Class information for:
Level 2: THEOBROMA CACAO//COCOA//CACAO

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3697 1106 32.9 46%


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
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
527 3       CAFFEINE//COFFEE//GREEN TEA 20032
3697 2             THEOBROMA CACAO//COCOA//CACAO 1106
15715 1                   THEOBROMA CACAO//CACAO//PHYTOPHTHORA MEGAKARYA 696
21657 1                   COCOA BEANS//COCOA FERMENTATION//COCOA BEAN FERMENTATION 410

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 THEOBROMA CACAO authKW 2034918 16% 43% 173
2 COCOA authKW 765125 13% 20% 140
3 CACAO authKW 677122 6% 37% 67
4 COCOA BEANS authKW 642446 4% 48% 48
5 CAFE CACAO THE journal 592311 6% 33% 66
6 COCOA FERMENTATION authKW 534471 2% 88% 22
7 PHYTOPHTHORA MEGAKARYA authKW 477202 2% 79% 22
8 COCOA UNIT address 468253 2% 81% 21
9 WITCHES BROOM DISEASE authKW 429761 2% 65% 24
10 THEOBROMA CACAO L authKW 425483 3% 45% 34

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 Agronomy 11621 27% 0% 303
2 Food Science & Technology 5491 26% 0% 289
3 Horticulture 4529 11% 0% 118
4 Plant Sciences 3365 25% 0% 277
5 Agriculture, Multidisciplinary 2545 10% 0% 114
6 Chemistry, Applied 1062 10% 0% 109
7 Mycology 732 3% 0% 38
8 Genetics & Heredity 411 9% 0% 103
9 Forestry 373 4% 0% 39
10 Biotechnology & Applied Microbiology 321 9% 0% 95

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 COCOA UNIT 468253 2% 81% 21
2 SUSTAINABLE PERENNIAL CROPS 266009 3% 29% 33
3 COCOA 257355 2% 55% 17
4 MARS INC 209225 1% 63% 12
5 SUBTROP HORT STN 135723 3% 16% 30
6 SPCL 124224 1% 50% 9
7 FAZENDA ALMIRANTE 110429 0% 100% 4
8 REG BIOL CONTROL PL MICROBIOL 110429 0% 100% 4
9 GENOM EXP SAO GEN 110425 1% 67% 6
10 BIOTECNOL GENET 102262 2% 22% 17

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 CAFE CACAO THE 592311 6% 33% 66
2 WORLD CROPS 25554 0% 19% 5
3 TREE GENETICS & GENOMES 11802 2% 2% 21
4 PLANT PATHOLOGY 8746 3% 1% 34
5 TURRIALBA 8372 1% 3% 11
6 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 5150 4% 0% 44
7 CROP PROTECTION 5046 3% 1% 29
8 TROPICAL AGRICULTURE 4057 1% 1% 15
9 FOOD RESEARCH INTERNATIONAL 3959 3% 1% 28
10 EXPERIMENTAL AGRICULTURE 3314 1% 1% 13

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 THEOBROMA CACAO 2034918 16% 43% 173 Search THEOBROMA+CACAO Search THEOBROMA+CACAO
2 COCOA 765125 13% 20% 140 Search COCOA Search COCOA
3 CACAO 677122 6% 37% 67 Search CACAO Search CACAO
4 COCOA BEANS 642446 4% 48% 48 Search COCOA+BEANS Search COCOA+BEANS
5 COCOA FERMENTATION 534471 2% 88% 22 Search COCOA+FERMENTATION Search COCOA+FERMENTATION
6 PHYTOPHTHORA MEGAKARYA 477202 2% 79% 22 Search PHYTOPHTHORA+MEGAKARYA Search PHYTOPHTHORA+MEGAKARYA
7 WITCHES BROOM DISEASE 429761 2% 65% 24 Search WITCHES+BROOM+DISEASE Search WITCHES+BROOM+DISEASE
8 THEOBROMA CACAO L 425483 3% 45% 34 Search THEOBROMA+CACAO+L Search THEOBROMA+CACAO+L
9 BLACK POD 392633 1% 89% 16 Search BLACK+POD Search BLACK+POD
10 CRINIPELLIS PERNICIOSA 324775 2% 59% 20 Search CRINIPELLIS+PERNICIOSA Search CRINIPELLIS+PERNICIOSA

