Journal of the American Society of Brewing Chemists

Papers
(The TQCC of Journal of the American Society of Brewing Chemists is 4. 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 2020-05-01 to 2024-05-01.)
ArticleCitations
Flavors in Malt Whisky: A Review20
Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization14
Brazilian Grown Cascade Hop (Humulus lupulus L.): LC-ESI-MS-MS and GC-MS Analysis of Chemical Composition and Antioxidant Activity of Extracts and Essential Oils14
Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor14
Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review12
Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks12
Development and Characterization of a Check-All-That-Apply (CATA) Lexicon for Virginia Hard (Alcoholic) Ciders12
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles12
Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer9
Beer Turbidity Part 1: A Review of Factors and Solutions8
Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review8
Retention of Iron and Copper during Mashing of Roasted Malts8
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer8
Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter®Parentage8
Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer8
Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping7
Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases7
Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy7
Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics6
Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation6
Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits6
Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database6
Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches6
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production6
Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review6
Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer6
Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry5
Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon5
Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops5
Geography of World Hop Production 1990–20195
Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing5
Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA5
The Influence of Malt Variety and Origin on Wort Flavor4
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas4
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale4
Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates4
Improved Functional Assays and Risk Assessment for STA1+ Strains of Saccharomyces cerevisiae4
Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part I: Identification of the Key Factors during Fermentation4
Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington4
Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method4
Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.)4
Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production4
Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties4
Utilization of Low Nitrogen Barley for Production of Distilling Quality Malt4
Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance4
Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review4
0.017996072769165