| Row |
Level |
Rule Name |
Subject |
Property |
Value |
| 0 |
ERROR
| deprecated_class_reference |
ONS:0000003 |
rdfs:subClassOf |
ONS:0000066 |
| 1 |
ERROR
| deprecated_class_reference |
ONS:0000021 |
rdfs:subClassOf |
ONS:0000033 |
| 2 |
ERROR
| deprecated_class_reference |
ONS:0000034 |
rdfs:subClassOf |
ONS:0000066 |
| 3 |
ERROR
| deprecated_class_reference |
ONS:0000053 |
rdfs:subClassOf |
http://semanticscience.org/resource/SIO_001066 |
| 4 |
ERROR
| deprecated_class_reference |
ONS:0000054 |
rdfs:subClassOf |
ONS:0000066 |
| 5 |
ERROR
| deprecated_class_reference |
ONS:0000055 |
rdfs:subClassOf |
OBI:0000011 |
| 6 |
ERROR
| deprecated_class_reference |
ONS:0000056 |
rdfs:subClassOf |
NCIT:C25662 |
| 7 |
ERROR
| deprecated_class_reference |
ONS:0000057 |
rdfs:subClassOf |
OBI:0000070 |
| 8 |
ERROR
| deprecated_class_reference |
ONS:0000057 |
rdfs:subClassOf |
ONS:0000065 |
| 9 |
ERROR
| deprecated_class_reference |
ONS:0000058 |
rdfs:subClassOf |
OBI:0000070 |
| 10 |
ERROR
| deprecated_class_reference |
ONS:0000058 |
rdfs:subClassOf |
ONS:0000090 |
| 11 |
ERROR
| deprecated_class_reference |
ONS:0000065 |
rdfs:subClassOf |
ONS:0000057 |
| 12 |
ERROR
| duplicate_definition |
ONS:0000136 |
IAO:0000115 |
This is a high-level term with the purpose of organization of more granular children term. Should not be used in annotation, favoring more specific sub-classes@en |
| 13 |
ERROR
| duplicate_definition |
ONS:0000137 |
IAO:0000115 |
This is a high-level term with the purpose of organization of more granular children term. Should not be used in annotation, favoring more specific sub-classes@en |
| 14 |
ERROR
| duplicate_definition |
ONS:0000138 |
IAO:0000115 |
This is a high-level term with the purpose of organization of more granular children term. Should not be used in annotation, favoring more specific sub-classes@en |
| 15 |
ERROR
| duplicate_definition |
ONS:0000134 |
IAO:0000115 |
microbial culture responsible for the beginning of the fermentation process@en |
| 16 |
ERROR
| duplicate_definition |
ONS:0000158 |
IAO:0000115 |
microbial culture responsible for the beginning of the fermentation process@en |
| 17 |
WARN
| annotation_whitespace |
ONS:1000011 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 18 |
WARN
| annotation_whitespace |
ONS:1000011 |
IAO:0000117 |
Leigh Carmody |
| 19 |
WARN
| annotation_whitespace |
ONS:1000012 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 20 |
WARN
| annotation_whitespace |
ONS:1000012 |
IAO:0000117 |
Leigh Carmody |
| 21 |
WARN
| annotation_whitespace |
ONS:1000034 |
IAO:0000119 |
http://www.fao.org/organicag/oa-faq/oa-faq1/en/ |
| 22 |
WARN
| annotation_whitespace |
ONS:1000034 |
IAO:0000119 |
https://extension.arizona.edu/sites/extension.arizona.edu/files/pubs/az1603.pdf |
| 23 |
WARN
| annotation_whitespace |
ONS:1000036 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 24 |
WARN
| annotation_whitespace |
ONS:1000036 |
IAO:0000117 |
Leigh Carmody |
| 25 |
WARN
| annotation_whitespace |
ONS:1000036 |
IAO:0000119 |
PMID:27759811 |
| 26 |
WARN
| annotation_whitespace |
ONS:1000036 |
IAO:0000119 |
PMID:28701250 |
| 27 |
WARN
| annotation_whitespace |
ONS:1000036 |
IAO:0000119 |
https://www.healthdirect.gov.au/ketogenic-diet |
| 28 |
WARN
| annotation_whitespace |
ONS:1000036 |
IAO:0000119 |
PMID:23419562 |
| 29 |
WARN
| annotation_whitespace |
ONS:1000037 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 30 |
WARN
| annotation_whitespace |
ONS:1000037 |
IAO:0000117 |
Leigh Carmody |
| 31 |
WARN
| annotation_whitespace |
ONS:1000038 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 32 |
WARN
| annotation_whitespace |
ONS:1000038 |
IAO:0000117 |
Leigh Carmody |
| 33 |
WARN
| annotation_whitespace |
ONS:1000040 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 34 |
WARN
| annotation_whitespace |
ONS:1000040 |
IAO:0000117 |
Leigh Carmody |
| 35 |
WARN
| annotation_whitespace |
ONS:1000040 |
IAO:0000119 |
https://en.wikipedia.org/wiki/Low-carbohydrate_diet |
| 36 |
WARN
| annotation_whitespace |
ONS:1000040 |
IAO:0000119 |
PMID:18635428 |
| 37 |
WARN
| annotation_whitespace |
ONS:1000042 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 38 |
