Class information for:
Level 1: BREVIBACTERIUM LINENS//SMEAR CHEESE//PENICILLIUM CAMEMBERTII

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
13703 756 31.0 51%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
509 14456 INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 BREVIBACTERIUM LINENS Author keyword 29 63% 4% 29
2 SMEAR CHEESE Author keyword 24 82% 2% 14
3 PENICILLIUM CAMEMBERTII Author keyword 19 63% 3% 19
4 UP EA 3191 Address 18 89% 1% 8
5 GEOTRICHUM CANDIDUM Author keyword 12 24% 6% 44
6 RED SMEAR CHEESE Author keyword 11 100% 1% 6
7 SUBSTRATES CONSUMPTION Author keyword 8 75% 1% 6
8 DEBARYOMYCES HANSENII Author keyword 8 19% 5% 39
9 UC INRA Address 8 56% 1% 10
10 SMEAR RIPENED CHEESE Author keyword 7 67% 1% 6

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 BREVIBACTERIUM LINENS 29 63% 4% 29 Search BREVIBACTERIUM+LINENS Search BREVIBACTERIUM+LINENS
2 SMEAR CHEESE 24 82% 2% 14 Search SMEAR+CHEESE Search SMEAR+CHEESE
3 PENICILLIUM CAMEMBERTII 19 63% 3% 19 Search PENICILLIUM+CAMEMBERTII Search PENICILLIUM+CAMEMBERTII
4 GEOTRICHUM CANDIDUM 12 24% 6% 44 Search GEOTRICHUM+CANDIDUM Search GEOTRICHUM+CANDIDUM
5 RED SMEAR CHEESE 11 100% 1% 6 Search RED+SMEAR+CHEESE Search RED+SMEAR+CHEESE
6 SUBSTRATES CONSUMPTION 8 75% 1% 6 Search SUBSTRATES+CONSUMPTION Search SUBSTRATES+CONSUMPTION
7 DEBARYOMYCES HANSENII 8 19% 5% 39 Search DEBARYOMYCES+HANSENII Search DEBARYOMYCES+HANSENII
8 SMEAR RIPENED CHEESE 7 67% 1% 6 Search SMEAR+RIPENED+CHEESE Search SMEAR+RIPENED+CHEESE
9 CHEESE SURFACE 6 80% 1% 4 Search CHEESE+SURFACE Search CHEESE+SURFACE
10 MYCOLOGICAL MEDIA 6 80% 1% 4 Search MYCOLOGICAL+MEDIA Search MYCOLOGICAL+MEDIA

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 RIPENED CHEESES 34 68% 4% 30
2 TILSIT CHEESE 32 88% 2% 15
3 MOLD RIPENED CHEESE 27 83% 2% 15
4 BREVIBACTERIUM LINENS 25 37% 7% 54
5 RED SMEAR CHEESE 20 59% 3% 23
6 SURFACE RIPENED CHEESES 17 68% 2% 15
7 DANABLU 17 100% 1% 8
8 SMEAR CHEESES 15 88% 1% 7
9 PENICILLIUM CAMEMBERTI 14 65% 2% 13
10 CAMEMBERT 12 58% 2% 14

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential 2014 25 185 22%
Interactions between yeasts and bacteria in the smear surface-ripened cheeses 2001 73 31 71%
Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: A review 1999 60 59 61%
Interests in Geotrichum candidum for cheese technology 2005 64 98 37%
Fermented Foods as Experimentally Tractable Microbial Ecosystems 2015 1 49 8%
Microbial interactions in cheese: implications for cheese quality and safety 2009 30 44 30%
YEASTS IN DAIRY-PRODUCTS 1990 200 45 56%
Yeasts and their possible beneficial and negative effects on the quality of dairy products 1996 128 57 37%
Debaryomyces hansenii - an extremophilic yeast with biotech nological potential 2006 58 139 24%
Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates 2009 4 39 56%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 UP EA 3191 18 89% 1.1% 8
2 UC INRA 8 56% 1.3% 10
3 FAT RICH PROD 6 100% 0.5% 4
4 LARCIP 3 37% 0.9% 7
5 PROCEDES SEPARAT 3 24% 1.5% 11
6 GENIE MICROBIOL PROCEDES ALIMENTAI UMR782 3 40% 0.8% 6
7 UMR GENIE MICROBIOL PROCEDES ALIMENTAI 782 2 20% 1.3% 10
8 DAIRY FOOD SCI FOOD MICROBIOL 2 36% 0.7% 5
9 CONSUMER SAFETY HLTH EFFECTS S 2 67% 0.3% 2
10 QUALITA PROD 2 67% 0.3% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000168017 CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL//CHEESE
2 0.0000152783 ZYGOSACCHAROMYCES BAILII//ORGANIC ACID STRESS//Z BAILII
3 0.0000123820 NATURAL WHEY STARTER//DAIRY BIOTECHNOL ENGN//TRADITIONAL BUTTER
4 0.0000093058 PREDICTIVE MYCOLOGY//HEAT RESISTANT FUNGI//ENS BANA
5 0.0000092526 KEFIR//KEFIR GRAINS//KEFIRAN
6 0.0000084110 NEW YEAST SPECIES//ASCOMYCETOUS YEAST//BASIDIOMYCETOUS YEASTS
7 0.0000083982 NON SACCHAROMYCES//BRETTANOMYCES//DEKKERA
8 0.0000071635 ROQUEFORTINE C//CORYMBIFERA//PENICILLIUM ROQUEFORTI
9 0.0000069806 REFRIGERATED MILK//ANTHOTYROS//ACTIVE COATING
10 0.0000069351 BACTERIAL DETERGENT RESISTANCE//ICE POP//ENERGY DEPENDENT CELL LYSIS