OOIR: Observatory of International Research

Papers

(The TQCC of Journal of the American Society of Brewing Chemists 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 2022-05-01 to 2026-05-01.)

Article	Citations
Quantitative Analysis of Stress Tolerance in Kveik Yeast	20
The Malting Barley Blues	15
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?	11
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	10
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	9
Changing Geography of Hop Regions in the World 1990–2022	9
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	8
Evaluating the Potential of Legume-Based Wort for Brewing Applications	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
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	7
Yeast Nutrient Supplementation Influences Cider Chemistry and Consumer Preference for Naturally Fermented Cider, While Information About Production Practices Does Not Influence Consumer Preference	7
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	7
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	7
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	7
Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique	6
Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency	6
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	6
Flavor Profiling of Jinyu-Wan Fuxiang Baijiu: Effects of Fermentation Time and Quality Grade Analyzed via GC × GC-TOF-MS, HS-GC-IMS, and Sensory Evaluation	6
Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers	5
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	5
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	5
Evaluation of Fining Agents on Clarity, Antioxidant Activity, and Volatile Profile of Persimmon ( Diospyros kaki L.) Wine	5
Quantitative Evaluation of Frosty Mist and Foam Regenerative Ability in Beer: Development of Novel Evaluation Indices and Correlation Analysis	5
Development of Cheap and Simple Non-Proprietary Molecular Protocol to Detect Foodborne Pathogens in Alcohol-Free Beer	5

Impact of Non-Starch Polysaccharides and Protein on Mash Viscosity: A Comparative Study of Hard and Soft Wheat in Irish Whiskey Production	5
Low-Cost Optical Authentication of Mezcal Aging with Darkfield Imaging and Machine Learning	5
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	5
Effect of Fermentation Factors on Ethyl Caproate Production in Beer: An Orthogonal Array Approach	5
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	4
Potential of a Barley Mutant Line and Its Progeny Line for Low Steep-Out Moisture Malting	4
Rapid Characterization of Hops ( Humulus lupulus ) Using DART-MS and Chemometrics	4
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	4
Kinetic Modeling of Mead Production	4
Identification of SNPs and Genes Associated with Quantitative Oenological Traits in Saccharomyces cerevisiae Using Regression and Machine Learning Models	4
Malting and Brewing Performance of β-Amylase-Deficient Barley	4
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	4
Simultaneous Quantitative Analysis of Ethanol and Methanol Mixtures Using Raman Spectroscopy and Deep Learning Models Optimized by Bayesian Algorithm	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4