WARN
| annotation_whitespace |
ONS:1000042 |
IAO:0000117 |
Leigh Carmody |
| 39 |
WARN
| annotation_whitespace |
ONS:1000061 |
IAO:0000117 |
https://orcid.org/0000-0001-9125-4337 |
| 40 |
WARN
| annotation_whitespace |
ONS:1000061 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 41 |
WARN
| annotation_whitespace |
ONS:2000036 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 42 |
WARN
| annotation_whitespace |
ONS:2000036 |
IAO:0000117 |
Leigh Carmody |
| 43 |
WARN
| annotation_whitespace |
ONS:2000037 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 44 |
WARN
| annotation_whitespace |
ONS:2000037 |
IAO:0000117 |
Leigh Carmody |
| 45 |
WARN
| annotation_whitespace |
ONS:2000038 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 46 |
WARN
| annotation_whitespace |
ONS:2000038 |
IAO:0000117 |
Leigh Carmody |
| 47 |
WARN
| annotation_whitespace |
ONS:2000040 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 48 |
WARN
| annotation_whitespace |
ONS:2000040 |
IAO:0000117 |
Leigh Carmody |
| 49 |
WARN
| annotation_whitespace |
ONS:2000040 |
IAO:0000119 |
https://en.wikipedia.org/wiki/Low-carbohydrate_diet |
| 50 |
WARN
| annotation_whitespace |
ONS:2000040 |
IAO:0000119 |
PMID:18635428 |
| 51 |
WARN
| annotation_whitespace |
ONS:2000042 |
IAO:0000117 |
https://github.com/FoodOntology/joint-food-ontology-wg |
| 52 |
WARN
| annotation_whitespace |
ONS:2000042 |
IAO:0000117 |
Leigh Carmody |
| 53 |
WARN
| duplicate_exact_synonym |
ONS:1000040 |
oboInOwl:hasExactSynonym |
Low carbohydrate diet@en |
| 54 |
WARN
| duplicate_exact_synonym |
ONS:2000040 |
oboInOwl:hasExactSynonym |
Low carbohydrate diet@en |
| 55 |
WARN
| duplicate_exact_synonym |
ONS:1000025 |
oboInOwl:hasExactSynonym |
flexitarian diet@en |
| 56 |
WARN
| duplicate_exact_synonym |
ONS:2000025 |
oboInOwl:hasExactSynonym |
flexitarian diet@en |
| 57 |
WARN
| duplicate_label_synonym |
ONS:0000115 |
oboInOwl:hasExactSynonym |
average daily nutrient intake level@en |
| 58 |
WARN
| duplicate_label_synonym |
ONS:1000013 |
oboInOwl:hasExactSynonym |
time-restricted feeding@en |
| 59 |
WARN
| missing_definition |
ONS:0000104 |
IAO:0000115 |
|
| 60 |
WARN
| missing_definition |
ONS:0000109 |
IAO:0000115 |
|
| 61 |
WARN
| missing_obsolete_label |
ONS:0000021 |
rdfs:label |
Dietary assessment method@en |
| 62 |
WARN
| missing_obsolete_label |
ONS:0000034 |
rdfs:label |
subject informations@en |
| 63 |
WARN
| missing_obsolete_label |
ONS:0000053 |
rdfs:label |
Start tab@en |
| 64 |
WARN
| missing_obsolete_label |
ONS:0000054 |
rdfs:label |
Subject tab@en |
| 65 |
WARN
| missing_obsolete_label |
ONS:0000055 |
rdfs:label |
Event tab@en |
| 66 |
WARN
| missing_obsolete_label |
ONS:0000056 |
rdfs:label |
Sampling tab@en |
| 67 |
WARN
| missing_obsolete_label |
ONS:0000058 |
rdfs:label |
Information tab@en |
| 68 |
WARN
| missing_obsolete_label |
ONS:0000065 |
rdfs:label |
Physiology assay type@en |
| 69 |
INFO
| lowercase_definition |
ONS:0000009 |
IAO:0000115 |
time spent in light physical activity in minutes/day derived from questionnaire data@en |
| 70 |
INFO
| lowercase_definition |
ONS:0000110 |
IAO:0000115 |
any type of assay that can be performed in the context of a nutritional study@en |
| 71 |
INFO
| lowercase_definition |
ONS:0000111 |
IAO:0000115 |
an assay that is aimed at discovering new potential metabolites as food consumption biomarkers, or to measure/validate known food consumption biomarkers in a biological sample (e.g. urine, blood, serum, feces).@en |
| 72 |
INFO
| lowercase_definition |
ONS:0000122 |
IAO:0000115 |
unselected, autochthonous microbial consortia that initiates the fermentation@en |
| 73 |
INFO
| lowercase_definition |
ONS:0000123 |
IAO:0000115 |
microorganisms selected for specific technological and sensory properties that are inoculated directly into food materials used to initiate the fermentation process and in order to bring about desired and predictable changes in the finished product@en |
| 74 |
INFO
| lowercase_definition |
ONS:0000124 |
IAO:0000115 |
microorganisms naturally present in the raw food or processing environment@en |
| 75 |
INFO
| lowercase_definition |
ONS:0000125 |
