Class information for:
Level 1: EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
25599 229 17.6 40%


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 EXTRACTIVE COMPONENT Author keyword 21 90% 4% 9
2 ATP AND RELATED COMPOUNDS Author keyword 9 83% 2% 5
3 ATP RELATED COMPOUNDS Author keyword 5 47% 3% 8
4 SCALLOP ADDUCTOR MUSCLE Author keyword 5 63% 2% 5
5 FRESHNESS INDEX Author keyword 2 36% 2% 5
6 TASTE ACTIVE COMPONENT Author keyword 2 67% 1% 2
7 ATP AND ITS RELATED COMPOUNDS Author keyword 1 100% 1% 2
8 NOBLE SCALLOP Author keyword 1 50% 1% 2
9 CEMSUR Address 1 27% 1% 3
10 EXTRACTIVE COMPONENTS Author keyword 1 33% 1% 2

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 EXTRACTIVE COMPONENT 21 90% 4% 9 Search EXTRACTIVE+COMPONENT Search EXTRACTIVE+COMPONENT
2 ATP AND RELATED COMPOUNDS 9 83% 2% 5 Search ATP+AND+RELATED+COMPOUNDS Search ATP+AND+RELATED+COMPOUNDS
3 ATP RELATED COMPOUNDS 5 47% 3% 8 Search ATP+RELATED+COMPOUNDS Search ATP+RELATED+COMPOUNDS
4 SCALLOP ADDUCTOR MUSCLE 5 63% 2% 5 Search SCALLOP+ADDUCTOR+MUSCLE Search SCALLOP+ADDUCTOR+MUSCLE
5 FRESHNESS INDEX 2 36% 2% 5 Search FRESHNESS+INDEX Search FRESHNESS+INDEX
6 TASTE ACTIVE COMPONENT 2 67% 1% 2 Search TASTE+ACTIVE+COMPONENT Search TASTE+ACTIVE+COMPONENT
7 ATP AND ITS RELATED COMPOUNDS 1 100% 1% 2 Search ATP+AND+ITS+RELATED+COMPOUNDS Search ATP+AND+ITS+RELATED+COMPOUNDS
8 NOBLE SCALLOP 1 50% 1% 2 Search NOBLE+SCALLOP Search NOBLE+SCALLOP
9 EXTRACTIVE COMPONENTS 1 33% 1% 2 Search EXTRACTIVE+COMPONENTS Search EXTRACTIVE+COMPONENTS
10 ATP RELATED COMPOUND 1 50% 0% 1 Search ATP+RELATED+COMPOUND Search ATP+RELATED+COMPOUND

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 POSTMORTEM BIOCHEMICAL CHANGES 16 61% 7% 17
2 SCALLOP ADDUCTOR MUSCLE 5 43% 4% 9
3 FRESHNESS INDEXES 3 100% 1% 3
4 EXTRACTIVE COMPONENTS 3 24% 5% 12
5 ATP RELATED COMPOUNDS 3 30% 3% 8
6 NIBOSHI 2 67% 1% 2
7 TASTE COMPONENTS 2 33% 2% 5
8 DISK ABALONE 2 26% 3% 6
9 JAPANESE SPINY 1 100% 1% 2
10 TASTE ACTIVE COMPONENTS 1 22% 2% 4

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Relation between post mortem biochemical changes and quality in the muscle of fish and shellfish 2002 3 10 40%
USE OF PERIWINKLES AS SOURCES OF DIETARY-PROTEIN - THE NUTRITIONAL, TOXICOLOGICAL, PROCESSING, AND POLICY IMPLICATIONS 1992 0 1 100%
Biochemical and cookery scientific studies on the texture of shellfish muscles 2005 0 14 29%
REVIEW - ASSESSING AND MANAGING RISK DUE TO CONSUMPTION OF SEAFOOD CONTAMINATED WITH MICROORGANISMS, PARASITES, AND NATURAL TOXINS IN THE UNITED-STATES 1992 11 20 10%
RISKS AND BENEFITS OF SEAFOOD 1984 0 4 25%

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 CEMSUR 1 27% 1.3% 3
2 AOMORI PREFECTURAL LOCAL FOOD 1 50% 0.4% 1
3 INT SCI TECHNOL COOPERAT BASE PRECIOUS SEAFOOD 1 50% 0.4% 1
4 MONBETSU BRANCH 1 29% 0.9% 2
5 GEORGIA AQUARIUM 0 25% 0.4% 1
6 MARINE ENVIRONM SCI MINIST EDUC 0 25% 0.4% 1
7 REG SUR 0 13% 0.9% 2
8 PROC UTILIZAT 0 20% 0.4% 1
9 FOOD CREAT 0 17% 0.4% 1
10 CITEP 0 13% 0.4% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000244698 FISHERY NUTR SCI//FLESH QUALITY//GAPING
2 0.0000213657 UMAMI//PHYSIOL NUTR GRP//TASTE ENHANCER
3 0.0000183234 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
4 0.0000160272 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION
5 0.0000146696 ABALONE//WITHERING SYNDROME//HALIOTIS IRIS
6 0.0000130703 XANTHINE BIOSENSOR//HYPOXANTHINE//XANTHINE
7 0.0000115715 FREEZE DRIED MEAT//BLOOD SAUSAGES//CURING SUBSTANCES
8 0.0000079937 BOTTARGA//PROXIMATE COMPOSITION//FISH LIPID
9 0.0000077549 CARNOSINE//ANSERINE//CARNOSINASE
10 0.0000076604 SURIMI//SUWARI//MODORI