Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 20877 | 381 | 29.3 | 44% |
Classes in level above (level 2) |
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 | COCOA FERMENTATION | Author keyword | 45 | 94% | 4% | 16 |
| 2 | COCOA BEAN FERMENTATION | Author keyword | 18 | 89% | 2% | 8 |
| 3 | COCOA BEANS | Author keyword | 16 | 43% | 8% | 29 |
| 4 | CHOCOLATE FLAVOR | Author keyword | 6 | 100% | 1% | 4 |
| 5 | FERMENTATION INDEX | Author keyword | 6 | 100% | 1% | 4 |
| 6 | COCOA LIQUORS | Author keyword | 4 | 75% | 1% | 3 |
| 7 | COCOA BEAN | Author keyword | 4 | 41% | 2% | 7 |
| 8 | ASPARTIC ENDOPROTEASE | Author keyword | 3 | 100% | 1% | 3 |
| 9 | POD STORAGE | Author keyword | 3 | 100% | 1% | 3 |
| 10 | PEPTIDE N | Author keyword | 3 | 60% | 1% | 3 |
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 | COCOA FERMENTATION | 45 | 94% | 4% | 16 | Search COCOA+FERMENTATION | Search COCOA+FERMENTATION |
| 2 | COCOA BEAN FERMENTATION | 18 | 89% | 2% | 8 | Search COCOA+BEAN+FERMENTATION | Search COCOA+BEAN+FERMENTATION |
| 3 | COCOA BEANS | 16 | 43% | 8% | 29 | Search COCOA+BEANS | Search COCOA+BEANS |
| 4 | CHOCOLATE FLAVOR | 6 | 100% | 1% | 4 | Search CHOCOLATE+FLAVOR | Search CHOCOLATE+FLAVOR |
| 5 | FERMENTATION INDEX | 6 | 100% | 1% | 4 | Search FERMENTATION+INDEX | Search FERMENTATION+INDEX |
| 6 | COCOA LIQUORS | 4 | 75% | 1% | 3 | Search COCOA+LIQUORS | Search COCOA+LIQUORS |
| 7 | COCOA BEAN | 4 | 41% | 2% | 7 | Search COCOA+BEAN | Search COCOA+BEAN |
| 8 | ASPARTIC ENDOPROTEASE | 3 | 100% | 1% | 3 | Search ASPARTIC+ENDOPROTEASE | Search ASPARTIC+ENDOPROTEASE |
| 9 | POD STORAGE | 3 | 100% | 1% | 3 | Search POD+STORAGE | Search POD+STORAGE |
| 10 | PEPTIDE N | 3 | 60% | 1% | 3 | Search PEPTIDE+N | Search PEPTIDE+N |
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 | HEAP FERMENTATION | 44 | 88% | 6% | 21 |
| 2 | STRONG NIB ACIDIFICATION | 24 | 91% | 3% | 10 |
| 3 | GHANAIAN | 15 | 73% | 3% | 11 |
| 4 | SWEATINGS | 11 | 100% | 2% | 6 |
| 5 | VICILIN CLASS | 11 | 100% | 2% | 6 |
| 6 | AROMA PRECURSORS | 9 | 36% | 6% | 21 |
| 7 | THEOBROMA CACAO L | 9 | 30% | 7% | 26 |
| 8 | ASPARTIC ENDOPROTEASE | 8 | 100% | 1% | 5 |
| 9 | BEAN FERMENTATION | 8 | 100% | 1% | 5 |
| 10 | PYRAZINE CONCENTRATION | 8 | 100% | 1% | 5 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
|---|---|---|---|---|
| Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality | 2013 | 12 | 84 | 64% |
| The microbiology of cocoa fermentation and its role in chocolate quality | 2004 | 99 | 41 | 37% |
| Flavor formation and character in cocoa and chocolate: A critical review | 2008 | 34 | 73 | 59% |
| Theobroma cacao L., "The Food of the Gods": Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation | 2011 | 19 | 77 | 53% |
| PRECURSORS OF THE COCOA-SPECIFIC AROMA COMPONENTS ARE DERIVED FROM THE VICILIN-CLASS (7S) GLOBULIN OF THE COCOA SEEDS BY PROTEOLYTIC PROCESSING | 1995 | 9 | 29 | 72% |
| INDICATOR COMPOUNDS AND PRECURSORS FOR COCOA AROMA FORMATION | 1994 | 1 | 5 | 100% |
| Brewer's Saccharomyces yeast biomass: characteristics and potential applications | 2010 | 27 | 44 | 9% |
| Brazilian plants with possible action on the central nervous system - A study of historical sources from the 16th to 19th century | 2007 | 15 | 74 | 8% |
| ROLE OF NONENZYMATIC BROWNING DURING THE PROCESSING OF CHOCOLATE - A REVIEW | 1984 | 10 | 7 | 14% |
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 | COCOA DOWNSTREAM | 2 | 67% | 0.5% | 2 |
| 2 | INTERDIPARTIMENTALE MISURE | 2 | 50% | 0.8% | 3 |
| 3 | SCI BIOENGN SCI | 2 | 11% | 3.7% | 14 |
| 4 | GRP IND MICROBIOL FOOD BIOTECHNOL IMDO | 2 | 13% | 2.9% | 11 |
| 5 | CHIM TECHNOL | 1 | 40% | 0.5% | 2 |
| 6 | CHEM IND BIOTECHNOL | 1 | 50% | 0.3% | 1 |
| 7 | FOOD FOOD PROC | 1 | 50% | 0.3% | 1 |
| 8 | NESTL | 1 | 50% | 0.3% | 1 |
| 9 | PERSYST PERFORMANCES SYST PROD TRANSFORMAT | 1 | 50% | 0.3% | 1 |
| 10 | TECNOL CEREAIS CHOCOLATES | 1 | 50% | 0.3% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000208351 | COCOA//ANALYT PL SCI//EPICATECHIN |
| 2 | 0.0000154434 | THEOBROMA CACAO//PHYTOPHTHORA MEGAKARYA//COCOA UNIT |
| 3 | 0.0000120284 | MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND |
| 4 | 0.0000087021 | BIOPOLYMERS SECT//CAT QUIM AGR//DR OSKAR FARNY |
| 5 | 0.0000068342 | ACETIC ACID BACTERIA//GLUCONOBACTER//GLUCONOBACTER OXYDANS |
| 6 | 0.0000067795 | PEANUT SKIN//CIENCIAS AGROPECUARIAS UNC//NOUGAT |
| 7 | 0.0000058138 | PAULLINIA CUPANA//GUARANA//PTYCHOPETALUM OLACOIDES |
| 8 | 0.0000048509 | MILK CLOTTING ENZYME//MILK CLOTTING//MILK CLOTTING ACTIVITY |
| 9 | 0.0000043033 | TRIACYLGLYCEROLS//SILVER ION CHROMATOGRAPHY//SILVER ION LIQUID CHROMATOGRAPHY |
| 10 | 0.0000042717 | COCOA BUTTER//FAT BLOOM//FAT CRYSTALLIZATION |