Class information for:
Level 1: DRY CURED HAM//FERMENTED SAUSAGE//FERMENTED SAUSAGES

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3559 1880 34.1 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 DRY CURED HAM Author keyword 205 65% 10% 195
2 FERMENTED SAUSAGE Author keyword 62 56% 4% 76
3 FERMENTED SAUSAGES Author keyword 51 51% 4% 70
4 PASTIRMA Author keyword 44 85% 1% 23
5 SUCUK Author keyword 35 64% 2% 35
6 PARMA HAM Author keyword 34 79% 1% 22
7 IBERIAN HAM Author keyword 33 63% 2% 33
8 DRY FERMENTED SAUSAGE Author keyword 31 58% 2% 35
9 DRY FERMENTED SAUSAGES Author keyword 28 48% 2% 43
10 STAPHYLOCOCCUS XYLOSUS Author keyword 27 46% 2% 43

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 DRY CURED HAM 205 65% 10% 195 Search DRY+CURED+HAM Search DRY+CURED+HAM
2 FERMENTED SAUSAGE 62 56% 4% 76 Search FERMENTED+SAUSAGE Search FERMENTED+SAUSAGE
3 FERMENTED SAUSAGES 51 51% 4% 70 Search FERMENTED+SAUSAGES Search FERMENTED+SAUSAGES
4 PASTIRMA 44 85% 1% 23 Search PASTIRMA Search PASTIRMA
5 SUCUK 35 64% 2% 35 Search SUCUK Search SUCUK
6 PARMA HAM 34 79% 1% 22 Search PARMA+HAM Search PARMA+HAM
7 IBERIAN HAM 33 63% 2% 33 Search IBERIAN+HAM Search IBERIAN+HAM
8 DRY FERMENTED SAUSAGE 31 58% 2% 35 Search DRY+FERMENTED+SAUSAGE Search DRY+FERMENTED+SAUSAGE
9 DRY FERMENTED SAUSAGES 28 48% 2% 43 Search DRY+FERMENTED+SAUSAGES Search DRY+FERMENTED+SAUSAGES
10 STAPHYLOCOCCUS XYLOSUS 27 46% 2% 43 Search STAPHYLOCOCCUS+XYLOSUS Search STAPHYLOCOCCUS+XYLOSUS

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 IBERIAN HAM 187 75% 7% 135
2 DIFFERENT INGREDIENT LEVELS 130 97% 2% 36
3 DRY SAUSAGE 97 65% 5% 91
4 STAPHYLOCOCCUS XYLOSUS 93 56% 6% 115
5 CHORIZO 85 74% 3% 63
6 MEAT FERMENTATION 69 96% 1% 22
7 DRY CURED HAM 67 38% 8% 141
8 FERMENTED SAUSAGES 64 35% 8% 150
9 CATHEPSIN L ACTIVITIES 62 90% 1% 27
10 STARTER CULTURES 52 21% 12% 223

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages 2011 28 52 63%
Functional meat starter cultures for improved sausage fermentation 2006 165 233 38%
Microbial enzymatic activities for improved fermented meats 2011 13 67 84%
Changes in the components of dry-fermented sausages during ripening 1999 199 102 54%
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham 1998 118 72 74%
Nutritional composition of dry-cured ham and its role in a healthy diet 2010 33 61 36%
New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review 2006 60 97 49%
Analysis of volatile compounds from Iberian hams: a review 2012 5 61 64%
Bacterial diversity and functionalities in food fermentations 2012 13 87 32%
Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics 2013 5 108 48%

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 UNITAT TECNOL PROC 15 82% 0.5% 9
2 CIENCIA TECNOL CARNE 12 52% 0.9% 17
3 MEAT TECHNOL FOOD QUAL 7 48% 0.6% 11
4 DIPARTIMENTO SCI TECNOL VET SICUREZZA ALIMENTI 5 43% 0.5% 9
5 UR MICROBIOL 454 5 63% 0.3% 5
6 MICROBIOL BIOTECHNOL PHARMACOL ENVIRONM 4 67% 0.2% 4
7 ESCUELA INGN AGR 4 16% 1.3% 25
8 GRP IND MICROBIOL FOOD BIOTECHNOL IMDO 4 20% 0.9% 17
9 HIGIENE TECNOL ALIMENTOS 4 19% 1.0% 18
10 UNITE RECH TYPIC PROD ALIMENTAI 3 100% 0.2% 3

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000147140 IBERIAN PIG//INTRAMUSCULAR FAT//CHATO MURCIANO
2 0.0000112246 LIVESTOCK PROD TECHNOL//FRANKFURTERS//LOW FAT
3 0.0000080989 PREMATURE BROWNING//COOKED COLOR//MODIFIED ATMOSPHERE PACKAGING
4 0.0000078747 FREEZE DRIED MEAT//BLOOD SAUSAGES//CURING SUBSTANCES
5 0.0000076694 LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR
6 0.0000076073 BIOGENIC AMINES//HISTAMINE FORMING BACTERIA//TYRAMINE
7 0.0000075934 MIKROBIOL TOXIKOL//PREVENTIVE ANIMAL HEALTH//PSE CHARACTERISTICS
8 0.0000059645 HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG//MEAT CUTTING//HBEREICH LANDWIRT AFT OKOTROPHOL LAND AF
9 0.0000058570 MARINATION//NMR T 2 RELAXATION//TUMBLING
10 0.0000058334 BEEF JERKY//CHINESE STYLE PORK JERKY//PORK JERKY