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 2022-06-01 to 2026-06-01.)

Article	Citations
Quantitative Analysis of Stress Tolerance in Kveik Yeast	21
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	15
The Malting Barley Blues	11
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?	10
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	9
Insights into the Foaming Properties of Alcoholic and Non-Alcoholic Beers Using Four Different Foaming Methods	9
Changing Geography of Hop Regions in the World 1990–2022	9
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	8
Evaluating the Potential of Legume-Based Wort for Brewing Applications	8
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	7
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	7
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	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
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
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	7
Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency	7
Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers	6
Evaluation of Fining Agents on Clarity, Antioxidant Activity, and Volatile Profile of Persimmon ( Diospyros kaki L.) Wine	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
Yeast Nutrient Supplementation Influences Cider Chemistry and Consumer Preference for Naturally Fermented Cider, While Information About Production Practices Does Not Influence Consumer Preference	6
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	5
Effect of Carbonation on the Survival of Escherichia coli and Salmonella Enteritidis in Non-Alcoholic Beer	5
Development of Cheap and Simple Non-Proprietary Molecular Protocol to Detect Foodborne Pathogens in Alcohol-Free Beer	5
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5

Low-Cost Optical Authentication of Mezcal Aging with Darkfield Imaging and Machine Learning	5
Quantitative Evaluation of Frosty Mist and Foam Regenerative Ability in Beer: Development of Novel Evaluation Indices and Correlation Analysis	5
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	5
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	5
Impact of Non-Starch Polysaccharides and Protein on Mash Viscosity: A Comparative Study of Hard and Soft Wheat in Irish Whiskey Production	4
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4
Simultaneous Quantitative Analysis of Ethanol and Methanol Mixtures Using Raman Spectroscopy and Deep Learning Models Optimized by Bayesian Algorithm	4
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	4
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	4
Identification of SNPs and Genes Associated with Quantitative Oenological Traits in Saccharomyces cerevisiae Using Regression and Machine Learning Models	4
Effect of Fermentation Factors on Ethyl Caproate Production in Beer: An Orthogonal Array Approach	4
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	4
Kinetic Modeling of Mead Production	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Investigating the Impact of Small Starch Granule Volumes and Starch Gelatinization Characteristics on the Conversion of Starch During Brewing	3
Rapid Characterization of Hops ( Humulus lupulus ) Using DART-MS and Chemometrics	3
Investigating the Regional Identity of Cascade and Mosaic ^® Hops in the Pacific Northwest Across Two Harvest Years	3
Development of a Novel Technique for Evaluating Beer Foam Color Using Two-Dimensional Colorimeter	3
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	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
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
Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling	3
Evaluating the Persistence of Salmonella enterica Tennessee and Levilactobacillus brevis in Non-Alcoholic	3
Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice	3
Malting and Brewing Performance of β-Amylase-Deficient Barley	3
Potential of a Barley Mutant Line and Its Progeny Line for Low Steep-Out Moisture Malting	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
The Ancestral Use of Ashes in Red Sorghum Malting, an Efficient Tool for Avoiding Polyphenol-Related Enzymatic Inhibition During Mashing	2
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	2
Hidden Sugars in Hops: Enzymatic Hydrolysis of Plant Secondary Metabolites and Implications for Hop Creep	2
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	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
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	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
The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer	2
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	2
Identification, Traceability and Control of Butyric Acid Off-Flavor in Beer	2
Quantitative Analysis of Ferulic Acid Dehydrodimers in Wort and Beer Using UPLC-QTOF: Implications for Water Extractable Arabinoxylan (WEAX) Gel Formation	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
Wort Nitrogen and Yeast Strain Drive Thiol Release, Flavor Expression, and Fermentation Performance in Beer	2
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence	2
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	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
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	2
The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination	2
Explorative Study on the Interactions Between Specialty Malts and Lager Yeast Strains: Impact on Beer Aroma and Volatile Composition	2
Growth and Fermentation Performance of Two Wild Strains of Torulaspora delbrueckii for Low-Alcohol Beer Production	1

Correction	1
The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort	1
Study on Rapid Detection of Original Distillate of Strong-Aroma Baijiu Acid and Ester Component Concentration by Machine Learning Combined with Fourier Transform Infrared	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
Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol	1
Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study	1
The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer	1
Beer Foam is a Carrier of Aroma	1
Fixed-Bed Adsorption Study with Brewer’s Spent Grain for the Removal of Heavy Metals in Model Waters	1
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	1
Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling	1
The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review	1
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	1
Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli	1
Analyzing Terroir Influence on Comet Hops: A Comparison of Chemical and Sensory Profiles of United States and Brazil	1
Targeted and Non-Targeted Analysis of Hop Bitter Compounds Using UPLC-Q-ToF	1
Hop Storage and HSI – Past, Present and Future	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
Impact of Brew House Parameters on Beer Aging: Mapping the German Brewery Landscape	1
Hop-Derived Catechins Increase the Winter-Type Gushing Potential of Beer	1
Characterization of Recombinant Barley D-Enzyme and Its Ability to Influence Wort Sugar Profiles	1
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	1
Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer	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
Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors	1
Microbiological Quality Control in Non- and Low-Alcoholic Beer Manufacturing: A Comprehensive Review of Microbial Contaminants and Strategies for Spoilage Prevention	1
Machine-Learning Discrimination and Prediction of Flavor in Qingxiang-Xing Baijiu Fermented with Kiwi Fruit Residue	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
Sources of Variability in Determinations of Brewing Yeast Total Cell Counts and Viability Obtained by Microscopy	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
Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid	1
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species	1
How Water Chemistry Affects the Production and Flavor Profile of Kombucha and Other Fermented Beverages	1