Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 23793 | 280 | 27.3 | 62% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 2630 | 3035 | ACETIC ACID BACTERIA//PYRROLOQUINOLINE QUINONE//GLUCONOBACTER |
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 | VINEGAR | Author keyword | 18 | 23% | 25% | 69 |
| 2 | TRADITIONAL BALSAMIC VINEGAR | Author keyword | 17 | 70% | 5% | 14 |
| 3 | ABTM | Author keyword | 8 | 75% | 2% | 6 |
| 4 | ACETO BALSAMICO TRADIZIONALE | Author keyword | 8 | 100% | 2% | 5 |
| 5 | BALSAMIC VINEGAR OF MODENA | Author keyword | 6 | 80% | 1% | 4 |
| 6 | COOKED MUST | Author keyword | 6 | 80% | 1% | 4 |
| 7 | KUROSU | Author keyword | 6 | 80% | 1% | 4 |
| 8 | TRADITIONAL BALSAMIC VINEGAR OF MODENA | Author keyword | 6 | 71% | 2% | 5 |
| 9 | BALSAMIC VINEGAR | Author keyword | 6 | 50% | 3% | 9 |
| 10 | APPLE VINEGAR | Author keyword | 4 | 67% | 1% | 4 |
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 | VINEGAR | 18 | 23% | 25% | 69 | Search VINEGAR | Search VINEGAR |
| 2 | TRADITIONAL BALSAMIC VINEGAR | 17 | 70% | 5% | 14 | Search TRADITIONAL+BALSAMIC+VINEGAR | Search TRADITIONAL+BALSAMIC+VINEGAR |
| 3 | ABTM | 8 | 75% | 2% | 6 | Search ABTM | Search ABTM |
| 4 | ACETO BALSAMICO TRADIZIONALE | 8 | 100% | 2% | 5 | Search ACETO+BALSAMICO+TRADIZIONALE | Search ACETO+BALSAMICO+TRADIZIONALE |
| 5 | BALSAMIC VINEGAR OF MODENA | 6 | 80% | 1% | 4 | Search BALSAMIC+VINEGAR+OF+MODENA | Search BALSAMIC+VINEGAR+OF+MODENA |
| 6 | COOKED MUST | 6 | 80% | 1% | 4 | Search COOKED+MUST | Search COOKED+MUST |
| 7 | KUROSU | 6 | 80% | 1% | 4 | Search KUROSU | Search KUROSU |
| 8 | TRADITIONAL BALSAMIC VINEGAR OF MODENA | 6 | 71% | 2% | 5 | Search TRADITIONAL+BALSAMIC+VINEGAR+OF+MODENA | Search TRADITIONAL+BALSAMIC+VINEGAR+OF+MODENA |
| 9 | BALSAMIC VINEGAR | 6 | 50% | 3% | 9 | Search BALSAMIC+VINEGAR | Search BALSAMIC+VINEGAR |
| 10 | APPLE VINEGAR | 4 | 67% | 1% | 4 | Search APPLE+VINEGAR | Search APPLE+VINEGAR |
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 | TRADIZIONALE DI MODENA | 24 | 91% | 4% | 10 |
| 2 | TRADIZIONALE | 14 | 100% | 3% | 7 |
| 3 | REGGIO EMILIA | 12 | 63% | 4% | 12 |
| 4 | UNPOLISHED RICE | 11 | 57% | 5% | 13 |
| 5 | KUROSU | 7 | 67% | 2% | 6 |
| 6 | MODENA | 6 | 45% | 4% | 10 |
| 7 | DI MODENA | 4 | 75% | 1% | 3 |
| 8 | SHERRY WINE VINEGARS | 3 | 100% | 1% | 3 |
| 9 | WINE VINEGARS | 3 | 33% | 3% | 8 |
| 10 | WINE VINEGAR | 3 | 32% | 3% | 7 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Effect and mechanisms of action of vinegar on glucose metabolism, lipid profile, and body weight | 2014 | 1 | 56 | 63% |
| Functional Properties of Vinegar | 2014 | 2 | 94 | 34% |
| Improvement of Wine Vinegar Elaboration and Quality Analysis: Instrumental and Human Sensory Evaluation | 2009 | 5 | 39 | 44% |
| Microbial diversity and their roles in the vinegar fermentation process | 2015 | 0 | 194 | 29% |
| Traditional healthful fermented products of Japan | 2008 | 46 | 57 | 11% |
| The structure and biofunction of saccharides and its application | 1997 | 0 | 7 | 29% |
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 | DIPARTIMENTO INTERDISCIPLINARE SCI AGR | 1 | 40% | 0.7% | 2 |
| 2 | ABT BERNBURG | 1 | 50% | 0.4% | 1 |
| 3 | BIOSYNTH BIOMAT | 1 | 50% | 0.4% | 1 |
| 4 | DIPARTIMENTO SCI AGRARIE FO TALI ALIMENTARI | 1 | 50% | 0.4% | 1 |
| 5 | HIROSAKI TECH | 1 | 50% | 0.4% | 1 |
| 6 | PARQUE TECNOL VIZCAYA | 1 | 50% | 0.4% | 1 |
| 7 | NASS | 1 | 29% | 0.7% | 2 |
| 8 | FERMENTAT FOOD PROC | 1 | 18% | 1.1% | 3 |
| 9 | EGIRDIR VOCAT | 1 | 22% | 0.7% | 2 |
| 10 | GLOBAL SPORT STUDIES | 0 | 33% | 0.4% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000220704 | ACETIC ACID BACTERIA//GLUCONOBACTER//GLUCONOBACTER OXYDANS |
| 2 | 0.0000140611 | OAK WOOD//OAK LACTONE//OAK CHIPS |
| 3 | 0.0000119114 | SECT METABOL//CARBOHYDRATE NMR//NMR BASED METABOLOMICS |
| 4 | 0.0000092059 | ION EXCLUSION CHROMATOGRAPHY//VACANCY ION EXCLUSION CHROMATOGRAPHY//ION EXCLUSION CATION EXCHANGE CHROMATOGRAPHY |
| 5 | 0.0000090977 | MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE |
| 6 | 0.0000090590 | FREEZE DRIED MEAT//BLOOD SAUSAGES//CURING SUBSTANCES |
| 7 | 0.0000079687 | BUSH FOOD//TERMINALIA FERDINANDIANA//FILIPENDULA VULGARIS |
| 8 | 0.0000077513 | CLASS MODELING//GEOGRAPHICAL ORIGIN//GEOGRAPHIC AUTHENTICITY |
| 9 | 0.0000068280 | BIOSYST ENGN FOOD SCI//SOLUBLE SOLIDS CONTENT//VIS NIR SPECTROSCOPY |
| 10 | 0.0000067597 | AROMA//WINE//WINE AROMA |