Class information for:
Level 1: COCOA BEANS//COCOA FERMENTATION//COCOA BEAN FERMENTATION

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
21657 410 32.1 49%


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
527 3       CAFFEINE//COFFEE//GREEN TEA 20032
3697 2             THEOBROMA CACAO//COCOA//CACAO 1106
21657 1                   COCOA BEANS//COCOA FERMENTATION//COCOA BEAN FERMENTATION 410

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 COCOA BEANS authKW 1661735 11% 47% 47
2 COCOA FERMENTATION authKW 1441843 5% 88% 22
3 COCOA BEAN FERMENTATION authKW 824959 3% 92% 12
4 COCOA authKW 545955 18% 10% 72
5 FERMENTATION INDEX authKW 372378 1% 100% 5
6 CHOCOLATE FLAVOR authKW 297902 1% 100% 4
7 COCOA LIQUOR authKW 280709 2% 54% 7
8 ASPARTIC ENDOPROTEASE authKW 223427 1% 100% 3
9 COCOA DOWNSTREAM address 223427 1% 100% 3
10 POD STORAGE authKW 223427 1% 100% 3

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 14563 68% 0% 278
2 Chemistry, Applied 2916 25% 0% 104
3 Agriculture, Multidisciplinary 2836 18% 0% 72
4 Nutrition & Dietetics 647 11% 0% 45
5 Biotechnology & Applied Microbiology 262 12% 0% 49
6 Microbiology 245 11% 0% 47
7 Agronomy 147 6% 0% 23
8 Mycology 28 1% 0% 5
9 Agricultural Engineering 28 1% 0% 5
10 Engineering, Chemical 27 5% 0% 20

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 COCOA DOWNSTREAM 223427 1% 100% 3
2 INTERDIPARTIMENTALE MISURE 170227 1% 57% 4
3 GRP IND MICROBIOL FOOD BIOTECHNOL IMDO 167545 4% 15% 15
4 COCOA COCONUT 148951 0% 100% 2
5 SCI BIOENGN SCI 143599 4% 11% 18
6 ADV FOOD SCI LMC 74476 0% 100% 1
7 AGRN 74476 0% 100% 1
8 BARRY CALLEBAUT 74476 0% 100% 1
9 BELGIAN COORDINATED ECT MICROORGANISMS EARTH 74476 0% 100% 1
10 BIOINGENIEURS 74476 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 CAFE CACAO THE 82519 4% 7% 15
2 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 14040 11% 0% 44
3 FOOD RESEARCH INTERNATIONAL 10773 7% 1% 28
4 DEUTSCHE LEBENSMITTEL-RUNDSCHAU 3980 2% 1% 9
5 FOOD CHEMISTRY 3898 8% 0% 33
6 FOOD BIOTECHNOLOGY 2245 1% 1% 4
7 FOOD MICROBIOLOGY 2134 2% 0% 9
8 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG 2036 2% 0% 7
9 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 1533 2% 0% 9
10 FOOD SCIENCE AND TECHNOLOGY 1439 1% 1% 3

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 COCOA BEANS 1661735 11% 47% 47 Search COCOA+BEANS Search COCOA+BEANS
2 COCOA FERMENTATION 1441843 5% 88% 22 Search COCOA+FERMENTATION Search COCOA+FERMENTATION
3 COCOA BEAN FERMENTATION 824959 3% 92% 12 Search COCOA+BEAN+FERMENTATION Search COCOA+BEAN+FERMENTATION
4 COCOA 545955 18% 10% 72 Search COCOA Search COCOA
5 FERMENTATION INDEX 372378 1% 100% 5 Search FERMENTATION+INDEX Search FERMENTATION+INDEX
6 CHOCOLATE FLAVOR 297902 1% 100% 4 Search CHOCOLATE+FLAVOR Search CHOCOLATE+FLAVOR
7 COCOA LIQUOR 280709 2% 54% 7 Search COCOA+LIQUOR Search COCOA+LIQUOR
8 ASPARTIC ENDOPROTEASE 223427 1% 100% 3 Search ASPARTIC+ENDOPROTEASE Search ASPARTIC+ENDOPROTEASE
9 POD STORAGE 223427 1% 100% 3 Search POD+STORAGE Search POD+STORAGE
10 PEPTIDE N 167569 1% 75% 3 Search PEPTIDE+N Search PEPTIDE+N

