OOIR: Observatory of International Research

Papers

(The median citation count of Journal of the American Society of Brewing Chemists 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 2021-05-01 to 2025-05-01.)

Article	Citations
The Malting Barley Blues	19
Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling	13
Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production	10
Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market	10
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	10
Changing Geography of Hop Regions in the World 1990–2022	9
Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains	9
Assessing the Feasibility of Using Small Pieces of Mizunara Oak as Inner Staves within Ex-Bourbon Casks for Whisky Maturation: An Opportunity for Sustainable Bioresource Management?	9
Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu	8
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer	8
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	8
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	8
Evaluating the Potential of Legume-Based Wort for Brewing Applications	7
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	7
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	6
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis	6
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	6
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	6
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	6
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	6
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	5
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements	5
Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique	5

Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	5
Unfilterable Beer Haze Part I: The Investigation of an India Pale Ale Haze	5
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	4
Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database	4
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	4
Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines	4
Rapid Characterization of Hops ( Humulus lupulus ) Using DART-MS and Chemometrics	4
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	4
Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States	4
Kinetic Modeling of Mead Production	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4
Malting and Brewing Performance of β-Amylase-Deficient Barley	4
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	4
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice	4
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	4
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	3
Quantitative Analysis of Ferulic Acid Dehydrodimers in Wort and Beer Using UPLC-QTOF: Implications for Water Extractable Arabinoxylan (WEAX) Gel Formation	3
The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination	3
Effect of Curing Temperature on Triticale Malt Quality	3
Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA	3
Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing	3
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	3
Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique	3
Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)	3
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	3
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	3
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	3
Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer	3
Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates	3
Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials	3
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	3
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	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
Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’	3
Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling	3
Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities	3
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	3
Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu	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
Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling	2
Characterization of Recombinant Barley D-Enzyme and Its Ability to Influence Wort Sugar Profiles	2
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	2
Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market	2
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer	2
The Influence of Malt Variety and Origin on Wort Flavor	2
The Ancestral Use of Ashes in Red Sorghum Malting, an Efficient Tool for Avoiding Polyphenol-Related Enzymatic Inhibition During Mashing	2
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	2
Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties	2

Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	2
Beer Foam is a Carrier of Aroma	2
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	2
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production	2
Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer	2
The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer	2
Effects of Nitrogen Fertilisation in Winter Wheat on the Fermentation Efficiency of Wort from Irish Grain Whiskey	2
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence	2
Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment	2
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	2
Characterization of Unmalted Barley Treated with Aspergillus oryzae	2
Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages	2
Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum	2