Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 478 | 21426 | 30.1 | 53% |
Classes in level above (level 4) |
Classes in level below (level 2) |
| ID, lev. below |
Publications | Label for level below |
|---|---|---|
| 1034 | 9695 | AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//WINE//AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH |
| 2428 | 3651 | MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE |
| 2695 | 2820 | FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY |
| 2799 | 2562 | XANTHOHUMOL//JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING |
| 2952 | 2194 | ACRYLAMIDE//GLYCIDAMIDE//3 AMINOPROPIONAMIDE |
| 3932 | 504 | 3 MCPD//3 MCPD ESTERS//CHLOROPROPANOLS |
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 | AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | Journal | 778 | 51% | 5% | 1091 |
| 2 | ACRYLAMIDE | Author keyword | 667 | 47% | 5% | 1059 |
| 3 | MAILLARD REACTION | Author keyword | 370 | 43% | 3% | 652 |
| 4 | WINE | Author keyword | 359 | 28% | 5% | 1114 |
| 5 | GLYCIDAMIDE | Author keyword | 306 | 95% | 0% | 105 |
| 6 | AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH | Journal | 286 | 61% | 1% | 301 |
| 7 | 3 MCPD | Author keyword | 272 | 98% | 0% | 65 |
| 8 | XANTHOHUMOL | Author keyword | 254 | 82% | 1% | 146 |
| 9 | JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN | Journal | 209 | 61% | 1% | 221 |
| 10 | ETHYL CARBAMATE | Author keyword | 193 | 75% | 1% | 141 |
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 | ACRYLAMIDE | 667 | 47% | 5% | 1059 | Search ACRYLAMIDE | Search ACRYLAMIDE |
| 2 | MAILLARD REACTION | 370 | 43% | 3% | 652 | Search MAILLARD+REACTION | Search MAILLARD+REACTION |
| 3 | WINE | 359 | 28% | 5% | 1114 | Search WINE | Search WINE |
| 4 | GLYCIDAMIDE | 306 | 95% | 0% | 105 | Search GLYCIDAMIDE | Search GLYCIDAMIDE |
| 5 | 3 MCPD | 272 | 98% | 0% | 65 | Search 3+MCPD | Search 3+MCPD |
| 6 | XANTHOHUMOL | 254 | 82% | 1% | 146 | Search XANTHOHUMOL | Search XANTHOHUMOL |
| 7 | ETHYL CARBAMATE | 193 | 75% | 1% | 141 | Search ETHYL+CARBAMATE | Search ETHYL+CARBAMATE |
| 8 | RED WINE | 183 | 40% | 2% | 356 | Search RED+WINE | Search RED+WINE |
| 9 | CABERNET SAUVIGNON | 158 | 70% | 1% | 131 | Search CABERNET+SAUVIGNON | Search CABERNET+SAUVIGNON |
| 10 | AROMA | 135 | 28% | 2% | 408 | Search AROMA | Search AROMA |
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 | CABERNET SAUVIGNON | 809 | 78% | 3% | 542 |
| 2 | RED WINES | 783 | 58% | 4% | 899 |
| 3 | HEATED FOODSTUFFS | 349 | 98% | 0% | 91 |
| 4 | WHITE WINES | 322 | 61% | 2% | 340 |
| 5 | WINE QUALITY | 319 | 83% | 1% | 177 |
| 6 | VITIS VINIFERA L | 317 | 38% | 3% | 657 |
| 7 | FRUIT COMPOSITION | 303 | 86% | 1% | 152 |
| 8 | MAILLARD REACTION | 299 | 30% | 4% | 828 |
| 9 | 3 CHLOROPROPANE 1 2 DIOL | 292 | 98% | 0% | 79 |
| 10 | AROMA | 290 | 34% | 3% | 699 |
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 | AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 778 | 51% | 5% | 1091 |
| 2 | AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH | 286 | 61% | 1% | 301 |
| 3 | JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN | 209 | 61% | 1% | 221 |
| 4 | JOURNAL OF THE INSTITUTE OF BREWING | 192 | 31% | 2% | 517 |
| 5 | JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS | 177 | 43% | 1% | 318 |
| 6 | VITIS | 105 | 27% | 2% | 335 |
| 7 | MONATSSCHRIFT FUR BRAUWISSENSCHAFT | 83 | 42% | 1% | 154 |
| 8 | SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE | 75 | 51% | 0% | 104 |
| 9 | CIENCIA E TECNICA VITIVINICOLA | 22 | 46% | 0% | 35 |
| 10 | MITTEILUNGEN KLOSTERNEUBURG | 17 | 32% | 0% | 44 |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines-A Review | 2015 | 2 | 60 | 97% |
| Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review | 2015 | 3 | 63 | 54% |
| Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies | 2011 | 94 | 157 | 87% |
| ENVIRONMENTAL AND MANAGEMENT-PRACTICES AFFECTING GRAPE COMPOSITION AND WINE QUALITY - A REVIEW | 1993 | 425 | 70 | 97% |
| Current issues in dietary acrylamide: formation, mitigation and risk assessment | 2014 | 9 | 113 | 96% |
| Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process | 2014 | 9 | 105 | 81% |
| Pharmacognostic and pharmacological profile of Humulus lupulus L. | 2008 | 115 | 88 | 84% |
| Acrylamide in Foods: A Review of the Science and Future Considerations | 2012 | 29 | 73 | 97% |
| Pharmacological Profile of Xanthohumol, a Prenylated Flavonoid from Hops (Humulus lupulus) | 2015 | 1 | 143 | 78% |
| Chemistry, biochemistry, and safety of acrylamide. A review | 2003 | 450 | 196 | 48% |
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 | VITICULTURE ENOL | 116 | 30% | 1.5% | 318 |
| 2 | ENOL | 59 | 36% | 0.6% | 131 |
| 3 | ESTN ENOL | 45 | 94% | 0.1% | 16 |
| 4 | WINE SCI PROGRAMME | 43 | 79% | 0.1% | 27 |
| 5 | WINE GR E IND | 40 | 41% | 0.4% | 75 |
| 6 | VITICULTURE OENOL | 38 | 38% | 0.4% | 79 |
| 7 | OENOL | 36 | 35% | 0.4% | 84 |
| 8 | IST FRUTTI VITICOLTURA | 35 | 61% | 0.2% | 37 |
| 9 | REG INVEST CIENT LICADA | 33 | 75% | 0.1% | 24 |
| 10 | COOL CLIMATE OENOL VITICULTURE | 31 | 53% | 0.2% | 42 |
Related classes at same level (level 3) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000003385 | MYCOVIRUS//KILLER TOXIN//HYPOVIRULENCE |
| 2 | 0.0000003243 | CHEMICAL SENSES//OLFACTION//SMELL TASTE CLIN |
| 3 | 0.0000003135 | ADVANCED GLYCATION END PRODUCTS//METHYLGLYOXAL//HMGB1 |
| 4 | 0.0000003002 | POSTHARVEST BIOLOGY AND TECHNOLOGY//DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING |
| 5 | 0.0000002905 | INTERNATIONAL DAIRY JOURNAL//BETA LACTOGLOBULIN//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL |
| 6 | 0.0000002788 | METABONOMICS//METABOLOMICS//MELAMINE |
| 7 | 0.0000002408 | BACTERIOCIN//LACTIC ACID BACTERIA//PROBIOTICS |
| 8 | 0.0000002280 | SACCHAROMYCES CEREVISIAE//XYLANASE//YEAST |
| 9 | 0.0000002252 | CEREAL CHEMISTRY//STARCH-STARKE//RESISTANT STARCH |
| 10 | 0.0000001794 | ASTAXANTHIN//LYCOPENE//CAROTENOIDS |