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 DE VUYST, L , WECKX, S , (2016) THE COCOA BEAN FERMENTATION PROCESS: FROM ECOSYSTEM ANALYSIS TO STARTER CULTURE DEVELOPMENT.JOURNAL OF APPLIED MICROBIOLOGY. VOL. 121. ISSUE 1. P. 5 -17 58 92% 4
2 SALTINI, R , AKKERMAN, R , FROSCH, S , (2013) OPTIMIZING CHOCOLATE PRODUCTION THROUGH TRACEABILITY: A REVIEW OF THE INFLUENCE OF FARMING PRACTICES ON COCOA BEAN QUALITY.FOOD CONTROL. VOL. 29. ISSUE 1. P. 167 -187 58 69% 22
3 HO, VTT , ZHAO, J , FLEET, G , (2014) YEASTS ARE ESSENTIAL FOR COCOA BEAN FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 174. ISSUE . P. 72-87 48 75% 24
4 KONGOR, JE , HINNEH, M , DE WALLE, DV , AFOAKWA, EO , BOECKX, P , DEWETTINCK, K , (2016) FACTORS INFLUENCING QUALITY VARIATION IN COCOA (THEOBROMA CACAO) BEAN FLAVOUR PROFILE - A REVIEW.FOOD RESEARCH INTERNATIONAL. VOL. 82. ISSUE . P. 44 -52 46 71% 2
5 HO, VTT , ZHAO, J , FLEET, G , (2015) THE EFFECT OF LACTIC ACID BACTERIA ON COCOA BEAN FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 205. ISSUE . P. 54 -67 35 85% 9
6 MICHELI, F , GUILTINAN, M , GRAMACHO, KP , WILKINSON, MJ , FIGUEIRA, AVD , CASCARDO, JCD , MAXIMOVA, S , LANAUD, C , (2010) FUNCTIONAL GENOMICS OF CACAO.ADVANCES IN BOTANICAL RESEARCH, VOL 55. VOL. 55. ISSUE . P. 119 -177 66 50% 4
7 MEINHARDT, LW , RINCONES, J , BAILEY, BA , AIME, MC , GRIFFITH, GW , ZHANG, DP , PEREIRA, GAG , (2008) MONILIOPHTHORA PERNICIOSA, THE CAUSAL AGENT OF WITCHES' BROOM DISEASE OF CACAO: WHAT'S NEW FROM THIS OLD FOE?.MOLECULAR PLANT PATHOLOGY. VOL. 9. ISSUE 5. P. 577 -588 43 75% 23
8 ARANA-SANCHEZ, A , SEGURA-GARCIA, LE , KIRCHMAYR, M , OROZCO-AVILA, I , LUGO-CERVANTES, E , GSCHAEDLER-MATHIS, A , (2015) IDENTIFICATION OF PREDOMINANT YEASTS ASSOCIATED WITH ARTISAN MEXICAN COCOA FERMENTATIONS USING CULTURE-DEPENDENT AND CULTURE-INDEPENDENT APPROACHES.WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY. VOL. 31. ISSUE 2. P. 359 -369 32 78% 4
9 AFOAKWA, EO , PATERSON, A , FOWLER, M , RYAN, A , (2008) FLAVOR FORMATION AND CHARACTER IN COCOA AND CHOCOLATE: A CRITICAL REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 48. ISSUE 9. P. 840 -857 45 62% 60
10 LIMA, LJR , ALMEIDA, MH , NOUT, MJR , ZWIETERING, MH , (2011) THEOBROMA CACAO L., "THE FOOD OF THE GODS": QUALITY DETERMINANTS OF COMMERCIAL COCOA BEANS, WITH PARTICULAR REFERENCE TO THE IMPACT OF FERMENTATION.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 51. ISSUE 8. P. 731-761 45 58% 29

Classes with closest relation at Level 2


Rank Class id link
1 2355 COFFEA ARABICA//COFFEE//COFFEA CANEPHORA
2 2347 TRICHODERMA//SCLEROTINIA SCLEROTIORUM//TRICHODERMA HARZIANUM
3 1975 ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE
4 3030 POLYGALACTURONASE//PECTINASE//PECTIN LYASE
5 3440 HEVEA BRASILIENSIS//GUAYULE//PARTHENIUM ARGENTATUM
6 2661 ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER
7 261 ANTHOCYANINS//POLYPHENOLS//PROCYANIDINS
8 3259 EXPERIMENTAL PRECISION//PASSIFLORA EDULIS//PASSIFLORA
9 2925 OLEAGINEUX//DATE PALM//ARECACEAE
10 1494 WINE//ACETIC ACID BACTERIA//ETHYL CARBAMATE

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