| Beer: Quality, safety and nutritional aspects ED Baxter, PS Hughes Royal Society of Chemistry, 2001 | 229 | 2001 |
| On the origin of free and bound staling aldehydes in beer JJ Baert, J De Clippeleer, PS Hughes, L De Cooman, G Aerts Journal of agricultural and food chemistry 60 (46), 11449-11472, 2012 | 208 | 2012 |
| Absorption of ferulic acid from low-alcohol beer L Bourne, G Paganga, D Baxter, P Hughes, C Rice-Evans Free Radical Research 32 (3), 273-280, 2000 | 127 | 2000 |
| The significance of iso‐α‐acids for beer quality cambridge prize paper P Hughes Journal of the Institute of Brewing 106 (5), 271-276, 2000 | 92 | 2000 |
| Comparison of (+)—catechin and ferulic acid as natural antioxidants and their impact on beer flavor stability. part 1: forced-aging MT Walters, AP Heasman, PS Hughes Journal of the American Society of Brewing Chemists 55 (2), 83-89, 1997 | 86 | 1997 |
| Comparison of (+)—Catechin and Ferulic Acid as Natural Antioxidants and Their Impact on Beer Flavor Stability. Part 2: Extended Storage Trials MT Walters, AP Heasman, PS Hughes Journal of the American Society of Brewing Chemists 55 (3), 91-98, 1997 | 71 | 1997 |
| Stabilization of foams by hop-derived bitter acids. Chemical interactions in beer foam WJ Simpson, PS Hughes Cerevisia and Biotechnology (Belgium) 19 (3), 1994 | 69 | 1994 |
| Bitterness of congeners and stereoisomers of hop-derived bitter acids found in beer PS Hughes, WJ Simpson Journal of the American Society of Brewing Chemists 54 (4), 234-237, 1996 | 68 | 1996 |
| Development and correlation between the organic radical concentration in different malt types and oxidative beer stability N Cortés, T Kunz, AF Suárez, P Hughes, FJ Methner Journal of the American Society of Brewing Chemists 68 (2), 107-113, 2010 | 50 | 2010 |
| Beer flavor P Hughes Beer: A quality perspective, 61-83, 2008 | 46 | 2008 |
| The influence of ethanol on the foaming properties of beer protein fractions: a comparison of Rudin and microconductivity methods of foam assessment ER Brierley, PJ Wilde, A Onishi, PS Hughes, WJ Simpson, DC Clark Journal of the Science of Food and Agriculture 70 (4), 531-537, 1996 | 46 | 1996 |
| Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey D Risner, A Shayevitz, K Haapala, L Meunier-Goddik, P Hughes Journal of dairy science 101 (4), 2963-2973, 2018 | 38 | 2018 |
| Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents AF Suárez, T Kunz, NC Rodríguez, J MacKinlay, P Hughes, FJ Methner Food chemistry 125 (3), 850-859, 2011 | 38 | 2011 |
| The science and commerce of whisky I Buxton, PS Hughes Royal Society of Chemistry, 2020 | 37 | 2020 |
| Volatile aroma composition of distillates produced from fermented sweet and acid whey D Risner, E Tomasino, P Hughes, L Meunier-Goddik Journal of dairy science 102 (1), 202-210, 2019 | 37 | 2019 |
| Production and composition of hop products PS Hughes, WJ Simpson Technical quarterly-master brewers association of the Americas 30, 146-146, 1993 | 36 | 1993 |
| Molecular Dynamics Simulation of the Cooperative Adsorption of Barley Lipid Transfer Protein and cis-Isocohumulone at the Vacuum−Water Interface SR Euston, P Hughes, MA Naser, RE Westacott Biomacromolecules 9 (11), 3024-3032, 2008 | 32 | 2008 |
| Differential behaviour of cis-and trans-iso- -acids PS Hughes, ID Menneer, MT Walters, G Marinova PROCEEDINGS OF CONGRESS-EUROPEAN BREWERY CONVENTION 26 (1), 231-238, 1997 | 29 | 1997 |
| Comparison of the adsorbed conformation of barley lipid transfer protein at the decane− water and vacuum− water interface: a molecular dynamics simulation SR Euston, P Hughes, MA Naser, RE Westacott Biomacromolecules 9 (5), 1443-1453, 2008 | 24 | 2008 |
| Preparative regime for the purification of bitter acids derived from hops (Humulus lupulus L.) PS Hughes journal of Chromatography A 731 (1-2), 327-330, 1996 | 22 | 1996 |
