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 2020-11-01 to 2024-11-01.)

Article	Citations
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	13
Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor	12
Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks	11
Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon	9
Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review	9
Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review	9
Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington	9
Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter^®Parentage	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	8
Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops	8
Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches	8
Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer	7
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer	7
Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping	7
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production	7
Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy	7
Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA	6
Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties	6
Geography of World Hop Production 1990–2019	6
The Influence of Malt Variety and Origin on Wort Flavor	6
Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database	5
Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates	5
Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method	5
Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production	5
Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review	5

Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	5
Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits	5
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	4
Development of a Rapid and Accurate Nanopore-based Sequencing Platform for on-Field Identification of Beer-Spoilage Bacteria in the Breweries	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance	4
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	4
Potential Determinants of Regional Variation of Three American Aroma Hops Grown in the Willamette Valley, Oregon	4
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale	4
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer	4
Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers	4
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	4
Investigating the Effect of Farm Management, Soil, and Climate on Hop Diastatic Potential	4
Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.)	4
Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates	3
Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry	3
Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States	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
Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains	3
Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing	3
Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	3
Microbial Small-Talk: Does Quorum Sensing Play a Role in Beer Fermentation?	3
Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels	3
Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review	3
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	3
Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles	3
Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production	3
Unfilterable Beer Haze Part II: Identifying Suspect Cell Wall Proteins	3
Development of Culture-Independent Detection Method for Beer Spoilage Lactic Acid Bacteria	3
Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts	3
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	3
Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)	3
Hyperspectral Imaging Technology Combined with the Extreme Gradient Boosting Algorithm (XGBoost) for the Rapid Analysis of the Moisture and Acidity Contents in Fermented Grains	3
Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment	2
Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer	2
The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon	2
Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid	2
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species	2
Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains	2
Delayed Early Season Irrigation: Impacts on Hop Yield and Quality	2
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	2
Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops	2
Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation	2
Combination of Spectral and Spatial Information of Hyperspectral Imaging for the Prediction of the Moisture Content and Visualizing Distribution in Daqu	2
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	2
Tracking Zearalenone and Type-B Trichothecene Mycotoxins in the Commercial Production of Beer and Brewers’ Spent Grains	2
Evaluation of Dimethyl Sulfide Thresholds	2
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements	2
Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions	2

The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature	2
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer	2
Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production	2
Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso	1
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	1
Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu	1
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	1
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	1
Kinetic Modeling of Mead Production	1
Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds	1
Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing	1
Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System	1
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence	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
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	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
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	1
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	1
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	1
The Impact of Barley α-Glucosidases on Mashing and the Production of Fermentable Sugars	1
Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality?	1
Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials	1
The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast	1
Soft Tribology Using Rheometers: A Practical Guide and Introduction	1
Effect of Curing Temperature on Triticale Malt Quality	1
Barley Variety Identification by iPhone Images and Deep Learning	1
Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition	1
Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider	1
The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review	1
Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages	1
Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum	1
Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5	1
Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities	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