Class information for:
Level 1: SOY SAUCE//FISH SAUCE//DOENJANG

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
16371 657 27.0 52%


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
128 3       BIOTECHNOLOGY & APPLIED MICROBIOLOGY//CELLULASE//XYLANASE 67277
2664 2             L ASPARAGINASE//ASPARAGINASE//SOLID STATE FERMENTATION 3431
16371 1                   SOY SAUCE//FISH SAUCE//DOENJANG 657

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 SOY SAUCE authKW 1714741 15% 38% 97
2 FISH SAUCE authKW 1557227 10% 51% 66
3 DOENJANG authKW 505651 4% 40% 27
4 SHOYU POLYSACCHARIDES authKW 278854 1% 100% 6
5 DOUCHI authKW 270827 2% 45% 13
6 TETRAGENOCOCCUS HALOPHILUS authKW 260247 2% 40% 14
7 SHOYU authKW 232378 1% 100% 5
8 SUFU authKW 209692 3% 24% 19
9 HESHIKO authKW 193647 1% 83% 5
10 4 HYDROXY 2OR 5 ETHYL 5OR 2 METHYL 32H FURANONE authKW 185903 1% 100% 4

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 24803 70% 0% 459
2 Chemistry, Applied 2788 20% 0% 130
3 Biotechnology & Applied Microbiology 1828 23% 0% 152
4 Agriculture, Multidisciplinary 1525 10% 0% 68
5 Fisheries 702 7% 0% 44
6 Nutrition & Dietetics 513 8% 0% 52
7 Microbiology 299 10% 0% 67
8 Agronomy 30 2% 0% 16
9 Medicine, Research & Experimental 18 3% 0% 21
10 Classics 1 0% 0% 1

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 MARINE OURCE PROC 139427 0% 100% 3
2 FOOD BREWING SECT 104569 0% 75% 3
3 JEONJU TORY 92951 0% 100% 2
4 FOOD BUSINESS 82986 1% 36% 5
5 BAKING CONFECTIONERY 61966 0% 67% 2
6 MAGNET ONANCEWUHAN PHYS MATH 61966 0% 67% 2
7 AGR RUMENTAL ANAL SETAGAYA KU 46476 0% 100% 1
8 AGRICUTURAL BIOTECHNOL 46476 0% 100% 1
9 ALCHOL BEVERAGES FOOD S 46476 0% 100% 1
10 ANIMAL DAIRY SCI CLUSTER 46476 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 THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42218 8% 2% 54
2 FOOD SCIENCE AND BIOTECHNOLOGY 21938 6% 1% 39
3 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 5557 4% 1% 24
4 FOOD SCIENCE AND TECHNOLOGY RESEARCH 5478 2% 1% 13
5 JOURNAL OF FOOD SCIENCE 4566 6% 0% 38
6 NIPPON SUISAN GAKKAISHI 4164 3% 0% 20
7 JOURNAL OF FERMENTATION AND BIOENGINEERING 4105 2% 1% 14
8 HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY 3800 1% 2% 5
9 FISHERIES SCIENCE 3644 3% 0% 18
10 FOOD CHEMISTRY 2872 5% 0% 36

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 SOY SAUCE 1714741 15% 38% 97 Search SOY+SAUCE Search SOY+SAUCE
2 FISH SAUCE 1557227 10% 51% 66 Search FISH+SAUCE Search FISH+SAUCE
3 DOENJANG 505651 4% 40% 27 Search DOENJANG Search DOENJANG
4 SHOYU POLYSACCHARIDES 278854 1% 100% 6 Search SHOYU+POLYSACCHARIDES Search SHOYU+POLYSACCHARIDES
5 DOUCHI 270827 2% 45% 13 Search DOUCHI Search DOUCHI
6 TETRAGENOCOCCUS HALOPHILUS 260247 2% 40% 14 Search TETRAGENOCOCCUS+HALOPHILUS Search TETRAGENOCOCCUS+HALOPHILUS
7 SHOYU 232378 1% 100% 5 Search SHOYU Search SHOYU
8 SUFU 209692 3% 24% 19 Search SUFU Search SUFU
9 HESHIKO 193647 1% 83% 5 Search HESHIKO Search HESHIKO
10 4 HYDROXY 2OR 5 ETHYL 5OR 2 METHYL 32H FURANONE 185903 1% 100% 4 Search 4+HYDROXY+2OR+5+ETHYL+5OR+2+METHYL+32H+FURANONE Search 4+HYDROXY+2OR+5+ETHYL+5OR+2+METHYL+32H+FURANONE