IAO:0000115 |
the role of a material entity that is the vehicle for introduction of one or more microorganisms (representing starter culture) into a suitable substrate to initiate the fermentation process@en |
| 76 |
INFO
| lowercase_definition |
ONS:0000126 |
IAO:0000115 |
a complex matrix composed of a polysaccharide (kefiran) in association with bacteria and yeasts formed during kefir fermentation@en |
| 77 |
INFO
| lowercase_definition |
ONS:0000127 |
IAO:0000115 |
the addition of a small amount of a previously fermented batch to the raw food, with the aim of initiating a new fermentation process@en |
| 78 |
INFO
| lowercase_definition |
ONS:0000128 |
IAO:0000115 |
the food choice management process refers to the complex decision-making process an organism carry out to realize choices about which food to be consumed, and to the choices regarding quantity and mode of consumption of foods.@en |
| 79 |
INFO
| lowercase_definition |
ONS:0000129 |
IAO:0000115 |
a food choice management process resulting in healthy food choice@en |
| 80 |
INFO
| lowercase_definition |
ONS:0000130 |
IAO:0000115 |
a food choice management process resulting in unhealthy food choice@en |
| 81 |
INFO
| lowercase_definition |
ONS:0000131 |
IAO:0000115 |
a determit of diet is any factor that drive the food choices of an organism@en |
| 82 |
INFO
| lowercase_definition |
ONS:0000132 |
IAO:0000115 |
food choice refers to any decision an organism makes regarding food and diet. It both refers to the selection of specific foods to be consumed by an organism, from a variety of available options, and to the choices regarding quantity and mode of consumption of foods. Food choice are direct consequence of the food management process, and depends on a variety of determits of diet@en |
| 83 |
INFO
| lowercase_definition |
ONS:0000133 |
IAO:0000115 |
the palatability of a food refers to its capacity of triggering a reward (i.e. hedonic reward, or pleasure, via a stimulation of the dopamine reward pathway) upon consumption. This property can be related to various aspects of food, usually related to fats and sugars content.@en |
| 84 |
INFO
| lowercase_definition |
ONS:0000134 |
IAO:0000115 |
microbial culture responsible for the beginning of the fermentation process@en |
| 85 |
INFO
| lowercase_definition |
ONS:0000135 |
IAO:0000115 |
microbial cultures that do not take part to the fermentation process but contribute to the development of flavours, aroma and organoleptic properties during maturation/ripening through other metabolic pathways@en |
| 86 |
INFO
| lowercase_definition |
ONS:0000139 |
IAO:0000115 |
a process in the cheese-making consisting of the storage of cheese in controlled temperature and condition, for defined amount of time. The process is associated to microbial activities such as proteases and lipases which change the morphology and physical texture of the cheese as well as develop taste and flavor of the final product@en |
| 87 |
INFO
| lowercase_definition |
ONS:0000140 |
IAO:0000115 |
the set of reactions leading to the conversion of fats (triglycerides) into free fatty acids, monoacylglycerol, diacylglycerol, and glycerol during the fermentation process@en |
| 88 |
INFO
| lowercase_definition |
ONS:0000141 |
IAO:0000115 |
the set of reactions leading to the hydrolysis of milk proteins into peptides during the food fermentation process@en |
| 89 |
INFO
| lowercase_definition |
ONS:0000142 |
IAO:0000115 |
the set of reactions leading to the conversion of glucose into pyruvic acid, which is substrate for the fermentation processes@en |
| 90 |
INFO
| lowercase_definition |
ONS:0000144 |
IAO:0000115 |
consortium of living microorganisms present in kefir, characterized by bacteria and yeast components (has part)@en |
| 91 |
INFO
| lowercase_definition |
ONS:0000146 |
IAO:0000115 |
vital biomass containing microorganisms added to start the fermentation process@en |
| 92 |
INFO
| lowercase_definition |
ONS:0000147 |
IAO:0000115 |
complex matrix composed of an exopolysaccharide in association with bacteria and yeast cells added to milk for kefir production@en |
| 93 |
INFO
| lowercase_definition |
ONS:0000148 |
