Number of times cited according to CrossRef:

Krzysztof Kucharczyk, Krzysztof Żyła, Tadeusz Tuszyński, Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant, Processes, 10.3390/pr8070769, 8, 7, (769),

Priscila S. Horácio, Bruno A. Veiga, Luiz F. Luz, Caio A. Levek, Ariádine R. Souza, Agnes P. Scheer, Simulation of vacuum distillation to produce alcohol‐free beer, Journal of the Institute of Brewing, 10.1002/jib.591, 126, 1, (77-82),

Claudia L. Loviso, Diego Libkind, Síntesis y regulación de los compuestos del aroma y sabor derivados de la levadura en la cerveza: alcoholes superiores, Revista Argentina de Microbiología, 10.1016/j.ram.2018.08.006,

Anna Haynes, Priva Halpert, Mindy Levine, Colorimetric Detection of Aliphatic Alcohols in β-Cyclodextrin Solutions, ACS Omega, 10.1021/acsomega.9b02612,

Bruno Vieira Humia, Klebson Silva Santos, Andriele Mendonça Barbosa, Monize Sawata, Marcelo da Costa Mendonça, Francine Ferreira Padilha, Beer Molecules and Its Sensory and Biological Properties: A Review, Molecules, 10.3390/molecules24081568, 24, 8, (1568),

Dongsheng Yang, Influence of Top Pressure on the Flavor and Sensorial Characteristics of Lager Beer, Journal of the American Society of Brewing Chemists, 10.1080/03610470.2019.1603023, (1-9),

Jakub Nešpor, Cristina Andrés-Iglesias, Marcel Karabín, Olimpio Montero, Carlos A. Blanco, Pavel Dostálek, Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology, Food Analytical Methods, 10.1007/s12161-019-01583-8,

Janyl Iskakova, Mathias Hutzler, Kubat Kemelov, Daniela Grothusheitkamp, Maximilian Michel, Frank-Juergen Methner, Screening a Bozo Starter Culture for Potential Application in Beer Fermentation, Journal of the American Society of Brewing Chemists, 10.1080/03610470.2018.1553449, (1-8),

Claudia L. Loviso, Diego Libkind, Síntesis y regulación de compuestos del aroma y el sabor derivados de la levadura en la cerveza: ésteres, Revista Argentina de Microbiología, 10.1016/j.ram.2017.11.006, 50, 4, (436-446),

Terry W. Bilverstone, Rod White, Chris A. Boulton, Manipulation of Conditions during Wort Collection in Production-Scale Fermentations to Regulate Volatile Ester Synthesis as an Aid to Product Matching for Multisite Brewing, Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-2015-0730-01, 73, 4, (347-353),

Alexander Mauch, Sascha Wunderlich, Martin Zarnkow, Thomas Becker, Fritz Jacob, Elke K. Arendt, Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality, Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-2011-1107-01, 69, 4, (239-254),

Deliang Wang, Junshe Sun, Wujiu Zhang, Fengchao Jia, Yi Yang, Zhiping Lin, Jingzhang Feng, Martin Pavlovic, Disruption of Brewer's Yeast Alcohol Dehydrogenase II Gene and Reduction of Acetaldehyde Content during Brewery Fermentation , Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-64-0195, 64, 4, (195-201),

H.-Y. Shen, N. Moonjai, K. J. Verstrepen, F. Delvaux, F. R. Delvaux, Immobilization of Saccharomyces Cerevisiae Induces Changes in the Gene Expression Levels of HSP12, SSA3 , and ATF1 during Beer Fermentation , Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-61-0175, 61, 4, (175-181),

Mariana Titica, Sophie Landaud, Ioan Cristian Trelea, Eric Latrille, Georges Corrieu, Arlette Cheruy, Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO 2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure , Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-58-0167, 58, 4, (167-174),

Omar S. Younis, Graham G. Stewart, Effect of Malt Wort, Very-High-Gravity Malt Wort, and Very-High-Gravity Adjunct Wort on Volatile Production in Saccharomyces Cerevisiae , Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-57-0039, 57, 2, (39-45),

Charles A. Masschelein, State-of-the-Art and Future Developments in Fermentation, Journal of the American Society of Brewing Chemists, 10.1094/ASBCJ-52-0028, 52, 1, (28-35),

Impact of Wort Amino Acids on Beer Flavour: A Review, Fermentation, 10.3390/fermentation4020023, 4, 2, (23),

Sylvester Holt, Marta H Miks, Bruna Trindade de Carvalho, Maria R Foulquié-Moreno, Johan M Thevelein, The molecular biology of fruity and floral aromas in beer and other alcoholic beverages, FEMS Microbiology Reviews, 10.1093/femsre/fuy041,

Ademola O. Olaniran, Lettisha Hiralal, Mduduzi P. Mokoena, Balakrishna Pillay, Flavour‐active volatile compounds in beer: production, regulation and control, Journal of the Institute of Brewing, 10.1002/jib.389, 123, 1, (13-23),

