• Rowat AC, Hollar K, Rosenberg D, Stone HA (2011) The science of chocolate: phase transitions, emulsification, and nucleation. J. Chem. Edu. 88: 29-33. [pdf]
• Rowat AC, Hollar K, Rosenberg D, Stone HA (2010) The science of pizza: the molecular origins of cheese, bread, and digestion using interactive activities. J. Food Sci. Edu. 9: 106-12. [pdf]
• Rowat AC, Weitz DA (2010) 'On the origins of material properties of foods: cooking and the science of soft matter' in l'Espai Laboratori d'Arts Santa Mònica, Actar, Barcelona, Spain. p115-120. [pdf]
• Rowat AC (2009) 'Why does chocolate have sheen and snap when you break it?' in Cooking as Practical Science. Ed. M. Rutter. Harvard School of Engineering & Applied Sciences Newsletter, Spring/Summer. p8.
• Rowat AC (2012) 'The molecules we eat: Food as a medium to communicate science' in Flavour. [pdf]