IAO:0000115 |
the procedure in which a small amount of the finished or intermediate fermentation product is used to inoculate a new batch with the aim of starting a new fermentation process@en |
| 94 |
INFO
| lowercase_definition |
ONS:0000149 |
IAO:0000115 |
kefir recipe includes and defines the set of ingredients and procedures that should be employed to obtain kefir@en |
| 95 |
INFO
| lowercase_definition |
ONS:0000150 |
IAO:0000115 |
consortium of living microrganisms present in whey, characterized by bacteria and yeast components (has part)@en |
| 96 |
INFO
| lowercase_definition |
ONS:0000151 |
IAO:0000115 |
mixture of milk originating from different animal species or from different milking times@en |
| 97 |
INFO
| lowercase_definition |
ONS:0000152 |
IAO:0000115 |
the process of destabilization of casein micelles, which flocculate and aggregate to form a gel enclosing the soluble milk components. It is caused by acidification, by enzymatic activities or by the combination of the two processes@en |
| 98 |
INFO
| lowercase_definition |
ONS:0000153 |
IAO:0000115 |
the set of reactions leading to the conversion of carbohydrates into organic acids by the enzymatic activity of starter microbes in the production of Parmigiano Reggiano. It can also be extended to the proteolitic and lipolytic reactions characterizing maturation and ripening steps.@en |
| 99 |
INFO
| lowercase_definition |
ONS:0000155 |
IAO:0000115 |
the result of moulding and final pressing of Parmigiano Reggiano mass retrieved from cauldron@en |
| 100 |
INFO
| lowercase_definition |
ONS:0000156 |
IAO:0000115 |
the set of reactions leading to the conversion of carbohydrates into organic acids, ethanol and CO2 by the enzymatic activity in the absence of oxygen@en |
| 101 |
INFO
| lowercase_definition |
ONS:0000157 |
IAO:0000115 |
foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action@en |
| 102 |
INFO
| lowercase_definition |
ONS:0000158 |
IAO:0000115 |
microbial culture responsible for the beginning of the fermentation process@en |
| 103 |
INFO
| lowercase_definition |
ONS:0000159 |
IAO:0000115 |
a chemical and/or physical factor that exerts selection pressure and brings about natural selection within microbiota components@en |
| 104 |
INFO
| lowercase_definition |
ONS:0000160 |
IAO:0000115 |
the process in which the cheese is placed in a mould giving rise to it its final shape, and immersed in a saturated solution of water and salt@en |
| 105 |
INFO
| lowercase_definition |
ONS:0000161 |
IAO:0000115 |
a heating process in which the curd is cooked at defined temperature for a defined amount of time. As a result the curd sink to the bottom of the cauldron forming a single mass@en |
| 106 |
INFO
| lowercase_definition |
ONS:0000162 |
IAO:0000115 |
the microbial consortium associated to curd@en |
| 107 |
INFO
| lowercase_definition |
ONS:0000163 |
IAO:0000115 |
a hard, cooked, brittle cheese with a long ripening time (minimum of 12 months), produced using raw semiskim high-quality cow milk, natural fermented whey, calf rennet and sodium chloride, designed as PDO@en |
| 108 |
INFO
| lowercase_definition |
ONS:0000164 |
IAO:0000115 |
a heating process were curd is cooked at 55 °C for 12 minutes, after which the cheesy granules sink to the bottom of the cauldron forming a single mass@en |
| 109 |
INFO
| lowercase_definition |
ONS:0000165 |
IAO:0000115 |
the process in which the shaped cheese is stored in controlled temperature condition and for defined amount of time to give rise to the ripened cheese@en |
| 110 |
INFO
| lowercase_definition |
ONS:0000166 |
IAO:0000115 |
the process during which the parmigiano reggiano cheese wheels are stored at 18-20 °C for a minimum of 12 months giving rise to the ripened parmigiano reggiano@en |
| 111 |
INFO
| lowercase_definition |
ONS:0000167 |
IAO:0000115 |
the microbial consortium associated to parmigiano reggiano cheese@en |
| 112 |
INFO
| lowercase_definition |
ONS:0000168 |
IAO:0000115 |
the process in which the cheese, wrapped in typical linen cloth, is placed in a mould that gives it its final shape and immersed in a saturated solution of water and salt.@en |
| 113 |
INFO
| lowercase_definition |
