Class information for:
Level 1: CHEESE//CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
388 3546 34.5 58%


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
388 1                   CHEESE//CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL 3546

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 CHEESE authKW 530531 10% 18% 338
2 CHEESE RIPENING authKW 454580 3% 52% 102
3 INTERNATIONAL DAIRY JOURNAL journal 385045 10% 12% 359
4 LAIT journal 297313 6% 17% 200
5 CHEDDAR CHEESE authKW 200577 2% 30% 78
6 NON STARTER LACTIC ACID BACTERIA authKW 198663 1% 77% 30
7 PROTEOLYSIS authKW 194702 9% 7% 318
8 ADJUNCT CULTURE authKW 193695 1% 75% 30
9 RIPENING authKW 187567 6% 11% 206
10 NSLAB authKW 182170 1% 92% 23

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 172349 79% 1% 2805
2 Agriculture, Dairy & Animal Science 23843 19% 0% 683
3 Microbiology 4979 17% 0% 592
4 Biotechnology & Applied Microbiology 3777 15% 0% 530
5 Chemistry, Applied 2432 8% 0% 300
6 Nutrition & Dietetics 824 5% 0% 164
7 Agriculture, Multidisciplinary 704 3% 0% 118
8 Veterinary Sciences 4 2% 0% 54
9 Biochemical Research Methods 2 1% 0% 46
10 Agronomy 0 1% 0% 26

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 CHEESE 78265 0% 91% 10
2 DAIRY SCI TECHNOL 71377 1% 18% 45
3 DAIRY TECHNOL 68284 2% 12% 67
4 STN RECH TECHNOL ANAL LAITIE 67485 0% 56% 14
5 DAIRY 64152 2% 12% 62
6 UP EA 3191 61220 0% 89% 8
7 LACTOL IND 61110 1% 28% 25
8 HIGIENE TECNOL ALIMENTOS 58749 1% 26% 26
9 UNITE RECH BIOCHIM STRUCT PROT 57842 0% 40% 17
10 UNITE RECH FROMAGE 51644 0% 50% 12

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 INTERNATIONAL DAIRY JOURNAL 385045 10% 12% 359
2 LAIT 297313 6% 17% 200
3 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 136548 6% 7% 222
4 INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 114673 3% 12% 113
5 AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY 104235 3% 12% 105
6 JOURNAL OF DAIRY RESEARCH 66908 4% 6% 138
7 LATTE 55474 1% 34% 19
8 JOURNAL OF DAIRY SCIENCE 48438 9% 2% 317
9 DAIRY SCIENCE & TECHNOLOGY 46260 1% 11% 48
10 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 24661 4% 2% 142

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 CHEESE 530531 10% 18% 338 Search CHEESE Search CHEESE
2 CHEESE RIPENING 454580 3% 52% 102 Search CHEESE+RIPENING Search CHEESE+RIPENING
3 CHEDDAR CHEESE 200577 2% 30% 78 Search CHEDDAR+CHEESE Search CHEDDAR+CHEESE
4 NON STARTER LACTIC ACID BACTERIA 198663 1% 77% 30 Search NON+STARTER+LACTIC+ACID+BACTERIA Search NON+STARTER+LACTIC+ACID+BACTERIA
5 PROTEOLYSIS 194702 9% 7% 318 Search PROTEOLYSIS Search PROTEOLYSIS
6 ADJUNCT CULTURE 193695 1% 75% 30 Search ADJUNCT+CULTURE Search ADJUNCT+CULTURE
7 RIPENING 187567 6% 11% 206 Search RIPENING Search RIPENING
8 NSLAB 182170 1% 92% 23 Search NSLAB Search NSLAB
9 EWES MILK CHEESE 172167 1% 67% 30 Search EWES+MILK+CHEESE Search EWES+MILK+CHEESE
10 GOAT CHEESE 165772 1% 45% 43 Search GOAT+CHEESE Search GOAT+CHEESE

