Class information for:
Level 1: BOTTARGA//PROXIMATE COMPOSITION//FISH LIPID

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
7603 1269 30.7 48%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1063 9503 SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

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 BOTTARGA Author keyword 18 89% 1% 8
2 PROXIMATE COMPOSITION Author keyword 13 14% 7% 87
3 FISH LIPID Author keyword 11 67% 1% 10
4 FISHING FISH PROC TECHNOL Address 4 22% 1% 17
5 SEAFOOD PROC FISHERIES TECHNOL Address 4 75% 0% 3
6 TUNA SPECIES Author keyword 4 75% 0% 3
7 COOKING METHODS Author keyword 4 19% 1% 19
8 FISH ROE Author keyword 4 36% 1% 8
9 LIVER OIL Author keyword 3 50% 0% 5
10 SMOKE DRIED Author keyword 3 100% 0% 3

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 BOTTARGA 18 89% 1% 8 Search BOTTARGA Search BOTTARGA
2 PROXIMATE COMPOSITION 13 14% 7% 87 Search PROXIMATE+COMPOSITION Search PROXIMATE+COMPOSITION
3 FISH LIPID 11 67% 1% 10 Search FISH+LIPID Search FISH+LIPID
4 TUNA SPECIES 4 75% 0% 3 Search TUNA+SPECIES Search TUNA+SPECIES
5 COOKING METHODS 4 19% 1% 19 Search COOKING+METHODS Search COOKING+METHODS
6 FISH ROE 4 36% 1% 8 Search FISH+ROE Search FISH+ROE
7 LIVER OIL 3 50% 0% 5 Search LIVER+OIL Search LIVER+OIL
8 SMOKE DRIED 3 100% 0% 3 Search SMOKE+DRIED Search SMOKE+DRIED
9 SEAWATER FISH 3 60% 0% 3 Search SEAWATER+FISH Search SEAWATER+FISH
10 CHEMOECOLOGY 2 36% 0% 5 Search CHEMOECOLOGY Search CHEMOECOLOGY

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 ZANDER SANDER LUCIOPERCA 44 100% 1% 16
2 DIFFERENT COOKING 26 87% 1% 13
3 PROXIMATE 18 27% 5% 58
4 SALMO TRUTTA MACROSTIGMA 17 100% 1% 8
5 EUTHYNNUS PELAMIS 14 100% 1% 7
6 MUSCLE LIPIDS 12 47% 1% 18
7 BOTTARGA 11 78% 1% 7
8 BEYSEHIR LAKE TURKEY 10 73% 1% 8
9 PROXIMATE COMPOSITION 10 15% 5% 65
10 FISH FILLETS 9 47% 1% 14

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Review of availability of food composition data for fish and shellfish 2013 3 25 40%
Fatty acid composition in wild and cultivated pacu and pintado fish 2009 8 18 78%
Caviars and fish roe products 2003 67 26 46%
The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance 2013 2 29 34%
Compositional and organoleptic quality of fanned and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: A review 2007 102 79 19%
NUTRITIONAL COMPOSITION OF FATS IN SEAFOODS 1989 152 41 29%
A Review on Fish Lipid: Composition and Changes During Cooking Methods 2011 2 32 56%
Farmed and wild fish in the prevention of cardiovascular diseases: Assessing possible differences in lipid nutritional values 2004 49 26 23%
Levels of Omega 3 fatty acids in Australian seafood 2008 9 22 32%
FUNCTIONAL PROPERTIES OF FISH AND FISH PRODUCTS: A REVIEW 2012 5 74 15%

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 FISHING FISH PROC TECHNOL 4 22% 1.3% 17
2 SEAFOOD PROC FISHERIES TECHNOL 4 75% 0.2% 3
3 FISH QUAL STUDY UNIT 2 67% 0.2% 2
4 RIZE SU URUNLERI FAK 2 67% 0.2% 2
5 TECHNOL INNOVAT UP ING FISHERY PROD 2 67% 0.2% 2
6 FISHING PROC TECHNOL 2 19% 0.8% 10
7 ALTINTAS VOCAT 2 43% 0.2% 3
8 UNITE BIOL MARINE 1 38% 0.2% 3
9 FISHING FISH PROC 1 50% 0.2% 2
10 KHARAZMI BRANCH 1 100% 0.2% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000248647 FISH OIL REPLACEMENT//FATTY ACYL DESATURASE//N 3 HUFA
2 0.0000135342 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
3 0.0000102516 FISHERY NUTR SCI//FLESH QUALITY//GAPING
4 0.0000092764 TINCA TINCA//TENCH//EGGS ADHESIVENESS
5 0.0000091121 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION
6 0.0000088005 MUD CRAB//SCYLLA SERRATA//TROP CRUSTACEAN AQUACULTURE GRP
7 0.0000079937 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS
8 0.0000071872 ALKYLGLYCEROLS//SHARK LIVER OIL//ALKOXYGLYCEROLS
9 0.0000067637 HOMEOVISCOUS ADAPTATION//SERINE EXCHANGE//1 4 TRIMETHYLAMMONIUMPHENYL 6 PHENYL 1 3 5 HEXATRIENE
10 0.0000060207 FATTY ACID N 3//N 3 POLYUNSATURATED FATTY ACIDS//PEROXIDIZABILITY INDEX