingham.

P

Pendlebury, Toby (2022) HETEROGENEITY IN BREWING YEAST POPULATIONS. PhD thesis, University of Nottingham.

Pendlebury, Toby (2022) Heterogeneity in brewing yeast populations. PhD thesis, University of Nottingham.