Class information for:
Level 1: COFFEE//ESPRESSO COFFEE//GREEN COFFEE

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
6759 1447 29.2 59%


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
2355 2             COFFEA ARABICA//COFFEE//COFFEA CANEPHORA 4369
6759 1                   COFFEE//ESPRESSO COFFEE//GREEN COFFEE 1447

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 COFFEE authKW 1088103 25% 14% 358
2 ESPRESSO COFFEE authKW 568602 2% 84% 32
3 GREEN COFFEE authKW 483363 3% 55% 42
4 ROASTED COFFEE authKW 416882 2% 56% 35
5 COFFEE ROASTING authKW 405127 2% 80% 24
6 CHLOROGENIC ACID authKW 393296 11% 12% 162
7 ARABICA authKW 376787 2% 71% 25
8 SPENT COFFEE GROUNDS authKW 364035 2% 51% 34
9 COFFEE QUALITY authKW 262656 1% 66% 19
10 COFFEE BEANS authKW 256346 2% 45% 27

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 41745 61% 0% 886
2 Chemistry, Applied 16535 32% 0% 462
3 Agriculture, Multidisciplinary 13304 20% 0% 292
4 Nutrition & Dietetics 2543 12% 0% 167
5 Chemistry, Analytical 563 10% 0% 142
6 Agronomy 148 3% 0% 48
7 Agricultural Engineering 148 1% 0% 21
8 Spectroscopy 95 3% 0% 42
9 Biochemical Research Methods 66 3% 0% 47
10 Engineering, Chemical 61 4% 0% 61

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 NUCLEO PESQUISA CAFE PROF LUIZ CARLOS TRUGO 126605 0% 100% 6
2 AROMA 94951 0% 75% 6
3 QUIM BIOATIVIDADE ALIMENTOS 87919 0% 83% 5
4 VANDERBILT COFFEE STUDIES 84403 0% 100% 4
5 AREA ECOFISIOL VEGETAL 63303 0% 100% 3
6 AROMA ANAL 63303 0% 100% 3
7 JOINT UNIT FOOD PROC ENGN 63303 0% 100% 3
8 NUCL PESQUISA DESENVOLVIMENTO CAFE 63303 0% 100% 3
9 BROMATOL TECNOL ALIMENTOS TOXICOL 54090 1% 26% 10
10 ANAL PESQUISA TECNOL AGRONEGOCIO CAFE ALCID 48227 0% 57% 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 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27600 15% 1% 211
2 FOOD CHEMISTRY 19936 10% 1% 140
3 CAFE CACAO THE 17542 1% 6% 13
4 FOOD RESEARCH INTERNATIONAL 15903 4% 1% 64
5 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG 14453 2% 2% 35
6 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 11387 3% 1% 46
7 DEUTSCHE LEBENSMITTEL-RUNDSCHAU 6725 2% 1% 22
8 CIENCIA E AGROTECNOLOGIA 6148 2% 1% 25
9 INDUSTRIE ALIMENTARI 4223 1% 1% 14
10 JOURNAL OF FOOD COMPOSITION AND ANALYSIS 3907 1% 1% 18

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 COFFEE 1088103 25% 14% 358 Search COFFEE Search COFFEE
2 ESPRESSO COFFEE 568602 2% 84% 32 Search ESPRESSO+COFFEE Search ESPRESSO+COFFEE
3 GREEN COFFEE 483363 3% 55% 42 Search GREEN+COFFEE Search GREEN+COFFEE
4 ROASTED COFFEE 416882 2% 56% 35 Search ROASTED+COFFEE Search ROASTED+COFFEE
5 COFFEE ROASTING 405127 2% 80% 24 Search COFFEE+ROASTING Search COFFEE+ROASTING
6 CHLOROGENIC ACID 393296 11% 12% 162 Search CHLOROGENIC+ACID Search CHLOROGENIC+ACID
7 ARABICA 376787 2% 71% 25 Search ARABICA Search ARABICA
8 SPENT COFFEE GROUNDS 364035 2% 51% 34 Search SPENT+COFFEE+GROUNDS Search SPENT+COFFEE+GROUNDS
9 COFFEE QUALITY 262656 1% 66% 19 Search COFFEE+QUALITY Search COFFEE+QUALITY
10 COFFEE BEANS 256346 2% 45% 27 Search COFFEE+BEANS Search COFFEE+BEANS

