Class information for:
Level 1: FREEZE DRIED MEAT//BLOOD SAUSAGES//CURING SUBSTANCES

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
34704 64 26.6 32%


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 FREEZE DRIED MEAT Author keyword 2 50% 5% 3
2 BLOOD SAUSAGES Author keyword 1 50% 2% 1
3 CURING SUBSTANCES Author keyword 1 50% 2% 1
4 EMULSION TYPE SAUSAGES Author keyword 1 50% 2% 1
5 GENERAL INTERPRETATION Author keyword 1 50% 2% 1
6 GENERAL VIEW Author keyword 1 50% 2% 1
7 GERMAN FOOD MANUAL Author keyword 1 50% 2% 1
8 HBEREICH LANDWIRT Address 1 50% 2% 1
9 HUMAN DIETET Address 1 50% 2% 1
10 SAUSAGE FLAVOUR Author keyword 1 50% 2% 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 FREEZE DRIED MEAT 2 50% 5% 3 Search FREEZE+DRIED+MEAT Search FREEZE+DRIED+MEAT
2 BLOOD SAUSAGES 1 50% 2% 1 Search BLOOD+SAUSAGES Search BLOOD+SAUSAGES
3 CURING SUBSTANCES 1 50% 2% 1 Search CURING+SUBSTANCES Search CURING+SUBSTANCES
4 EMULSION TYPE SAUSAGES 1 50% 2% 1 Search EMULSION+TYPE+SAUSAGES Search EMULSION+TYPE+SAUSAGES
5 GENERAL INTERPRETATION 1 50% 2% 1 Search GENERAL+INTERPRETATION Search GENERAL+INTERPRETATION
6 GENERAL VIEW 1 50% 2% 1 Search GENERAL+VIEW Search GENERAL+VIEW
7 GERMAN FOOD MANUAL 1 50% 2% 1 Search GERMAN+FOOD+MANUAL Search GERMAN+FOOD+MANUAL
8 SAUSAGE FLAVOUR 1 50% 2% 1 Search SAUSAGE+FLAVOUR Search SAUSAGE+FLAVOUR
9 SEMI DRY SAUSAGES 1 50% 2% 1 Search SEMI+DRY+SAUSAGES Search SEMI+DRY+SAUSAGES
10 COMMINUTION TECHNIQUE 0 33% 2% 1 Search COMMINUTION+TECHNIQUE Search COMMINUTION+TECHNIQUE

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 LUNCHEON MEATS 1 50% 2% 1
2 HOLDING PROPERTIES 0 25% 2% 1
3 METTWURST 0 12% 3% 2

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
RECENT APPLICATIONS OF AMINO-ACIDS FOR COSMETICS - INTERACTIONS AND SYNERGISTIC EFFECTS OF AMINO-ACIDS 1983 1 2 100%
DRY AND PHOTO-AGED SKIN - MANIFESTATIONS AND MANAGEMENT 1993 8 87 14%

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 HBEREICH LANDWIRT 1 50% 1.6% 1
2 HUMAN DIETET 1 50% 1.6% 1
3 ALA 0 33% 1.6% 1
4 H ANHALT FH 0 33% 1.6% 1
5 NETHERLANDS NUTRIGEN 0 17% 1.6% 1
6 FLEI TECHNOL 0 11% 1.6% 1
7 FOOD MICROBIOL EPIDEMIOL FOODBORNE INFECT 0 100% 1.6% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000166109 END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL
2 0.0000149151 UMAMI//PHYSIOL NUTR GRP//TASTE ENHANCER
3 0.0000115715 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS
4 0.0000101329 HANWOO MATURITY SCORES//PROLYL DIPEPTIDES//SHANK BONES
5 0.0000099522 PEROXYCARBOXYLIC ACID//PEROXYCITRIC ACID//LSPC
6 0.0000090590 VINEGAR//TRADITIONAL BALSAMIC VINEGAR//ABTM
7 0.0000081235 CHHANA//RASOGOLLA//PANEER
8 0.0000078747 DRY CURED HAM//FERMENTED SAUSAGE//FERMENTED SAUSAGES
9 0.0000076020 OXYPURINOL//OXIPURINOL//CAS 315 30 0
10 0.0000074520 METADOXINE//OENANTHE JAVANICA//PERSICARIN