OOIR: Observatory of International Research

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 2021-12-01 to 2025-12-01.)

Article	Citations
Quantitative Analysis of Stress Tolerance in Kveik Yeast	22
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs	15
Changing Geography of Hop Regions in the World 1990–2022	11
Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market	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?	10
The Malting Barley Blues	10
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer	9
Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt	9
Evaluating the Potential of Legume-Based Wort for Brewing Applications	8
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
Lactic and Acetic Acids in Sour Beers Promote Corrosion During Aluminum Beverage Can Storage	7
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production	7
Current Detection Methods and Future Trends for Barley Pre-Harvest Sprouting, is NIR the Preferred Method of the Future?	7
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein	7
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development	6
Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast	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
Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis	6
Effect of Fermentation Factors on Ethyl Caproate Production in Beer: An Orthogonal Array Approach	5
Quantitative Evaluation of Frosty Mist and Foam Regenerative Ability in Beer: Development of Novel Evaluation Indices and Correlation Analysis	5
Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers	5
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts	5
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements	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

Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu	5
New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction	5
Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique	5
A Free Exhaustive Literature Review on Hops ( Humulus lupulus L.)	5
Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer	4
Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes	4
Impact of Non-Starch Polysaccharides and Protein on Mash Viscosity: A Comparative Study of Hard and Soft Wheat in Irish Whiskey Production	4
Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review	4
Kinetic Modeling of Mead Production	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
Potential of a Barley Mutant Line and Its Progeny Line for Low Steep-Out Moisture Malting	4
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration	4
Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley	4
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation	4
Rapid Detection of Protein and Starch Content in Brewing Wheat Using Hyperspectral Imaging Technology Combined with a Convolutional Neural Network Regression Model	4