Class information for:
Level 1: SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
10761 969 34.6 61%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
254 19163 PROBIOTICS//LACTIC ACID BACTERIA//LACTOBACILLUS

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 SOURDOUGH Author keyword 203 66% 20% 189
2 LACTOBACILLUS SANFRANCISCENSIS Author keyword 22 57% 3% 26
3 PHENYLLACTIC ACID Author keyword 20 56% 3% 25
4 3 PHENYLLACTIC ACID Author keyword 13 80% 1% 8
5 RYE SOURDOUGH Author keyword 12 86% 1% 6
6 WHEAT SOURDOUGH Author keyword 12 86% 1% 6
7 CANDIDA MILLERI Author keyword 11 69% 1% 9
8 SOURDOUGH FERMENTATION Author keyword 9 55% 1% 12
9 CANDIDA HUMILIS Author keyword 9 83% 1% 5
10 LEHRSTUHL TECH MIKROBIOL Address 8 20% 4% 38

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 SOURDOUGH 203 66% 20% 189 Search SOURDOUGH Search SOURDOUGH
2 LACTOBACILLUS SANFRANCISCENSIS 22 57% 3% 26 Search LACTOBACILLUS+SANFRANCISCENSIS Search LACTOBACILLUS+SANFRANCISCENSIS
3 PHENYLLACTIC ACID 20 56% 3% 25 Search PHENYLLACTIC+ACID Search PHENYLLACTIC+ACID
4 3 PHENYLLACTIC ACID 13 80% 1% 8 Search 3+PHENYLLACTIC+ACID Search 3+PHENYLLACTIC+ACID
5 RYE SOURDOUGH 12 86% 1% 6 Search RYE+SOURDOUGH Search RYE+SOURDOUGH
6 WHEAT SOURDOUGH 12 86% 1% 6 Search WHEAT+SOURDOUGH Search WHEAT+SOURDOUGH
7 CANDIDA MILLERI 11 69% 1% 9 Search CANDIDA+MILLERI Search CANDIDA+MILLERI
8 SOURDOUGH FERMENTATION 9 55% 1% 12 Search SOURDOUGH+FERMENTATION Search SOURDOUGH+FERMENTATION
9 CANDIDA HUMILIS 9 83% 1% 5 Search CANDIDA+HUMILIS Search CANDIDA+HUMILIS
10 PANETTONE 8 100% 1% 5 Search PANETTONE Search PANETTONE

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 SOUR DOUGH 171 92% 7% 68
2 PHENYLLACTIC ACID 73 88% 4% 35
3 WHEAT SOURDOUGH 50 88% 2% 23
4 3 PHENYLLACTIC ACID 44 100% 2% 16
5 DOUGH BREAD PROCESS 34 93% 1% 13
6 WHEAT FLOUR BREAD 33 100% 1% 13
7 D 3 PHENYLLACTIC ACID 32 85% 2% 17
8 LACTOBACILLUS SANFRANCISCO 29 88% 1% 14
9 FLOUR BREAD 27 92% 1% 11
10 SOURDOUGH FERMENTATION 26 49% 4% 39

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Ecological parameters influencing microbial diversity and stability of traditional sourdough 2014 8 89 74%
Lactic acid bacteria - Potential for control of mould growth and mycotoxins: A review 2010 102 59 51%
Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives 2013 17 97 64%
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota 2009 68 125 78%
Lactobacilli in sourdough fermentation 2007 89 172 52%
Sourdough Technology-A Traditional Way for Wholesome Foods: A Review 2011 19 69 58%
Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review 1997 66 61 74%
Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? 2009 48 107 39%
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality 2008 45 61 39%
Exopolysaccharides from Sourdough Lactic Acid Bacteria 2014 3 66 44%

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 LEHRSTUHL TECH MIKROBIOL 8 20% 3.9% 38
2 SEZ MICROBIOL AGROALIMENTARE AMBIENTALE 6 58% 0.7% 7
3 UNITE RECH QM2A 4 75% 0.3% 3
4 GRP IND MICROBIOL FOOD BIOTECHNOL 4 23% 1.4% 14
5 FMMAE RAMNICU VALCEA 3 100% 0.3% 3
6 SOIL PLANT FOOD SCI 2 14% 1.7% 16
7 LEBENSMITTELWISSEN WERPUNKT GETREIDETE 2 67% 0.2% 2
8 UMR INRA OENOL 1219 2 67% 0.2% 2
9 UNITE MYCSA 2 67% 0.2% 2
10 PL BIOL SCI ENGN 2 18% 1.1% 11

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000127897 NATURAL WHEY STARTER//DAIRY BIOTECHNOL ENGN//TRADITIONAL BUTTER
2 0.0000125418 DOUGH//GLUTEN FREE BREAD//STALING
3 0.0000094422 PREDICTIVE MYCOLOGY//HEAT RESISTANT FUNGI//ENS BANA
4 0.0000091680 KUNUN ZAKI//WEANING FOOD//KENKEY
5 0.0000081335 KEFIR//KEFIR GRAINS//KEFIRAN
6 0.0000074601 KIMCHI//KIMCHI FERMENTATION//JEONJU MAKGEOLLI
7 0.0000073274 MALTING PROCESS//ACID APPLICATION//ANTIINSECT ACTIVITY
8 0.0000070039 BACTERIOCIN//BACTERIOCINS//NISIN
9 0.0000065843 TARHANA//KISHK//DEP FOOD ENG
10 0.0000063860 CITRATE PERMEASE//DIACETYL//ALPHA ACETOLACTATE