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 2021-04-01 to 2025-04-01.)

Article	Citations
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale	17
Tracking Zearalenone and Type-B Trichothecene Mycotoxins in the Commercial Production of Beer and Brewers’ Spent Grains	13
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	10
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?	9
Changing Geography of Hop Regions in the World 1990–2022	9
Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds	8
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	8
Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines	8
Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production	8
Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates	8
The Malting Barley Blues	8
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	8
Aroma Profile of Apple Spirits Fermented With non- Saccharomyces Yeasts and Their Dynamic Changes During Maturation	7
Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling	7
Iron Enhances the Growth of the Genus Pectinatus in Beer	6
Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements	6
Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider	6
Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market	6
Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market	6
Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing	5
Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains	5
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	5
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer	5
Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production	5
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	4

Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	4
Determination of Functionalities of Proteins and Their Corresponding Hydrolysates from Brewers’ Spent Grain	4
Rapid Characterization of Hops ( Humulus lupulus ) Using DART-MS and Chemometrics	4
Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fer	4
Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition	4
Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance	4
Hyperspectral Imaging Technology Combined with the Extreme Gradient Boosting Algorithm (XGBoost) for the Rapid Analysis of the Moisture and Acidity Contents in Fermented Grains	4
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	4
Impact of Bourbon Continuous Column Operations on Ethyl Carbamate Levels	4
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	4
Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu	4
Use of an Integrating Cavity Spectrometer to Easily Determine Beer SRM Color Without Filtration, Centrifugation or Numerical Correction	4
Malting and Brewing Performance of β-Amylase-Deficient Barley	3
Trub, a Brewing Byproduct, Is an Innovative and Valuable Source of Nutrients and Natural Antioxidants Viable for Fish Dietary Supplementation	3
Beer Foam is a Carrier of Aroma	3
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	3
Characterization of Recombinant Barley D-Enzyme and Its Ability to Influence Wort Sugar Profiles	3
Combination of Spectral and Spatial Information of Hyperspectral Imaging for the Prediction of the Moisture Content and Visualizing Distribution in Daqu	3
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	3
Barley Variety Identification by iPhone Images and Deep Learning	3
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species	3
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	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
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	3
Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington	3
Investigating the Effect of Farm Management, Soil, and Climate on Hop Diastatic Potential	3
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	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
Evaluating the Potential of Legume-Based Wort for Brewing Applications	3
Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains	3
Potential Determinants of Regional Variation of Three American Aroma Hops Grown in the Willamette Valley, Oregon	3
The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer	2
Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)	2
Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors	2
Analyzing Terroir Influence on Comet Hops: A Comparison of Chemical and Sensory Profiles of United States and Brazil	2
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	2
Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping	2
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer	2
Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry	2
Nitrogen and Sulfur Fertility Practices: Influences on Hop Chemistry, Aroma, and Nitrate Accumulation	2
The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort	2
Effect of Curing Temperature on Triticale Malt Quality	2
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	2
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	2
Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling	2
Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review	2
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’	2
Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique	2
Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid	2
Quantitative Analysis of Ferulic Acid Dehydrodimers in Wort and Beer Using UPLC-QTOF: Implications for Water Extractable Arabinoxylan (WEAX) Gel Formation	2

The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature	2
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	2
Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles	2
A Preliminary Study on the Use of Bishop’s Formula for the Prediction of Wheat Malt Extract	2
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis	1
Correction	1
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	1
Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique	1
Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon	1
Preceding Subculture Conditions Affect Growth Characteristics of Beer Spoilage Lactic Acid Bacteria in Quality Control Culture Media: Comparative Study on Hard-to-Culture and Culturable Secundilact	1
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	1
Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials	1
Fed-Batch System for Propagation of Brewer’s Yeast	1
Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA	1
Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy	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
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	1
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	1
Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol	1
The Impacts of a β-glucanase Step Pre-Cooking on Alcohol Yields during Irish Rye Whiskey Production	1
Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States	1
Unfilterable Beer Haze Part I: The Investigation of an India Pale Ale Haze	1
Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions	1
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	1
Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation	1
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	1
A Fresh Perspective on Hop Composition: The Discovery of Starch in Hop Cones ( Humulus lupulus )	1
Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts	1
The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra^® Hop Extract and Pellets	1
Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels	1
Fermentation Times in Traditional Farmhouse Brewing	1