OOIR: Observatory of International Research

Papers

(The TQCC of Journal of the Institute of Brewing is 5. 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 2020-05-01 to 2024-05-01.)

Article	Citations
On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review	31
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives	20
Relevance of hop terroir for beer flavour	13
Sources of variation in bourbon whiskey barrels: a review	11
Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature	10
Influence of high molecular weight polypeptides on the mouthfeel of commercial beer	9
Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method	9
Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers	9
Nitrogenous compounds and Chinese baijiu: a review	8
Brewing with Cannabis sativa vs. Humulus lupulus : a review	8
Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers	8
Transition metals in brewing and their role in wort and beer oxidative stability: a review	8
Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts	7
Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii	7
Towards lager beer aroma improvement via selective amino acid release by proteases during mashing	6
Optimisation of alkaline extraction of protein from brewer’s spent grain	6
Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading	6
Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing	5
Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling	5
An investigation into proteolysis in mashing	5
Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus	5
Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy	5
Complexation of transition metals by chelators added during mashing and impact on beer stability	5