Class information for:
Level 1: FROZEN PORK//MUSCLE STRUCTURAL PROTEINS//SCALLOP MEATS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
26354 211 19.2 30%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
2628 3047 SPECIES IDENTIFICATION//MEAT SPECIES//FISH SPECIES IDENTIFICATION

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 FROZEN PORK Author keyword 1 50% 0% 1
2 MUSCLE STRUCTURAL PROTEINS Author keyword 1 50% 0% 1
3 SCALLOP MEATS Author keyword 1 50% 0% 1
4 THAWED MEAT Author keyword 1 50% 0% 1
5 THAWED Author keyword 1 29% 1% 2
6 HEXOSAMINIDASE C Author keyword 0 33% 0% 1
7 SEZ CASERTA Address 0 33% 0% 1
8 STORAGE TYPE Author keyword 0 33% 0% 1
9 USTAV KONZERVACE POTRAVIN Address 0 33% 0% 1
10 BLUE FISH Author keyword 0 25% 0% 1

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 FROZEN PORK 1 50% 0% 1 Search FROZEN+PORK Search FROZEN+PORK
2 MUSCLE STRUCTURAL PROTEINS 1 50% 0% 1 Search MUSCLE+STRUCTURAL+PROTEINS Search MUSCLE+STRUCTURAL+PROTEINS
3 SCALLOP MEATS 1 50% 0% 1 Search SCALLOP+MEATS Search SCALLOP+MEATS
4 THAWED MEAT 1 50% 0% 1 Search THAWED+MEAT Search THAWED+MEAT
5 THAWED 1 29% 1% 2 Search THAWED Search THAWED
6 HEXOSAMINIDASE C 0 33% 0% 1 Search HEXOSAMINIDASE+C Search HEXOSAMINIDASE+C
7 STORAGE TYPE 0 33% 0% 1 Search STORAGE+TYPE Search STORAGE+TYPE
8 BLUE FISH 0 25% 0% 1 Search BLUE+FISH Search BLUE+FISH
9 CARP BLOOD 0 25% 0% 1 Search CARP+BLOOD Search CARP+BLOOD
10 FREEZING CONDITION 0 25% 0% 1 Search FREEZING+CONDITION Search FREEZING+CONDITION

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 DEHYDROGENASE HADH ACTIVITY 6 100% 2% 4
2 UNFROZEN FISH 6 100% 2% 4
3 UNFROZEN 2 44% 2% 4
4 COA DEHYDROGENASE HADH 2 67% 1% 2
5 FISH MUSCLE TISSUE 2 67% 1% 2
6 THAWED FISH 1 50% 1% 2
7 HYDROXYACYL COA DEHYDROGENASE 1 40% 1% 2
8 FROZEN THAWED FISH 1 27% 1% 3
9 FISH SEMEN 1 50% 0% 1
10 ENZYME LEAKAGE 1 29% 1% 2

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Analytical methods for authentication of fresh vs. thawed meat - A review 2008 25 35 14%
BEHAVIOR OF PROTEINS AT LOW-TEMPERATURES 1982 4 3 67%

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 SEZ CASERTA 0 33% 0.5% 1
2 USTAV KONZERVACE POTRAVIN 0 33% 0.5% 1
3 REG VET FOOD CONTROL AUTHOR 0 20% 0.5% 1
4 SETOR ESTATIST 0 20% 0.5% 1
5 ETUD RECH PROD PECHE 0 14% 0.5% 1
6 FAK POTRAVINARSKE BIOTECHEM TECHNOL 0 100% 0.5% 1
7 MUSCLE HISTOPHYSIOL UNIT 0 100% 0.5% 1
8 SERV IGIENE SANITO PUBBL 0 100% 0.5% 1
9 SEZ DIAGNOST CATANZARO 0 100% 0.5% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000118156 UR TYPICITE PROD ALIMENTAI//UR TYP PROD ALIMENTAI//FRONT FACE FLUORESCENCE
2 0.0000104312 CONVENTIONAL OILS//NON CONVENTIONAL OILS//STABILITY ISSUES
3 0.0000087311 END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL
4 0.0000080691 FISHERY NUTR SCI//FLESH QUALITY//GAPING
5 0.0000073651 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
6 0.0000072358 ANTITHROMBIN III AT III//20 MHZ SONOGRAPHIE//EPIDERMAL THERMAL SCARS IN CHILDREN OBJECTIFICATION OF TREATMENT
7 0.0000067682 FRUIT PIERCING MOTH//LECANIODISCUS CUPANIOIDES//ORAESIA EXCAVATA
8 0.0000057312 INITIATOR TRNAMET//HEPATOCYTE NODULES//HUMAN BLADDER CARCINOMA
9 0.0000055561 SURIMI//SUWARI//MODORI
10 0.0000051639 TENDERNESS//POSTMORTEM PROTEOLYSIS//MEAT TENDERISATION