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 2021-11-01 to 2025-11-01.)

Article	Citations
Quantitative Analysis of Stress Tolerance in Kveik Yeast	22
Changing Geography of Hop Regions in the World 1990–2022	14
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	11
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?	10
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	9
Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market	9
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer	9
The Malting Barley Blues	9
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	8
Evaluating the Potential of Legume-Based Wort for Brewing Applications	8
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	7
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	7
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	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
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	7
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis	7
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	6
Yeast Nutrient Supplementation Influences Cider Chemistry and Consumer Preference for Naturally Fermented Cider, While Information About Production Practices Does Not Influence Consumer Preference	6
Effect of Fermentation Factors on Ethyl Caproate Production in Beer: An Orthogonal Array Approach	5
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	5
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	5
Quantitative Evaluation of Frosty Mist and Foam Regenerative Ability in Beer: Development of Novel Evaluation Indices and Correlation Analysis	5

Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	5
Impact of Non-Starch Polysaccharides and Protein on Mash Viscosity: A Comparative Study of Hard and Soft Wheat in Irish Whiskey Production	5
Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	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
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	4
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	4
Potential of a Barley Mutant Line and Its Progeny Line for Low Steep-Out Moisture Malting	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	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
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
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	3
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	3
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	3
Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing	3
Effect of Curing Temperature on Triticale Malt Quality	3
Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer	3
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	3
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	3
Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique	3
Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling	3
Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice	3
Development of a Novel Technique for Evaluating Beer Foam Color Using Two-Dimensional Colorimeter	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
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	3
Effect of Microbubble Steeping Treatment on Barley ( Hordeum vulgare L.) Germination and Improvement of Malt Quality	3
Malting and Brewing Performance of β-Amylase-Deficient Barley	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
Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities	3