Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 19779 | 426 | 29.5 | 48% |
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 | BIOCHIM ALIMENTAIRE IND | Address | 5 | 55% | 1% | 6 |
| 2 | FISHY FLAVOR | Author keyword | 4 | 75% | 1% | 3 |
| 3 | VACUUM HYDRODISTILLATION | Author keyword | 3 | 100% | 1% | 3 |
| 4 | BIOCHIM IND ALIMENTAIRE | Address | 3 | 50% | 1% | 4 |
| 5 | BIOCHIM ALIMENTAIRE | Address | 2 | 33% | 1% | 6 |
| 6 | 12 HYDROXYEICOSAPENTAENOIC ACID | Author keyword | 2 | 67% | 0% | 2 |
| 7 | EQUIPE RECH QUAL AROMAT ALIMENTS | Address | 2 | 67% | 0% | 2 |
| 8 | LONA ILISH | Author keyword | 2 | 67% | 0% | 2 |
| 9 | VOLATILE PROFILE CHARACTERISTICS | Author keyword | 2 | 67% | 0% | 2 |
| 10 | SWEET SMELT | Author keyword | 2 | 50% | 1% | 3 |
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 | FISHY FLAVOR | 4 | 75% | 1% | 3 | Search FISHY+FLAVOR | Search FISHY+FLAVOR |
| 2 | VACUUM HYDRODISTILLATION | 3 | 100% | 1% | 3 | Search VACUUM+HYDRODISTILLATION | Search VACUUM+HYDRODISTILLATION |
| 3 | 12 HYDROXYEICOSAPENTAENOIC ACID | 2 | 67% | 0% | 2 | Search 12+HYDROXYEICOSAPENTAENOIC+ACID | Search 12+HYDROXYEICOSAPENTAENOIC+ACID |
| 4 | LONA ILISH | 2 | 67% | 0% | 2 | Search LONA+ILISH | Search LONA+ILISH |
| 5 | VOLATILE PROFILE CHARACTERISTICS | 2 | 67% | 0% | 2 | Search VOLATILE+PROFILE+CHARACTERISTICS | Search VOLATILE+PROFILE+CHARACTERISTICS |
| 6 | SWEET SMELT | 2 | 50% | 1% | 3 | Search SWEET+SMELT | Search SWEET+SMELT |
| 7 | AEDA | 1 | 12% | 3% | 11 | Search AEDA | Search AEDA |
| 8 | FISHY | 1 | 38% | 1% | 3 | Search FISHY | Search FISHY |
| 9 | FISH FLAVOR | 1 | 100% | 0% | 2 | Search FISH+FLAVOR | Search FISH+FLAVOR |
| 10 | IMPORTANT ODORANTS | 1 | 100% | 0% | 2 | Search IMPORTANT+ODORANTS | Search IMPORTANT+ODORANTS |
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 | FERMENTED SMALL SHRIMP | 17 | 100% | 2% | 8 |
| 2 | TROUT GILL | 12 | 75% | 2% | 9 |
| 3 | ANTARCTIC KRILLS | 12 | 86% | 1% | 6 |
| 4 | COLD STORED COD | 10 | 73% | 2% | 8 |
| 5 | DRIED SQUID | 8 | 75% | 1% | 6 |
| 6 | TAIL MEAT | 8 | 50% | 3% | 11 |
| 7 | SARDINE SKIN | 6 | 71% | 1% | 5 |
| 8 | COOKED ODOR | 6 | 100% | 1% | 4 |
| 9 | COOKED SMALL SHRIMP | 6 | 100% | 1% | 4 |
| 10 | ANCHOVY ENGRAULIS ENCRASICHOLUS | 5 | 45% | 2% | 9 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Fish flavor | 1996 | 70 | 60 | 55% |
| Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation | 2007 | 40 | 101 | 37% |
| Gas chromatography - Mass spectrometry analysis of volatile flavor compounds in mackerel for assessment of fish quality | 1997 | 13 | 17 | 71% |
| Character-impact aroma compounds of crustaceans | 1997 | 20 | 35 | 51% |
| Aroma compounds of fresh and stored mackerel (Scomber scombrus) | 1997 | 9 | 28 | 75% |
| Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation | 2010 | 6 | 165 | 43% |
| Flavor and lipid chemistry of seafoods: An overview | 1997 | 11 | 68 | 57% |
| Lipoxygenase and sulfur-containing amino acids in seafood flavor formation | 1997 | 6 | 27 | 74% |
| Potent odorants in boiled cod as affected by the storage of raw material | 1997 | 4 | 6 | 83% |
| Determination of potent odorants in ripened anchovy (Engraulis encrasicholus L.) by aroma extract dilution analysis and by gas chromatography olfactometry of headspace samples | 1997 | 11 | 8 | 50% |
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 | BIOCHIM ALIMENTAIRE IND | 5 | 55% | 1.4% | 6 |
| 2 | BIOCHIM IND ALIMENTAIRE | 3 | 50% | 0.9% | 4 |
| 3 | BIOCHIM ALIMENTAIRE | 2 | 33% | 1.4% | 6 |
| 4 | EQUIPE RECH QUAL AROMAT ALIMENTS | 2 | 67% | 0.5% | 2 |
| 5 | EQUIPE RECH QUALITE AROMAT ALIMENTS | 1 | 100% | 0.5% | 2 |
| 6 | FOOD AROMA QUAL | 1 | 50% | 0.5% | 2 |
| 7 | HIDAOA | 1 | 25% | 0.7% | 3 |
| 8 | PROD PECHE | 1 | 33% | 0.5% | 2 |
| 9 | CLUSTER FOOD BIOTECHNOL | 1 | 50% | 0.2% | 1 |
| 10 | EQUIPE LIPIDES | 1 | 50% | 0.2% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000283545 | MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND |
| 2 | 0.0000161296 | SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM |
| 3 | 0.0000160272 | EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS |
| 4 | 0.0000141009 | POLAR PARADOX//BULK OIL//BIOACT NAT PROD GRP |
| 5 | 0.0000117878 | FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS//UGBA |
| 6 | 0.0000099250 | 2 HYDROPEROXY ACID//DICTYOPTERIS DIVARICATA//ECTOCARPENE |
| 7 | 0.0000098342 | DRIED BONITO BROTH//PROC FOOD DEV TECHNOL//DRIED BONITO |
| 8 | 0.0000095818 | BROMOPHENOL//SYMPHYOCLADIA LATIUSCULA//BROMOPHENOLS |
| 9 | 0.0000091121 | BOTTARGA//PROXIMATE COMPOSITION//FISH LIPID |
| 10 | 0.0000081432 | GEOSMIN//2 METHYLISOBORNEOL//TASTE AND ODOUR |