Level Rule Name Subject Property Value ERROR deprecated_class_reference ONS:0000003 rdfs:subClassOf ONS:0000066 ERROR deprecated_class_reference ONS:0000034 rdfs:subClassOf ONS:0000066 ERROR deprecated_class_reference ONS:0000054 rdfs:subClassOf ONS:0000066 ERROR deprecated_class_reference ONS:0000094 rdfs:subClassOf ONS:1000008 ERROR deprecated_class_reference ONS:0000094 rdfs:subClassOf ONS:2000002 ERROR deprecated_class_reference ONS:0000094 rdfs:subClassOf ONS:2000003 ERROR deprecated_class_reference ONS:0000094 rdfs:subClassOf ONS:2000004 ERROR deprecated_class_reference ONS:0000094 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000002 rdfs:subClassOf ONS:0000094 ERROR deprecated_class_reference ONS:2000003 rdfs:subClassOf ONS:0000094 ERROR deprecated_class_reference ONS:2000003 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000004 rdfs:subClassOf ONS:0000094 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:0000094 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000036 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000037 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000038 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000039 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000040 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000041 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000042 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000043 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000044 ERROR deprecated_class_reference ONS:2000005 rdfs:subClassOf ONS:2000045 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000003 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000020 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000021 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000022 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000023 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000024 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000025 ERROR deprecated_class_reference ONS:2000019 rdfs:subClassOf ONS:2000026 ERROR deprecated_class_reference ONS:2000020 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000021 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000022 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000023 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000024 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000025 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000026 rdfs:subClassOf ONS:2000019 ERROR deprecated_class_reference ONS:2000036 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000037 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000038 rdfs:subClassOf 15154b44-58a5-4f3c-aa67-7aa3f744f8edgenid332 ERROR deprecated_class_reference ONS:2000038 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000039 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000040 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000041 rdfs:subClassOf 15154b44-58a5-4f3c-aa67-7aa3f744f8edgenid333 ERROR deprecated_class_reference ONS:2000041 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000042 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000043 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000044 rdfs:subClassOf 15154b44-58a5-4f3c-aa67-7aa3f744f8edgenid334 ERROR deprecated_class_reference ONS:2000044 rdfs:subClassOf ONS:2000005 ERROR deprecated_class_reference ONS:2000045 rdfs:subClassOf 15154b44-58a5-4f3c-aa67-7aa3f744f8edgenid335 ERROR deprecated_class_reference ONS:2000045 rdfs:subClassOf ONS:2000005 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 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 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 ERROR duplicate_definition ONS:0000134 IAO:0000115 microbial culture responsible for the beginning of the fermentation process@en ERROR duplicate_definition ONS:0000158 IAO:0000115 microbial culture responsible for the beginning of the fermentation process@en WARN annotation_whitespace ONS:1000011 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000011 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000012 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000012 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000034 IAO:0000119 http://www.fao.org/organicag/oa-faq/oa-faq1/en/ WARN annotation_whitespace ONS:1000034 IAO:0000119 https://extension.arizona.edu/sites/extension.arizona.edu/files/pubs/az1603.pdf WARN annotation_whitespace ONS:1000036 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000036 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000036 IAO:0000119 PMID:27759811 WARN annotation_whitespace ONS:1000036 IAO:0000119 PMID:28701250 WARN annotation_whitespace ONS:1000036 IAO:0000119 https://www.healthdirect.gov.au/ketogenic-diet WARN annotation_whitespace ONS:1000036 IAO:0000119 PMID:23419562 WARN annotation_whitespace ONS:1000037 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000037 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000038 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000038 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000040 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000040 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000040 IAO:0000119 https://en.wikipedia.org/wiki/Low-carbohydrate_diet WARN annotation_whitespace ONS:1000040 IAO:0000119 PMID:18635428 WARN annotation_whitespace ONS:1000042 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:1000042 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:1000061 IAO:0000117 https://orcid.org/0000-0001-9125-4337 WARN annotation_whitespace ONS:1000061 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:2000036 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:2000036 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:2000037 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:2000037 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:2000038 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:2000038 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:2000040 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:2000040 IAO:0000117 Leigh Carmody WARN annotation_whitespace ONS:2000040 IAO:0000119 https://en.wikipedia.org/wiki/Low-carbohydrate_diet WARN annotation_whitespace ONS:2000040 IAO:0000119 PMID:18635428 WARN annotation_whitespace ONS:2000042 IAO:0000117 https://github.com/FoodOntology/joint-food-ontology-wg WARN annotation_whitespace ONS:2000042 IAO:0000117 Leigh Carmody WARN duplicate_label_synonym ONS:0000115 oboInOwl:hasExactSynonym average daily nutrient intake level@en WARN duplicate_label_synonym ONS:1000013 oboInOwl:hasExactSynonym time-restricted feeding@en WARN missing_definition ONS:0000104 IAO:0000115 WARN missing_definition ONS:0000109 IAO:0000115 WARN missing_definition ONS:0000178 IAO:0000115 WARN missing_obsolete_label ONS:0000034 rdfs:label subject informations@en WARN missing_obsolete_label ONS:0000054 rdfs:label Subject tab@en WARN missing_obsolete_label ONS:0000055 rdfs:label Event tab@en INFO lowercase_definition ONS:0000009 IAO:0000115 time spent in light physical activity in minutes/day derived from questionnaire data@en INFO lowercase_definition ONS:0000110 IAO:0000115 any type of assay that can be performed in the context of a nutritional study@en 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 INFO lowercase_definition ONS:0000122 IAO:0000115 unselected, autochthonous microbial consortia that initiates the fermentation@en 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 INFO lowercase_definition ONS:0000124 IAO:0000115 microorganisms naturally present in the raw food or processing environment@en 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 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 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 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 INFO lowercase_definition ONS:0000129 IAO:0000115 a food choice management process resulting in healthy food choice@en INFO lowercase_definition ONS:0000130 IAO:0000115 a food choice management process resulting in unhealthy food choice@en INFO lowercase_definition ONS:0000131 IAO:0000115 a determinant of diet is any factor that drive the food choices of an organism@en 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 determinants of diet@en 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 INFO lowercase_definition ONS:0000134 IAO:0000115 microbial culture responsible for the beginning of the fermentation process@en 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 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 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 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 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 INFO lowercase_definition ONS:0000144 IAO:0000115 consortium of living microorganisms present in kefir, characterized by bacteria and yeast components (has part)@en INFO lowercase_definition ONS:0000146 IAO:0000115 vital biomass containing microorganisms added to start the fermentation process@en 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 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 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 INFO lowercase_definition ONS:0000150 IAO:0000115 consortium of living microrganisms present in whey, characterized by bacteria and yeast components (has part)@en INFO lowercase_definition ONS:0000151 IAO:0000115 mixture of milk originating from different animal species or from different milking times@en 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 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 INFO lowercase_definition ONS:0000155 IAO:0000115 the result of moulding and final pressing of Parmigiano Reggiano mass retrieved from cauldron@en 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 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 INFO lowercase_definition ONS:0000158 IAO:0000115 microbial culture responsible for the beginning of the fermentation process@en 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 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 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 INFO lowercase_definition ONS:0000162 IAO:0000115 the microbial consortium associated to curd@en 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 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 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 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 INFO lowercase_definition ONS:0000167 IAO:0000115 the microbial consortium associated to parmigiano reggiano cheese@en 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 INFO lowercase_definition ONS:0000169 IAO:0000115 the result of moulding and final pressing in cheese-making@en 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 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 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 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 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 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 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 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 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 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 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