Class information for:
Level 1: SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
2758 2079 32.4 49%


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 SLURRY ICE Author keyword 69 93% 1% 26
2 QUALITY INDEX METHOD Author keyword 45 90% 1% 19
3 SEAFOOD CHEM Address 38 89% 1% 17
4 FISH PROC TECHNOL Address 26 36% 3% 58
5 FRESHNESS INDICATORS Author keyword 24 91% 0% 10
6 TVB N Author keyword 23 65% 1% 22
7 SUPERCHILLING Author keyword 19 61% 1% 20
8 MELANOSIS Author keyword 17 29% 2% 50
9 TMA N Author keyword 15 82% 0% 9
10 FROZEN STORAGE Author keyword 15 17% 4% 81

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 SLURRY ICE 69 93% 1% 26 Search SLURRY+ICE Search SLURRY+ICE
2 QUALITY INDEX METHOD 45 90% 1% 19 Search QUALITY+INDEX+METHOD Search QUALITY+INDEX+METHOD
3 FRESHNESS INDICATORS 24 91% 0% 10 Search FRESHNESS+INDICATORS Search FRESHNESS+INDICATORS
4 TVB N 23 65% 1% 22 Search TVB+N Search TVB+N
5 SUPERCHILLING 19 61% 1% 20 Search SUPERCHILLING Search SUPERCHILLING
6 MELANOSIS 17 29% 2% 50 Search MELANOSIS Search MELANOSIS
7 TMA N 15 82% 0% 9 Search TMA+N Search TMA+N
8 FROZEN STORAGE 15 17% 4% 81 Search FROZEN+STORAGE Search FROZEN+STORAGE
9 QUALITY CHANGES 13 33% 2% 32 Search QUALITY+CHANGES Search QUALITY+CHANGES
10 LIPID DAMAGE 12 63% 1% 12 Search LIPID+DAMAGE Search LIPID+DAMAGE

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 COD FILLETS 82 82% 2% 47
2 FILLETS 63 29% 9% 182
3 SHELF LIFE 60 13% 21% 446
4 SLURRY ICE 58 80% 2% 36
5 PARAPENAEUS LONGIROSTRIS 50 71% 2% 40
6 VOLATILE BASIC NITROGEN 48 91% 1% 20
7 FRESHNESS 45 35% 5% 106
8 LIQUID ICE 44 100% 1% 16
9 PACKED FISH 35 74% 1% 26
10 SPOILAGE BACTERIA 30 33% 4% 75

Journals


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 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 9 16% 2% 51

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review 2015 3 114 29%
A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety 2002 189 88 55%
Fish spoilage bacteria - problems and solutions 2002 198 34 47%
Superchilling of food: A review 2011 19 33 39%
A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage 2006 22 26 73%
Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice 2006 18 24 75%
Occurrence and role of lactic acid bacteria in seafood products 2010 24 140 31%
Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C 2006 7 8 100%
Spoilage and shelf-life extension of fresh fish and shellfish 1996 175 100 38%
Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants 2009 10 77 61%

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 SEAFOOD CHEM 38 89% 0.8% 17
2 FISH PROC TECHNOL 26 36% 2.8% 58
3 SCI TECHNOL MEAT FISH PROD 13 67% 0.6% 12
4 FISHING FISH PROC TECHNOL 12 36% 1.3% 27
5 ISLEME TEKNOL ANABILIM DALI 12 86% 0.3% 6
6 SEAFOOD PROC QUAL CONTROL 11 40% 1.0% 21
7 DEP ENERGY PROC ENGN 10 73% 0.4% 8
8 SEAFOOD PROC TECHNOL 9 34% 1.1% 22
9 FOOD SCI CHEM TECHNOL 9 43% 0.8% 16
10 BIOTECHNOL QUAL CONTROL 6 80% 0.2% 4

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000258913 FISHERY NUTR SCI//FLESH QUALITY//GAPING
2 0.0000183234 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS
3 0.0000161296 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION
4 0.0000135342 BOTTARGA//PROXIMATE COMPOSITION//FISH LIPID
5 0.0000106489 BIOGENIC AMINES//HISTAMINE FORMING BACTERIA//TYRAMINE
6 0.0000098196 PREMATURE BROWNING//COOKED COLOR//MODIFIED ATMOSPHERE PACKAGING
7 0.0000088643 BLOWN PACK SPOILAGE//CLOSTRIDIUM ESTERTHETICUM//SOUS VIDE
8 0.0000088602 SURIMI//SUWARI//MODORI
9 0.0000076617 ACTIVE PACKAGING//CONTROLLED RELEASE PACKAGING//POOLE AGR 204
10 0.0000073840 LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR