OOIR: Observatory of International Research

Papers

(The TQCC of Journal of the American Society of Brewing Chemists is 3. 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
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles	8
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
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
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
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
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
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
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
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
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
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