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 DE VUYST, L , WECKX, S , (2016) THE COCOA BEAN FERMENTATION PROCESS: FROM ECOSYSTEM ANALYSIS TO STARTER CULTURE DEVELOPMENT.JOURNAL OF APPLIED MICROBIOLOGY. VOL. 121. ISSUE 1. P. 5 -17 56 89% 4
2 HO, VTT , ZHAO, J , FLEET, G , (2014) YEASTS ARE ESSENTIAL FOR COCOA BEAN FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 174. ISSUE . P. 72-87 48 75% 24
3 SALTINI, R , AKKERMAN, R , FROSCH, S , (2013) OPTIMIZING CHOCOLATE PRODUCTION THROUGH TRACEABILITY: A REVIEW OF THE INFLUENCE OF FARMING PRACTICES ON COCOA BEAN QUALITY.FOOD CONTROL. VOL. 29. ISSUE 1. P. 167 -187 54 64% 22
4 KONGOR, JE , HINNEH, M , DE WALLE, DV , AFOAKWA, EO , BOECKX, P , DEWETTINCK, K , (2016) FACTORS INFLUENCING QUALITY VARIATION IN COCOA (THEOBROMA CACAO) BEAN FLAVOUR PROFILE - A REVIEW.FOOD RESEARCH INTERNATIONAL. VOL. 82. ISSUE . P. 44 -52 45 69% 2
5 HO, VTT , ZHAO, J , FLEET, G , (2015) THE EFFECT OF LACTIC ACID BACTERIA ON COCOA BEAN FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 205. ISSUE . P. 54 -67 35 85% 9
6 AFOAKWA, EO , PATERSON, A , FOWLER, M , RYAN, A , (2008) FLAVOR FORMATION AND CHARACTER IN COCOA AND CHOCOLATE: A CRITICAL REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 48. ISSUE 9. P. 840 -857 45 62% 60
7 MEERSMAN, E , STEENSELS, J , STRUYF, N , PAULUS, T , SAELS, V , MATHAWAN, M , ALLEGAERT, L , VRANCKEN, G , VERSTREPEN, KJ , (2016) TUNING CHOCOLATE FLAVOR THROUGH DEVELOPMENT OF THERMOTOLERANT SACCHAROMYCES CEREVISIAE STARTER CULTURES WITH INCREASED ACETATE ESTER PRODUCTION.APPLIED AND ENVIRONMENTAL MICROBIOLOGY. VOL. 82. ISSUE 2. P. 732 -746 33 66% 2
8 ARANA-SANCHEZ, A , SEGURA-GARCIA, LE , KIRCHMAYR, M , OROZCO-AVILA, I , LUGO-CERVANTES, E , GSCHAEDLER-MATHIS, A , (2015) IDENTIFICATION OF PREDOMINANT YEASTS ASSOCIATED WITH ARTISAN MEXICAN COCOA FERMENTATIONS USING CULTURE-DEPENDENT AND CULTURE-INDEPENDENT APPROACHES.WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY. VOL. 31. ISSUE 2. P. 359 -369 31 76% 4
9 KONE, MK , GUEHI, ST , DURAND, N , BAN-KOFFI, L , BERTHIOT, L , TACHON, AF , BROU, K , BOULANGER, R , MONTET, D , (2016) CONTRIBUTION OF PREDOMINANT YEASTS TO THE OCCURRENCE OF AROMA COMPOUNDS DURING COCOA BEAN FERMENTATION.FOOD RESEARCH INTERNATIONAL. VOL. 89. ISSUE . P. 910 -917 34 72% 0
10 HUE, C , GUNATA, Z , BREYSSE, A , DAVRIEUX, F , BOULANGER, R , SAUVAGE, FX , (2016) IMPACT OF FERMENTATION ON NITROGENOUS COMPOUNDS OF COCOA BEANS (THEOBROMA CACAO L.) FROM VARIOUS ORIGINS.FOOD CHEMISTRY. VOL. 192. ISSUE . P. 958 -964 19 100% 3

Classes with closest relation at Level 1


Rank Class id link
1 8353 COCOA//CHOCOLATE//FLAVANOLS
2 15715 THEOBROMA CACAO//CACAO//PHYTOPHTHORA MEGAKARYA
3 36930 BYTTNERIACEAE//DAVALLIA DENTICULATA//DIGESTIVE AND ABSORBING FUNCTION
4 7808 MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS
5 32753 BIOPOLYMERS SECT//CAROB GUM ADULTERATION//CU POLY4 PVP CATALYST
6 8616 ACETIC ACID BACTERIA//GLUCONOBACTER OXYDANS//GLUCONOBACTER
7 30194 COCOA BEAN CAKE//HASSAKEH AGR DIRECTORATE//LIQUID SACCHAROPOLYSPORA SOLUBLES CONCENTRATE
8 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
9 2759 SOLID FAT CONTENT//COCOA BUTTER//INTERESTERIFICATION
10 6759 COFFEE//ESPRESSO COFFEE//GREEN COFFEE

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