Class information for:
Level 1: BEER//JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9784 1121 31.0 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
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
427 3       JOURNAL OF THE INSTITUTE OF BREWING//KERATINASE//CYSTATIN 27946
3117 2             XANTHOHUMOL//HOPS//BEER 2291
9784 1                   BEER//JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING 1121

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 BEER authKW 1158577 21% 18% 241
2 JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS journal 1089551 16% 23% 177
3 JOURNAL OF THE INSTITUTE OF BREWING journal 1013573 23% 14% 258
4 FLAVOUR STABILITY authKW 654476 3% 83% 29
5 MONATSSCHRIFT FUR BRAUWISSENSCHAFT journal 422797 7% 20% 76
6 FLAVOR STABILITY authKW 400228 2% 64% 23
7 WORT authKW 392566 4% 36% 40
8 MALTING BREWING SCI address 366158 3% 41% 33
9 BEER FOAM authKW 261478 1% 80% 12
10 HYDROPHOBIC POLYPEPTIDES authKW 217902 1% 100% 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 57427 81% 0% 910
2 Chemistry, Applied 4811 20% 0% 223
3 Agriculture, Multidisciplinary 3958 13% 0% 142
4 Biotechnology & Applied Microbiology 2076 19% 0% 215
5 Nutrition & Dietetics 501 6% 0% 69
6 Chemistry, Analytical 251 8% 0% 88
7 Biochemical Research Methods 58 3% 0% 38
8 Agronomy 9 1% 0% 16
9 Horticulture 3 1% 0% 6
10 Education, Scientific Disciplines 0 0% 0% 3

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 MALTING BREWING SCI 366158 3% 41% 33
2 INT BREWING DISTILLING 140042 2% 21% 24
3 CHAIR BREWING SCI 137884 1% 56% 9
4 LEHRSTUHL TECHNOL BRAUEREI 1 136179 1% 50% 10
5 MICROBIAL MOL SYST FOOD MICROBIAL TECHNO 108951 0% 100% 4
6 BIO OURCES DEV 104748 1% 38% 10
7 BRASSERIE IND ALIMENTAI 97275 0% 71% 5
8 BARLEY GERMPLASM 89136 1% 55% 6
9 BREWING S 86715 1% 29% 11
10 CHINA GERMANY BREWING TECH 81713 0% 100% 3

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 THE AMERICAN SOCIETY OF BREWING CHEMISTS 1089551 16% 23% 177
2 JOURNAL OF THE INSTITUTE OF BREWING 1013573 23% 14% 258
3 MONATSSCHRIFT FUR BRAUWISSENSCHAFT 422797 7% 20% 76
4 MONATSSCHRIFT FUR BRAUEREI 13343 0% 10% 5
5 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 10515 10% 0% 115
6 CARLSBERG RESEARCH COMMUNICATIONS 5127 1% 2% 8
7 FOOD CHEMISTRY 4517 5% 0% 59
8 FLUSSIGES OBST 3887 0% 7% 2
9 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 3658 2% 1% 23
10 CZECH JOURNAL OF FOOD SCIENCES 3455 1% 1% 11

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 BEER 1158577 21% 18% 241 Search BEER Search BEER
2 FLAVOUR STABILITY 654476 3% 83% 29 Search FLAVOUR+STABILITY Search FLAVOUR+STABILITY
3 FLAVOR STABILITY 400228 2% 64% 23 Search FLAVOR+STABILITY Search FLAVOR+STABILITY
4 WORT 392566 4% 36% 40 Search WORT Search WORT
5 BEER FOAM 261478 1% 80% 12 Search BEER+FOAM Search BEER+FOAM
6 HYDROPHOBIC POLYPEPTIDES 217902 1% 100% 8 Search HYDROPHOBIC+POLYPEPTIDES Search HYDROPHOBIC+POLYPEPTIDES
7 BEER AGING 200127 1% 57% 13 Search BEER+AGING Search BEER+AGING
8 MALT 168604 5% 10% 59 Search MALT Search MALT
9 PROTEINASE A 145255 1% 44% 12 Search PROTEINASE+A Search PROTEINASE+A
10 MASHING 143016 2% 21% 25 Search MASHING Search MASHING