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 MONTEL, MC , BUCHIN, S , MALLET, A , DELBES-PAUS, C , VUITTON, DA , DESMASURES, N , BERTHIER, F , (2014) TRADITIONAL CHEESES: RICH AND DIVERSE MICROBIOTA WITH ASSOCIATED BENEFITS.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 177. ISSUE . P. 136 -154 173 55% 57
2 GOBBETTI, M , DE ANGELIS, M , DI CAGNO, R , MANCINI, L , FOX, PF , (2015) PROS AND CONS FOR USING NON-STARTER LACTIC ACID BACTERIA (NSLAB) AS SECONDARY/ADJUNCT STARTERS FOR CHEESE RIPENING.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 45. ISSUE 2. P. 167 -178 85 83% 11
3 MARTINEZ, S , FRANCO, I , CARBALLO, J , (2011) SPANISH GOAT AND SHEEP MILK CHEESES.SMALL RUMINANT RESEARCH. VOL. 101. ISSUE 1-3. P. 41-54 83 85% 6
4 MARTINEZ-CUESTA, MD , PELAEZ, C , REQUENA, T , (2013) METHIONINE METABOLISM: MAJOR PATHWAYS AND ENZYMES INVOLVED AND STRATEGIES FOR CONTROL AND DIVERSIFICATION OF VOLATILE SULFUR COMPOUNDS IN CHEESE.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 53. ISSUE 4. P. 366 -385 95 65% 10
5 YVON, M , (2006) KEY ENZYMES FOR FLAVOUR FORMATION BY LACTIC ACID BACTERIA.AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY. VOL. 61. ISSUE 2. P. 88-96 80 92% 13
6 COLLINS, YF , MCSWEENEY, PLH , WILKINSON, MG , (2003) LIPOLYSIS AND FREE FATTY ACID CATABOLISM IN CHEESE: A REVIEW OF CURRENT KNOWLEDGE.INTERNATIONAL DAIRY JOURNAL. VOL. 13. ISSUE 11. P. 841-866 77 72% 248
7 MURTAZA, MA , UR-REHMAN, S , ANJUM, FM , HUMA, N , HAFIZ, I , (2014) CHEDDAR CHEESE RIPENING AND FLAVOR CHARACTERIZATION: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 54. ISSUE 10. P. 1309-1321 69 78% 5
8 SMIT, G , SMIT, BA , ENGELS, WJM , (2005) FLAVOUR FORMATION BY LACTIC ACID BACTERIA AND BIOCHEMICAL FLAVOUR PROFILING OF CHEESE PRODUCTS.FEMS MICROBIOLOGY REVIEWS. VOL. 29. ISSUE 3. P. 591-610 82 61% 260
9 AFZAL, MI , ARICEAGA, CCG , BOULAHYA, KA , JACQUOT, M , DELAUNAY, S , CAILLIEZ-GRIMAL, C , (2017) BIOSYNTHESIS AND ROLE OF 3-METHYLBUTANAL IN CHEESE BY LACTIC ACID BACTERIA: MAJOR METABOLIC PATHWAYS, ENZYMES INVOLVED, AND STRATEGIES FOR CONTROL.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 57. ISSUE 2. P. 399 -406 60 83% 0
10 OLISZEWSKI, R , WOLF, IV , BERGAMINI, CV , CANDIOTI, M , PEROTTI, MC , (2013) INFLUENCE OF AUTOCHTHONOUS ADJUNCT CULTURES ON RIPENING PARAMETERS OF ARGENTINEAN GOAT'S MILK CHEESES.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 93. ISSUE 11. P. 2730 -2742 59 89% 3

Classes with closest relation at Level 1


Rank Class id link
1 14223 X PROLYL DIPEPTIDYL AMINOPEPTIDASE//PROTEOLYTIC SYSTEM//CELL ENVELOPE PROTEINASE
2 3439 MOZZARELLA CHEESE//MELTABILITY//PROCESSED CHEESE
3 18458 MYCOLOGICAL MEDIA//DEBARYOMYCES HANSENII//CONSUMER SAFETY HLTH EFFECTS S
4 14549 DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP
5 35004 LATE BLOWING//CLOSTRIDIUM TYROBUTYRICUM//CHEESE BLOWING
6 25840 SOLID ENCAPSULATION//REFRIGERATED MILK//COMPLEXED POWDER
7 7154 PLASMIN//BIOL LACTAT//JOURNAL OF DAIRY RESEARCH
8 11610 LACTOCOCCUS LACTIS//DIACETYL//ALPHA ACETOLACTATE
9 18957 HIGH PRESSURE//HIGH PRESSURE TREATMENT//CHAIR FOOD BIOTECHNOL
10 22117 TASTE ENHANCER//KOKUMI//BITTER PEPTIDES

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