Class information for:
Level 1: LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3474 1900 35.5 58%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
305 17803 MEAT SCIENCE//BEEF//MEAT QUALITY

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 LIPID OXIDATION Author keyword 84 18% 22% 424
2 MUSCLE BIOL MEAT SCI Address 19 80% 1% 12
3 WARMED OVER FLAVOUR Author keyword 17 75% 1% 12
4 MEAT SCI MUSCLE BIOL Address 13 36% 1% 28
5 WARMED OVER FLAVOR Author keyword 10 63% 1% 10
6 NATURAL ANTIOXIDANTS Author keyword 9 15% 3% 54
7 KAVURMA Author keyword 8 75% 0% 6
8 LIVESTOCK PROD PROC Address 8 75% 0% 6
9 METMYOGLOBIN Author keyword 8 23% 2% 30
10 COLOUR STABILITY Author keyword 7 24% 1% 26

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 LIPID OXIDATION 84 18% 22% 424 Search LIPID+OXIDATION Search LIPID+OXIDATION
2 WARMED OVER FLAVOUR 17 75% 1% 12 Search WARMED+OVER+FLAVOUR Search WARMED+OVER+FLAVOUR
3 WARMED OVER FLAVOR 10 63% 1% 10 Search WARMED+OVER+FLAVOR Search WARMED+OVER+FLAVOR
4 NATURAL ANTIOXIDANTS 9 15% 3% 54 Search NATURAL+ANTIOXIDANTS Search NATURAL+ANTIOXIDANTS
5 KAVURMA 8 75% 0% 6 Search KAVURMA Search KAVURMA
6 METMYOGLOBIN 8 23% 2% 30 Search METMYOGLOBIN Search METMYOGLOBIN
7 COLOUR STABILITY 7 24% 1% 26 Search COLOUR+STABILITY Search COLOUR+STABILITY
8 TBARS VALUES 7 64% 0% 7 Search TBARS+VALUES Search TBARS+VALUES
9 ARGENTINE BEEF 6 80% 0% 4 Search ARGENTINE+BEEF Search ARGENTINE+BEEF
10 ROSEMARY 6 12% 3% 49 Search ROSEMARY Search ROSEMARY

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 WARMED OVER FLAVOR 124 54% 8% 160
2 LIPID STABILITY 102 68% 5% 90
3 LIPID OXIDATION 87 17% 25% 472
4 GAMMA GLUTAMIC SEMIALDEHYDES 40 82% 1% 23
5 COLOR STABILITY 25 19% 6% 121
6 MUSCLE MYOFIBRILLAR PROTEINS 23 69% 1% 20
7 MUSCLE FOODS 21 45% 2% 34
8 ALPHA TOCOPHERYL ACETATE 20 23% 4% 76
9 BURGER PATTIES 19 80% 1% 12
10 OXYMYOGLOBIN OXIDATION 19 64% 1% 18

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Myoglobin and lipid oxidation interactions: Mechanistic bases and control 2010 117 131 60%
Natural antioxidants in meat and poultry products 2013 21 42 74%
Protein oxidation in muscle foods: A review 2011 91 79 51%
Plant extracts as natural antioxidants in meat and meat products 2014 11 77 57%
Thiobarbituric acid test for monitoring lipid oxidation in meat 1997 230 49 47%
Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications 2011 113 181 14%
OXIDATIVE PROCESSES IN MEAT AND MEAT-PRODUCTS - QUALITY IMPLICATIONS 1994 291 76 57%
Green tea and grape seed extracts - Potential applications in food safety and quality 2011 62 111 18%
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina 2008 69 69 28%
Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products 2014 4 113 38%

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 MUSCLE BIOL MEAT SCI 19 80% 0.6% 12
2 MEAT SCI MUSCLE BIOL 13 36% 1.5% 28
3 LIVESTOCK PROD PROC 8 75% 0.3% 6
4 MASSACHUSETTS AGR EXPT STN 5 24% 1.0% 19
5 ANIM PROD FOOD SCI 4 12% 1.8% 34
6 TECAL GRP 3 100% 0.2% 3
7 AMHERST MARINE STN 2 67% 0.1% 2
8 UR 370 QU A 2 67% 0.1% 2
9 AQUAT FOOD BIOMOL 2 24% 0.4% 7
10 MEAT SCI CULTURE 2 22% 0.4% 7

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000183890 PREMATURE BROWNING//COOKED COLOR//MODIFIED ATMOSPHERE PACKAGING
2 0.0000144288 FERRYLMYOGLOBIN//PERFERRYLMYOGLOBIN//METMYOGLOBIN
3 0.0000119226 LIVESTOCK PROD TECHNOL//FRANKFURTERS//LOW FAT
4 0.0000104045 IBERIAN PIG//INTRAMUSCULAR FAT//CHATO MURCIANO
5 0.0000103579 ESSENTIAL OIL MIXTURE//PHYTOGENIC//PHYTOGENIC FEED ADDITIVES
6 0.0000098111 MECHANICALLY RECOVERED MEAT//MECHANICALLY SEPARATED MEAT//MECHANICAL DEBONING
7 0.0000096286 MARINATION//NMR T 2 RELAXATION//TUMBLING
8 0.0000088367 TEAM RADIAT FOOD SCI BIOTECHNOL//FOOD IRRADIATION//DOUBLE PACKAGING
9 0.0000087601 POLAR PARADOX//BULK OIL//BIOACT NAT PROD GRP
10 0.0000082622 DIETARY FATTY ACID PROFILE//CORIANDER SATIVUM//HIGH OLEIC ACID SUNFLOWER SEED