Class information for:
Level 1: TABLE OLIVES//GREEN OLIVES//GREEN TABLE OLIVE

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
13141 858 28.1 51%


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
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
456 3       VIRGIN OLIVE OIL//OLIVE OIL//HYDROXYTYROSOL 25234
1935 2             VIRGIN OLIVE OIL//HYDROXYTYROSOL//OLIVE MILL WASTEWATER 5771
13141 1                   TABLE OLIVES//GREEN OLIVES//GREEN TABLE OLIVE 858

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 TABLE OLIVES authKW 3938834 19% 67% 164
2 GREEN OLIVES authKW 662469 3% 85% 22
3 GREEN TABLE OLIVE authKW 444839 2% 83% 15
4 LACTOBACILLUS PENTOSUS authKW 348933 4% 32% 31
5 RIPE OLIVES authKW 341636 1% 80% 12
6 GRASA address 325544 13% 8% 109
7 BIOTECNOL ALIMENTOS address 292836 6% 16% 51
8 SAA FOOD SCI UNIT address 260280 2% 46% 16
9 GRASAS Y ACEITES journal 256822 13% 7% 108
10 NATURALLY BLACK OLIVES authKW 213525 1% 100% 6

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 44532 82% 0% 701
2 Chemistry, Applied 6840 27% 0% 230
3 Microbiology 1688 19% 0% 167
4 Biotechnology & Applied Microbiology 1315 18% 0% 151
5 Agriculture, Multidisciplinary 1283 8% 0% 72
6 Nutrition & Dietetics 324 6% 0% 49
7 AGRICULTURAL EXPERIMENT STATION REPORTS 298 0% 0% 3
8 Horticulture 34 1% 0% 11
9 Asian Studies 16 0% 0% 3
10 Engineering, Chemical 4 2% 0% 21

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 GRASA 325544 13% 8% 109
2 BIOTECNOL ALIMENTOS 292836 6% 16% 51
3 SAA FOOD SCI UNIT 260280 2% 46% 16
4 MICROBIOL BIOTECHNOL FOODS 151260 3% 16% 26
5 FOOD BIOTECHNOL 147695 11% 5% 92
6 AGR MICROBIOL FOOD TECHNOL SECT 102568 1% 41% 7
7 TECHNOL AGR PROD 76530 2% 13% 16
8 FOOD SCI IND TECHNOL 71175 0% 100% 2
9 UNITA OPERAT LECCE 64055 0% 60% 3
10 BIOTECHNOL AGR FOOD ENVIRONM MONITORING 63262 0% 44% 4

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 GRASAS Y ACEITES 256822 13% 7% 108
2 FOOD MICROBIOLOGY 45589 7% 2% 60
3 JOURNAL OF FOOD SCIENCE 35207 14% 1% 120
4 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 8513 5% 1% 41
5 LWT-FOOD SCIENCE AND TECHNOLOGY 6344 3% 1% 29
6 INDUSTRIA CONSERVE 4588 0% 6% 2
7 REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS 4492 1% 2% 7
8 INDUSTRIE ALIMENTARI 4404 1% 1% 11
9 RIVISTA ITALIANA DELLE SOSTANZE GRASSE 2898 1% 2% 5
10 FOOD MANUFACTURE 2540 0% 7% 1

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 TABLE OLIVES 3938834 19% 67% 164 Search TABLE+OLIVES Search TABLE+OLIVES
2 GREEN OLIVES 662469 3% 85% 22 Search GREEN+OLIVES Search GREEN+OLIVES
3 GREEN TABLE OLIVE 444839 2% 83% 15 Search GREEN+TABLE+OLIVE Search GREEN+TABLE+OLIVE
4 LACTOBACILLUS PENTOSUS 348933 4% 32% 31 Search LACTOBACILLUS+PENTOSUS Search LACTOBACILLUS+PENTOSUS
5 RIPE OLIVES 341636 1% 80% 12 Search RIPE+OLIVES Search RIPE+OLIVES
6 NATURALLY BLACK OLIVES 213525 1% 100% 6 Search NATURALLY+BLACK+OLIVES Search NATURALLY+BLACK+OLIVES
7 OLIVE FERMENTATION 205893 1% 64% 9 Search OLIVE+FERMENTATION Search OLIVE+FERMENTATION
8 OLIVE 165903 7% 8% 62 Search OLIVE Search OLIVE
9 NATURAL BLACK OLIVES 142350 0% 100% 4 Search NATURAL+BLACK+OLIVES Search NATURAL+BLACK+OLIVES
10 BLACK OLIVES 116463 1% 55% 6 Search BLACK+OLIVES Search BLACK+OLIVES

