Class information for:
Level 1: JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING//BEER

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
10446 997 30.2 45%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
2799 2562 XANTHOHUMOL//JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS Journal 45 23% 17% 171
2 JOURNAL OF THE INSTITUTE OF BREWING Journal 38 14% 24% 242
3 BEER Author keyword 36 16% 21% 205
4 FLAVOUR STABILITY Author keyword 35 76% 3% 25
5 MONATSSCHRIFT FUR BRAUWISSENSCHAFT Journal 23 24% 9% 87
6 FLAVOR STABILITY Author keyword 22 63% 2% 22
7 MALTING BREWING SCI Address 17 41% 3% 33
8 WORT Author keyword 15 34% 4% 36
9 HYDROPHOBIC POLYPEPTIDES Author keyword 15 88% 1% 7
10 BEER AGING Author keyword 13 62% 1% 13

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 BEER 36 16% 21% 205 Search BEER Search BEER
2 FLAVOUR STABILITY 35 76% 3% 25 Search FLAVOUR+STABILITY Search FLAVOUR+STABILITY
3 FLAVOR STABILITY 22 63% 2% 22 Search FLAVOR+STABILITY Search FLAVOR+STABILITY
4 WORT 15 34% 4% 36 Search WORT Search WORT
5 HYDROPHOBIC POLYPEPTIDES 15 88% 1% 7 Search HYDROPHOBIC+POLYPEPTIDES Search HYDROPHOBIC+POLYPEPTIDES
6 BEER AGING 13 62% 1% 13 Search BEER+AGING Search BEER+AGING
7 BEER FOAM 12 75% 1% 9 Search BEER+FOAM Search BEER+FOAM
8 WHEAT BEER 9 83% 1% 5 Search WHEAT+BEER Search WHEAT+BEER
9 BEER STALING 8 100% 1% 5 Search BEER+STALING Search BEER+STALING
10 NIBEM 6 80% 0% 4 Search NIBEM Search NIBEM

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FLAVOR STABILITY 78 78% 5% 52
2 LTP1 28 68% 3% 25
3 LIPID TRANSFER PROTEIN 1 23 100% 1% 10
4 BEER FLAVOR STABILITY 21 90% 1% 9
5 BEER FOAM 21 85% 1% 11
6 OXIDATIVE FLAVOR STABILITY 17 75% 1% 12
7 MALT DERIVED PROTEINS 13 71% 1% 10
8 TECHNOLOGICAL APPROACH 12 86% 1% 6
9 WORT PRODUCTION 12 86% 1% 6
10 LIPOXYGENASE ISOENZYMES 11 65% 1% 11

Journals


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 45 23% 17% 171
2 JOURNAL OF THE INSTITUTE OF BREWING 38 14% 24% 242
3 MONATSSCHRIFT FUR BRAUWISSENSCHAFT 23 24% 9% 87
4 MONATSSCHRIFT FUR BRAUEREI 2 19% 1% 11

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
The chemistry of beer aging - a critical review 2006 126 97 74%
Protein changes during malting and brewing with focus on haze and foam formation: a review 2011 23 108 51%
Don't be fobbed off: The substance of beer foam - A review 2002 53 48 65%
Effects of protein-polyphenol interactions on beverage haze, Stabilization and analysis 1999 169 26 31%
125th Anniversary Review: The role of proteins in beer redox stability 2012 7 41 49%
Beer haze 1999 51 26 77%
On the Origin of Free and Bound Staling Aldehydes in Beer 2012 6 111 50%
Precursors and Formation of Colloidal Haze in Beer 2013 1 11 82%
Methods for Prediction of Beer Colloidal Stability 2010 2 10 100%
Barley seed proteomics from spots to structures 2009 30 46 28%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 MALTING BREWING SCI 17 41% 3.3% 33
2 LEHRSTUHL TECHNOL BRAUEREI 1 7 50% 1.0% 10
3 BREWING S 6 37% 1.4% 14
4 BRASSERIE IND ALIMENTAI 6 71% 0.5% 5
5 CHAIR BREWING SCI 6 58% 0.7% 7
6 MICROBIAL MOL SYST FOOD MICROBIAL TECHNO 6 100% 0.4% 4
7 BIO OURCES DEV 5 40% 1.0% 10
8 BARLEY GERMPLASM 5 55% 0.6% 6
9 INT BREWING DISTILLING 4 19% 2.0% 20
10 HGEBIET BRAUWESEN 4 56% 0.5% 5

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000198505 XANTHOHUMOL//8 PRENYLNARINGENIN//HOPS
2 0.0000153411 JOURNAL OF THE INSTITUTE OF BREWING//SORGHUM MALT//MALTING
3 0.0000129497 ALCOHOL ACETYLTRANSFERASE//INTERFACE BIOREACTOR//2 PHENYLETHANOL
4 0.0000119271 HORDEINS//HORDEIN//B HORDEINS
5 0.0000086306 AVENANTHRAMIDES//AVENANTHRAMIDE//FOXTAIL MILLET BRAN
6 0.0000085430 LINOLEIC ACID EMULSION SYSTEM//LOISELEURIA PROCUMBENS//URTICA DIOICA ROOT EXTRACTS
7 0.0000080749 DEALCOHOLIZATION//SPINNING CONE DISTILLATION COLUMN//JUICE OXIDATION
8 0.0000074432 MALTING PROCESS//ACID APPLICATION//ANTIINSECT ACTIVITY
9 0.0000074152 SPARKLING WINES//SPARKLING WINE//PROTEIN HAZE
10 0.0000065717 ASTRINGENCY//IN VITRO PROTEOLYTIC DEGRADATION//PLANT PHENOLIC SUBSTANCES