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 2021-09-01 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
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
Quantitative Analysis of Stress Tolerance in Kveik Yeast	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
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
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
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	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
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	6
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
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
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
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
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
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
Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages	2
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	2
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	2
Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer	2
The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination	2
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence	2
The Ancestral Use of Ashes in Red Sorghum Malting, an Efficient Tool for Avoiding Polyphenol-Related Enzymatic Inhibition During Mashing	2
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production	2
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer	2
The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer	2
The Influence of Malt Variety and Origin on Wort Flavor	2
Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials	2

Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling	2
Characterization of Unmalted Barley Treated with Aspergillus oryzae	2
Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment	2
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	2
Wort Nitrogen and Yeast Strain Drive Thiol Release, Flavor Expression, and Fermentation Performance in Beer	2
Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu	2
Effects of Nitrogen Fertilisation in Winter Wheat on the Fermentation Efficiency of Wort from Irish Grain Whiskey	2
The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer	1
Correction	1
Fixed-bed adsorption study with brewer’s spent grain for the removal of heavy metals in model waters	1
Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches	1
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	1
Potential Determinants of Regional Variation of Three American Aroma Hops Grown in the Willamette Valley, Oregon	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
Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds	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
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	1
The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review	1
Sources of Variability in Determinations of Brewing Yeast Total Cell Counts and Viability Obtained by Microscopy	1
Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon	1
Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid	1
Beer Foam is a Carrier of Aroma	1
Characterization of Recombinant Barley D-Enzyme and Its Ability to Influence Wort Sugar Profiles	1
Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors	1
Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol	1
Hop Storage and HSI – Past, Present and Future	1
Machine-Learning Discrimination and Prediction of Flavor in Qingxiang-Xing Baijiu Fermented with Kiwi Fruit Residue	1
Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements	1
Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds	1
Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing	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
Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)	1
Analyzing Terroir Influence on Comet Hops: A Comparison of Chemical and Sensory Profiles of United States and Brazil	1
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species	1
Impact of Brew House Parameters on Beer Aging: Mapping the German Brewery Landscape	1
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	1
Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study	1
Combination of Spectral and Spatial Information of Hyperspectral Imaging for the Prediction of the Moisture Content and Visualizing Distribution in Daqu	1
Impact of Bourbon Continuous Column Operations on Ethyl Carbamate Levels	1
Microbiological Quality Control in Non- and Low-Alcoholic Beer Manufacturing: A Comprehensive Review of Microbial Contaminants and Strategies for Spoilage Prevention	1
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale	1
Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production	1
Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli	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