Hattem H. E, Elham H. Abouel-Einin and Mehanna N. M. See inside the latest issue from the Journal of the Institute of Brewing Upcoming Conferences and Events A full list of upcoming conferences and events can be found at: Beer is the most consumed alcoholic beverage in Brazil. The scope of the Journal is cereal based beers, wines and spirits. Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing, Consumer preferences and market potential for sorghum based clear beer in Tanzania, J. R. Makindara, J. P. Hella, J. M. Erbaugh and D. W. Larson, Effect of pasteurization and season on milk composition and ripening of Ras cheese. The scope of the Journal is cereal based beers, wines and spirits. Evolution of the number of total citation per document and external citation per document (i.e. This Journal publishes original scientific papers relating to the brewing, distilling and fermentation industries, their raw materials and by-products. In 1986, to mark the centenary of the Institute of Brewing, the authors published a review paper in this journal considering ‘yeast research and development in the brewing industry’ 1.This review described the significant developments that had occurred in the research and development of brewer's yeast during the preceding 100 years. SJR is a measure of scientific influence of journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from The Institute of Brewing & Distilling (IBD) is a members organisation dedicated to the education and training needs of brewers & distillers and those in related industries. Institute of Brewing & Distilling. Eliana Flavia Camporese Sérvulo, Role of magnesium ions on yeast performance during very high gravity fermentation, Henry Okwudili Udeh and Tsietsie Ephraim Kgatla, Comparison of the mashing and brewing potentials of crude extracts of Abrus precatorius, Burnatia enneandra and Cadaba farinosa. We do this by offering a range of internationally recognised qualifications and the training to support them, either through direct instruction or distance learning. The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. The scope of the Journal is the science and technology of beers, bioethanol, wines and spirits produced from cereals. Hattem, H. E., Taleb, A. T., Manal A. N. and Hanaa S. S. The environmental and economical advantages of agricultural wastes for sustainability development in Sudan, Evaluation of acute and sub-acute toxicity of ethanol extracts of Cansjera rheedii J. Gmelin (Opiliaceae), Varadarasou Mouttaya Mounnissamy, Subramanian Kavimani, Gnanapragasam Sankari, Sabarimuthu Darlin Quine and Kuppuswamy Subramani, Utilization of milk permeate in the manufacture of sports drinks. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide. Navigation Bar Menu Home. Journal of the Institute of Brewing (JIB) is devoted to the publication of original research and review papers dealing with all aspects of the raw materials of brewing and the brewing process and with other fermentation industries, such as cider manufacture and distilling.Please contact the editor if your paper falls outside of the brewing and distillation area before submitting it. All submissions are sent to two expert reviewers for assessment with due consideration to confidentiality. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide. This Journal publishes original scientific papers relating to the brewing, distilling and fermentation industries, their raw materials and by-products. The users of Scimago Journal & Country Rank have the possibility to dialogue through comments linked to a specific journal. Journal of the Institute of Brewing The quarterly Journal of the Institute of Brewing publishes original research from the malting, brewing, distilling and fermentation industries. The scope of the Journal is cereal based beers, wines and spirits. All submissions are sent to two expert reviewers for assessment with due consideration to confidentiality. Journal Self-citation is defined as the number of citation from a journal citing article to articles published by the same journal. Follow us on @ScimagoJRScimago Lab, Copyright 2007-2020. * Required. The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. 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