OOIR: Observatory of International Research

Papers

(The TQCC of Journal of the American Society of Brewing Chemists is 3. 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
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
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
Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches	8
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
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
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
The Influence of Malt Variety and Origin on Wort Flavor	6
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
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
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
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
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
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
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