Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 21280 | 366 | 26.3 | 52% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 2695 | 2820 | FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY |
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 | TEMPE | Author keyword | 17 | 51% | 7% | 24 |
| 2 | TEMPEH | Author keyword | 16 | 45% | 7% | 27 |
| 3 | RHIZOPUS OLIGOSPORUS | Author keyword | 8 | 28% | 7% | 25 |
| 4 | 8 HYDROXYDAIDZEIN | Author keyword | 7 | 64% | 2% | 7 |
| 5 | SOYBEAN MISO | Author keyword | 6 | 100% | 1% | 4 |
| 6 | FERMENTED BLACK SOYBEAN | Author keyword | 4 | 75% | 1% | 3 |
| 7 | ONCOM | Author keyword | 4 | 75% | 1% | 3 |
| 8 | 8 HYDROXYGENISTEIN | Author keyword | 3 | 100% | 1% | 3 |
| 9 | BLACK BEAN KOJI | Author keyword | 3 | 100% | 1% | 3 |
| 10 | ASPERGILLUS CANDIDUS | Author keyword | 2 | 29% | 2% | 7 |
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 | TEMPE | 17 | 51% | 7% | 24 | Search TEMPE | Search TEMPE |
| 2 | TEMPEH | 16 | 45% | 7% | 27 | Search TEMPEH | Search TEMPEH |
| 3 | RHIZOPUS OLIGOSPORUS | 8 | 28% | 7% | 25 | Search RHIZOPUS+OLIGOSPORUS | Search RHIZOPUS+OLIGOSPORUS |
| 4 | 8 HYDROXYDAIDZEIN | 7 | 64% | 2% | 7 | Search 8+HYDROXYDAIDZEIN | Search 8+HYDROXYDAIDZEIN |
| 5 | SOYBEAN MISO | 6 | 100% | 1% | 4 | Search SOYBEAN+MISO | Search SOYBEAN+MISO |
| 6 | FERMENTED BLACK SOYBEAN | 4 | 75% | 1% | 3 | Search FERMENTED+BLACK+SOYBEAN | Search FERMENTED+BLACK+SOYBEAN |
| 7 | ONCOM | 4 | 75% | 1% | 3 | Search ONCOM | Search ONCOM |
| 8 | 8 HYDROXYGENISTEIN | 3 | 100% | 1% | 3 | Search 8+HYDROXYGENISTEIN | Search 8+HYDROXYGENISTEIN |
| 9 | BLACK BEAN KOJI | 3 | 100% | 1% | 3 | Search BLACK+BEAN+KOJI | Search BLACK+BEAN+KOJI |
| 10 | ASPERGILLUS CANDIDUS | 2 | 29% | 2% | 7 | Search ASPERGILLUS+CANDIDUS | Search ASPERGILLUS+CANDIDUS |
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 | SOYBEAN TEMPEH | 15 | 88% | 2% | 7 |
| 2 | TEMPEH | 9 | 40% | 5% | 17 |
| 3 | RHIZOPUS OLIGOSPORUS | 7 | 24% | 7% | 26 |
| 4 | TEMPE | 6 | 53% | 2% | 8 |
| 5 | SOYA BEAN TEMPE | 4 | 67% | 1% | 4 |
| 6 | SOYBEAN MISO | 4 | 67% | 1% | 4 |
| 7 | TEMPEH FLOUR | 3 | 100% | 1% | 3 |
| 8 | FERMENTING TEMPEH | 3 | 60% | 1% | 3 |
| 9 | ANTHOCYANIN CONTENTS | 2 | 67% | 1% | 2 |
| 10 | BROTH FILTRATE | 2 | 67% | 1% | 2 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
|---|---|---|---|---|
| Tempe fermentation, innovation and functionality: update into the third millenium | 2005 | 39 | 96 | 59% |
| TEMPEH - A MOLD-MODIFIED INDIGENOUS FERMENTED FOOD MADE FROM SOYBEANS AND OR CEREAL-GRAINS | 1993 | 60 | 64 | 47% |
| RECENT DEVELOPMENTS IN TEMPE RESEARCH | 1990 | 105 | 49 | 51% |
| Tempe, a nutritious and healthy food from Indonesia | 2000 | 18 | 10 | 30% |
| FOOD BIOTECHNOLOGY REVIEW - TRADITIONAL SOLID-STATE FERMENTATIONS OF PLANT RAW-MATERIALS - APPLICATION, NUTRITIONAL SIGNIFICANCE, AND FUTURE-PROSPECTS | 1988 | 12 | 11 | 45% |
| Isolation, Bioactivity, and Production of ortho-Hydroxydaidzein and ortho-Hydroxygenistein | 2014 | 0 | 76 | 24% |
| MICROBIOLOGY OF ORIENTAL FERMENTED FOODS | 1983 | 69 | 4 | 50% |
| FERMENTED FOODS, FEEDS, AND BEVERAGES | 1986 | 10 | 37 | 16% |
| LEGUME-BASED FERMENTED FOODS - THEIR PREPARATION AND NUTRITIONAL QUALITY | 1982 | 21 | 14 | 7% |
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 | MONITORING FOOD CERTIFICAT MALOPOLSKA | 1 | 50% | 0.5% | 2 |
| 2 | ENVIRONM TOXICO GENOM PROTEOM | 1 | 50% | 0.3% | 1 |
| 3 | OTC DRUG RD | 1 | 50% | 0.3% | 1 |
| 4 | PL PLANT ST S BIOL | 1 | 50% | 0.3% | 1 |
| 5 | PROGRAMA REG NO TE DOCTORADO BIOTECNOL | 1 | 50% | 0.3% | 1 |
| 6 | SOIL MICROBIOL BIOCHEMHIGASHI KU | 1 | 50% | 0.3% | 1 |
| 7 | FERMENTAT FOOD PROC | 1 | 18% | 0.8% | 3 |
| 8 | INVEST REG NOROESTE | 1 | 22% | 0.5% | 2 |
| 9 | PROGRAMA REG POS BIOTECNOL | 0 | 20% | 0.5% | 2 |
| 10 | GRP ANIM PHYSIOL HLTH | 0 | 33% | 0.3% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000228981 | BISORBICILLINOIDS//TRICHODERMA SP USF 2690//DPPH RADICAL SCAVENGER |
| 2 | 0.0000222573 | TSUKUBA RD//OKARA//PROT DEV 2 |
| 3 | 0.0000191638 | FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS//UGBA |
| 4 | 0.0000131012 | KUNUN ZAKI//WEANING FOOD//KENKEY |
| 5 | 0.0000120130 | DRIED BONITO BROTH//PROC FOOD DEV TECHNOL//DRIED BONITO |
| 6 | 0.0000112840 | SPORANGIOSPORES//YEASTLIKE CELLS//BENJAMINIELLA POITRASII |
| 7 | 0.0000105811 | SOLID STATE FERMENTATION//TRICHODERMA REESEI RUT C30//SOLID STATE FERMENTER |
| 8 | 0.0000097148 | HARD TO COOK//COOKING TIME//ANTINUTRITIONAL FACTORS |
| 9 | 0.0000087765 | ISOFLAVONES//GENISTEIN//EQUOL |
| 10 | 0.0000072230 | ELBS OXIDATION//QUIM MED JUAN CIERVA 3//2 5 DIHYDROXYPYRIDINES |