Class information for:
Level 1: NUTR SCI ALIMENTAI//KINEMA//UGBA

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
10550 1054 29.6 40%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
161 2             LACTIC ACID BACTERIA//BACTERIOCIN//LACTOCOCCUS LACTIS 22789
10550 1                   NUTR SCI ALIMENTAI//KINEMA//UGBA 1054

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 NUTR SCI ALIMENTAI address 245959 2% 39% 22
2 KINEMA authKW 245381 1% 71% 12
3 UGBA authKW 241408 1% 83% 10
4 OGI authKW 212851 1% 57% 13
5 KUNUN ZAKI authKW 206003 1% 89% 8
6 KENKEY authKW 202786 1% 100% 7
7 TRADITIONAL BEVERAGE authKW 202786 1% 100% 7
8 FERMENTED FOODS authKW 183695 4% 15% 41
9 CEREAL FERMENTATION authKW 168545 1% 73% 8
10 IRSAT address 166908 1% 52% 11

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 31635 62% 0% 658
2 Nutrition & Dietetics 4417 17% 0% 184
3 Biotechnology & Applied Microbiology 2536 22% 0% 228
4 Microbiology 2070 19% 0% 205
5 Chemistry, Applied 1700 13% 0% 132
6 Agriculture, Multidisciplinary 367 4% 0% 45
7 Plant Sciences 361 10% 0% 101
8 Tropical Medicine 134 2% 0% 20
9 Mycology 6 0% 0% 5
10 Multidisciplinary Sciences 3 1% 0% 6

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 NUTR SCI ALIMENTAI 245959 2% 39% 22
2 IRSAT 166908 1% 52% 11
3 SIKKIM GOVT 104285 1% 60% 6
4 TECHNOL ALIMENTAIRE 74158 1% 20% 13
5 ENVIRONM PUBL HLTH MICROBIOL GRP 65834 0% 45% 5
6 OSHODI FIIRO 65180 0% 75% 3
7 UNITE NUTR ALIMENTAT SOC R106 65180 0% 75% 3
8 CROP PROD FOOD SCI TECHNOL 57939 0% 100% 2
9 INTEGRATED COUNCIL PROC TECHNOL 57939 0% 100% 2
10 INTEGRATED NUTR PARASITE CONTROL PROJECT 57939 0% 100% 2

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE 69602 5% 5% 49
2 PLANT FOODS FOR HUMAN NUTRITION 31330 4% 3% 39
3 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 26723 7% 1% 72
4 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 25166 7% 1% 78
5 ECOLOGY OF FOOD AND NUTRITION 16875 2% 2% 26
6 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 16461 3% 2% 33
7 WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY 12829 5% 1% 49
8 JOURNAL OF HOME ECONOMICS RESEARCH 12061 0% 8% 5
9 QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION 10011 1% 4% 9
10 FOOD BIOTECHNOLOGY 7862 1% 2% 12

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 KINEMA 245381 1% 71% 12 Search KINEMA Search KINEMA
2 UGBA 241408 1% 83% 10 Search UGBA Search UGBA
3 OGI 212851 1% 57% 13 Search OGI Search OGI
4 KUNUN ZAKI 206003 1% 89% 8 Search KUNUN+ZAKI Search KUNUN+ZAKI
5 KENKEY 202786 1% 100% 7 Search KENKEY Search KENKEY
6 TRADITIONAL BEVERAGE 202786 1% 100% 7 Search TRADITIONAL+BEVERAGE Search TRADITIONAL+BEVERAGE
7 FERMENTED FOODS 183695 4% 15% 41 Search FERMENTED+FOODS Search FERMENTED+FOODS
8 CEREAL FERMENTATION 168545 1% 73% 8 Search CEREAL+FERMENTATION Search CEREAL+FERMENTATION
9 DAWADAWA 148984 1% 86% 6 Search DAWADAWA Search DAWADAWA
10 WEANING FOOD 141932 1% 35% 14 Search WEANING+FOOD Search WEANING+FOOD

