《Journal Of The American Society Of Brewing Chemists》雜志的最新年發文量為29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，以保持其在生物工程與應用微生物領域的學術影響力。
該刊聚焦于農林科學-生物工程與應用微生物領域的前沿研究，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3.0個月 。
Journal Of The American Society Of Brewing Chemists 雜志發文統計
文章名稱引用次數
- Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools-A Review19
- Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing - A Review15
- Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu9
- Isolation and ldentifation of Nigh-Yield Ethyl Acetate-Producing Yeast from Gujinggony Daqu and Its Fermentation Charadecistics7
- Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability5
- Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook5
- Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing5
- Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability?4
- Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead4
- Relationship between Phenolic and Antioxidant Concentration of Humulus lupulus and Alpha Acid Content3
國家/地區發文量
- USA39
- CHINA MAINLAND22
- GERMANY (FED REP GER)16
- Japan11
- Belgium9
- Canada7
- Scotland7
- England3
- Ireland3
- Brazil2
