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 2020-05-01 to 2024-05-01.)

Article	Citations
Flavors in Malt Whisky: A Review	20
Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization	14
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 Oils	14
Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor	14
Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review	12
Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks	12
Development and Characterization of a Check-All-That-Apply (CATA) Lexicon for Virginia Hard (Alcoholic) Ciders	12
Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles	12
Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer	9
Retention of Iron and Copper during Mashing of Roasted Malts	8
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer	8
Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter^®Parentage	8
Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer	8
Beer Turbidity Part 1: A Review of Factors and Solutions	8
Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review	8
Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases	7
Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy	7
Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping	7
Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database	6
Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches	6
Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production	6
Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review	6
Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer	6
Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics	6
Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation	6

Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits	6
Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops	5
Geography of World Hop Production 1990–2019	5
Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing	5
Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA	5
Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry	5
Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon	5
Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale	4
Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates	4
Improved Functional Assays and Risk Assessment for STA1+ Strains of Saccharomyces cerevisiae	4
Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part I: Identification of the Key Factors during Fermentation	4
Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington	4
Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method	4
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 Production	4
Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties	4
Utilization of Low Nitrogen Barley for Production of Distilling Quality Malt	4
Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance	4
Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review	4
The Influence of Malt Variety and Origin on Wort Flavor	4
Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas	4