Class information for:
Level 1: MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
5159 1595 29.1 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
2428 3651 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE

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 MAILLARD REACTION Author keyword 86 22% 21% 339
2 MAILLARD REACTION PRODUCTS Author keyword 85 57% 6% 101
3 FUROSINE Author keyword 77 57% 6% 91
4 MELANOIDINS Author keyword 28 36% 4% 63
5 AMINOREDUCTONE Author keyword 27 92% 1% 11
6 NONENZYMATIC BROWNING Author keyword 27 43% 3% 48
7 CARBONYL AMINE REACTIONS Author keyword 26 68% 1% 23
8 CARAMELISATION Author keyword 21 90% 1% 9
9 FURFURAL COMPOUNDS Author keyword 18 89% 1% 8
10 OXIDIZED LIPID PROTEIN REACTIONS Author keyword 17 100% 1% 8

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 MAILLARD REACTION 86 22% 21% 339 Search MAILLARD+REACTION Search MAILLARD+REACTION
2 MAILLARD REACTION PRODUCTS 85 57% 6% 101 Search MAILLARD+REACTION+PRODUCTS Search MAILLARD+REACTION+PRODUCTS
3 FUROSINE 77 57% 6% 91 Search FUROSINE Search FUROSINE
4 MELANOIDINS 28 36% 4% 63 Search MELANOIDINS Search MELANOIDINS
5 AMINOREDUCTONE 27 92% 1% 11 Search AMINOREDUCTONE Search AMINOREDUCTONE
6 NONENZYMATIC BROWNING 27 43% 3% 48 Search NONENZYMATIC+BROWNING Search NONENZYMATIC+BROWNING
7 CARBONYL AMINE REACTIONS 26 68% 1% 23 Search CARBONYL+AMINE+REACTIONS Search CARBONYL+AMINE+REACTIONS
8 CARAMELISATION 21 90% 1% 9 Search CARAMELISATION Search CARAMELISATION
9 FURFURAL COMPOUNDS 18 89% 1% 8 Search FURFURAL+COMPOUNDS Search FURFURAL+COMPOUNDS
10 OXIDIZED LIPID PROTEIN REACTIONS 17 100% 1% 8 Search OXIDIZED+LIPID+PROTEIN+REACTIONS Search OXIDIZED+LIPID+PROTEIN+REACTIONS

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 FUROSINE 96 65% 6% 92
2 GLUCOSE LYSINE 55 92% 1% 22
3 BROWNING INDICATORS 45 94% 1% 16
4 CARBONYL AMINE REACTIONS 40 82% 1% 23
5 MAILLARD REACTION PRODUCTS 39 22% 10% 153
6 BABY CEREALS 31 92% 1% 12
7 MELANOIDINS 28 29% 5% 81
8 FURFURAL COMPOUNDS 27 71% 1% 22
9 COLORED COMPOUNDS 21 69% 1% 18
10 GLUCOSE GLYCINE MODEL 21 78% 1% 14

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Melanoidins produced by the Mail lard reaction: Structure and biological activity 2011 48 86 72%
Physiological relevance of dietary melanoidins 2012 34 94 55%
Toxicology and risk assessment of 5-Hydroxymethylfurfural in food 2011 35 32 72%
Forty years of furosine - Forty years of using Maillard reaction products as indicators of the nutritional quality of foods 2007 63 38 71%
Food browning and its prevention: An overview 1996 544 145 23%
The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation 2015 1 83 28%
Maillard reaction products: some considerations on their health effects 2014 7 58 29%
Glycation products in infant formulas: chemical, analytical and physiological aspects 2012 14 63 40%
Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning 2005 90 78 50%
Five years of research on health risks and benefits of Maillard reaction products: An update 2005 105 42 40%

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 CALIDAD DESARROLLO 11 78% 0.4% 7
2 FISIOL BIOQUIM NUTR ANIM INAN 6 80% 0.3% 4
3 FORMAC NUTR ANIM 3 50% 0.3% 4
4 AKHISAR FOOD MYO 2 67% 0.1% 2
5 EDUC FERMENTAT STUDIES 2 67% 0.1% 2
6 UMR IAQA 2 67% 0.1% 2
7 UNIDAD NUTR IFNA 2 67% 0.1% 2
8 ACCREDITED FATS OILS 1 100% 0.1% 2
9 DPT NUTR BROMATOL 1 100% 0.1% 2
10 UNIDAD PROD LACTEOS 1 100% 0.1% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000237285 LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN
2 0.0000214730 MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND
3 0.0000168469 LYSINOALANINE//CROSS LINKED AMINO ACIDS//HISTIDINOALANINE
4 0.0000152291 JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING
5 0.0000147450 4 METHYLIMIDAZOLE//45 METHYLIMIDAZOLE//CARAMEL COLOR
6 0.0000101314 LIGHT INDUCED OXIDATION//SE DAIRY FOODS//HAVARTI CHEESE
7 0.0000090977 VINEGAR//TRADITIONAL BALSAMIC VINEGAR//ABTM
8 0.0000090745 CHLOROGENIC ACIDS//COFFEE//ESPRESSO COFFEE
9 0.0000077852 FURAN//2 FURYL METHYL KETONE//METHYLFURAN
10 0.0000071985 ADVANCED GLYCATION END PRODUCTS//GLYCATION//PENTOSIDINE