Class information for:
Level 1: PHOSVITIN//MAYONNAISE//EGG YOLK

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
15876 687 26.3 47%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
730 2             BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY 12611
15876 1                   PHOSVITIN//MAYONNAISE//EGG YOLK 687

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 PHOSVITIN authKW 959624 7% 47% 46
2 MAYONNAISE authKW 825680 7% 36% 51
3 EGG YOLK authKW 746096 14% 17% 98
4 EGG YOLK GRANULES authKW 228578 1% 86% 6
5 LOW FAT MAYONNAISE authKW 185190 1% 83% 5
6 SALAD DRESSING authKW 141705 2% 25% 13
7 EGG YOLK FRACTIONS authKW 133338 0% 100% 3
8 EGG YOLK PROTEINS authKW 123075 1% 46% 6
9 DUCK EGG authKW 113771 1% 32% 8
10 DIPEPTIDE HEPTYL ESTERS authKW 88892 0% 100% 2

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 22950 66% 0% 452
2 Chemistry, Applied 4040 23% 0% 159
3 Agriculture, Multidisciplinary 697 7% 0% 48
4 Agriculture, Dairy & Animal Science 350 6% 0% 39
5 Nutrition & Dietetics 129 4% 0% 29
6 Engineering, Chemical 81 6% 0% 41
7 Materials Science, Biomaterials 80 2% 0% 14
8 Agronomy 72 3% 0% 23
9 AGRICULTURAL EXPERIMENT STATION REPORTS 40 0% 0% 1
10 Biochemistry & Molecular Biology 33 11% 0% 73

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 GRP PHYSICOCHIM EMULS 71109 1% 40% 4
2 BIA ISD 44446 0% 100% 1
3 BIOPHYS S CAMPUS BENITO JUAREZ RD 44446 0% 100% 1
4 BIOPHYS SOUTH CAMPUS BENITO JUAREZ RD 44446 0% 100% 1
5 BIOSCI TECHNOL FOOD 44446 0% 100% 1
6 CICDA 44446 0% 100% 1
7 CITRICULTURE KUCHINOTSU 44446 0% 100% 1
8 CLAVO CONGELADOS 44446 0% 100% 1
9 DIABET METAB ENDOCRINOL MOL ENDOCRINOL GRP 44446 0% 100% 1
10 EQUIPE PHYSICOCHIM EMULS 44446 0% 100% 1

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 JOURNAL OF TEXTURE STUDIES 28282 4% 2% 29
2 FOOD HYDROCOLLOIDS 21469 7% 1% 45
3 JOURNAL OF FOOD SCIENCE 13667 10% 0% 67
4 GRASAS Y ACEITES 4625 2% 1% 13
5 JOURNAL OF FOOD ENGINEERING 4051 4% 0% 26
6 FOOD BIOPHYSICS 2422 1% 1% 5
7 LWT-FOOD SCIENCE AND TECHNOLOGY 2402 2% 0% 16
8 FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 1846 1% 1% 7
9 POULTRY SCIENCE 1761 3% 0% 22
10 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1742 5% 0% 37

