Class information for: |
Basic class information |
ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
---|---|---|---|
26872 | 200 | 22.2 | 33% |
Classes in level above (level 2) |
ID, lev. above |
Publications | Label for level above |
---|---|---|
797 | 11427 | BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FUNCTIONAL PROPERTIES |
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 | GLOBIN HYDROLYSATES | Author keyword | 8 | 100% | 3% | 5 |
2 | PRINCIPAL COMPONENT SIMILARITY | Author keyword | 6 | 71% | 3% | 5 |
3 | PEPTIDE ALPHA 1 | Author keyword | 6 | 100% | 2% | 4 |
4 | PRINCIPAL COMPONENT SIMILARITY ANALYSIS | Author keyword | 4 | 75% | 2% | 3 |
5 | CHEM TECHNOL ANIM SCI | Address | 3 | 50% | 2% | 4 |
6 | RANDOM CENTROID OPTIMIZATION | Author keyword | 3 | 60% | 2% | 3 |
7 | HYGIENIC COLLECTION | Author keyword | 1 | 100% | 1% | 2 |
8 | OPEN COLLECTION | Author keyword | 1 | 100% | 1% | 2 |
9 | ANIMAL BLOOD | Author keyword | 1 | 29% | 2% | 4 |
10 | PORCINE BLOOD | Author keyword | 1 | 20% | 3% | 5 |
Web of Science journal categories |
Author Key Words |
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 | BLOOD GLOBIN | 15 | 88% | 4% | 7 |
2 | ANIMAL BLOOD | 11 | 78% | 4% | 7 |
3 | RANDOM CENTROID OPTIMIZATION | 2 | 67% | 1% | 2 |
4 | CHEESE SAMPLES | 1 | 27% | 2% | 4 |
5 | PHASE HPLC ANALYSIS | 1 | 27% | 2% | 4 |
6 | INTRINSIC OPTICAL ANISOTROPY | 1 | 33% | 1% | 2 |
7 | CLUSTER ANALYSIS CLA | 1 | 50% | 1% | 1 |
8 | COLORLESS GLOBIN | 1 | 50% | 1% | 1 |
9 | HAM PATE | 1 | 50% | 1% | 1 |
10 | HEADSPACE GAS CHROMATOGRAPH | 1 | 50% | 1% | 1 |
Journals |
Reviews |
Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
---|---|---|---|---|
USE OF HEMOGLOBIN IN FOODS - A REVIEW | 1988 | 29 | 8 | 100% |
Utilization of slaughter house blood in human food | 1999 | 12 | 34 | 56% |
Issues Related to the Use of Blood in Food and Animal Feed | 2014 | 2 | 83 | 18% |
Unsupervised classification methods in food sciences: discussion and outlook | 2008 | 12 | 62 | 13% |
Real-time in-situ measurement of haemoglobin in wastewater | 2009 | 1 | 16 | 6% |
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 | CHEM TECHNOL ANIM SCI | 3 | 50% | 2.0% | 4 |
2 | FOOD LIQUORS S | 1 | 50% | 0.5% | 1 |
3 | MEAT TECHNOL UNIT | 1 | 50% | 0.5% | 1 |
4 | UDICTA | 0 | 13% | 1.0% | 2 |
5 | MORFOFISIOPATOL | 0 | 11% | 0.5% | 1 |
6 | ALIMENTOS NUTR DEPAM | 0 | 100% | 0.5% | 1 |
7 | FOOD SCI BIO OURCE ENGN | 0 | 100% | 0.5% | 1 |
Related classes at same level (level 1) |
Rank | Relatedness score | Related classes |
---|---|---|
1 | 0.0000160225 | ORGANOCELL LIGNIN//AUTOSAMPLING//POLYURTHANE |
2 | 0.0000147152 | BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION |
3 | 0.0000124122 | PEPTIDE BOND DEMASKING//OLIGO L METHIONINE//BITTER PEPTIDE |
4 | 0.0000089103 | VIRGINIA TOBACCO//APEX EXCISION//BIOPOST |
5 | 0.0000081315 | SERV BIOSANITARIOS//SOYBEAN PROTEINS//HEAT PROCESSED MEAT PRODUCTS |
6 | 0.0000079715 | TSUKUBA RD//OKARA//PROT DEV 2 |
7 | 0.0000079492 | MECHANICALLY RECOVERED MEAT//MECHANICALLY SEPARATED MEAT//MECHANICAL DEBONING |
8 | 0.0000068123 | PACKAGE INTEGRITY//SEAL INSPECTION//ALUMINUM LAMINATE BAG |
9 | 0.0000065646 | HEMORPHIN//NEOKYOTORPHIN//HEMORPHINS |
10 | 0.0000065345 | CAKE BATTER//MUFFINS//COOKIES |