Class information for:
Level 1: UR TYPICITE PROD ALIMENTAI//UR TYP PROD ALIMENTAI//FRONT FACE FLUORESCENCE

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
12080 869 27.1 57%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
374 16488 NEAR INFRARED SPECTROSCOPY//MULTIVARIATE CALIBRATION//CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

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 UR TYPICITE PROD ALIMENTAI Address 25 71% 2% 20
2 UR TYP PROD ALIMENTAI Address 13 80% 1% 8
3 FRONT FACE FLUORESCENCE Author keyword 10 47% 2% 16
4 UR TYPIC PROD ALIMENTAI Address 9 83% 1% 5
5 QUAL ECON ALIMENTAI Address 9 67% 1% 8
6 EQUIPE INGN FORMULAT ALIMENTS ALTERAT IFAA Address 6 80% 0% 4
7 UNITE RECH TYPICITE PROD ALIMENTAI Address 6 80% 0% 4
8 UP TYPICITE PROD ALIMENTAI Address 6 71% 1% 5
9 SCOTCH BEAN Author keyword 6 100% 0% 4
10 EGG FRESHNESS Author keyword 5 54% 1% 7

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 FRONT FACE FLUORESCENCE 10 47% 2% 16 Search FRONT+FACE+FLUORESCENCE Search FRONT+FACE+FLUORESCENCE
2 SCOTCH BEAN 6 100% 0% 4 Search SCOTCH+BEAN Search SCOTCH+BEAN
3 EGG FRESHNESS 5 54% 1% 7 Search EGG+FRESHNESS Search EGG+FRESHNESS
4 FRONT FACE FLUORESCENCE SPECTROSCOPY 4 47% 1% 7 Search FRONT+FACE+FLUORESCENCE+SPECTROSCOPY Search FRONT+FACE+FLUORESCENCE+SPECTROSCOPY
5 EMMENTAL CHEESE 3 27% 1% 11 Search EMMENTAL+CHEESE Search EMMENTAL+CHEESE
6 NIR TRANSMITTANCE 3 57% 0% 4 Search NIR+TRANSMITTANCE Search NIR+TRANSMITTANCE
7 AIR CELL HEIGHT 3 100% 0% 3 Search AIR+CELL+HEIGHT Search AIR+CELL+HEIGHT
8 THICK ALBUMEN 3 60% 0% 3 Search THICK+ALBUMEN Search THICK+ALBUMEN
9 PARTIAL LEAST SQUARE METHOD 3 35% 1% 6 Search PARTIAL+LEAST+SQUARE+METHOD Search PARTIAL+LEAST+SQUARE+METHOD
10 ASIAGO DALLEVO CHEESE 2 67% 0% 2 Search ASIAGO+DALLEVO+CHEESE Search ASIAGO+DALLEVO+CHEESE

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 EMMENTALER CHEESES 35 86% 2% 18
2 EARLY POST MORTEM 32 88% 2% 15
3 FRONT FACE FLUORESCENCE 17 47% 3% 27
4 VISCOELASTIC FOOD PRODUCTS 17 72% 1% 13
5 GEOGRAPHIC ORIGIN 15 28% 5% 47
6 PREDICT MEAT 10 73% 1% 8
7 EGG FRESHNESS 9 83% 1% 5
8 IBERIAN BREED SWINE 9 83% 1% 5
9 SOFT CHEESES 8 27% 3% 25
10 ADULT STEERS OXEN 6 80% 0% 4

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review 2009 109 72 85%
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review 2008 124 76 34%
A review of near infrared spectroscopy in muscle food analysis: 2005-2010 2011 29 99 62%
A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products 2007 129 91 30%
Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products 2015 2 152 22%
A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood 2012 16 40 53%
Multivariate autofluorescence of intact food systems 2006 76 107 46%
Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure-Quality Relationships - A Review 2010 70 164 26%
Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems-a Review 2011 23 109 50%
Fluorescence spectroscopy and chemometrics in the food classification - a review 2007 36 53 57%

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 UR TYPICITE PROD ALIMENTAI 25 71% 2.3% 20
2 UR TYP PROD ALIMENTAI 13 80% 0.9% 8
3 UR TYPIC PROD ALIMENTAI 9 83% 0.6% 5
4 QUAL ECON ALIMENTAI 9 67% 0.9% 8
5 EQUIPE INGN FORMULAT ALIMENTS ALTERAT IFAA 6 80% 0.5% 4
6 UNITE RECH TYPICITE PROD ALIMENTAI 6 80% 0.5% 4
7 UP TYPICITE PROD ALIMENTAI 6 71% 0.6% 5
8 ENITA CLERMONT FERRAND 4 75% 0.3% 3
9 UR TYPICITE PRODUITS ALIMENTAI 4 75% 0.3% 3
10 EGG QUAL INCUBAT GRP 3 40% 0.7% 6

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000181222 BIOSYST ENGN FOOD SCI//SOLUBLE SOLIDS CONTENT//VIS NIR SPECTROSCOPY
2 0.0000169781 NEAR INFRARED REFLECTANCE SPECTROSCOPY//NEAR INFRARED REFLECTANCE SPECTROSCOPY NIRS//SINGLE SEED
3 0.0000145076 HYPERSPECTRAL IMAGING//RUMENTAT SENSING//FOOD REFRIGERAT COMPUTERIZED FOOD TECHNOL
4 0.0000134120 ACYL GROUPS//MCGILL IR GRP//H 1 NUCLEAR MAGNETIC RESONANCE H 1 NMR
5 0.0000126408 END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL
6 0.0000118156 FROZEN PORK//MUSCLE STRUCTURAL PROTEINS//SCALLOP MEATS
7 0.0000095228 SW MILK MKT AREA//JOURNAL OF THE ASSOCIATION OF PUBLIC ANALYSTS//KJELDAHL METHOD
8 0.0000077987 HALOTHANE GENE//PORK QUALITY//HALOTHANE GENOTYPE
9 0.0000070407 LIGHT INDUCED OXIDATION//SE DAIRY FOODS//HAVARTI CHEESE
10 0.0000069742 CALIBRATION TRANSFER//MULTIVARIATE CALIBRATION//JOURNAL OF CHEMOMETRICS