Class information for: |
Basic class information |
ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
---|---|---|---|
4416 | 1715 | 36.4 | 67% |
Classes in level above (level 2) |
ID, lev. above |
Publications | Label for level above |
---|---|---|
2952 | 2194 | ACRYLAMIDE//GLYCIDAMIDE//3 AMINOPROPIONAMIDE |
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 | ACRYLAMIDE | Author keyword | 637 | 46% | 61% | 1039 |
2 | GLYCIDAMIDE | Author keyword | 306 | 95% | 6% | 105 |
3 | 3 AMINOPROPIONAMIDE | Author keyword | 44 | 100% | 1% | 16 |
4 | ACRYLAMIDE FORMATION | Author keyword | 31 | 92% | 1% | 12 |
5 | ACRYLAMIDE AA | Author keyword | 30 | 100% | 1% | 12 |
6 | ASPARAGINE | Author keyword | 22 | 23% | 5% | 84 |
7 | FREE ASPARAGINE | Author keyword | 18 | 89% | 0% | 8 |
8 | POTATO CRISPS | Author keyword | 15 | 45% | 1% | 25 |
9 | FRENCH FRIES | Author keyword | 12 | 26% | 2% | 41 |
10 | GLYCIDAMIDE GA | Author keyword | 11 | 100% | 0% | 6 |
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 | ACRYLAMIDE | 637 | 46% | 61% | 1039 | Search ACRYLAMIDE | Search ACRYLAMIDE |
2 | GLYCIDAMIDE | 306 | 95% | 6% | 105 | Search GLYCIDAMIDE | Search GLYCIDAMIDE |
3 | 3 AMINOPROPIONAMIDE | 44 | 100% | 1% | 16 | Search 3+AMINOPROPIONAMIDE | Search 3+AMINOPROPIONAMIDE |
4 | ACRYLAMIDE FORMATION | 31 | 92% | 1% | 12 | Search ACRYLAMIDE+FORMATION | Search ACRYLAMIDE+FORMATION |
5 | ACRYLAMIDE AA | 30 | 100% | 1% | 12 | Search ACRYLAMIDE+AA | Search ACRYLAMIDE+AA |
6 | ASPARAGINE | 22 | 23% | 5% | 84 | Search ASPARAGINE | Search ASPARAGINE |
7 | FREE ASPARAGINE | 18 | 89% | 0% | 8 | Search FREE+ASPARAGINE | Search FREE+ASPARAGINE |
8 | POTATO CRISPS | 15 | 45% | 1% | 25 | Search POTATO+CRISPS | Search POTATO+CRISPS |
9 | FRENCH FRIES | 12 | 26% | 2% | 41 | Search FRENCH+FRIES | Search FRENCH+FRIES |
10 | GLYCIDAMIDE GA | 11 | 100% | 0% | 6 | Search GLYCIDAMIDE+GA | Search GLYCIDAMIDE+GA |
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 | HEATED FOODSTUFFS | 309 | 97% | 5% | 90 |
2 | GLYCIDAMIDE | 266 | 86% | 8% | 137 |
3 | DIETARY ACRYLAMIDE | 132 | 85% | 4% | 69 |
4 | MAILLARD REACTION | 101 | 18% | 29% | 499 |
5 | HEMOGLOBIN ADDUCT FORMATION | 97 | 90% | 3% | 43 |
6 | FRENCH FRIES | 86 | 51% | 7% | 120 |
7 | 3 AMINOPROPIONAMIDE | 86 | 96% | 2% | 26 |
8 | ASPARAGINE | 77 | 38% | 9% | 160 |
9 | VINYLOGOUS COMPOUNDS | 61 | 95% | 1% | 20 |
10 | N METHYLOLACRYLAMIDE | 53 | 89% | 1% | 24 |
Journals |
Reviews |
Title | Publ. year | Cit. | Active references | % act. ref. to same field |
---|---|---|---|---|
Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies | 2011 | 94 | 157 | 57% |
Current issues in dietary acrylamide: formation, mitigation and risk assessment | 2014 | 9 | 113 | 95% |
Acrylamide in Foods: A Review of the Science and Future Considerations | 2012 | 29 | 73 | 96% |
The carcinogenicity of dietary acrylamide intake: A comparative discussion of epidemiological and experimental animal research | 2010 | 51 | 132 | 69% |
Acrylamide in cereal products: A review | 2008 | 61 | 67 | 91% |
Human exposure and internal dose assessments of acrylamide in food | 2005 | 164 | 96 | 72% |
Relationship between antioxidants and acrylamide formation: A review | 2013 | 11 | 57 | 89% |
The carcinogenicity of acrylamide | 2005 | 139 | 38 | 82% |
Review of epidemiologic studies of dietary acrylamide intake and the risk of cancer | 2012 | 22 | 51 | 88% |
New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes | 2009 | 37 | 299 | 92% |
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 | ANKARA TEST ANAL | 5 | 38% | 0.6% | 11 |
2 | CROP FARMING GRASSLAND | 4 | 75% | 0.2% | 3 |
3 | MICROBIAL FOOD TECHNOL | 4 | 75% | 0.2% | 3 |
4 | RHM TECHNOL | 4 | 75% | 0.2% | 3 |
5 | BIOTECH ENGN | 3 | 50% | 0.3% | 5 |
6 | IZMIR FOOD CONTROL | 3 | 100% | 0.2% | 3 |
7 | EXPT STN IHINGER HOF | 3 | 60% | 0.2% | 3 |
8 | EUROFINS | 2 | 50% | 0.2% | 3 |
9 | QUARTERMASTER TECHNOL | 2 | 14% | 0.8% | 13 |
10 | EGEAL UNIT | 2 | 43% | 0.2% | 3 |
Related classes at same level (level 1) |
Rank | Relatedness score | Related classes |
---|---|---|
1 | 0.0000149675 | P BROMOPHENYLACETYLUREA//RAT NERVE//VACOR |
2 | 0.0000131091 | 2 5 HEXANEDIONE//GAMMA DIKETONE NEUROPATHY//1 2 DIACETYLBENZENE |
3 | 0.0000078149 | SPROUT INHIBITION//CHIP COLOUR//LOW TEMPERATURE SWEETENING |
4 | 0.0000074530 | OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING |
5 | 0.0000063072 | ETHYLENE OXIDE//HEMOGLOBIN ADDUCTS//HYDROXYETHYLVALINE |
6 | 0.0000059976 | MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE |
7 | 0.0000059953 | FURAN//2 FURYL METHYL KETONE//METHYLFURAN |
8 | 0.0000058504 | IMINODIPROPIONITRILE//ALLYLNITRILE//3 3 IMINODIPROPIONITRILE |
9 | 0.0000036029 | DEVELOPMENTAL NEUROTOXICITY TESTING//FOOD AGCY//FUNCTIONAL OBSERVATIONAL BATTERY FOB |
10 | 0.0000034980 | MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND |