Class information for:
Level 1: SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9686 1130 36.2 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
9686 1                   SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID 1130

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 SOURDOUGH authKW 4414729 21% 70% 235
2 LACTOBACILLUS SANFRANCISCENSIS authKW 532078 3% 62% 32
3 PHENYLLACTIC ACID authKW 324226 2% 50% 24
4 LACTIC ACID BACTERIA authKW 307738 19% 5% 220
5 3 PHENYLLACTIC ACID authKW 225170 1% 83% 10
6 WHEAT SOURDOUGH authKW 218867 1% 90% 9
7 LEHRSTUHL TECH MIKROBIOL address 209806 4% 19% 40
8 CANDIDA HUMILIS authKW 138963 1% 86% 6
9 PANETTONE authKW 135104 0% 100% 5
10 CANDIDA MILLERI authKW 133020 1% 62% 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 37804 66% 0% 744
2 Microbiology 7392 34% 0% 386
3 Biotechnology & Applied Microbiology 6363 32% 0% 364
4 Chemistry, Applied 1781 12% 0% 140
5 Agriculture, Multidisciplinary 258 4% 0% 40
6 Nutrition & Dietetics 99 3% 0% 35
7 Agronomy 84 3% 0% 33
8 Mycology 15 1% 0% 7
9 Agricultural Engineering 3 0% 0% 4
10 Agriculture, Dairy & Animal Science 2 1% 0% 9

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 LEHRSTUHL TECH MIKROBIOL 209806 4% 19% 40
2 SEZ MICROBIOL AGROALIMENTARE AMBIENTALE 110329 1% 58% 7
3 SOIL PLANT FOOD SCI 87008 2% 13% 25
4 GRP IND MICROBIOL FOOD BIOTECHNOL 85606 1% 21% 15
5 FMMAE RAMNICU VALCEA 81063 0% 100% 3
6 ZHEJIANG PROV FOOD MICROBIOL 72053 0% 67% 4
7 MICROBIOL ALIMENTAIRE IND 71093 1% 26% 10
8 UNITE RECH QM2A 60795 0% 75% 3
9 MICROARRAY IL MAF 54042 0% 100% 2
10 PROD AGROALIMENTAIRE QUALITE 54042 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 FOOD MICROBIOLOGY 57006 7% 3% 77
2 REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS 36892 2% 6% 23
3 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG 32032 4% 3% 46
4 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 22863 7% 1% 77
5 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 11035 4% 1% 40
6 REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS 7771 1% 5% 6
7 TRENDS IN FOOD SCIENCE & TECHNOLOGY 5888 2% 1% 18
8 JOURNAL OF CEREAL SCIENCE 5078 2% 1% 23
9 CEREAL CHEMISTRY 5018 3% 1% 29
10 PREHRAMBENO-TEHNOLOSKA I BIOTEHNOLOSKA REVIJA 4696 0% 9% 2

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 SOURDOUGH 4414729 21% 70% 235 Search SOURDOUGH Search SOURDOUGH
2 LACTOBACILLUS SANFRANCISCENSIS 532078 3% 62% 32 Search LACTOBACILLUS+SANFRANCISCENSIS Search LACTOBACILLUS+SANFRANCISCENSIS
3 PHENYLLACTIC ACID 324226 2% 50% 24 Search PHENYLLACTIC+ACID Search PHENYLLACTIC+ACID
4 LACTIC ACID BACTERIA 307738 19% 5% 220 Search LACTIC+ACID+BACTERIA Search LACTIC+ACID+BACTERIA
5 3 PHENYLLACTIC ACID 225170 1% 83% 10 Search 3+PHENYLLACTIC+ACID Search 3+PHENYLLACTIC+ACID
6 WHEAT SOURDOUGH 218867 1% 90% 9 Search WHEAT+SOURDOUGH Search WHEAT+SOURDOUGH
7 CANDIDA HUMILIS 138963 1% 86% 6 Search CANDIDA+HUMILIS Search CANDIDA+HUMILIS
8 PANETTONE 135104 0% 100% 5 Search PANETTONE Search PANETTONE
9 CANDIDA MILLERI 133020 1% 62% 8 Search CANDIDA+MILLERI Search CANDIDA+MILLERI
10 RYE SOURDOUGH 121591 1% 75% 6 Search RYE+SOURDOUGH Search RYE+SOURDOUGH

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 , VAN KERREBROECK, S , HARTH, H , HUYS, G , DANIEL, HM , WECKX, S , (2014) MICROBIAL ECOLOGY OF SOURDOUGH FERMENTATIONS: DIVERSE OR UNIFORM?.FOOD MICROBIOLOGY. VOL. 37. ISSUE . P. 11 -29 122 80% 52
2 GOBBETTI, M , MINERVINI, F , PONTONIO, E , DI CAGNO, R , DE ANGELIS, M , (2016) DRIVERS FOR THE ESTABLISHMENT AND COMPOSITION OF THE SOURDOUGH LACTIC ACID BACTERIA BIOTA.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 239. ISSUE . P. 3 -18 95 85% 0
3 DE VUYST, L , VRANCKEN, G , RAVYTS, F , RIMAUX, I , WECKX, S , (2009) BIODIVERSITY, ECOLOGICAL DETERMINANTS, AND METABOLIC EXPLOITATION OF SOURDOUGH MICROBIOTA.FOOD MICROBIOLOGY. VOL. 26. ISSUE 7. P. 666 -675 96 77% 90
4 PIASECKA-JOZWIAK, K , CHABLOWSKA, B , STEFANSKA, I , (2016) STARTER CULTURES FOR BAKED GOODS - THE TRADITIONAL FERMENTATION PROCESS BY FORMATION OF SOURDOUGH MICROBIOTA IN THE INDUSTRIAL BREAD PRODUCTION.POSTEPY MIKROBIOLOGII. VOL. 55. ISSUE 3. P. 268 -278 77 90% 0
5 DE VUYST, L , HARTH, H , VAN KERREBROECK, S , LEROY, F , (2016) YEAST DIVERSITY OF SOURDOUGHS AND ASSOCIATED METABOLIC PROPERTIES AND FUNCTIONALITIES.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 239. ISSUE . P. 26 -34 82 71% 0
6 MINERVINI, F , DE ANGELIS, M , DI CAGNO, R , GOBBETTI, M , (2014) ECOLOGICAL PARAMETERS INFLUENCING MICROBIAL DIVERSITY AND STABILITY OF TRADITIONAL SOURDOUGH.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 171. ISSUE . P. 136-146 67 75% 19
7 DE VUYST, L , NEYSENS, P , (2005) THE SOURDOUGH MICROFLORA: BIODIVERSITY AND METABOLIC INTERACTIONS.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 16. ISSUE 1-3. P. 43-56 66 87% 168
8 YAZAR, G , TAVMAN, S , (2012) FUNCTIONAL AND TECHNOLOGICAL ASPECTS OF SOURDOUGH FERMENTATION WITH LACTOBACILLUS SANFRANCISCENSIS.FOOD ENGINEERING REVIEWS. VOL. 4. ISSUE 3. P. 171-190 71 77% 3
9 GAJBHIYE, MH , KAPADNIS, BP , (2016) ANTIFUNGAL-ACTIVITY-PRODUCING LACTIC ACID BACTERIA AS BIOCONTROL AGENTS IN PLANTS.BIOCONTROL SCIENCE AND TECHNOLOGY. VOL. 26. ISSUE 11. P. 1451 -1470 69 73% 0
10 CROWLEY, S , MAHONY, J , VAN SINDEREN, D , (2013) CURRENT PERSPECTIVES ON ANTIFUNGAL LACTIC ACID BACTERIA AS NATURAL BIO-PRESERVATIVES.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 33. ISSUE 2. P. 93-109 63 65% 34

Classes with closest relation at Level 1


Rank Class id link
1 14549 DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP
2 841 DOUGH//BREAD//GLUTEN FREE BREAD
3 10550 NUTR SCI ALIMENTAI//KINEMA//UGBA
4 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
5 17797 PREDICTIVE MYCOLOGY//HEAT RESISTANT FUNGI//BYSSOCHLAMYS
6 19222 KEFIR//KEFIR GRAINS//KEFIRAN
7 21322 2 ACETYL 1 PYRROLINE//BADH2//FRAGRANT RICE
8 31487 TARHANA//KISHK//BURGHOL
9 464 BACTERIOCIN//NISIN//ENTEROCIN
10 35473 ICE POP//BLACK DISCOLOURATION//CARNIMONAS NIGRIFICANS

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