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 REGUANT, C , BORDONS, A , ROZES, N , HURTADO, A , (2012) LACTIC ACID BACTERIA FROM FERMENTED TABLE OLIVES.FOOD MICROBIOLOGY. VOL. 31. ISSUE 1. P. 1 -8 72 81% 51
2 GHABBOUR, N , ROKNI, Y , LAMZIRA, Z , THONART, P , CHIHIB, NE , PERES, C , ASEHRAOU, A , (2016) CONTROLLED FERMENTATION OF MOROCCAN PICHOLINE GREEN OLIVES BY OLEUROPEIN-DEGRADING LACTOBACILLI STRAINS.GRASAS Y ACEITES. VOL. 67. ISSUE 2. P. - 35 95% 0
3 GOMEZ, AH , GARCIA, P , NAVARRO, L , (2006) ELABORATION OF TABLE OLIVES.GRASAS Y ACEITES. VOL. 57. ISSUE 1. P. 86 -94 43 91% 34
4 ARROYO-LOPEZ, FN , ROMERO-GIL, V , BAUTISTA-GALLEGO, J , RODRIGUEZ-GOMEZ, F , JIMENEZ-DIAZ, R , GARCIA-GARCIA, P , QUEROL, A , GARRIDO-FERNANDEZ, A , (2012) YEASTS IN TABLE OLIVE PROCESSING: DESIRABLE OR SPOILAGE MICROORGANISMS?.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 160. ISSUE 1. P. 42 -49 41 76% 24
5 BLEVE, G , TUFARIELLO, M , DURANTE, M , PERBELLINI, E , RAMIRES, FA , GRIECO, F , CAPPELLO, MS , DE DOMENICO, S , MITA, G , TASIOULA-MARGARI, M , ET AL (2014) PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF SPONTANEOUS FERMENTATION OF CELLINA DI NARDO AND LECCINO TABLE OLIVES.FRONTIERS IN MICROBIOLOGY. VOL. 5. ISSUE . P. - 43 73% 5
6 MATEUS, T , SANTO, D , SAUDE, C , PIRES-CABRAL, P , QUINTAS, C , (2016) THE EFFECT OF NACL REDUCTION IN THE MICROBIOLOGICAL QUALITY OF CRACKED GREEN TABLE OLIVES OF THE MACANILHA ALGARVIA CULTIVAR.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 218. ISSUE . P. 57 -65 36 75% 2
7 LUCENA-PADROS, H , CABALLERO-GUERRERO, B , MALDONADO-BARRAGAN, A , RUIZ-BARBA, JL , (2014) MICROBIAL DIVERSITY AND DYNAMICS OF SPANISH-STYLE GREEN TABLE-OLIVE FERMENTATIONS IN LARGE MANUFACTURING COMPANIES THROUGH CULTURE-DEPENDENT TECHNIQUES.FOOD MICROBIOLOGY. VOL. 42. ISSUE . P. 154 -165 39 78% 6
8 GROUNTA, A , DOULGERAKI, AI , NYCHAS, GJE , PANAGOU, EZ , (2016) BIOFILM FORMATION ON CONSERVOLEA NATURAL BLACK OLIVES DURING SINGLE AND COMBINED INOCULATION WITH A FUNCTIONAL LACTOBACILLUS PENTOSUS STARTER CULTURE.FOOD MICROBIOLOGY. VOL. 56. ISSUE . P. 35 -44 37 74% 1
9 TUFARIELLO, M , DURANTE, M , RAMIRES, FA , GRIECO, F , TOMMASI, L , PERBELLINI, E , FALCO, V , TASIOULA-MARGARI, M , LOGRIECO, AF , MITA, G , ET AL (2015) NEW PROCESS FOR PRODUCTION OF FERMENTED BLACK TABLE OLIVES USING SELECTED AUTOCHTHONOUS MICROBIAL RESOURCES.FRONTIERS IN MICROBIOLOGY. VOL. 6. ISSUE . P. - 34 79% 2
10 BEVILACQUA, A , DE STEFANO, F , AUGELLO, S , PIGNATIELLO, S , SINIGAGLIA, M , CORBO, MR , (2015) BIOTECHNOLOGICAL INNOVATIONS FOR TABLE OLIVES.INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. VOL. 66. ISSUE 2. P. 127 -131 36 73% 2

Classes with closest relation at Level 1


Rank Class id link
1 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
2 2495 VIRGIN OLIVE OIL//OLIVE OIL//EXTRA VIRGIN OLIVE OIL
3 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
4 7030 HYDROXYTYROSOL//OLEUROPEIN//OLIVE LEAVES
5 29555 TOMATO PEELING//STEAM PEELING//FREEZE THAW INFUSION
6 8278 OLIVE MILL WASTEWATER//OLIVE OIL MILL WASTEWATER//OLIVE MILL WASTEWATER OMW
7 14549 DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP
8 25170 CAPER//CAPPARIS SPINOSA L//CAPPARIS SPINOSA
9 14328 RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION
10 7555 FRUIT SOFTENING//POLYGALACTURONASE//FRUIT RIPENING

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