1. The half-life of DNA in bone: measuring decay kinetics in 158 dated fossils
2. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation
3. The transformation of brewing: an overview of three centuries of science and practice;Anderson R.;Brewery History,2005
4. The sword and the armour. Science and practice in the brewing industry, 1837–1914;Anderson R.;Brewery History,2006
5. One yeast or two? Pure yeast and top fermentation. Part 1: a question of flavour and condition;Anderson R.;The Brewer and Distiller International,2007