ONS:0000169 |
IAO:0000115 |
the result of moulding and final pressing in cheese-making@en |
| 114 |
INFO
| lowercase_definition |
ONS:0000170 |
IAO:0000115 |
mixture obtained by combining milk from morning milking with milk from previous evening milking and used as initial ingredient in Parmigiano Reggiano making@en |
| 115 |
INFO
| lowercase_definition |
ONS:0000171 |
IAO:0000115 |
consortium of living microrganisms present in milk before processing, characterized by bacteria and yeast components (has part)@en |
| 116 |
INFO
| lowercase_definition |
ONS:0000172 |
IAO:0000115 |
the role of a material entity, generally a chemical compound, such as the material entity is not suitable for consumption by a defined group of individuals. This role has a causal relation (is determined by) with another material entity such that it exerts a strong causal influence on the role, and its removal cause the termination of the existence of the role@en |
| 117 |
INFO
| lowercase_definition |
ONS:0000173 |
IAO:0000115 |
the role of a material entity, generally a chemical compound, such as the material entity is unfit for consumption by a defined group of individuals. This role has a causal relation (is determined by) with another material entity such that it exerts a strong causal influence on the role, and its removal cause the termination of the existence of the role@en |
| 118 |
INFO
| lowercase_definition |
ONS:0000174 |
IAO:0000115 |
the ratio between the vapor pressure of the food, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions@en |
| 119 |
INFO
| lowercase_definition |
ONS:0000175 |
IAO:0000115 |
whey from the previous day manufacture containing the consortium of living microorganisms, added to start the fermentation process@en |
| 120 |
INFO
| lowercase_definition |
ONS:0000176 |
IAO:0000115 |
the procedure in which a small amount of the finished or intermediate kefir is used to inoculate a new batch with the aim of starting a new fermentation process@en |
| 121 |
INFO
| lowercase_definition |
ONS:0000177 |
IAO:0000115 |
the procedure in which a small amount of whey product of the parmigiano reggiano milk coagulation is used to inoculate a new batch with the aim of starting a new fermentation process@en |
| 122 |
INFO
| lowercase_definition |
ONS:1000025 |
IAO:0000115 |
primarily a plant-based diet but includes meat, dairy, eggs, poultry and fish on occasion or in small quantities@en |
| 123 |
INFO
| lowercase_definition |
ONS:1000065 |
IAO:0000115 |
the diet resulting from the lifestyle adaptation following the industrial revolution. It is often associated with western countries, but is increasingly becoming adopted also in other geographic areas. It is known to be rich in red and processed meats, sweets, fried foods, and refined grains while being poor in fruits, vegetables, legumes, fish, poultry, and whole grains. In terms of micronutrients, this diet is usually rich in salt, yet poor in other minerals and vitamins, whereas in terms of fats, it is high in saturated and trans-fatty acids, and low in mono- and polyunsaturated fatty acids. Its fibre and complex carbohydrates contents are also very low due to the high consumption of refined sugars instead of whole-grain foods.@en |
| 124 |
INFO
| lowercase_definition |
ONS:1000066 |
IAO:0000115 |
the diet characteristic of the lifestyle in isolated/rural areas, commonly in developing countries. It is mainly composed of naturally available food products, including fresh animal protein and vegetables while excluding industrially processed foods. Nevertheless, it is common to use traditional food processing methods to improve nutrient availability, digestibility or to increase conservation time to avoid scarcity. These methods include soaking, fermentation, cooking, pounding, and sprouting.@en |
| 125 |
INFO
| lowercase_definition |
ONS:2000044 |
IAO:0000115 |
a dietary pattern that define the quantity, variety or combination of different food in a globalized diet@en |
| 126 |
INFO
| lowercase_definition |
ONS:2000045 |
IAO:0000115 |
a dietary pattern that define the quantity, variety or combination of different food in a rural diet@en |