Class information for:
Level 1: END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
30606 135 21.2 43%


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 END POINT TEMPERATURE Author keyword 5 45% 7% 9
2 ENDPOINT TEMPERATURE Author keyword 4 42% 6% 8
3 KAMABOKO GEL Author keyword 2 67% 1% 2
4 FOOD QUAL SECT Address 1 100% 1% 2
5 ACID PHOSPHATASE ASSAY Author keyword 1 50% 1% 1
6 BLUE MERLIN Author keyword 1 50% 1% 1
7 COOKING END POINT TEMPERATURE Author keyword 1 50% 1% 1
8 HEATING AND COOLING EQUIPMENT Author keyword 1 50% 1% 1
9 HYG FOOD ANIM ORGIN Address 1 50% 1% 1
10 INTERNAL TEMPERATURE INSPECTION 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 END POINT TEMPERATURE 5 45% 7% 9 Search END+POINT+TEMPERATURE Search END+POINT+TEMPERATURE
2 ENDPOINT TEMPERATURE 4 42% 6% 8 Search ENDPOINT+TEMPERATURE Search ENDPOINT+TEMPERATURE
3 KAMABOKO GEL 2 67% 1% 2 Search KAMABOKO+GEL Search KAMABOKO+GEL
4 ACID PHOSPHATASE ASSAY 1 50% 1% 1 Search ACID+PHOSPHATASE+ASSAY Search ACID+PHOSPHATASE+ASSAY
5 BLUE MERLIN 1 50% 1% 1 Search BLUE+MERLIN Search BLUE+MERLIN
6 COOKING END POINT TEMPERATURE 1 50% 1% 1 Search COOKING+END+POINT+TEMPERATURE Search COOKING+END+POINT+TEMPERATURE
7 HEATING AND COOLING EQUIPMENT 1 50% 1% 1 Search HEATING+AND+COOLING+EQUIPMENT Search HEATING+AND+COOLING+EQUIPMENT
8 INTERNAL TEMPERATURE INSPECTION 1 50% 1% 1 Search INTERNAL+TEMPERATURE+INSPECTION Search INTERNAL+TEMPERATURE+INSPECTION
9 NEAR INFRARED TRANSMITTANCE NIT 1 50% 1% 1 Search NEAR+INFRARED+TRANSMITTANCE+NIT Search NEAR+INFRARED+TRANSMITTANCE+NIT
10 TEMPERATURE REMOTE SENSING 1 50% 1% 1 Search TEMPERATURE+REMOTE+SENSING Search TEMPERATURE+REMOTE+SENSING

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 MAXIMUM COOKING TEMPERATURES 18 89% 6% 8
2 TREATED BEEF 14 100% 5% 7
3 END POINT TEMPERATURE 6 38% 9% 12
4 HEATING END POINT 5 63% 4% 5
5 SHELLFISH MEATS 4 75% 2% 3
6 CANNED HAMS 1 100% 1% 2
7 HEAT DENATURED OVALBUMIN 1 50% 1% 2
8 RANGE 40 DEGREES C 90 DEGREES C 1 100% 1% 2
9 TRANSAMINASE GOT ACTIVITY 1 100% 1% 2
10 LACTATE DEHYDROGENASE ACTIVITY 1 11% 6% 8

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
METHODS FOR DETECTING PROCESSING TEMPERATURES OF PREVIOUSLY COOKED MEAT AND POULTRY PRODUCTS - A REVIEW 1989 27 13 92%
IMMUNOCHEMICAL PROBES FOR FOOD PROTEINS AFTER HEAT PROCESSING 1991 4 20 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 FOOD QUAL SECT 1 100% 1.5% 2
2 HYG FOOD ANIM ORGIN 1 50% 0.7% 1
3 SICHERHEIT QUAL MILCH FI 1 50% 0.7% 1
4 ARKANSAS ANALYT 0 17% 0.7% 1
5 N CENT REG ASSOC 0 100% 0.7% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000205813 HEAT RESISTANCE//THERMAL INACTIVATION//THERMOBACTERIOLOGY
2 0.0000196621 SERV BIOSANITARIOS//SOYBEAN PROTEINS//HEAT PROCESSED MEAT PRODUCTS
3 0.0000193123 FLUOROPHOS//INDIGENOUS ENZYME ACTIVITY//ABSORBANCE A340
4 0.0000166109 FREEZE DRIED MEAT//BLOOD SAUSAGES//CURING SUBSTANCES
5 0.0000153317 CONVENTIONAL OILS//NON CONVENTIONAL OILS//STABILITY ISSUES
6 0.0000135445 SPECIES IDENTIFICATION//MEAT SPECIES//FISH SPECIES IDENTIFICATION
7 0.0000126408 UR TYPICITE PROD ALIMENTAI//UR TYP PROD ALIMENTAI//FRONT FACE FLUORESCENCE
8 0.0000111734 SIMULTANEOUS INFUSION//PYROGENAL//VACCINE TECHNOL UNIT
9 0.0000098967 AGREEMENT ON THE APPLICATION OF SANITARY AND PHYTOSANITARY MEASURES//WORLD ORGANISATION FOR ANIMAL HEALTH//DISEASE FREEDOM
10 0.0000097277 BESAN//COCOA PROC UTILIZAT UNIT//DALIA