ISSN: 0361-0470

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Journal of the American Society of Brewing Chemists Q2 Unclaimed

Taylor and Francis Ltd. United States

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Journal of the American Society of Brewing Chemists is a journal indexed in SJR in Biotechnology and Food Science with an H index of 47. It has an SJR impact factor of 0,497 and it has a best quartile of Q2. It is published in English. It has an SJR impact factor of 0,497.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2) Applied Microbiology and Biotechnology (Q3) Applied Microbiology and Biotechnology (Q3) Biotechnology (Q3)

Price

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Inmediate OA

NPD

Embargoed OA

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Non OA

Metrics

Journal of the American Society of Brewing Chemists

0,497

SJR Impact factor

47

H Index

77

Total Docs (Last Year)

109

Total Docs (3 years)

3493

Total Refs

279

Total Cites (3 years)

107

Citable Docs (3 years)

2.01

Cites/Doc (2 years)

45.36

Ref/Doc

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Aims and Scope

Best articles by citations

Gas Chromatographic Determination of Beer Volatiles by Carbon Disulfide Extraction: Improved Methodology, Data Handling, and Interpretation

Isolation of Hop-Sensitive Variants from Beer-Spoilage Lactobacillus Brevis Strains

Preparation of Dicyclohexylamine Alpha Acids and Dicyclohexylamine Beta Acids

Late Fermentation Expression of FLO1 in Saccharomyces Cerevisiae

Metal Ion Concentration and Release by a Brewing Yeast: Characterization and Implications

Effect of Malt Wort, Very-High-Gravity Malt Wort, and Very-High-Gravity Adjunct Wort on Volatile Production in Saccharomyces Cerevisiae

Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes: A Review

Modeling Yeast in Suspension during Laboratory and Commercial Fermentations to Detect Aberrant Fermentation Processes

The Effect of Ethanol-Sucrose Interactions on Specific Gravity. Part 2: A New Algorithm for Estimating Specific Gravity

Determination of Tyrosol, 2-Phenethyl Alcohol, and Tryptophol in Beer by High-Performance Liquid Chromatography

A Novel and Rapid Method for Yeast Vitality Evaluation Based on the Methylene Blue Dye Reduction Test

Fast High Performance Liquid Chromatography Analysis of Hop Bitter Compounds

SHOW MORE ARTICLES

A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability

Cluster Analysis of Beer Flavor Components. I. Some New Methods in Cluster Analysis

Occurrence of Arabinoxylo-Oligosaccharides and Arabinogalactan Peptides in Beer

Isolation and Characterization of Bacteriophages That Inhibit Strains of Pediococcus Damnosus, Lactobacillus Brevis, and Lactobacillus paraplantarum That Cause Beer Spoilage

The Bitter Qualities of Reduced and Nonreduced Iso-a-acids

Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones?

Composition and Kinetics of Particle Formation in Beer Post Packaging

Variations in Solubility of Barley beta-Glucan during Malting and Impact on Levels of beta-Glucan in Wort and Beer

Protective Roles of Hop Proanthocyanidins on Alcohol-Induced SH-SY5Y Cell Damage

Characterization of Hop Acids in Spent Brewer's Yeast from Craft and Multinational Sources

Yeast Strain Development for Enhanced Production of Desirable Alcohols/Esters in Beer

Predicting Malt Fermentability in Malting Barley Breeding Lines