OOIR: Observatory of International Research

Papers

(The TQCC of Journal of the Institute of Brewing is 4. 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 2020-04-01 to 2024-04-01.)

Article	Citations
On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review	30
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives	19
Relevance of hop terroir for beer flavour	13
Sources of variation in bourbon whiskey barrels: a review	11
Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature	10
Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method	9
Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers	9
Influence of high molecular weight polypeptides on the mouthfeel of commercial beer	9
Transition metals in brewing and their role in wort and beer oxidative stability: a review	8
Brewing with Cannabis sativa vs. Humulus lupulus : a review	8
Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts	7
Nitrogenous compounds and Chinese baijiu: a review	7
Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii	7
Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers	7
Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading	6
Towards lager beer aroma improvement via selective amino acid release by proteases during mashing	6
Optimisation of alkaline extraction of protein from brewer’s spent grain	6
An investigation into proteolysis in mashing	5
Complexation of transition metals by chelators added during mashing and impact on beer stability	5
Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling	5
Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus	5
The effect of barley infected with xylanase‐producing filamentous fungi on premature yeast flocculation	4
Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing	4
The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense	4
Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky	4

Characterisation of protein-polyphenol interactions in beer during forced aging	4
Maturation related phenolic compounds in cachaça aged in new oak barrels	4
Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy	4
Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method	4
Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt	4
Draught beer hygiene: use of microplates to assess biofilm formation, growth and removal	4
Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity	4
Nanopore based sequencing enables easy and accurate identification of yeasts in breweries	4