Hua Yin, Yang He, Yang Deng, Jianjun Dong, Jian Lu, Lu Chen, Application of Plackett–Burman experimental design for investigating the effect of wort amino acids on flavour‐active compounds production during lager yeast fermentation, Journal of the Institute of Brewing, 10.1002/jib.424, 123, 3, (300-311),

Antonietta Baiano, Leonardo Petruzzi, The role of starter cultures and spontaneous fermentation in traditional and innovative beer production, Starter Cultures in Food Production, 10.1002/9781118933794, (231-254),

Nestor Sanchez, Ruth Ruiz, Nicolas Infante, Martha Cobo, Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation, Energies, 10.3390/en10122112, 10, 12, (2112),

Maximilian Michel, Jana Kopecká, Tim Meier‐Dörnberg, Martin Zarnkow, Fritz Jacob, Mathias Hutzler, Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model, Yeast, 10.1002/yea.3146, 33, 4, (129-144),

Shima Saffarionpour, David Mendez Sevillano, Luuk A.M. Van der Wielen, T. Reinoud Noordman, Eric Brouwer, Marcel Ottens, Selective adsorption of flavor-active components on hydrophobic resins, Journal of Chromatography A, 10.1016/j.chroma.2016.10.053, 1476, (25-34),

P. Wyler, L. H. P. Angeloni, A. R. Alcarde, S. H. Cruz, Effect of oak wood on the quality of beer, Journal of the Institute of Brewing, 10.1002/jib.190, 121, 1, (62-69),

Eduardo Pires, Tomáš Brányik, Eduardo Pires, Tomáš Brányik, By-products of Beer Fermentation, Biochemistry of Beer Fermentation, 10.1007/978-3-319-15189-2_3, (51-80),

Luis F. Castro, Carolyn F. Ross, Determination of flavour compounds in beer using stir‐bar sorptive extraction and solid‐phase microextraction, Journal of the Institute of Brewing, 10.1002/jib.219, 121, 2, (197-203),

Edyta Kordialik‐Bogacka, Paulina Bogdan, Anna Diowksz, Malted and unmalted oats in brewing, Journal of the Institute of Brewing, 10.1002/jib.178, 120, 4, (390-398),

Yang He, Jianjun Dong, Hua Yin, Yuxiang Zhao, Rong Chen, Xiujuan Wan, Peng Chen, Xiaoping Hou, Jia Liu, Lu Chen, Wort composition and its impact on the flavour‐active higher alcohol and ester formation of beer – a review, Journal of the Institute of Brewing, 10.1002/jib.145, 120, 3, (157-163),

Carlos A. Blanco, Isabel Caballero, Rosa Barrios, Antonio Rojas, Innovations in the brewing industry: light beer, International Journal of Food Sciences and Nutrition, 10.3109/09637486.2014.893285, 65, 6, (655-660),

Eduardo J. Pires, José A. Teixeira, Tomás Brányik, António A. Vicente, Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast, Applied Microbiology and Biotechnology, 10.1007/s00253-013-5470-0, 98, 5, (1937-1949),

Bao-Yu Zhang, Simbarashe Samapundo, Vasileios Pothakos, Ilse de Baenst, Göknur Sürengil, Bert Noseda, Frank Devlieghere, Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple, Postharvest Biology and Technology, 10.1016/j.postharvbio.2013.06.019, 86, (73-84),

Murat Yilmaztekin, Turgut Cabaroglu, Huseyin Erten, Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus , BioMed Research International, 10.1155/2013/870802, 2013, (1-6),

Javier Carballo, The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods, Fermentation, 10.1201/b11876-4,

Laura Fariña, Karina Medina, Maia Urruty, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau, Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae, Food Chemistry, 10.1016/j.foodchem.2012.02.209, 134, 2, (933-939),

Panagiotis Kandylis, Dimitra Dimitrellou, Athanasios A. Koutinas, Winemaking by barley supported yeast cells, Food Chemistry, 10.1016/j.foodchem.2011.07.060, 130, 2, (425-431),

Christina Klose, Alexander Mauch, Sascha Wunderlich, Frithjof Thiele, Martin Zarnkow, Fritz Jacob, Elke K. Arendt, Brewing with 100% Oat Malt, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2011.tb00487.x, 117, 3, (411-421),

Luis Lima, Tiago Brandão, Nelson Lima, José António Teixeira, Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2011.tb00480.x, 117, 3, (359-367),

Tomáš Brányik, António A. Vicente, Pavel Dostálek, José A. Teixeira, A Review of Flavour Formation in Continuous Beer Fermentations*, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2008.tb00299.x, 114, 1, (3-13),

Ittipon Techakriengkrai, Alistair Paterson, Behnam Taidi, John R. Piggott, Relationships of Overall Estery Aroma Character in Lagers with Volatile Headspace Congener Concentrations, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2006.tb00706.x, 112, 1, (41-49),

