OOIR: Observatory of International Research

Papers

(The median citation count of Journal of the Institute of Brewing is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)

Article	Citations
On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review	36
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives	22
Relevance of hop terroir for beer flavour	18
Sources of variation in bourbon whiskey barrels: a review	13
Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature	13
Influence of high molecular weight polypeptides on the mouthfeel of commercial beer	12
Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts	11
Transition metals in brewing and their role in wort and beer oxidative stability: a review	11
Nitrogenous compounds and Chinese baijiu: a review	10
Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers	9
Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers	9
Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method	9
Optimisation of alkaline extraction of protein from brewer’s spent grain	8
Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii	8
Towards lager beer aroma improvement via selective amino acid release by proteases during mashing	8
Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading	7
Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling	7
Complexation of transition metals by chelators added during mashing and impact on beer stability	7
Brewing with Cannabis sativa vs. Humulus lupulus : a review	7
An investigation into proteolysis in mashing	6
Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt	6
Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus	6
Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing	5
Nanopore based sequencing enables easy and accurate identification of yeasts in breweries	5
The effect of barley infected with xylanase‐producing filamentous fungi on premature yeast flocculation	5

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy	5
Application, characterisation and economic assessment of brewers’ spent grain and liquor	5
Yeast immobilisation for brewery fermentation	5
The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense	4
Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity	4
Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method	4
Maturation related phenolic compounds in cachaça aged in new oak barrels	4
Production of recombinant barley xylanase inhibitor in Pichia pastoris and its inhibitory effect on premature yeast flocculation	4
Optimised processing of faba bean (Vicia fabaL.) kernels as a brewing adjunct	4
Draught beer hygiene: use of microplates to assess biofilm formation, growth and removal	4
The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review	4
Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky	4
Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine	3
Brewery spent grain: a potential biosorbent for hexavalent chromium	3
Heartwood dry extract: a key fraction for the quality and the diversity of rums and spirits	3
First evidence of the glutathione S ‐conjugate of 3‐sulfanylheptanol in green malt: discrepancy with the ubiquitous 5‐ and 6‐C analogues	3
The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer	3
The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation	3
Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu	2
The impact of isomerised hop extract on the heat resistance of yeast ascospores and Lactobacillus brevis in premium and alcohol‐free lager	2
Screening of Ghanaian sorghum varieties for lager style brewing	2