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 LEE, LW , CHEONG, MW , CURRAN, P , YU, B , LIU, SQ , (2015) COFFEE FERMENTATION AND FLAVOR - AN INTRICATE AND DELICATE RELATIONSHIP.FOOD CHEMISTRY. VOL. 185. ISSUE . P. 182 -191 41 80% 4
2 SUNARHARUM, WB , WILLIAMS, DJ , SMYTH, HE , (2014) COMPLEXITY OF COFFEE FLAVOR: A COMPOSITIONAL AND SENSORY PERSPECTIVE.FOOD RESEARCH INTERNATIONAL. VOL. 62. ISSUE . P. 315 -325 44 60% 25
3 ESQUIVEL, P , JIMENEZ, VM , (2012) FUNCTIONAL PROPERTIES OF COFFEE AND COFFEE BY-PRODUCTS.FOOD RESEARCH INTERNATIONAL. VOL. 46. ISSUE 2. P. 488-495 52 46% 99
4 SALAMANCA, CA , FIOL, N , GONZALEZ, C , SAEZ, M , VILLAESCUSA, I , (2017) EXTRACTION OF ESPRESSO COFFEE BY USING GRADIENT OF TEMPERATURE. EFFECT ON PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS OF ESPRESSO.FOOD CHEMISTRY. VOL. 214. ISSUE . P. 622 -630 20 91% 1
5 TOCI, AT , FARAH, A , PEZZA, HR , PEZZA, L , (2016) COFFEE ADULTERATION: MORE THAN TWO DECADES OF RESEARCH.CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY. VOL. 46. ISSUE 2. P. 83 -92 25 96% 3
6 MEHARI, B , REDI-ABSHIRO, M , CHANDRAVANSHI, BS , COMBRINCK, S , ATLABACHEW, M , MCCRINDLE, R , (2016) PROFILING OF PHENOLIC COMPOUNDS USING UPLC-MS FOR DETERMINING THE GEOGRAPHICAL ORIGIN OF GREEN COFFEE BEANS FROM ETHIOPIA.JOURNAL OF FOOD COMPOSITION AND ANALYSIS. VOL. 45. ISSUE . P. 16 -25 25 83% 5
7 TOLEDO, PRAB , PEZZA, L , PEZZA, HR , TOCI, AT , (2016) RELATIONSHIP BETWEEN THE DIFFERENT ASPECTS RELATED TO COFFEE QUALITY AND THEIR VOLATILE COMPOUNDS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 15. ISSUE 4. P. 705 -719 37 76% 0
8 JESZKA-SKOWRON, M , ZGOLA-GRZESKOWIAK, A , GRZESKOWIAK, T , (2015) ANALYTICAL METHODS APPLIED FOR THE CHARACTERIZATION AND THE DETERMINATION OF BIOACTIVE COMPOUNDS IN COFFEE.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 240. ISSUE 1. P. 19 -31 47 57% 3
9 MOREIRA, ASP , NUNES, FM , DOMINGUES, MR , COIMBRA, MA , (2012) COFFEE MELANOIDINS: STRUCTURES, MECHANISMS OF FORMATION AND POTENTIAL HEALTH IMPACTS.FOOD & FUNCTION. VOL. 3. ISSUE 9. P. 903 -915 53 48% 33
10 GLOESS, AN , SCHONBACHLER, B , KLOPPROGGE, B , D'AMBROSIO, L , CHATELAIN, K , BONGARTZ, A , STRITTMATTER, A , RAST, M , YERETZIAN, C , (2013) COMPARISON OF NINE COMMON COFFEE EXTRACTION METHODS: INSTRUMENTAL AND SENSORY ANALYSIS.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 236. ISSUE 4. P. 607-627 28 82% 29

Classes with closest relation at Level 1


Rank Class id link
1 7797 COFFEE//CAFESTOL//KAHWEOL
2 19175 COFFEA//HEMILEIA VASTATRIX//COFFEA CANEPHORA
3 8493 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//MELANOIDINS
4 18665 THEOBROMINE//CAFFEINE DETERMINATION//CAFFEINE
5 16122 PURINE ALKALOIDS//CAFFEINE DEGRADATION//CAFFEINE BIOSYNTHESIS
6 7808 MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS
7 21835 ILEX PARAGUARIENSIS//YERBA MATE//MATE
8 24275 ENZYMATICALLY DECOMPOSED RUTIN//MED SCI GENET//FORWARD MUTATIONS
9 29167 DULCE DE LECHE//CUCCIA//CUT OFF POINT METHODOLOGY
10 20663 GLOBE ARTICHOKE//CYNARA CARDUNCULUS//ARTICHOKE

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