Michiko Kobayashi, Toshinari Hiroshima, Keisuke Nagahisa, Hiroshi Shimizu, Suteaki Shioya, On‐Line Estimation and Control of Apparent Extract Concentration in Low‐Malt Beer Fermentation, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2005.tb00658.x, 111, 2, (128-136),

M. G. Quilter, J. C. Hurley, F. J. Lynch, M. G. Murphy, The Production of Isoamyl Acetate from Amyl Alcohol by Saccharomyces cerevisiae, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2003.tb00591.x, 109, 1, (34-40),

Patricia L. Pratt, James H. Bryce, Graham G. Stewart, The Effects of Osmotic Pressure and Ethanol on Yeast Viability and Morphology, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2003.tb00162.x, 109, 3, (218-228),

Sophie Landaud, Eric Latrille, Georges Corrieu, Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation, Journal of the Institute of Brewing, 10.1002/j.2050-0416.2001.tb00083.x, 107, 2, (107-117),

Viktor A. Nedović, Verica Manojlović, Branko Bugarski, Ronnie Willaert, State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes, Food Engineering Interfaces, 10.1007/978-1-4419-7475-4_6, (119-146),

K.J. Verstrepen, N. Moonjai, F.F. Bauer, G. Derdelinckx, J.‐P. Dufour, J. Winderickx, J.M. Thevelein, I.S. Pretorius, F.R. Delvaux, Genetic Regulation of Ester Synthesis in Yeast: New Facts, Insights and Implications for the Brewer, Brewing Yeast Fermentation Performance, 10.1002/9780470696040, (234-248),

J.‐P. Dufour, P.H. Malcorps, P. Silcock, Control of Ester Synthesis During Brewery Fermentation, Brewing Yeast Fermentation Performance, 10.1002/9780470696040, (213-233),

Michiko Kobayashi, Hiroshi Shimizu, Suteaki Shioya, Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation, Journal of Bioscience and Bioengineering, 10.1263/jbb.103.451, 103, 5, (451-456),

Ronnie Willaert, Viktor A Nedovic, Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies, Journal of Chemical Technology & Biotechnology, 10.1002/jctb.1582, 81, 8, (1353-1367),

Michiko Kobayashi, Keisuke Nagahisa, Hiroshi Shimizu, Suteaki Shioya, Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation, Applied Microbiology and Biotechnology, 10.1007/s00253-006-0516-1, 73, 3, (549-558),

Beatus Schehl, Christine Müller, Thomas Senn, Jürgen J. Heinisch, A laboratory yeast strain suitable for spirit production, Yeast, 10.1002/yea.1189, 21, 16, (1375-1389),

KEVIN J. VERSTREPEN, GUY DERDELINCKX, JEAN-PIERRE DUFOUR, JORIS WINDERICKX, JOHAN M. THEVELEIN, ISAK S. PRETORIUS, FREDDY R. DELVAUX, Flavor-Active Esters: Adding Fruitiness to Beer, Journal of Bioscience and Bioengineering, 10.1263/jbb.96.110, 96, 2, (110-118),

Kevin J. Verstrepen, Guy Derdelinckx, Jean-Pierre Dufour, Joris Winderickx, Johan M. Thevelein, Isak S. Pretorius, Freddy R. Delvaux, Flavor-active esters: Adding fruitiness to beer, Journal of Bioscience and Bioengineering, 10.1016/S1389-1723(03)90112-5, 96, 2, (110-118),

Kevin J. Verstrepen, Stijn D. M. Van Laere, Bart M. P. Vanderhaegen, Guy Derdelinckx, Jean-Pierre Dufour, Isak S. Pretorius, Joris Winderickx, Johan M. Thevelein, Freddy R. Delvaux, Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters, Applied and Environmental Microbiology, 10.1128/AEM.69.9.5228-5237.2003, 69, 9, (5228-5237),

C W Bamforth, Brewing and brewing research: past, present and future, Journal of the Science of Food and Agriculture, 10.1002/1097-0010(200007)80:9<1371::AID-JSFA654>3.0.CO;2-K, 80, 9, (1371-1378),

Rajko Vidrih, Janez Hribar, Synthesis of higher alcohols during cider processing, Food Chemistry, 10.1016/S0308-8146(99)00136-3, 67, 3, (287-294),

Ralf G. Berger, Ralf G. Berger, The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds, Aroma Biotechnology, 10.1007/978-3-642-79373-8, (11-34),

Yoshihiro Yamauchi, Takanori Okamoto, Hiroshi Murayama, Akira Nagara, Tadashi Kashihara, Masasi Yoshida, Koichi Nakanishp, Rapid fermentation of beer using an immobilized yeast multistage bioreactor system, Applied Biochemistry and Biotechnology, 10.1007/BF02783499, 53, 3, (245-259),