Class information for:
Level 2: SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
1063 9503 29.5 48%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 3)


ID, lev.
above		 Publications Label for level above
269 40105 INTERNATIONAL DAIRY JOURNAL//BETA LACTOGLOBULIN//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Classes in level below (level 1)


ID, lev. below Publications Label for level below
1080 2763 SURIMI//SUWARI//MODORI
2758 2079 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
7603 1269 BOTTARGA//PROXIMATE COMPOSITION//FISH LIPID
9725 1061 FISHERY NUTR SCI//FLESH QUALITY//GAPING
10716 973 TRYPSIN ISOZYMES//MONTEREY SARDINE//MARINE PROD FOOD SCI
19779 426 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION
20538 394 FISH SILAGE//BIOLOGICAL SILAGE//FROG FARMING
22902 309 SHRIMP WASTE//SHRIMP HEAD WASTE//BIOLOGICAL EXTRACTION
25599 229 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS

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 SURIMI Author keyword 469 78% 3% 308
2 FROZEN STORAGE Author keyword 131 45% 2% 219
3 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY Journal 78 43% 1% 139
4 SUWARI Author keyword 73 96% 0% 23
5 NIPPON SUISAN GAKKAISHI Journal 69 12% 6% 527
6 SLURRY ICE Author keyword 69 93% 0% 26
7 FISH PROC TECHNOL Address 68 54% 1% 87
8 GEL FORMING ABILITY Author keyword 61 88% 0% 29
9 MODORI Author keyword 61 95% 0% 20
10 KAMABOKO Author keyword 48 76% 0% 34

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 SURIMI 469 78% 3% 308 Search SURIMI Search SURIMI
2 FROZEN STORAGE 131 45% 2% 219 Search FROZEN+STORAGE Search FROZEN+STORAGE
3 SUWARI 73 96% 0% 23 Search SUWARI Search SUWARI
4 SLURRY ICE 69 93% 0% 26 Search SLURRY+ICE Search SLURRY+ICE
5 GEL FORMING ABILITY 61 88% 0% 29 Search GEL+FORMING+ABILITY Search GEL+FORMING+ABILITY
6 MODORI 61 95% 0% 20 Search MODORI Search MODORI
7 KAMABOKO 48 76% 0% 34 Search KAMABOKO Search KAMABOKO
8 FISH QUALITY 47 62% 1% 49 Search FISH+QUALITY Search FISH+QUALITY
9 QUALITY INDEX METHOD 45 90% 0% 19 Search QUALITY+INDEX+METHOD Search QUALITY+INDEX+METHOD
10 MYOFIBRILLAR PROTEIN 43 46% 1% 69 Search MYOFIBRILLAR+PROTEIN Search MYOFIBRILLAR+PROTEIN

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 SURIMI 315 70% 3% 265
2 FILLETS 254 53% 3% 332
3 FISH MUSCLE 189 53% 3% 247
4 FROZEN STORAGE 184 39% 4% 371
5 MUSCLE PROTEINS 179 62% 2% 183
6 KAMABOKO 110 93% 0% 41
7 NATURAL ACTOMYOSIN 106 91% 0% 43
8 ALASKA POLLOCK 102 95% 0% 35
9 PACIFIC WHITING SURIMI 99 86% 1% 50
10 ACTOMYOSIN 99 37% 2% 214

Journals


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 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 78 43% 1% 139
2 NIPPON SUISAN GAKKAISHI 69 12% 6% 527
3 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 42 14% 3% 269
4 JOURNAL OF FOOD BIOCHEMISTRY 25 13% 2% 187
5 JOURNAL OF MUSCLE FOODS 5 11% 0% 42
6 MARINE FISHERIES REVIEW 4 11% 0% 37

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Recent trends in biological extraction of chitin from marine shell wastes: a review 2015 2 67 60%
Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review 2015 3 114 39%
Processing technology for walleye pollock: surimi innovation 2014 3 2 100%
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review 2014 6 67 54%
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods 2011 33 195 65%
The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art 2009 44 39 82%
Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review 2011 22 44 70%
A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety 2002 189 88 55%
Fish spoilage bacteria - problems and solutions 2002 198 34 50%
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 43%

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 FISH PROC TECHNOL 68 54% 0.9% 87
2 FISHING FISH PROC TECHNOL 45 62% 0.5% 47
3 SEAFOOD 42 31% 1.2% 115
4 AQUAT PROD UTILIZAT 39 73% 0.3% 30
5 SEAFOOD CHEM 38 89% 0.2% 17
6 FRIO 26 15% 1.6% 152
7 AGROIND 25 13% 1.9% 179
8 CEMSUR 24 91% 0.1% 10
9 FISHERY NUTR SCI 21 73% 0.2% 16
10 MARINE PROD FOOD SCI 21 48% 0.3% 32

Related classes at same level (level 2)


Rank Relatedness score Related classes
1 0.0000018522 MEAT SCIENCE//BEEF//MEAT QUALITY
2 0.0000014999 BIOGENIC AMINES//SEMICARBAZIDE SENSITIVE AMINE OXIDASE//AMINE OXIDASE
3 0.0000012370 FISHERIES//AQUACULTURE//AQUACULTURE NUTRITION
4 0.0000011787 PULSED ELECTRIC FIELDS//HIGH PRESSURE PROCESSING//HIGH HYDROSTATIC PRESSURE
5 0.0000010975 BIOACTIVE PEPTIDES//ACE INHIBITORY PEPTIDE//ACE INHIBITORY PEPTIDES
6 0.0000009710 BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FUNCTIONAL PROPERTIES
7 0.0000009551 SPECIES IDENTIFICATION//MEAT SPECIES//FISH SPECIES IDENTIFICATION
8 0.0000008107 GELATIN//ACID SOLUBLE COLLAGEN//PEPSIN SOLUBLE COLLAGEN
9 0.0000007875 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
10 0.0000007205 FOOD IRRADIATION//IRRADIATED FOOD//2 DODECYLCYCLOBUTANONE