Class information for:
Level 1: OAK WOOD//OAK CHIPS//BRANDY

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9475 1153 27.7 52%


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
128 3       BIOTECHNOLOGY & APPLIED MICROBIOLOGY//CELLULASE//XYLANASE 67277
1494 2             WINE//ACETIC ACID BACTERIA//ETHYL CARBAMATE 7592
9475 1                   OAK WOOD//OAK CHIPS//BRANDY 1153

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 OAK WOOD authKW 1224178 7% 59% 79
2 OAK CHIPS authKW 872845 4% 80% 41
3 BRANDY authKW 556409 4% 51% 41
4 SUGAR CANE SPIRIT authKW 450572 3% 52% 33
5 OAK LACTONE authKW 402799 1% 89% 17
6 TOASTING authKW 301613 2% 42% 27
7 OAK BARRELS authKW 291942 2% 53% 21
8 FRENCH OAK authKW 238336 1% 100% 9
9 RAW SPIRITS authKW 238336 1% 100% 9
10 CIDER BRANDY authKW 214501 1% 90% 9

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 40340 67% 0% 776
2 Chemistry, Applied 9434 27% 0% 313
3 Agriculture, Multidisciplinary 7230 17% 0% 193
4 Horticulture 2538 8% 0% 91
5 Nutrition & Dietetics 982 8% 0% 95
6 Chemistry, Analytical 911 13% 0% 153
7 Biotechnology & Applied Microbiology 432 10% 0% 110
8 Materials Science, Paper & Wood 216 2% 0% 20
9 Forestry 183 3% 0% 29
10 Biochemical Research Methods 125 4% 0% 51

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 PROD FO TALES 95318 1% 30% 12
2 STN VITICOLE 79439 1% 50% 6
3 EA 4577 66180 1% 17% 15
4 INDEPENDENT DISTILLERY 59583 0% 75% 3
5 VITIVINICULTURAL 59583 0% 75% 3
6 CNRS URA 35 52964 0% 100% 2
7 DIRECT REG BOURGOGNE 52964 0% 100% 2
8 GRP INVEST POLIFENOLES GIP 52964 0% 100% 2
9 GRP UVAMOX 52964 0% 100% 2
10 POLIGONO LA MOYUELA 52964 0% 100% 2

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 CIENCIA E TECNICA VITIVINICOLA 57014 1% 15% 14
2 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 48758 6% 3% 64
3 JOURNAL OF THE INSTITUTE OF BREWING 28588 4% 2% 44
4 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 17006 13% 0% 148
5 FOOD CHEMISTRY 9624 8% 0% 87
6 DEUTSCHE LEBENSMITTEL-RUNDSCHAU 8451 2% 1% 22
7 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 6481 3% 1% 31
8 AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 4515 1% 2% 10
9 JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN 4421 1% 2% 8
10 SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE 3880 1% 2% 6

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 OAK WOOD 1224178 7% 59% 79 Search OAK+WOOD Search OAK+WOOD
2 OAK CHIPS 872845 4% 80% 41 Search OAK+CHIPS Search OAK+CHIPS
3 BRANDY 556409 4% 51% 41 Search BRANDY Search BRANDY
4 SUGAR CANE SPIRIT 450572 3% 52% 33 Search SUGAR+CANE+SPIRIT Search SUGAR+CANE+SPIRIT
5 OAK LACTONE 402799 1% 89% 17 Search OAK+LACTONE Search OAK+LACTONE
6 TOASTING 301613 2% 42% 27 Search TOASTING Search TOASTING
7 OAK BARRELS 291942 2% 53% 21 Search OAK+BARRELS Search OAK+BARRELS
8 FRENCH OAK 238336 1% 100% 9 Search FRENCH+OAK Search FRENCH+OAK
9 RAW SPIRITS 238336 1% 100% 9 Search RAW+SPIRITS Search RAW+SPIRITS
10 CIDER BRANDY 214501 1% 90% 9 Search CIDER+BRANDY Search CIDER+BRANDY

