Table 1.

Most cited retrieved documents according to the criteria defined for bibliometric evaluation.

Ord.	Author/Year	Title	Journal	Cit.	ToD
1	Granato et al. [21]	Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics	J. Sci. Food Agric.	94	Article
2	Callemien and Collin [22]	Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer-A Review	Food Rev. Int.	90	Review
3	Wannenmacher et al. [23]	Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality	Compr. Rev. Food. Sci. Food Saf.	85	Review
4	Ducruet et al. [24]	Amber ale beer enriched with goji berries—The effect on bioactive compound content and sensorial properties	Food Chem.	80	Article
5	Bogdan and Kordialik-Bogacka [25]	Alternatives to malt in brewing	Trends Food Sci. Technol.	67	Review
6	Coghe et al. [26]	Sensory and instrumental flavour analysis of wort brewed with dark specialty malts	J. Inst. Brew.	67	Article
7	Coghe et al. [27]	Development of Maillard reaction related characteristics during malt roasting	J. Inst. Brew.	64	Article
8	Buzrul [28]	High hydrostatic pressure treatment of beer and wine: A review	Innovative Food Sci. & Emerging Technol.	63	Review
9	Hellwig et al. [29]	Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types	J. Agric. and Food Chem.	56	Article
10	Polshin et al. [30]	Electronic tongue as a screening tool for rapid analysis of beer	Talanta	56	Article

Cit.—citations; ToD—type of document.