Class information for:
Level 1: HYDROPHOBIZED IGG//MET ENRICHMENT//SOYBEAN ISOLATES

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
27094 195 21.0 38%


Bar chart of Publication_year

Last years might be incomplete

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 HYDROPHOBIZED IGG Author keyword 2 67% 1% 2
2 MET ENRICHMENT Author keyword 1 100% 1% 2
3 SOYBEAN ISOLATES Author keyword 1 50% 1% 2
4 VERTICAL SCAN ANALYZER Author keyword 1 50% 1% 2
5 PEPSIN HYDROLYSIS Author keyword 1 27% 2% 3
6 2 MERCAPTO 1 3 4 THIADIAZOLE Author keyword 1 50% 1% 1
7 ENZYMATIC PEPTIDE MODIFICATION Author keyword 1 50% 1% 1
8 ENZYMATICALLY MODIFIED Author keyword 1 50% 1% 1
9 FATTY ACID CHLORIDES Author keyword 1 50% 1% 1
10 POTENTIAL ALLERGENIC CHARACTER Author keyword 1 50% 1% 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 HYDROPHOBIZED IGG 2 67% 1% 2 Search HYDROPHOBIZED+IGG Search HYDROPHOBIZED+IGG
2 MET ENRICHMENT 1 100% 1% 2 Search MET+ENRICHMENT Search MET+ENRICHMENT
3 SOYBEAN ISOLATES 1 50% 1% 2 Search SOYBEAN+ISOLATES Search SOYBEAN+ISOLATES
4 VERTICAL SCAN ANALYZER 1 50% 1% 2 Search VERTICAL+SCAN+ANALYZER Search VERTICAL+SCAN+ANALYZER
5 PEPSIN HYDROLYSIS 1 27% 2% 3 Search PEPSIN+HYDROLYSIS Search PEPSIN+HYDROLYSIS
6 2 MERCAPTO 1 3 4 THIADIAZOLE 1 50% 1% 1 Search 2+MERCAPTO+1+3+4+THIADIAZOLE Search 2+MERCAPTO+1+3+4+THIADIAZOLE
7 ENZYMATIC PEPTIDE MODIFICATION 1 50% 1% 1 Search ENZYMATIC+PEPTIDE+MODIFICATION Search ENZYMATIC+PEPTIDE+MODIFICATION
8 ENZYMATICALLY MODIFIED 1 50% 1% 1 Search ENZYMATICALLY+MODIFIED Search ENZYMATICALLY+MODIFIED
9 FATTY ACID CHLORIDES 1 50% 1% 1 Search FATTY+ACID+CHLORIDES Search FATTY+ACID+CHLORIDES
10 POTENTIAL ALLERGENIC CHARACTER 1 50% 1% 1 Search POTENTIAL+ALLERGENIC+CHARACTER Search POTENTIAL+ALLERGENIC+CHARACTER

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 ENZYMATICALLY MODIFIED PROTEINS 3 60% 2% 3
2 METHIONINE RICH MUTANTS 1 100% 1% 2
3 PROTEIN AGGREGATION EIPA 1 100% 1% 2
4 LIPOPHILIZATION 1 18% 3% 6
5 BEARING 1 AMINOLACTOSE 0 33% 1% 1
6 IMMOBILIZED PROTEASES 0 33% 1% 1
7 INHIBITOR FOLDING INTERMEDIATE 0 33% 1% 1
8 PLASTEIN REACTION 0 18% 1% 2
9 DEXTRAN MIXTURES 0 20% 1% 1
10 MICROWAVE PASTEURIZATION 0 20% 1% 1

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Formation and properties of surface-active antibodies 1995 1 4 50%
Interfacial properties of hydrophobically modified biomolecules: Fundamental aspects and applications 2001 14 52 19%
SELECTED ACHIEVEMENTS OF THE CENTRAL FOOD RESEARCH INSTITUTE, BUDAPEST, FROM ITS ESTABLISHMENT UNTIL THE TURN OF THE 21(st) CENTURY 2009 0 52 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 ECOLE SCI NAT 1 25% 1.0% 2
2 FOOD IMMUNOL MICROBIOL 1 22% 1.0% 2
3 MAFES 1 22% 1.0% 2
4 IMMUNOL FOOD MICROBIOL 0 14% 0.5% 1
5 SERV BIOSANITARIOS 0 11% 0.5% 1
6 FOOD NUTR BUNKYO KU 0 10% 0.5% 1
7 ECOLE SCI LA NAT 0 100% 0.5% 1
8 HANNAN DEV DEV 0 100% 0.5% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000128416 PEPTIDE BOND DEMASKING//OLIGO L METHIONINE//BITTER PEPTIDE
2 0.0000115323 LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN
3 0.0000089238 CASEIN PHOSPHOPEPTIDES//CASEINOPHOSPHOPEPTIDES//CALCIUM BINDING PEPTIDE
4 0.0000088787 ENGN CHEM KANAGAWA KU//PHOSPHOLIPID OLEIC ACID MONOLAYERS//POLYETHYLENE OXIDE LIPID
5 0.0000084738 ABSORPTION LINE SHAPES//NORMAL IGG//SURFACTANT DYNAMICS
6 0.0000083733 SEDANOLIDE//SEDANENOLIDE//PETROSELINUM CRISPUM
7 0.0000082253 PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY
8 0.0000078419 FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE
9 0.0000078245 LYSINOALANINE//CROSS LINKED AMINO ACIDS//HISTIDINOALANINE
10 0.0000076111 BIOACTIVE PEPTIDES//ACE INHIBITORY PEPTIDE//ACE INHIBITORY PEPTIDES