Class information for:
Level 1: SURIMI//SUWARI//MODORI

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
1080 2763 27.3 49%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1063 9503 SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

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 SURIMI Author keyword 464 78% 11% 307
2 SUWARI Author keyword 73 96% 1% 23
3 MODORI Author keyword 61 95% 1% 20
4 GEL FORMING ABILITY Author keyword 53 85% 1% 28
5 KAMABOKO Author keyword 48 76% 1% 34
6 ISOELECTRIC SOLUBILIZATION PRECIPITATION Author keyword 38 89% 1% 17
7 MYOFIBRILLAR PROTEIN Author keyword 38 44% 2% 66
8 WALLEYE POLLACK Author keyword 33 74% 1% 25
9 NATURAL ACTOMYOSIN Author keyword 32 88% 1% 15
10 FROZEN STORAGE Author keyword 30 23% 4% 114

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 SURIMI 464 78% 11% 307 Search SURIMI Search SURIMI
2 SUWARI 73 96% 1% 23 Search SUWARI Search SUWARI
3 MODORI 61 95% 1% 20 Search MODORI Search MODORI
4 GEL FORMING ABILITY 53 85% 1% 28 Search GEL+FORMING+ABILITY Search GEL+FORMING+ABILITY
5 KAMABOKO 48 76% 1% 34 Search KAMABOKO Search KAMABOKO
6 ISOELECTRIC SOLUBILIZATION PRECIPITATION 38 89% 1% 17 Search ISOELECTRIC+SOLUBILIZATION+PRECIPITATION Search ISOELECTRIC+SOLUBILIZATION+PRECIPITATION
7 MYOFIBRILLAR PROTEIN 38 44% 2% 66 Search MYOFIBRILLAR+PROTEIN Search MYOFIBRILLAR+PROTEIN
8 WALLEYE POLLACK 33 74% 1% 25 Search WALLEYE+POLLACK Search WALLEYE+POLLACK
9 NATURAL ACTOMYOSIN 32 88% 1% 15 Search NATURAL+ACTOMYOSIN Search NATURAL+ACTOMYOSIN
10 FROZEN STORAGE 30 23% 4% 114 Search FROZEN+STORAGE Search FROZEN+STORAGE

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 SURIMI 279 67% 9% 254
2 MUSCLE PROTEINS 130 55% 6% 162
3 KAMABOKO 110 93% 1% 41
4 NATURAL ACTOMYOSIN 106 91% 2% 43
5 ALASKA POLLOCK 102 95% 1% 35
6 PACIFIC WHITING SURIMI 91 84% 2% 49
7 ACTOMYOSIN 90 35% 7% 205
8 MYOSIN B 79 88% 1% 37
9 HEAT INDUCED GELATION 72 40% 5% 141
10 WALLEYE POLLACK 59 90% 1% 26

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods 2011 33 195 65%
Processing technology for walleye pollock: surimi innovation 2014 3 2 100%
Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review 2011 22 44 70%
The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art 2009 44 39 82%
Alternatives for Efficient and Sustainable Production of Surimi: A Review 2009 15 149 83%
MECHANISMS OF FISH MUSCLE GELATION 1992 51 42 98%
Raman spectroscopy for monitoring protein structure in muscle food systems 2008 53 39 26%
DENATURATION OF FISH PROTEINS DURING FROZEN STORAGE - ROLE OF FORMALDEHYDE 1995 51 48 60%
New applications of fibres in foods: Addition to fishery products 2005 62 47 21%
MYOFIBRILLAR PROTEIN FROM DIFFERENT MUSCLE-FIBER TYPES - IMPLICATIONS OF BIOCHEMICAL AND FUNCTIONAL-PROPERTIES IN MEAT PROCESSING 1994 56 84 60%

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 SEAFOOD 9 15% 2.1% 57
2 AQUAT PROD UTILIZAT 9 41% 0.6% 17
3 CITEP 8 75% 0.2% 6
4 REG SUR 8 60% 0.3% 9
5 CIENCIA TECNOL CARNES PESCADOS 7 50% 0.4% 10
6 MARINE FOOD SCI 7 29% 0.7% 20
7 SEAFOOD EDUC 7 32% 0.7% 18
8 BIDAR FISHERIES 6 80% 0.1% 4
9 BIOTEC YOTHI UNIT 6 80% 0.1% 4
10 FOOD BIOCHEM 6 20% 1.0% 28

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000141940 FISHERY NUTR SCI//FLESH QUALITY//GAPING
2 0.0000127471 LIVESTOCK PROD TECHNOL//FRANKFURTERS//LOW FAT
3 0.0000123789 TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS
4 0.0000097020 END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL
5 0.0000088602 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
6 0.0000083155 MARINATION//NMR T 2 RELAXATION//TUMBLING
7 0.0000076604 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS
8 0.0000055561 FROZEN PORK//MUSCLE STRUCTURAL PROTEINS//SCALLOP MEATS
9 0.0000053656 BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION
10 0.0000050751 LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR