OOIR: Observatory of International Research

Papers

(The median citation count of Journal of the American Society of Brewing Chemists is 1. 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
Flavors in Malt Whisky: A Review	20
Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor	14
Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization	14
Brazilian Grown Cascade Hop (Humulus lupulus L.): LC-ESI-MS-MS and GC-MS Analysis of Chemical Composition and Antioxidant Activity of Extracts and Essential Oils	14
Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review	12
Development and Characterization of a Check-All-That-Apply (CATA) Lexicon for Virginia Hard (Alcoholic) Ciders	10
Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks	10
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	10
Retention of Iron and Copper during Mashing of Roasted Malts	8
Beer Turbidity Part 1: A Review of Factors and Solutions	8
Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter^®Parentage	8
Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer	8
Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales	8
Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer	8
Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review	8
Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases	7
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer	7
Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics	6
Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy	6
Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database	6
Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation	6
Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits	6
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production	6
Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches	6
Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review	5

Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer	5
Geography of World Hop Production 1990–2019	5
Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing	5
Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops	5
Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry	5
Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon	5
Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties	4
Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures	4
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	4
Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance	4
Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.)	4
Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part I: Identification of the Key Factors during Fermentation	4
Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA	4
Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington	4
Improved Functional Assays and Risk Assessment for STA1+ Strains of Saccharomyces cerevisiae	4
Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review	4
Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production	4
The Influence of Malt Variety and Origin on Wort Flavor	4
Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping	4
Utilization of Low Nitrogen Barley for Production of Distilling Quality Malt	4
Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates	4
Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method	4
The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature	3
Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II: Identification of the Key Enzymes in Yeast	3
Microbial Small-Talk: Does Quorum Sensing Play a Role in Beer Fermentation?	3
Development of a Rapid and Accurate Nanopore-based Sequencing Platform for on-Field Identification of Beer-Spoilage Bacteria in the Breweries	3
Unfilterable Beer Haze Part I: The Investigation of an India Pale Ale Haze	3
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis	3
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer	3
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	3
Unfilterable Beer Haze Part II: Identifying Suspect Cell Wall Proteins	3
Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts	3
Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)	3
Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review	3
Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers	3
Ruggedized Color Measurement for Beer, Wort, and Malt	3
Assessment of Malting Performance of Maize and Sorghum of Similar Total Nitrogen Content in Providing the Hydrolytic Enzymes in the Brewing of Gluten-Free Beers	3
Pitch Temperatures in Traditional Farmhouse Brewing	3
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	3
Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates	2
Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria	2
Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions	2
Investigating the Effect of Farm Management, Soil, and Climate on Hop Diastatic Potential	2
Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production	2
Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production	2
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements	2
Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability	2
Barley Variety Identification by iPhone Images and Deep Learning	2
Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles	2
Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing	2

Tracking Zearalenone and Type-B Trichothecene Mycotoxins in the Commercial Production of Beer and Brewers’ Spent Grains	2
Evaluation of Basic Fermentation Parameters and Effective Combinations of Predominant Yeasts from Traditional Starter Materials of Indigenous Communities from Northeast India	2
Development of Culture-Independent Detection Method for Beer Spoilage Lactic Acid Bacteria	2
Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States	2
Potential Determinants of Regional Variation of Three American Aroma Hops Grown in the Willamette Valley, Oregon	2
Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains	2
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale	2
Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality?	1
Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	1
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	1
The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort	1
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	1
Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu	1
Evaluation of Dimethyl Sulfide Thresholds	1
Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages	1
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	1
A Mini Review: The History of Yeast Flocculation with an Emphasis on Measurement Techniques	1
Wort Boil Time and Trub Effects on Fermentability	1
Investigation of Stereoisomer Distribution and Thermochemical Conversion of Eight Terpene Alcohols Derived from Different Varieties of Chinese Hops (Humulus lupulus L.)	1
Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels	1
Soft Tribology Using Rheometers: A Practical Guide and Introduction	1
Effect of Curing Temperature on Triticale Malt Quality	1
Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid	1
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	1
Delayed Early Season Irrigation: Impacts on Hop Yield and Quality	1
Discovery of Bisulfite and an Uncharacterized Carbon-Centered Radical Systems in Non-Dry-Hopped and Dry-Hopped Beers Using a Different Spin Trap, 5, 5-Dimethyl-1-Pyrroline-N-Oxide, and a New Electron	1
Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment	1
Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider	1
Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum	1
Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing	1
Preceding Subculture Conditions Affect Growth Characteristics of Beer Spoilage Lactic Acid Bacteria in Quality Control Culture Media: Comparative Study on Hard-to-Culture and Culturable Secundilact	1
Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops	1
Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation	1
Corrosion Resistance of Aluminum Beer Cans Containing Hand Sanitizer	1
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	1
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	1
Beer Turbidity Part 2: A Review of Raman Spectroscopy and Possible Future Use for Beer Turbidity Analysis	1
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	1