《Journal Of The Institute Of Brewing》雜志的最新年發文量為16篇。
這表明該刊在每年都會精選并發表一定數量的高質量文章，以保持其在食品科技領域的學術影響力。
該刊聚焦于農林科學-食品科技領域的前沿研究，致力于推動該領域新技術和新知識的傳播與應用。同時它積極鼓勵研究人員詳細發表其高質量的實驗研究和理論成果。
該刊的平均審稿周期約為 約6.0個月 。
Journal Of The Institute Of Brewing 雜志發文統計
文章名稱引用次數
- Cross-modal influence of colour from product and packaging alters perceived flavour of cider9
- Statistical evaluation of beer spoilage bacteria by real-time PCR analyses from 2010 to 20169
- Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages8
- Impact of static dry-hopping rate on the sensory and analytical profiles of beer6
- Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology6
- Pre-fermentation with lactic acid bacteria in sour beer production5
- Influence of transport and storage conditions on beer quality and flavour stability5
- Identification of microorganisms producing lactic acid during solid-state fermentation of Maotai flavour liquor5
- Analysis of the mould microbiome and exogenous enzyme production in Moutai-flavor Daqu5
- Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps5
國家/地區發文量
- CHINA MAINLAND36
- USA15
- GERMANY (FED REP GER)14
- Brazil12
- England11
- Belgium8
- Czech Republic8
- Australia7
- Italy7
- Japan6