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 VANDERHAEGEN, B , NEVEN, H , VERACHTERT, H , DERDELINCKX, G , (2006) THE CHEMISTRY OF BEER AGING - A CRITICAL REVIEW.FOOD CHEMISTRY. VOL. 95. ISSUE 3. P. 357 -381 75 77% 158
2 BAMFORTH, CW , (2011) 125TH ANNIVERSARY REVIEW: THE NON-BIOLOGICAL INSTABILITY OF BEER.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 117. ISSUE 4. P. 488 -497 58 75% 4
3 CARVALHO, DO , GONCALVES, LM , GUIDO, LF , (2016) OVERALL ANTIOXIDANT PROPERTIES OF MALT AND HOW THEY ARE INFLUENCED BY THE INDIVIDUAL CONSTITUENTS OF BARLEY AND THE MALTING PROCESS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 15. ISSUE 5. P. 927 -943 47 63% 0
4 BAERT, JJ , DE CLIPPELEER, J , HUGHES, PS , DE COOMAN, L , AERTS, G , (2012) ON THE ORIGIN OF FREE AND BOUND STALING ALDEHYDES IN BEER.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 60. ISSUE 46. P. 11449-11472 55 50% 15
5 CALLEMIEN, D , COLLIN, S , (2010) STRUCTURE, ORGANOLEPTIC PROPERTIES, QUANTIFICATION METHODS, AND STABILITY OF PHENOLIC COMPOUNDS IN BEER-A REVIEW.FOOD REVIEWS INTERNATIONAL. VOL. 26. ISSUE 1. P. 1 -84 70 40% 24
6 ARON, PM , SHELLHAMMER, TH , (2010) A DISCUSSION OF POLYPHENOLS IN BEER PHYSICAL AND FLAVOUR STABILITY.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 116. ISSUE 4. P. 369 -380 46 59% 26
7 NEUGRODDA, C , GASTL, M , BECKER, T , (2015) COMPARISON OF FOAM ANALYSIS METHODS AND THE IMPACT OF BEER COMPONENTS ON FOAM STABILITY.JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. VOL. 73. ISSUE 2. P. 170 -178 30 77% 2
8 EVANS, DE , OBERDIECK, M , REDD, KS , NEWMAN, R , (2012) COMPARISON OF THE RUDIN AND NIBEM METHODS FOR MEASURING FOAM STABILITY WITH A MANUAL POUR METHOD TO IDENTIFY BEER CHARACTERISTICS THAT DELIVER CONSUMERS STABLE BEER FOAM.JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. VOL. 70. ISSUE 1. P. 70-78 30 83% 3
9 HOFF, S , LUND, MN , PETERSEN, MA , FRANK, W , ANDERSEN, ML , (2013) STORAGE STABILITY OF PASTEURIZED NON-FILTERED BEER.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 119. ISSUE 3. P. 172-181 25 83% 1
10 LI, HP , ZHAO, MM , CUI, C , SUN, WZ , ZHAO, HF , (2016) ANTIOXIDANT ACTIVITY AND TYPICAL AGEING COMPOUNDS: THEIR EVOLUTIONS AND RELATIONSHIPS DURING THE STORAGE OF LAGER BEERS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 51. ISSUE 9. P. 2026 -2033 22 88% 0

Classes with closest relation at Level 1


Rank Class id link
1 10088 XANTHOHUMOL//HOPS//HUMULUS LUPULUS
2 10373 JOURNAL OF THE INSTITUTE OF BREWING//MALTING//LIMIT DEXTRINASE
3 17159 ALCOHOL ACETYLTRANSFERASE//2 PHENYLETHANOL//SAKE YEAST
4 36618 FININGS//EA 1116//INCOMPLETE APOPTOSIS
5 21945 LIPID TRANSFER PROTEIN//NONSPECIFIC LIPID TRANSFER PROTEIN//PLANT LIPID TRANSFER PROTEIN
6 12674 SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS
7 8186 BETA GLUCAN//BARLEY BETA GLUCAN//CEREAL BETA GLUCAN
8 35422 APTENIOL//BARLEY SPROUT//CD STRESS EFFECT
9 24256 BEER SPOILAGE//BEER SPOILAGE BACTERIA//PECTINATUS
10 14344 ASTRINGENCY//IN VITRO PROTEOLYTIC DEGRADATION//PLANT PHENOLIC SUBSTANCES

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