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 PARKOUDA, C , NIELSEN, DS , AZOKPOTA, P , OUOBA, LII , AMOA-AWUA, WK , THORSEN, L , HOUNHOUIGAN, JD , JENSEN, JS , TANO-DEBRAH, K , DIAWARA, B , ET AL (2009) THE MICROBIOLOGY OF ALKALINE-FERMENTATION OF INDIGENOUS SEEDS USED AS FOOD CONDIMENTS IN AFRICA AND ASIA.CRITICAL REVIEWS IN MICROBIOLOGY. VOL. 35. ISSUE 2. P. 139-156 59 56% 17
2 DAS, G , PATRA, JK , SINGDEVSACHAN, SK , GOUDA, S , SHIN, HS , (2016) DIVERSITY OF TRADITIONAL AND FERMENTED FOODS OF THE SEVEN SISTER STATES OF INDIA AND THEIR NUTRITIONAL AND NUTRACEUTICAL POTENTIAL: A REVIEW.FRONTIERS IN LIFE SCIENCE. VOL. 9. ISSUE 4. P. 292 -312 43 66% 0
3 ACHI, OK , (2005) TRADITIONAL FERMENTED PROTEIN CONDIMENTS IN NIGERIA.AFRICAN JOURNAL OF BIOTECHNOLOGY. VOL. 4. ISSUE 13. P. 1612-1621 41 85% 17
4 TAMANG, JP , TAMANG, N , THAPA, S , DEWAN, S , TAMANG, B , YONZAN, H , RAI, AK , CHETTRI, R , CHAKRABARTY, J , KHAREL, N , (2012) MICROORGANISMS AND NUTRITIONAL VALUE OF ETHNIC FERMENTED FOODS AND ALCOHOLIC BEVERAGES OF NORTH EAST INDIA.INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE. VOL. 11. ISSUE 1. P. 7 -25 34 79% 8
5 TAMANG, JP , WATANABE, K , HOLZAPFEL, WH , (2016) REVIEW: DIVERSITY OF MICROORGANISMS IN GLOBAL FERMENTED FOODS AND BEVERAGES.FRONTIERS IN MICROBIOLOGY. VOL. 7. ISSUE . P. - 63 24% 7
6 OLASUPO, NA , OKORIE, CP , OGUNTOYINBO, FA , (2016) THE BIOTECHNOLOGY OF UGBA, A NIGERIAN TRADITIONAL FERMENTED FOOD CONDIMENT.FRONTIERS IN MICROBIOLOGY. VOL. 7. ISSUE . P. - 27 71% 0
7 KUMAR, RS , KANMANI, P , YUVARAJ, N , PAARI, KA , PATTUKUMAR, V , ARUL, V , (2013) TRADITIONAL INDIAN FERMENTED FOODS: A RICH SOURCE OF LACTIC ACID BACTERIA.INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. VOL. 64. ISSUE 4. P. 415-428 37 52% 6
8 YAO, AA , EGOUNLETY, M , KOUAME, LP , THONART, P , (2009) LACTIC ACID BACTERIA IN WEST AFRICAN STARCHY FERMENTED FOODS OR BEVERAGES : THEIR CURRENT USE.ANNALES DE MEDECINE VETERINAIRE. VOL. 153. ISSUE 1. P. 54-65 33 59% 4
9 OBINNA-ECHEM, PC , KURI, V , BEAL, J , (2014) EVALUATION OF THE MICROBIAL COMMUNITY, ACIDITY AND PROXIMATE COMPOSITION OF AKAMU, A FERMENTED MAIZE FOOD.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 94. ISSUE 2. P. 331-340 27 63% 2
10 COULIBALY, WH , N'GUESSAN, KF , COULIBALY, I , DJE, KM , THONART, P , (2014) YEAST AND LACTIC ACID BACTERIA INVOLVED IN TRADITIONAL SORGHUM BEER PRODUCED IN SUB-SAHARAN AFRICA.BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT. VOL. 18. ISSUE 2. P. 209 -219 20 80% 1

Classes with closest relation at Level 1


Rank Class id link
1 25884 TEMPEH//TEMPE//RHIZOPUS OLIGOSPORUS
2 13166 KONZO//CASSAVA//LINAMARIN
3 31487 TARHANA//KISHK//BURGHOL
4 32544 PALM WINE//BORASSUS AKEASSII//CAMARINES NORTE
5 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
6 27410 DAQU//CHINESE LIQUOR//PIT MUD
7 14549 DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP
8 9686 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID
9 36413 YAYIK BUTTER//TRADITIONAL BUTTER//BIOL MICROORGANISMS BIOTECHNOL
10 16371 SOY SAUCE//FISH SAUCE//DOENJANG

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