Class information for:
Level 1: CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL//CHEESE

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
393 3470 33.8 57%


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 CHEESE RIPENING Author keyword 67 49% 3% 99
2 INTERNATIONAL DAIRY JOURNAL Journal 57 14% 11% 375
3 CHEESE Author keyword 41 14% 8% 264
4 CHEESE FLAVOUR Author keyword 41 85% 1% 22
5 LAIT Journal 39 17% 6% 202
6 GOAT CHEESE Author keyword 29 47% 1% 45
7 NSLAB Author keyword 27 76% 1% 19
8 MANCHEGO CHEESE Author keyword 27 66% 1% 25
9 CHEDDAR CHEESE Author keyword 26 27% 2% 82
10 ADJUNCT CULTURE Author keyword 22 60% 1% 24

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 CHEESE RIPENING 67 49% 3% 99 Search CHEESE+RIPENING Search CHEESE+RIPENING
2 CHEESE 41 14% 8% 264 Search CHEESE Search CHEESE
3 CHEESE FLAVOUR 41 85% 1% 22 Search CHEESE+FLAVOUR Search CHEESE+FLAVOUR
4 GOAT CHEESE 29 47% 1% 45 Search GOAT+CHEESE Search GOAT+CHEESE
5 NSLAB 27 76% 1% 19 Search NSLAB Search NSLAB
6 MANCHEGO CHEESE 27 66% 1% 25 Search MANCHEGO+CHEESE Search MANCHEGO+CHEESE
7 CHEDDAR CHEESE 26 27% 2% 82 Search CHEDDAR+CHEESE Search CHEDDAR+CHEESE
8 ADJUNCT CULTURE 22 60% 1% 24 Search ADJUNCT+CULTURE Search ADJUNCT+CULTURE
9 X PROLYL DIPEPTIDYL AMINOPEPTIDASE 21 75% 0% 15 Search X+PROLYL+DIPEPTIDYL+AMINOPEPTIDASE Search X+PROLYL+DIPEPTIDYL+AMINOPEPTIDASE
10 RENNET PASTE 20 100% 0% 9 Search RENNET+PASTE Search RENNET+PASTE

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 CHEDDAR CHEESE 393 38% 24% 821
2 FLAVOR DEVELOPMENT 181 61% 6% 191
3 MANCHEGO CHEESE 110 68% 3% 96
4 NONSTARTER LACTOBACILLI 85 79% 2% 54
5 SUBSP CREMORIS WG2 76 100% 1% 24
6 ADJUNCT LACTOBACILLI 68 84% 1% 37
7 STREPTOCOCCUS CREMORIS 65 41% 4% 125
8 STARTER BACTERIA 63 70% 2% 53
9 GOUDA CHEESE 63 51% 3% 87
10 IDIAZABAL CHEESE 63 81% 1% 38

Journals


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 INTERNATIONAL DAIRY JOURNAL 57 14% 11% 375
2 LAIT 39 17% 6% 202
3 AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY 13 12% 3% 107
4 INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 12 11% 3% 99
5 LATTE 5 26% 0% 15

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review 2000 447 93 65%
Proteolytic systems of lactic acid bacteria 2006 132 139 70%
Flavour formation by amino acid catabolism 2006 108 6 83%
Key odorants in various cheese types as determined by gas chromatography-olfactometry 2002 226 54 69%
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products 2005 211 135 64%
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge 2003 214 107 72%
Traditional cheeses: Rich and diverse microbiota with associated benefits 2014 19 316 20%
Production of Aroma Compounds in Lactic Fermentations 2014 6 71 46%
Original features of cell-envelope proteinases of Lactobacillus helveticus. A review 2011 20 121 59%
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food 2008 75 76 42%

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 CHEESE 24 91% 0.3% 10
2 UNITE BIOCHIM STRUCT PROT 21 51% 0.8% 29
3 UNITE RECH BIOCHIM STRUCT PROT 13 47% 0.6% 20
4 DAIRY TECHNOL 10 14% 2.0% 68
5 LACTOL IND 10 32% 0.7% 26
6 DAIRY SCI TECHNOL 9 19% 1.2% 43
7 DAIRY 8 13% 1.6% 56
8 WESTERN DAIRY 8 26% 0.7% 26
9 DPRC 6 80% 0.1% 4
10 STN RECH TECHNOL ANAL LAITIE 6 44% 0.3% 11

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000194466 MELTABILITY//MOZZARELLA CHEESE//IMITATION CHEESE
2 0.0000168017 BREVIBACTERIUM LINENS//SMEAR CHEESE//PENICILLIUM CAMEMBERTII
3 0.0000146096 NATURAL WHEY STARTER//DAIRY BIOTECHNOL ENGN//TRADITIONAL BUTTER
4 0.0000143049 MILK CLOTTING ENZYME//MILK CLOTTING//MILK CLOTTING ACTIVITY
5 0.0000117995 CITRATE PERMEASE//DIACETYL//ALPHA ACETOLACTATE
6 0.0000086191 BIOL LACTAT//PLASMIN//AGE GELATION
7 0.0000083441 PROPIONIBACTERIUM ACIDIPROPIONICI//PROPIONIBACTERIUM//PROPIONIBACTERIUM FREUDENREICHII
8 0.0000080978 REFRIGERATED MILK//ANTHOTYROS//ACTIVE COATING
9 0.0000064940 LATE BLOWING//CLOSTRIDIUM TYROBUTYRICUM//BUTYRIC ACID BACTERIA
10 0.0000063065 PEPTIDE BOND DEMASKING//OLIGO L METHIONINE//BITTER PEPTIDE