Class information for:
Level 1: KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
19558 500 30.7 62%


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
19558 1                   KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION 500

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 KIMCHI authKW 1995347 18% 37% 88
2 SAUERKRAUT authKW 471088 4% 43% 18
3 KIMCHI FERMENTATION authKW 374050 1% 88% 7
4 CHINESE SAUERKRAUT authKW 274810 1% 75% 6
5 VEGETABLE FERMENTATION authKW 249362 1% 58% 7
6 SAUERKRAUT JUICE authKW 244279 1% 100% 4
7 JEONJU MAKGEOLLI address 219846 1% 60% 6
8 LACTIC ACID BACTERIA authKW 210444 24% 3% 121
9 TAKANAZUKE authKW 183209 1% 100% 3
10 WEISSELLA CONFUSA authKW 169923 2% 35% 8

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 12107 56% 0% 281
2 Microbiology 3401 35% 0% 174
3 Biotechnology & Applied Microbiology 1876 27% 0% 133
4 Nutrition & Dietetics 139 5% 0% 25
5 Chemistry, Applied 102 5% 0% 25
6 Agriculture, Multidisciplinary 91 3% 0% 16
7 AGRICULTURAL EXPERIMENT STATION REPORTS 56 0% 0% 1
8 Fisheries 14 1% 0% 7
9 Chemistry, Medicinal 11 2% 0% 11
10 Multidisciplinary Sciences 5 1% 0% 4

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 KIMCHI 244259 3% 29% 14
2 JEONJU MAKGEOLLI 219846 1% 60% 6
3 PL SCI BIOENGN SCI 122139 0% 100% 2
4 AGROFOOD OURCE 75157 1% 31% 4
5 BIOMOL BIOSYST 70994 2% 12% 10
6 ARSOA DEV 61070 0% 100% 1
7 BACTERIAL META GENOM GRP 61070 0% 100% 1
8 BCCM LMG BACTERIA 61070 0% 100% 1
9 BIOINFORMAT FOOD SAFETY 61070 0% 100% 1
10 BIOINFORRNAT BIOSYST 61070 0% 100% 1

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 FOOD SCIENCE AND BIOTECHNOLOGY 45568 10% 2% 49
2 JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY 10183 5% 1% 27
3 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 5879 5% 0% 26
4 FOOD MICROBIOLOGY 5546 3% 1% 16
5 FOOD SCIENCE AND TECHNOLOGY RESEARCH 4260 2% 1% 10
6 INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 4131 5% 0% 24
7 NEW YORK STATE AGRICULTURAL EXPERIMENT STATION SPECIAL REPORT 3815 0% 6% 1
8 JOURNAL OF MICROBIOLOGY 3677 2% 1% 11
9 JOURNAL OF MEDICINAL FOOD 3131 2% 1% 10
10 JOURNAL OF FOOD SCIENCE 2189 5% 0% 23

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 KIMCHI 1995347 18% 37% 88 Search KIMCHI Search KIMCHI
2 SAUERKRAUT 471088 4% 43% 18 Search SAUERKRAUT Search SAUERKRAUT
3 KIMCHI FERMENTATION 374050 1% 88% 7 Search KIMCHI+FERMENTATION Search KIMCHI+FERMENTATION
4 CHINESE SAUERKRAUT 274810 1% 75% 6 Search CHINESE+SAUERKRAUT Search CHINESE+SAUERKRAUT
5 VEGETABLE FERMENTATION 249362 1% 58% 7 Search VEGETABLE+FERMENTATION Search VEGETABLE+FERMENTATION
6 SAUERKRAUT JUICE 244279 1% 100% 4 Search SAUERKRAUT+JUICE Search SAUERKRAUT+JUICE
7 LACTIC ACID BACTERIA 210444 24% 3% 121 Search LACTIC+ACID+BACTERIA Search LACTIC+ACID+BACTERIA
8 TAKANAZUKE 183209 1% 100% 3 Search TAKANAZUKE Search TAKANAZUKE
9 WEISSELLA CONFUSA 169923 2% 35% 8 Search WEISSELLA+CONFUSA Search WEISSELLA+CONFUSA
10 NURUK 164875 2% 30% 9 Search NURUK Search NURUK

