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 2021-09-01 to 2025-09-01.)

Article	Citations
Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production	20
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?	14
The Malting Barley Blues	11
Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market	11
Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling	10
Quantitative Analysis of Stress Tolerance in Kveik Yeast	9
Changing Geography of Hop Regions in the World 1990–2022	9
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	9
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	9
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	8
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	7
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer	7
Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu	7
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis	7
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	7
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	7
Yeast Nutrient Supplementation Influences Cider Chemistry and Consumer Preference for Naturally Fermented Cider, While Information About Production Practices Does Not Influence Consumer Preference	6
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	6
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	6
Impact of Non-Starch Polysaccharides and Protein on Mash Viscosity: A Comparative Study of Hard and Soft Wheat in Irish Whiskey Production	5
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	5
Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	5
Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	5
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	5

Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	5
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements	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
Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique	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
Kinetic Modeling of Mead Production	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	4
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	4
Rapid Characterization of Hops ( Humulus lupulus ) Using DART-MS and Chemometrics	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 Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Malting and Brewing Performance of β-Amylase-Deficient Barley	4
Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice	3
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	3
Quantitative Analysis of Ferulic Acid Dehydrodimers in Wort and Beer Using UPLC-QTOF: Implications for Water Extractable Arabinoxylan (WEAX) Gel Formation	3
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	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
Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities	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
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	3
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	3
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	3
Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)	3
Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing	3
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	3
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	3
Effect of Microbubble Steeping Treatment on Barley ( Hordeum vulgare L.) Germination and Improvement of Malt Quality	3
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	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
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	3
Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer	3
Effect of Curing Temperature on Triticale Malt Quality	3