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 PHOSVITIN 959624 7% 47% 46 Search PHOSVITIN Search PHOSVITIN
2 MAYONNAISE 825680 7% 36% 51 Search MAYONNAISE Search MAYONNAISE
3 EGG YOLK 746096 14% 17% 98 Search EGG+YOLK Search EGG+YOLK
4 EGG YOLK GRANULES 228578 1% 86% 6 Search EGG+YOLK+GRANULES Search EGG+YOLK+GRANULES
5 LOW FAT MAYONNAISE 185190 1% 83% 5 Search LOW+FAT+MAYONNAISE Search LOW+FAT+MAYONNAISE
6 SALAD DRESSING 141705 2% 25% 13 Search SALAD+DRESSING Search SALAD+DRESSING
7 EGG YOLK FRACTIONS 133338 0% 100% 3 Search EGG+YOLK+FRACTIONS Search EGG+YOLK+FRACTIONS
8 EGG YOLK PROTEINS 123075 1% 46% 6 Search EGG+YOLK+PROTEINS Search EGG+YOLK+PROTEINS
9 DUCK EGG 113771 1% 32% 8 Search DUCK+EGG Search DUCK+EGG
10 DIPEPTIDE HEPTYL ESTERS 88892 0% 100% 2 Search DIPEPTIDE+HEPTYL+ESTERS Search DIPEPTIDE+HEPTYL+ESTERS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 ANTON, M , (2013) EGG YOLK: STRUCTURES, FUNCTIONALITIES AND PROCESSES.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 93. ISSUE 12. P. 2871-2880 31 97% 16
2 STRIXNER, T , WURTH, R , KULOZIK, U , (2013) COMBINED EFFECTS OF ENZYMATIC TREATMENT AND SPRAY DRYING ON THE FUNCTIONAL PROPERTIES OF EGG YOLK MAIN FRACTIONS GRANULES AND PLASMA.DRYING TECHNOLOGY. VOL. 31. ISSUE 13-14. P. 1485-1496 35 78% 4
3 LACA, A , PAREDES, B , RENDUELES, M , DIAZ, M , (2014) EGG YOLK GRANULES: SEPARATION, CHARACTERISTICS AND APPLICATIONS IN FOOD INDUSTRY.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 59. ISSUE 1. P. 1 -5 30 88% 2
4 LACA, A , SAENZ, MC , PAREDES, B , DIAZ, M , (2010) RHEOLOGICAL PROPERTIES, STABILITY AND SENSORY EVALUATION OF LOW-CHOLESTEROL MAYONNAISES PREPARED USING EGG YOLK GRANULES AS EMULSIFYING AGENT.JOURNAL OF FOOD ENGINEERING. VOL. 97. ISSUE 2. P. 243 -252 27 84% 30
5 STRIXNER, T , KULOZIK, U , (2013) CONTINUOUS CENTRIFUGAL FRACTIONATION OF EGG YOLK GRANULES AND PLASMA CONSTITUENTS INFLUENCED BY PROCESS CONDITIONS AND PRODUCT CHARACTERISTICS.JOURNAL OF FOOD ENGINEERING. VOL. 117. ISSUE 1. P. 89-98 28 74% 9
6 MA, Z , BOYE, JI , (2013) ADVANCES IN THE DESIGN AND PRODUCTION OF REDUCED-FAT AND REDUCED-CHOLESTEROL SALAD DRESSING AND MAYONNAISE: A REVIEW.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 6. ISSUE 3. P. 648 -670 42 46% 17
7 JIN, YG , HUANG, D , DING, T , MA, MH , OH, DH , (2013) EFFECT OF PHOSPHOLIPASE A1 ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES.JOURNAL OF FOOD BIOCHEMISTRY. VOL. 37. ISSUE 1. P. 70-79 19 90% 4
8 NAVIDGHASEMIZAD, S , TEMELLI, F , WU, JP , (2014) PHYSICOCHEMICAL PROPERTIES OF LEFTOVER EGG YOLK AFTER LIVETINS REMOVAL.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 55. ISSUE 1. P. 170-175 18 90% 4
9 LACA, A , PAREDES, B , RENDUELES, M , DIAZ, M , (2015) EGG YOLK PLASMA: SEPARATION, CHARACTERISTICS AND FUTURE PROSPECTS.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 62. ISSUE 1. P. 7 -10 22 73% 1
10 KIOSSEOGLOU, V , (2003) EGG YOLK PROTEIN GELS AND EMULSIONS.CURRENT OPINION IN COLLOID & INTERFACE SCIENCE. VOL. 8. ISSUE 4-5. P. 365-370 23 88% 41

Classes with closest relation at Level 1


Rank Class id link
1 3314 BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY
2 7982 WHITE SAUCE//CONSISTENCY COEFFICIENT//PEKMEZ
3 23713 CHOLESTEROL REMOVAL//CROSSLINKED BETA CYCLODEXTRIN//CROSSLINKED BETA CD
4 3250 WHEY PROTEIN//BETA LACTOGLOBULIN//COLD GELATION
5 34648 PEPTIDE BOND DEMASKING//NAHRUNG-FOOD//ACETYLATED FABA BEAN GLOBULIN
6 33273 FINELY COMMINUTED LIVER SAUSAGE//LIVER SAUSAGE//TECH ADVISORY SERV UNIT
7 34985 PGPL MC//GUINEAKEET//KLP 602
8 15186 IGY//EGG YOLK ANTIBODIES//IMMUNOGLOBULIN Y
9 30321 OCTENYL SUCCINIC ANHYDRIDE//OCTENYL SUCCINATE STARCH//OSA STARCH
10 18029 TRANSPHOSPHATIDYLATION//ENZYMATIC DEGUMMING//STRUCTURED PHOSPHOLIPIDS

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