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 WISNIEWSKA, P , SLIWINSKA, M , DYMERSKI, T , WARDENCKI, W , NAMIESNIK, J , (2015) APPLICATION OF GAS CHROMATOGRAPHY TO ANALYSIS OF SPIRIT-BASED ALCOHOLIC BEVERAGES.CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY. VOL. 45. ISSUE 3. P. 201 -225 65 63% 2
2 NAVARRO, M , KONTOUDAKIS, N , GOMEZ-ALONSO, S , GARCIA-ROMERO, E , CANALS, JM , HERMOSIN-GUTIERREZ, I , ZAMORA, F , (2016) INFLUENCE OF THE BOTANICAL ORIGIN AND TOASTING LEVEL ON THE ELLAGITANNIN CONTENT OF WINES AGED IN NEW AND USED OAK BARRELS.FOOD RESEARCH INTERNATIONAL. VOL. 87. ISSUE . P. 197 -203 38 93% 0
3 CHIRA, K , TEISSEDRE, PL , (2015) CHEMICAL AND SENSORY EVALUATION OF WINE MATURED IN OAK BARREL: EFFECT OF OAK SPECIES INVOLVED AND TOASTING PROCESS.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 240. ISSUE 3. P. 533 -547 34 94% 2
4 RODRIGUEZ-SOLANA, R , RODRIGUEZ, N , DOMINGUEZ, JM , CORTES, S , (2012) CHARACTERIZATION BY CHEMICAL AND SENSORY ANALYSIS OF COMMERCIAL GRAPE MARC DISTILLATE (ORUJO) AGED IN OAK WOOD.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 118. ISSUE 2. P. 205-212 31 97% 1
5 MARCHAL, A , PRIDA, A , DUBOURDIEU, D , (2016) NEW APPROACH FOR DIFFERENTIATING SESSILE AND PEDUNCULATE OAK: DEVELOPMENT OF A LC-HRMS METHOD TO QUANTITATE TRITERPENOIDS IN WOOD.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 64. ISSUE 3. P. 618 -626 32 76% 1
6 GARCIA, R , SOARES, B , DIAS, CB , FREITAS, AMC , CABRITA, MJ , (2012) PHENOLIC AND FURANIC COMPOUNDS OF PORTUGUESE CHESTNUT AND FRENCH, AMERICAN AND PORTUGUESE OAK WOOD CHIPS.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 235. ISSUE 3. P. 457 -467 32 84% 10
7 DE SIMON, BF , SANZ, M , CADAHIA, E , POVEDA, P , BROTO, M , (2006) CHEMICAL CHARACTERIZATION OF OAK HEARTWOOD FROM SPANISH FORESTS OF QUERCUS PYRENAICA (WILD.). ELLAGITANNINS, LOW MOLECULAR WEIGHT PHENOLIC, AND VOLATILE COMPOUNDS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 54. ISSUE 21. P. 8314-8321 32 97% 28
8 DE SIMON, BF , SANZ, M , CADAHIA, E , ESTERUELAS, E , MUNOZ, AM , (2014) NONTARGETED GC-MS APPROACH FOR VOLATILE PROFILE OF TOASTING IN CHERRY, CHESTNUT, FALSE ACACIA, AND ASH WOOD.JOURNAL OF MASS SPECTROMETRY. VOL. 49. ISSUE 5. P. 353 -370 33 79% 3
9 ALANON, ME , CASTRO-VAZQUEZ, L , DIAZ-MAROTO, MC , PEREZ-COELLO, MS , (2012) AROMATIC POTENTIAL OF CASTANEA SATIVA MILL. COMPARED TO QUERCUS SPECIES TO BE USED IN COOPERAGE.FOOD CHEMISTRY. VOL. 130. ISSUE 4. P. 875-881 27 100% 6
10 ZHANG, B , CAI, J , DUAN, CQ , REEVES, MJ , HE, F , (2015) A REVIEW OF POLYPHENOLICS IN OAK WOODS.INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. VOL. 16. ISSUE 4. P. 6978 -7014 63 36% 6

Classes with closest relation at Level 1


Rank Class id link
1 2049 WINE//METHOXYPYRAZINES//AROMA
2 27410 DAQU//CHINESE LIQUOR//PIT MUD
3 21861 ETHYL CARBAMATE//UREA DEGRADATION KINETICS//VINYL CARBAMATE
4 23755 VINEGAR//TRADITIONAL BALSAMIC VINEGAR//SHERRY VINEGAR
5 1088 RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS
6 3397 NON SACCHAROMYCES//WINE YEAST//BRETTANOMYCES
7 20361 PESTICIDE FORMULATIONS//FRUIT CONTENT//OSCILLATION TYPE DENSIMETRY
8 11547 WINE//CLASS MODELING//WINE CLASSIFICATION
9 10168 ELLAGITANNINS//OENOTHEIN B//PHARMACEUT SCI 311 MAIDASHI HIGASHI KU
10 12674 SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS

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