Class information for:
Level 2: MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
2428 3651 27.5 50%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 3)


ID, lev.
above		 Publications Label for level above
478 21426 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//ACRYLAMIDE//MAILLARD REACTION

Classes in level below (level 1)


ID, lev. below Publications Label for level below
5159 1595 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
6347 1431 MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND
23930 276 FURAN//2 FURYL METHYL KETONE//METHYLFURAN
26508 207 4 METHYLIMIDAZOLE//45 METHYLIMIDAZOLE//CARAMEL COLOR
30173 142 MACROSCOPIC CONSTANTS//NONENZYMIC BROWNING//EXTRATHERMODYNAMIC ASSUMPTION

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 251 37% 15% 551
2 MAILLARD REACTION PRODUCTS Author keyword 91 58% 3% 104
3 FUROSINE Author keyword 77 57% 2% 91
4 NONENZYMATIC BROWNING Author keyword 41 51% 2% 57
5 STRECKER ALDEHYDES Author keyword 34 79% 1% 22
6 CARBONYL AMINE REACTIONS Author keyword 33 74% 1% 25
7 MELANOIDINS Author keyword 31 38% 2% 66
8 AMINOREDUCTONE Author keyword 30 100% 0% 12
9 4 METHYLIMIDAZOLE Author keyword 25 73% 1% 19
10 STRECKER DEGRADATION Author keyword 25 63% 1% 25

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 251 37% 15% 551 Search MAILLARD+REACTION Search MAILLARD+REACTION
2 MAILLARD REACTION PRODUCTS 91 58% 3% 104 Search MAILLARD+REACTION+PRODUCTS Search MAILLARD+REACTION+PRODUCTS
3 FUROSINE 77 57% 2% 91 Search FUROSINE Search FUROSINE
4 NONENZYMATIC BROWNING 41 51% 2% 57 Search NONENZYMATIC+BROWNING Search NONENZYMATIC+BROWNING
5 STRECKER ALDEHYDES 34 79% 1% 22 Search STRECKER+ALDEHYDES Search STRECKER+ALDEHYDES
6 CARBONYL AMINE REACTIONS 33 74% 1% 25 Search CARBONYL+AMINE+REACTIONS Search CARBONYL+AMINE+REACTIONS
7 MELANOIDINS 31 38% 2% 66 Search MELANOIDINS Search MELANOIDINS
8 AMINOREDUCTONE 30 100% 0% 12 Search AMINOREDUCTONE Search AMINOREDUCTONE
9 4 METHYLIMIDAZOLE 25 73% 1% 19 Search 4+METHYLIMIDAZOLE Search 4+METHYLIMIDAZOLE
10 STRECKER DEGRADATION 25 63% 1% 25 Search STRECKER+DEGRADATION Search STRECKER+DEGRADATION

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% 3% 92
2 GLUCOSE LYSINE 73 96% 1% 23
3 HEADSPACE METHOD 62 80% 1% 39
4 METHYLFURAN 61 88% 1% 29
5 HEAT PROCESSED FOODS 61 95% 1% 20
6 EXTRACTION GAS CHROMATOGRAPHY 49 94% 0% 17
7 CARBONYL AMINE REACTIONS 47 86% 1% 24
8 MAILLARD REACTION PRODUCTS 46 24% 5% 166
9 BROWNING INDICATORS 45 94% 0% 16
10 BROWNING REACTION 40 63% 1% 40

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 PROGRESS IN FOOD AND NUTRITION SCIENCE 3 12% 1% 26

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 78%
NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY 1990 493 154 48%
Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment 2012 17 49 88%
Flavour chemistry of methylglyoxal and glyoxal 2012 32 45 51%
Formation of flavour compounds in the Maillard reaction 2006 99 6 83%
Food browning and its prevention: An overview 1996 544 145 27%
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 2013 11 53 68%
Carcinogenic 4(5)-Methylimidazole Found in Beverages, Sauces, and Caramel Colors: Chemical Properties, Analysis, and Biological Activities 2013 10 59 71%

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% 0.2% 7
2 FISIOL BIOQUIM NUTR ANIM INAN 6 80% 0.1% 4
3 FORMAC NUTR ANIM 3 50% 0.1% 4
4 MOL SENSORY SCI 3 60% 0.1% 3
5 AKHISAR FOOD MYO 2 67% 0.1% 2
6 EDUC FERMENTAT STUDIES 2 67% 0.1% 2
7 FOOD SCI AGR CHEM 21 2 67% 0.1% 2
8 UMR IAQA 2 67% 0.1% 2
9 UNIDAD NUTR IFNA 2 67% 0.1% 2
10 PROD LACTEOS 2 29% 0.2% 6

Related classes at same level (level 2)


Rank Relatedness score Related classes
1 0.0000035297 ACRYLAMIDE//GLYCIDAMIDE//3 AMINOPROPIONAMIDE
2 0.0000027181 ADVANCED GLYCATION END PRODUCTS//HMGB1//RAGE
3 0.0000020030 FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY
4 0.0000016074 OSMOTIC DEHYDRATION//MYRTACEAE//VACUUM IMPREGNATION
5 0.0000015485 XANTHOHUMOL//JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING
6 0.0000012042 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//WINE//AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
7 0.0000011706 BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FUNCTIONAL PROPERTIES
8 0.0000011683 4 HYDROXYNONENAL//ISOPROSTANES//TOTAL POLAR COMPOUNDS
9 0.0000011416 CAFFEINE//COFFEE//ENERGY DRINKS
10 0.0000011387 GAMMA ORYZANOL//ORYZANOL//HEAD RICE YIELD