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Journal of the American Society of Brewing Chemists is a peer-reviewed journal published by Taylor & Francis, covering Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Hops Chemistry and Applications.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of the American Society of Brewing Chemists 12 (3): 45–58.
Formats any DOI in Journal of the American Society of Brewing Chemists style. No sign-up. |
| Publishes research in | Fermentation and Sensory Analysis Horticultural and Viticultural Research Hops Chemistry and Applications Food Quality and Safety Studies Food composition and properties |
| ISSN | 0361-0470 |
| Citation impact (2-yr) | 2.12 |
| h-index | 57 |
| i10-index | 880 |
| Total citations | 28,222 |
| Top institutions publishing here | Asahi Breweries (Japan) |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Four proteinaceous fractions responsible for chill haze of beer (haze-forming proteins I, II, III, and IV) were isolated from beer by ultrafiltration followed by ammonium sulfate precipitation, ion-exchange chromatography, and gel chromatography. The haze-forming proteins, constituting about one third of the nitrogenous substances of beer, had molecular weights of 1,000 to 40,000 and contained appreciable…
Hops are the most complex and costly raw material used in brewing. Their chemical composition depends on genetically controlled factors that essentially distinguish hop varieties and is influenced by environmental factors and post-harvest processing. The volatile fingerprint of hopped beer relates to the quantity and quality of the hop dosage and timing of hop addition,…
There was widespread occurrence of Fusarium head blight and the mycotoxin deoxynivalenol (DON) on barley produced in Minnesota, North Dakota, and South Dakota during 1993. To study the fate of Fusarium mycotoxins during malting and brewing, five barley samples infested with Fusarium graminearum were selected from the 1993 crop in North Dakota. DON levels ranged…
Of all the herbs that have been used to flavor and preserve beer over the ages, only the hop (Humulus lupulus L.) is now regarded as an essential raw material in brewing throughout the world. Although hops were cultivated in Babylon as far back as 200 A.D., there is no record of their use to…
Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non-alcoholic, sour and refreshing, but not naturally sparkling. Many consumers are drinking kombucha because of its alleged health effects and as kombucha tea is increasing in popularity, consumers…