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 JUNG, JY , LEE, SH , JEON, CO , (2014) KIMCHI MICROFLORA: HISTORY, CURRENT STATUS, AND PERSPECTIVES FOR INDUSTRIAL KIMCHI PRODUCTION.APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. VOL. 98. ISSUE 6. P. 2385-2393 35 56% 31
2 FUSCO, V , QUERO, GM , CHO, GS , KABISCH, J , MESKE, D , NEVE, H , BOCKELMANN, W , FRANZ, CMAP , (2015) THE GENUS WEISSELLA: TAXONOMY, ECOLOGY AND BIOTECHNOLOGICAL POTENTIAL.FRONTIERS IN MICROBIOLOGY. VOL. 6. ISSUE . P. - 54 27% 15
3 LEE, ME , JANG, JY , LEE, JH , PARK, HW , CHOI, HJ , KIM, TW , (2015) STARTER CULTURES FOR KIMCHI FERMENTATION.JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY. VOL. 25. ISSUE 5. P. 559 -568 23 72% 2
4 JUNG, JY , LEE, SH , LEE, HJ , SEO, HY , PARK, WS , JEON, CO , (2012) EFFECTS OF LEUCONOSTOC MESENTEROIDES STARTER CULTURES ON MICROBIAL COMMUNITIES AND METABOLITES DURING KIMCHI FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 153. ISSUE 3. P. 378 -387 26 54% 40
5 LEE, SH , JUNG, JY , JEON, CO , (2015) SOURCE TRACKING AND SUCCESSION OF KIMCHI LACTIC ACID BACTERIA DURING FERMENTATION.JOURNAL OF FOOD SCIENCE. VOL. 80. ISSUE 8. P. M1871 -M1877 19 59% 5
6 KIM, E , CHO, Y , LEE, Y , HAN, SK , KIM, CG , CHOO, DW , KIM, YR , KIM, HY , (2017) A PROTEOMIC APPROACH FOR RAPID IDENTIFICATION OF WEISSELLA SPECIES ISOLATED FROM KOREAN FERMENTED FOODS ON MALDI-TOF MS SUPPLEMENTED WITH AN IN-HOUSE DATABASE.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 243. ISSUE . P. 9 -15 20 54% 0
7 JEONG, SH , LEE, HJ , JUNG, JY , LEE, SH , SEO, HY , PARK, WS , JEON, CO , (2013) EFFECTS OF RED PEPPER POWDER ON MICROBIAL COMMUNITIES AND METABOLITES DURING KIMCHI FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 160. ISSUE 3. P. 252-259 18 56% 13
8 KAMBOJ, K , VASQUEZ, A , BALADA-LLASAT, JM , (2015) IDENTIFICATION AND SIGNIFICANCE OF WEISSELLA SPECIES INFECTIONS.FRONTIERS IN MICROBIOLOGY. VOL. 6. ISSUE . P. - 21 46% 2
9 WOUTERS, D , BERNAERT, N , CONJAERTS, W , VAN DROOGENBROECK, B , DE LOOSE, M , DE VUYST, L , (2013) SPECIES DIVERSITY, COMMUNITY DYNAMICS, AND METABOLITE KINETICS OF SPONTANEOUS LEEK FERMENTATIONS.FOOD MICROBIOLOGY. VOL. 33. ISSUE 2. P. 185-196 27 33% 16
10 PARK, KY , JEONG, JK , LEE, YE , DAILY, JW , (2014) HEALTH BENEFITS OF KIMCHI (KOREAN FERMENTED VEGETABLES) AS A PROBIOTIC FOOD.JOURNAL OF MEDICINAL FOOD. VOL. 17. ISSUE 1. P. 6-20 18 41% 29

Classes with closest relation at Level 1


Rank Class id link
1 14549 DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP
2 13141 TABLE OLIVES//GREEN OLIVES//GREEN TABLE OLIVE
3 11758 BLOWN PACK SPOILAGE//MEAT SPOILAGE//CLOSTRIDIUM ESTERTHETICUM
4 27410 DAQU//CHINESE LIQUOR//PIT MUD
5 33828 SALICORNIA HERBACEA//SATOUMI//SALICORNIA HERBACEA L
6 16371 SOY SAUCE//FISH SAUCE//DOENJANG
7 10550 NUTR SCI ALIMENTAI//KINEMA//UGBA
8 17292 LACTOBACILLEMIA//LEUCONOSTOC//TETW
9 9686 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID
10 12135 OENOCOCCUS OENI//MALOLACTIC FERMENTATION//LEUCONOSTOC OENOS

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