| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Chemistry | 920 | 6 | 17 | 6 |
The journal investigates areas of study like Food science, Chromatography, Brewing, Yeast and Fermentation. The study on Food science presented in the journal intersects with subjects under the field of Bacteria. The journal connects the study in Bacteria with the closely related area of Microbiology.
Discussions in Journal of The American Society of Brewing Chemists are anchored in the subject of Chromatography and the similar topic of Hop (networking). The Brewing study featured in Journal of The American Society of Brewing Chemists draws parallels with the field of Pulp and paper industry. The Yeast study featured falls within the wider field of Biochemistry.
Enzyme is a major topic of Biochemistry research. The study on Flavor presented in it intersects with the topics under Organic chemistry.
The journal papers cover a variety of subjects, including Brewing, Food science, Yeast, Fermentation and Biochemistry. The published papers explore research in Brewing alongside concepts in Mashing and other areas of study in Starch. The studies on Yeast discussed at the most cited publications can also contribute to research in the domains of Flocculation and Microbiology.
The aim of Journal of The American Society of Brewing Chemists is to expand the discussion of research in Food science, Brewing, Fermentation, Yeast and Hop (networking). The Food science works featured in it incorporate elements from Food spoilage and Bacteria. The Brewing study featured in Journal of The American Society of Brewing Chemists draws connections with the study of Enzyme.
Research on Fermentation addressed in the journal frequently intersections with the field of Bottle. The majority of Yeast studies are focused on the issues of Saccharomyces cerevisiae. Hop (networking) research featured in it incorporates concerns from various other topics such as Lactobacillus casei, Chromatography and Gene.
A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.
The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.
The top authors publishing in Journal of The American Society of Brewing Chemists (based on the number of publications) are:
The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.
Only papers with recognized affiliations are considered
The top affiliations publishing in Journal of The American Society of Brewing Chemists (based on the number of publications) are:
The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.
The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.
The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.
During the most recent 2021 edition, 19.23% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 34.92% were posted by at least one author from the top 10 institutions publishing in the journal. Another 14.29% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 14.29% of all publications and 36.51% were from other institutions.
A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.
The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.
The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.
Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).
The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:
The chart below illustrates experience levels of first authors in cases of publications with multiple authors.
One of the fascinating exploration areas within the journal of the American Society of Brewing Chemists intersects medical studies and brewing science. While the linkage may seem unconventional, it is notable that several medical components come into play in the brewing and fermentation processes. For instance, studies on bacteriology and microbiology have direct relevance to food safety and hygiene standards in brewing processes. Moreover, biochemistry research plays a pivotal role in understanding yeast fermentation outcome and control, directly influencing the beverage's quality and safety. In line with these, certain academic institutions offer medical programs that synergize medical learning with brewing science. For example, a medical assistant school in Maine offers modules that touch on microbiology and biochemistry relevant to brewing and fermentation processes. Graduates from such unique programs, combining medical knowledge with brewing science understanding, can bring innovative expertise to brewery laboratories and contribute significantly to enhancing brewing industry standards. Looking at the broader perspective, these medical components of brewing science draw attention to the interdisciplinary nature of research and its potential to break boundaries towards innovative solutions. This is a testament to how research journals, such as the Journal of The American Society of Brewing Chemists, significantly contribute to knowledge expansion and integration across various disciplines.
Carlos Silva Ferreira;Sonia Collin
(2021)Carlos Silva Ferreira;Sonia Collin
(2020)Nele Bastgen;Tobias Becher;Stephan Drusch;Jean Titze
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