2570-8619

KVASNY PRUMYSL

Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

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Your prioritized action plan

Ordered by how many DOIs each fix touches — start here, not with every error at once.

1

Deposit reference lists for 141 records

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High impact141 DOIs
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Attach ORCID iDs across 137 articles

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High impact137 DOIs
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Add license metadata to 7 records

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Low impact7 DOIs

DOIs for this ISSN

Showing the top 5 of 141 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Nutritional composition and energy value of different types… (10.18832/kp2019.65.32)
References ORCID License
83.55 12
2 Craft brewing – is it really about the sensory revolution? (10.18832/kp2019.65.13)
References ORCID
68.09 22
3 Analytical techniques for determination of mycotoxins in bar… (10.18832/kp2019.65.46)
References ORCID
62.76 17
4 Fortification of Beer with Extracts of the Selected Czech Me… (10.18832/kp2019.66.314)
References ORCID
53.96 11
5 Phthalates in beverages - A review (10.18832/kp2019.66.264)
References ORCID
52.07 10
6 Sensomics - basic principles and practice (10.18832/kp2019.65.166)
References ORCID
50.00 9
7 Nutrition and Sensory Evaluation of Germinated Legumes (10.18832/kp2019.66.270)
References ORCID
47.71 8
8 Sensory analysis of malt (10.18832/kp2022.68.628)
References ORCID
47.71 8
9 Production and characterisation of non-alcoholic beer using… (10.18832/kp2019.66.336)
References ORCID
45.15 7
10 The role of acetic acid bacteria in brewing and their detect… (10.18832/kp2021.67.511)
References ORCID
45.15 7
11 How does fermentation, filtration and stabilization of beer… (10.18832/kp2019.65.120)
References ORCID
42.25 6
12 Application of widely used fungicides does not necessarily a… (10.18832/kp2020.66.215)
References ORCID
42.25 6
13 Selenium species in selenium-enriched malt (10.18832/kp2019.65.134)
References ORCID
38.91 5
14 Marketing communication in beer industry in the Czech Republ… (10.18832/kp2019.65.6)
References ORCID
38.91 5
15 Beer dealcoholization using pervaporation (10.18832/kp2019.65.65)
References ORCID
38.91 5
16 Influence of beer and wort sample freezing on the result of… (10.18832/kp2019.66.307)
References ORCID
38.91 5
17 New fine aroma varieties of hops (Humulus lupulus L.) Saaz B… (10.18832/kp2019.66.320)
References ORCID
38.91 5
18 System for the evaluation of malting quality of wheat variet… (10.18832/kp2020.66.232)
References ORCID
38.91 5
19 Novel method for determination of heterocyclic compounds and… (10.18832/kp2021.67.417)
References ORCID
38.91 5
20 Microbial xylanases and their inhibition by specific protein… (10.18832/kp2019.65.127)
References ORCID
34.95 4
21 Influence of barley variety and growing locality on the prof… (10.18832/kp2019.65.149)
References ORCID
34.95 4
22 Yield and quality of two hulless barley varieties after inoc… (10.18832/kp2019.65.17)
References ORCID
34.95 4
23 Development of a method for melamine determination in beer a… (10.18832/kp2019.66.331)
References ORCID
34.95 4
24 Evaluation of malting quality of spring barley genetic resou… (10.18832/kp2021.67.392)
References ORCID
34.95 4
25 Honey Mead Fermentation from Thai Stingless Bee (Tetragonula… (10.18832/kp2021.67.503)
References ORCID
34.95 4
26 Direct detection of beer photodegradation in commercial bott… (10.18832/kp2022.68.656)
References ORCID
34.95 4
27 Use of common carp waste for pigment production by Monascus… (10.18832/kp2023.69.686)
References ORCID
34.95 4
28 Hop cultivation vs. weather – an eternal theme (10.18832/kp2023.69.822)
References ORCID
34.95 4
29 Varietal specificity of polyphenols, free phenolics and anti… (10.18832/kp2019.65.178)
References ORCID
30.10 3
30 How wort boiling process affects flavonoid polyphenols in be… (10.18832/kp2019.65.192)
References ORCID
30.10 3
31 Autochthonous yeasts as one of the tools to produce wines by… (10.18832/kp2019.65.38)
References ORCID
30.10 3
32 Kazbek – The First Czech Aroma “Flavor Hops” Variety: Charac… (10.18832/kp2019.65.72)
References ORCID
30.10 3
33 Evaluation of original historical clones of hops (Humulus lu… (10.18832/kp2019.66.382)
References ORCID
30.10 3
34 Non-microbiological turbidity of beer: Part 1 – semireview (10.18832/kp2021.67.484)
References ORCID
30.10 3
35 Barley malt substitutes – their role today and in near futur… (10.18832/kp2021.68.602)
References ORCID
30.10 3
36 Evaluation of yield and alpha acid content in selected hop v… (10.18832/kp2022.68.637)
References ORCID
30.10 3
37 Germination of malting barley grains when using recycled ste… (10.18832/kp2022.68.647)
References ORCID
30.10 3
38 How maturation time affects the chemical and sensory profile… (10.18832/kp2023.69.755)
References ORCID
30.10 3
39 The effect of nitrogen fertilisation, biostimulant applicati… (10.18832/kp2024.70.936)
References ORCID
30.10 3
40 Asaia spp., acetic acid bacteria causing the spoilage of non… (10.18832/kp2019.65.1)
References ORCID
23.86 2
41 The effect of low-temperature plasma discharge on mycotoxin… (10.18832/kp2019.65.158)
References ORCID
23.86 2
42 Microbiology of brewing production - bacteria of the order E… (10.18832/kp2019.66.345)
References ORCID
23.86 2
43 Breeding of flavour hops in the Czech Republic (10.18832/kp2019.66.366)
References ORCID
23.86 2
44 Sensorial character of beer dry hopped with new Czech genoty… (10.18832/kp2019.66.372)
References ORCID
23.86 2
45 Barley varieties registered in the Slovak Republic after the… (10.18832/kp2021.67.442)
References ORCID
23.86 2
46 Brewing tests of new fine aroma hop varieties (Humulus lupul… (10.18832/kp2021.67.464)
References ORCID
23.86 2
47 Analysis and prognosis of bitter acids content in Czech hop… (10.18832/kp2021.67.474)
References ORCID
23.86 2
48 Evaluation of Czech hop varieties in beer (10.18832/kp2021.67.529)
References ORCID
23.86 2
49 Alpha acids content in Czech hops from the harvest of 2021 –… (10.18832/kp2022.68.564)
References ORCID
23.86 2
50 Evaluation of hop yield stability in Czech bitter hop variet… (10.18832/kp2022.68.674)
References ORCID
23.86 2