Class information for:
Level 1: KEFIR//KEFIR GRAINS//KEFIRAN

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
18810 469 30.6 62%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
254 19163 PROBIOTICS//LACTIC ACID BACTERIA//LACTOBACILLUS

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 KEFIR Author keyword 146 62% 32% 150
2 KEFIR GRAINS Author keyword 65 84% 8% 36
3 KEFIRAN Author keyword 25 60% 6% 27
4 LACTOBACILLUS KEFIRANOFACIENS Author keyword 23 100% 2% 10
5 KEFIR GRAIN Author keyword 13 80% 2% 8
6 AREA BIOQUIM CONTROL ALIMENTOS Address 9 52% 3% 12
7 FOOD BIOTECHNOL GRP Address 8 24% 6% 28
8 C 14 LABELLED LACTOSE Author keyword 6 100% 1% 4
9 KEFIR CULTURE Author keyword 4 75% 1% 3
10 KEFIR YEAST Author keyword 4 75% 1% 3

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 KEFIR 146 62% 32% 150 Search KEFIR Search KEFIR
2 KEFIR GRAINS 65 84% 8% 36 Search KEFIR+GRAINS Search KEFIR+GRAINS
3 KEFIRAN 25 60% 6% 27 Search KEFIRAN Search KEFIRAN
4 LACTOBACILLUS KEFIRANOFACIENS 23 100% 2% 10 Search LACTOBACILLUS+KEFIRANOFACIENS Search LACTOBACILLUS+KEFIRANOFACIENS
5 KEFIR GRAIN 13 80% 2% 8 Search KEFIR+GRAIN Search KEFIR+GRAIN
6 C 14 LABELLED LACTOSE 6 100% 1% 4 Search C+14+LABELLED+LACTOSE Search C+14+LABELLED+LACTOSE
7 KEFIR CULTURE 4 75% 1% 3 Search KEFIR+CULTURE Search KEFIR+CULTURE
8 KEFIR YEAST 4 75% 1% 3 Search KEFIR+YEAST Search KEFIR+YEAST
9 WATER KEFIR 4 75% 1% 3 Search WATER+KEFIR Search WATER+KEFIR
10 LACTOSE UPTAKE 3 60% 1% 3 Search LACTOSE+UPTAKE Search LACTOSE+UPTAKE

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 LACTOBACILLUS KEFIRANOFACIENS 32 80% 4% 20
2 MILK KEFIR 28 81% 4% 17
3 ORALLY ADMINISTERED POLYSACCHARIDE 27 92% 2% 11
4 BRAZILIAN KEFIR 20 100% 2% 9
5 EXOPOLYSACCHARIDE KEFIRAN 9 67% 2% 8
6 DRIED KEFIR 8 100% 1% 5
7 KEFIRAN PRODUCTION 6 80% 1% 4
8 KEFIR GRAINS 4 33% 2% 11
9 FERMENTATION EFFICIENCY 4 75% 1% 3
10 KEFIR 4 29% 3% 12

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage 2013 9 38 95%
Review: Functional Properties of Kefir 2011 43 72 54%
Kefir and Health: A Contemporary Perspective 2013 12 99 58%
Microbiota of kefir grains 2013 6 43 65%
Biotechnological innovations in kefir production: a review 2008 11 49 92%
Kefir: A Multifaceted Fermented Dairy Product 2014 2 99 64%
A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics 2013 9 67 31%
Significance of microbial symbiotic coexistence in traditional fermentation 2013 4 28 50%
Potential of kefir as a dietetic beverage - a review 2007 9 33 73%
A review: chemical, microbiological and nutritional characteristics of kefir 2015 0 65 89%

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 AREA BIOQUIM CONTROL ALIMENTOS 9 52% 2.6% 12
2 FOOD BIOTECHNOL GRP 8 24% 6.0% 28
3 SECT ANALYT ENVIRONM PL CHEM 4 24% 3.2% 15
4 CHEM TECHNOL ANIM SCI 3 50% 0.9% 4
5 FOOD BIOSCI BIOTECHNOL 2 20% 2.1% 10
6 MICROBIOL BIOCHIM PL LBMA 1 100% 0.4% 2
7 INVEST DESARROLLO CRIOTECNOL ALIMENTOS CONI 1 33% 0.4% 2
8 FOOD BIOMOL 1 11% 1.3% 6
9 BIOL FISIOL MICROORGANISMOS 1 50% 0.2% 1
10 CERALA 1 50% 0.2% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000187601 EXOPOLYSACCHARIDE//EXOPOLYSACCHARIDES//EBOSIN BIOSYNTHESIS
2 0.0000168620 TARHANA//KISHK//DEP FOOD ENG
3 0.0000149389 KLUYVEROMYCES MARXIANUS//CHEESE WHEY POWDER CWP//THERMOTOLERANT YEAST
4 0.0000114040 NATURAL WHEY STARTER//DAIRY BIOTECHNOL ENGN//TRADITIONAL BUTTER
5 0.0000110961 PROBIOTIC//LACTOBACILLUS ACIDOPHILUS//PROBIOTIC BACTERIA
6 0.0000096734 KOMBUCHA//TEA FUNGUS//KOMBUCHA TEA
7 0.0000094219 BILE SALT HYDROLASE//BILE TOLERANCE//PROBIOTIC
8 0.0000092526 BREVIBACTERIUM LINENS//SMEAR CHEESE//PENICILLIUM CAMEMBERTII
9 0.0000089935 AC TECNOL ALIMENTOS ORIGEN ANIM//KEY PL NUTR TOXICOL//FLAVOBACTERIUM AURANTIACUM
10 0.0000081335 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID