OOIR: Observatory of International Research

Papers

(The median citation count of Journal of the American Society of Brewing Chemists is 1. 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 2022-08-01 to 2026-08-01.)

Article	Citations
Quantitative Analysis of Stress Tolerance in Kveik Yeast	18
The Malting Barley Blues	12
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
Changing Geography of Hop Regions in the World 1990–2022	10
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
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	9
Insights into the Foaming Properties of Alcoholic and Non-Alcoholic Beers Using Four Different Foaming Methods	9
Evaluating the Potential of Legume-Based Wort for Brewing Applications	9
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	8
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	8
Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency	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
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	7
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	7
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	7
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	7
Effect of Carbonation on the Survival of Escherichia coli and Salmonella Enteritidis in Non-Alcoholic Beer	6
Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique	6
Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	6
Evaluation of Fining Agents on Clarity, Antioxidant Activity, and Volatile Profile of Persimmon ( Diospyros kaki L.) Wine	6
Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers	6
Low-Cost Optical Authentication of Mezcal Aging with Darkfield Imaging and Machine Learning	6
Development of Cheap and Simple Non-Proprietary Molecular Protocol to Detect Foodborne Pathogens in Alcohol-Free Beer	5
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	5

A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	5
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	5
Effect of Fermentation Factors on Ethyl Caproate Production in Beer: An Orthogonal Array Approach	5
Quantitative Evaluation of Frosty Mist and Foam Regenerative Ability in Beer: Development of Novel Evaluation Indices and Correlation Analysis	5
Impact of Non-Starch Polysaccharides and Protein on Mash Viscosity: A Comparative Study of Hard and Soft Wheat in Irish Whiskey Production	5
Identification of SNPs and Genes Associated with Quantitative Oenological Traits in Saccharomyces cerevisiae Using Regression and Machine Learning Models	4
Simultaneous Quantitative Analysis of Ethanol and Methanol Mixtures Using Raman Spectroscopy and Deep Learning Models Optimized by Bayesian Algorithm	4
Pot Ale as a Sustainable Raw Material for the Generation of Biopolymers	4
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
Kinetic Modeling of Mead Production	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4
Malting and Brewing Performance of β-Amylase-Deficient Barley	4
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	4
Investigating the Impact of Small Starch Granule Volumes and Starch Gelatinization Characteristics on the Conversion of Starch During Brewing	3
Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer	3
Effect of Microbubble Steeping Treatment on Barley ( Hordeum vulgare L.) Germination and Improvement of Malt Quality	3
Identification, Traceability and Control of Butyric Acid Off-Flavor in Beer	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
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	3
Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice	3
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	3
Development of a Novel Technique for Evaluating Beer Foam Color Using Two-Dimensional Colorimeter	3
Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling	3
Investigating the Regional Identity of Cascade and Mosaic ^® Hops in the Pacific Northwest Across Two Harvest Years	3
Evaluating the Persistence of Salmonella enterica Tennessee and Levilactobacillus brevis in Non-Alcoholic	3
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	3
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	2
Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu	2
Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer	2
Wort Nitrogen and Yeast Strain Drive Thiol Release, Flavor Expression, and Fermentation Performance in Beer	2
Growth and Fermentation Performance of Two Wild Strains of Torulaspora delbrueckii for Low-Alcohol Beer Production	2
The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination	2
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	2
Optimization of HS-SPME-GC-MS for Simultaneous Quantification of β-Myrcene, Linalool, Geraniol, and β-Citronellol in Beer: Improved β-Myrcene Linearity at 80 °C Extraction	2
Hidden Sugars in Hops: Enzymatic Hydrolysis of Plant Secondary Metabolites and Implications for Hop Creep	2
Quantitative Analysis of Ferulic Acid Dehydrodimers in Wort and Beer Using UPLC-QTOF: Implications for Water Extractable Arabinoxylan (WEAX) Gel Formation	2
Quantification of Total Sugars in Kombucha Using Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy and Partial Least Squares (PLS) Regression: A Rapid Alternative to Colo	2
Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling	2
How Water Chemistry Affects the Production and Flavor Profile of Kombucha and Other Fermented Beverages	2
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence	2
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	2
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	2
Explorative Study on the Interactions Between Specialty Malts and Lager Yeast Strains: Impact on Beer Aroma and Volatile Composition	2
Effects of Nitrogen Fertilisation in Winter Wheat on the Fermentation Efficiency of Wort from Irish Grain Whiskey	2
The Ancestral Use of Ashes in Red Sorghum Malting, an Efficient Tool for Avoiding Polyphenol-Related Enzymatic Inhibition During Mashing	2
Study on Rapid Detection of Original Distillate of Strong-Aroma Baijiu Acid and Ester Component Concentration by Machine Learning Combined with Fourier Transform Infrared	2

Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	2
Hop Storage and HSI – Past, Present and Future	1
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale	1
The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer	1
Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli	1
Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors	1
Analyzing Terroir Influence on Comet Hops: A Comparison of Chemical and Sensory Profiles of United States and Brazil	1
Assessment of Flavor Compounds in Blended Malt Whisky Aged with Acacia, Cedar and Oak Wood Using Liquid Chromatography Hyphenated to Electrospray Ionization and Tandem Mass Spectrometry (LC-ESI-MS/MS)	1
Impact of Brew House Parameters on Beer Aging: Mapping the German Brewery Landscape	1
Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer	1
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	1
Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study	1
Evaluating Grain Terroir in Whiskey Production	1
Impact of Bourbon Continuous Column Operations on Ethyl Carbamate Levels	1
Storage Stability and Vintage-Dependent Aroma Variation in Strata ^® Hops	1
Correction	1
The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review	1
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species	1
Targeted and Non-Targeted Analysis of Hop Bitter Compounds Using UPLC-Q-ToF	1
Fixed-Bed Adsorption Study with Brewer’s Spent Grain for the Removal of Heavy Metals in Model Waters	1
Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)	1
Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol	1
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	1
Sources of Variability in Determinations of Brewing Yeast Total Cell Counts and Viability Obtained by Microscopy	1
Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements	1
The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort	1
The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon	1
Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds	1
Hop-Derived Catechins Increase the Winter-Type Gushing Potential of Beer	1
Microbiological Quality Control in Non- and Low-Alcoholic Beer Manufacturing: A Comprehensive Review of Microbial Contaminants and Strategies for Spoilage Prevention	1
Characterization of Recombinant Barley D-Enzyme and Its Ability to Influence Wort Sugar Profiles	1
Machine-Learning Discrimination and Prediction of Flavor in Qingxiang-Xing Baijiu Fermented with Kiwi Fruit Residue	1
Beer Foam is a Carrier of Aroma	1