Graeme Walker

Graeme Walker

Abertay University

H-index: 39

Europe-United Kingdom

About Graeme Walker

Graeme Walker, With an exceptional h-index of 39 and a recent h-index of 24 (since 2020), a distinguished researcher at Abertay University,

His recent articles reflect a diverse array of research interests and contributions to the field:

The potential for scotch malt whisky flavour diversification by yeast

Effects of thermo-chemical and enzymatic pre-treatment of tropical seaweeds and freshwater macrophytes on biogas and bioethanol production

From fermented wash to new make spirit: assessing the evolution of flavour characteristics of Scotch whisky using lab-scale process simulations

Yeast fermentation for production of neutral distilled spirits

Comparison of three approaches to assess the flavour characteristics of scotch whisky spirit

Standardised ileal digestibility of amino acids from spent barley-bean for broilers.

Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct

Experimental whisky fermentations: Influence of wort pretreatments

Graeme Walker Information

University

Position

Professor of Zymology

Citations(all)

6851

Citations(since 2020)

2518

Cited By

5421

hIndex(all)

39

hIndex(since 2020)

24

i10Index(all)

86

i10Index(since 2020)

57

Email

University Profile Page

Google Scholar

Top articles of Graeme Walker

Title

Journal

Author(s)

Publication Date

The potential for scotch malt whisky flavour diversification by yeast

Martina Daute

Frances Jack

Graeme Walker

2024/4/29

Effects of thermo-chemical and enzymatic pre-treatment of tropical seaweeds and freshwater macrophytes on biogas and bioethanol production

International Journal of Environmental Science and Technology

Ftepti Jelani

Graeme Walker

Joseph Akunna

2023/3/1

From fermented wash to new make spirit: assessing the evolution of flavour characteristics of Scotch whisky using lab-scale process simulations

Beverages

Martina Daute

Irene Baxter

Barry Harrison

Graeme Walker

Frances Jack

2023/4/24

Yeast fermentation for production of neutral distilled spirits

Kirsty Black

Graeme Walker

2023/4/14

Comparison of three approaches to assess the flavour characteristics of scotch whisky spirit

Applied sciences

Martina Daute

Frances Jack

Irene Baxter

Barry Harrison

John Grigor

...

2021/2/4

Standardised ileal digestibility of amino acids from spent barley-bean for broilers.

JGM Houdijk

K Black

A Barnett

G Walker

PPM Iannetta

2021

Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct

Journal of the Institute of Brewing

Kirsty Black

Athina Tziboula‐Clarke

Philip J White

Pietro PM Iannetta

Graeme Walker

2021

Experimental whisky fermentations: Influence of wort pretreatments

Foods

Martina Daute

Frances Jack

Barry Harrison

Graeme Walker

2021/11/10

The third international symposium on fungal stress–ISFUS

Fungal biology

Alene Alder-Rangel

Alexander Idnurm

Alexandra C Brand

Alistair JP Brown

Anna Gorbushina

...

2020/5/1

Utilization of low nitrogen barley for production of distilling quality malt

Journal of the American Society of Brewing Chemists

Kirsty Black

Martina Daute

Athina Tziboula-Clarke

Philip J White

Pietro PM Iannetta

...

2020/8/20

Mitigating stress in industrial yeasts

Fungal Biology

Graeme M Walker

Thiago O Basso

2020/5/1

See List of Professors in Graeme Walker University(Abertay University)