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 QI, W , GUO, HL , WANG, CL , HOU, LH , CAO, XH , LIU, JF , LU, FP , (2017) COMPARATIVE STUDY ON FERMENTATION PERFORMANCE IN THE GENOME SHUFFLED CANDIDA VERSATILIS AND WILD-TYPE SALT TOLERANT YEAST STRAIN.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 97. ISSUE 1. P. 284 -290 32 64% 0
2 HOANG, NX , FERNG, S , TING, CH , HUANG, WH , CHIOU, RYY , HSU, CK , (2016) OPTIMIZING THE INITIAL MOROMI FERMENTATION CONDITIONS TO IMPROVE THE QUALITY OF SOY SAUCE.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 74. ISSUE . P. 242 -250 24 83% 0
3 ZHANG, LQ , ZHOU, RQ , CUI, RY , HUANG, J , WU, CD , (2016) CHARACTERIZING SOY SAUCE MOROMI MANUFACTURED BY HIGH-SALT DILUTE-STATE AND LOW-SALT SOLID-STATE FERMENTATION USING MULTIPHASE ANALYZING METHODS.JOURNAL OF FOOD SCIENCE. VOL. 81. ISSUE 11. P. C2639 -C2646 25 78% 0
4 HAJEB, P , JINAP, S , (2015) UMAMI TASTE COMPONENTS AND THEIR SOURCES IN ASIAN FOODS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 55. ISSUE 6. P. 778 -791 41 42% 5
5 CUI, RY , ZHENG, J , WU, CD , ZHOU, RQ , (2014) EFFECT OF DIFFERENT HALOPHILIC MICROBIAL FERMENTATION PATTERNS ON THE VOLATILE COMPOUND PROFILES AND SENSORY PROPERTIES OF SOY SAUCE MOROMI.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 239. ISSUE 2. P. 321 -331 21 75% 14
6 PENG, XY , LI, X , SHI, XD , GUO, ST , (2014) EVALUATION OF THE AROMA QUALITY OF CHINESE TRADITIONAL SOY PASTE DURING STORAGE BASED ON PRINCIPAL COMPONENT ANALYSIS.FOOD CHEMISTRY. VOL. 151. ISSUE . P. 532-538 16 94% 2
7 FENG, YZ , SU, GW , ZHAO, HF , CAI, Y , CUI, C , SUN-WATERHOUSE, D , ZHAO, MM , (2015) CHARACTERISATION OF AROMA PROFILES OF COMMERCIAL SOY SAUCE BY ODOUR ACTIVITY VALUE AND OMISSION TEST.FOOD CHEMISTRY. VOL. 167. ISSUE . P. 220 -228 16 80% 8
8 SONG, YR , JEONG, DY , BAIK, SH , (2015) MONITORING OF YEAST COMMUNITIES AND VOLATILE FLAVOR CHANGES DURING TRADITIONAL KOREAN SOY SAUCE FERMENTATION.JOURNAL OF FOOD SCIENCE. VOL. 80. ISSUE 9. P. M2005 -M2014 21 64% 0
9 VAN DER SLUIS, C , TRAMPER, J , WIJFFELS, RH , (2001) ENHANCING AND ACCELERATING FLAVOUR FORMATION BY SALT-TOLERANT YEASTS IN JAPANESE SOY-SAUCE PROCESSES.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 12. ISSUE 9. P. 322 -327 21 81% 27
10 SONG, YR , JEONG, DY , BAIK, SH , (2015) EFFECTS OF INDIGENOUS YEASTS ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF KOREAN SOY SAUCE PREPARED BY LOW-SALT FERMENTATION.FOOD MICROBIOLOGY. VOL. 51. ISSUE . P. 171 -178 20 57% 1

Classes with closest relation at Level 1


Rank Class id link
1 35213 L GLUTAMINASE//MICROCOCCUS LUTEUS K 3//GLUTAMINASE
2 22117 TASTE ENHANCER//KOKUMI//BITTER PEPTIDES
3 27410 DAQU//CHINESE LIQUOR//PIT MUD
4 20274 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON
5 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
6 9900 ISOFLAVONES//BLACK SOYBEAN//GLYCITEIN
7 10550 NUTR SCI ALIMENTAI//KINEMA//UGBA
8 25884 TEMPEH//TEMPE//RHIZOPUS OLIGOSPORUS
9 2319 BIOGENIC AMINES//TYRAMINE//HISTAMINE FORMING BACTERIA
10 25133 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//DRIED BONITO BROTH

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