OOIR: Observatory of International Research

Papers

(The median citation count of Journal of the American Society of Brewing Chemists is 2. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production	20
Quantitative Analysis of Stress Tolerance in Kveik Yeast	14
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
Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market	11
Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains	10
The Malting Barley Blues	9
Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling	9
Changing Geography of Hop Regions in the World 1990–2022	8
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	8
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	8
Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes	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
Evaluating the Potential of Legume-Based Wort for Brewing Applications	7
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	7
Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness	7
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	7
Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu	7
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	7
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	6
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	6
Study on the Analysis of Malt Aroma Compounds and Their Correlation with Sensory Characteristics Evaluation Based on HS-SPME-GC-MS Coupled Technique	5
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	5
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive 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
Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	5

Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	5
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	5
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
Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	5
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	5
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements	5
Kinetic Modeling of Mead Production	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	4
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	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
Malting and Brewing Performance of β-Amylase-Deficient Barley	4
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
Characterization of Smoke Taint in Hops: Insights from Laboratory Simulation and Chemical Profiling	4
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
Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing	3
Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice	3
Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer	3
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing	3
The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination	3
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting	3
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	3
Effect of Curing Temperature on Triticale Malt Quality	3
Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters	3
Effect of Grist Particle Size Distribution and Wort Turbidity on Ester Composition of Malt Whisky New Make Spirit	3
Quantitative Analysis of Ferulic Acid Dehydrodimers in Wort and Beer Using UPLC-QTOF: Implications for Water Extractable Arabinoxylan (WEAX) Gel Formation	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
Effects of Nitrogen Fertilisation in Winter Wheat on the Fermentation Efficiency of Wort from Irish Grain Whiskey	3
Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles	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
Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique	3
Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels	3
Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials	3
Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)	3
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
Characterization of Recombinant Barley D-Enzyme and Its Ability to Influence Wort Sugar Profiles	2
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species	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
Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment	2
Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region	2
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors	2
Fixed-bed adsorption study with brewer’s spent grain for the removal of heavy metals in model waters	2
Impact of Brew House Parameters on Beer Aging: Mapping the German Brewery Landscape	2
Characterization of Unmalted Barley Treated with Aspergillus oryzae	2

The Ancestral Use of Ashes in Red Sorghum Malting, an Efficient Tool for Avoiding Polyphenol-Related Enzymatic Inhibition During Mashing	2
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence	2
Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer	2
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer	2
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	2
Beer Foam is a Carrier of Aroma	2
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains	2
Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages	2
Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling	2
Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu	2
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production	2