Class information for:
Level 1: BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
20274 468 29.0 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
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
496 3       WHIPPLES DISEASE//POLYAMINES//TROPHERYMA WHIPPLEI 22789
1198 2             SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 9240
20274 1                   BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON 468

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 BIOCHIM ALIMENTAIRE IND address 213525 1% 55% 6
2 FISHY FLAVOR authKW 146801 1% 75% 3
3 CANNED SALMON authKW 130491 0% 100% 2
4 EQUIPE RECH QUALITE AROMAT ALIMENTS address 130491 0% 100% 2
5 FISH FLAVOR authKW 130491 0% 100% 2
6 IMPORTANT ODORANTS authKW 130491 0% 100% 2
7 MONOLITHIC MATERIAL SORPTIVE EXTRACTION MMSE authKW 130491 0% 100% 2
8 NIBOSHI ODOR authKW 130491 0% 100% 2
9 SUPPRESSION OF FISHY ODOR authKW 130491 0% 100% 2
10 VOLATILE CHARACTERIZATION authKW 130491 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 16696 68% 0% 318
2 Chemistry, Applied 6075 34% 0% 159
3 Agriculture, Multidisciplinary 4641 21% 0% 98
4 Fisheries 2981 16% 0% 74
5 Nutrition & Dietetics 409 8% 0% 39
6 Agronomy 124 5% 0% 23
7 Chemistry, Analytical 13 4% 0% 18
8 Oceanography 3 1% 0% 5
9 Materials Science, Paper & Wood 3 0% 0% 2
10 Engineering, Ocean 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 BIOCHIM ALIMENTAIRE IND 213525 1% 55% 6
2 EQUIPE RECH QUALITE AROMAT ALIMENTS 130491 0% 100% 2
3 BIOCHIM IND ALIMENTAIRE 130487 1% 50% 4
4 BIOCHIM ALIMENTAIRE 90612 1% 28% 5
5 EQUIPE RECH QUAL AROMAT ALIMENTS 86993 0% 67% 2
6 AGROTECHNOL FOOD SCI FOOD QUAL DESIGN 65245 0% 100% 1
7 BIOL FOOD NUTR HLTH LIFE SCI 65245 0% 100% 1
8 BIOL FOOD NUTR SCI PROGRAM 65245 0% 100% 1
9 CCT MAR DEL PLATA INGN 65245 0% 100% 1
10 CHUGOKUSHIKOKU OFF 65245 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 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 25355 6% 1% 27
2 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 11384 16% 0% 77
3 JOURNAL OF FOOD SCIENCE 10738 10% 0% 49
4 NIPPON SUISAN GAKKAISHI 9923 6% 1% 26
5 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 9182 2% 2% 8
6 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 6566 4% 1% 18
7 FISHERIES SCIENCE 3558 3% 0% 15
8 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2777 4% 0% 21
9 AGRICULTURAL AND BIOLOGICAL CHEMISTRY 2682 4% 0% 17
10 FOOD CHEMISTRY 2104 6% 0% 26

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 FISHY FLAVOR 146801 1% 75% 3 Search FISHY+FLAVOR Search FISHY+FLAVOR
2 CANNED SALMON 130491 0% 100% 2 Search CANNED+SALMON Search CANNED+SALMON
3 FISH FLAVOR 130491 0% 100% 2 Search FISH+FLAVOR Search FISH+FLAVOR
4 IMPORTANT ODORANTS 130491 0% 100% 2 Search IMPORTANT+ODORANTS Search IMPORTANT+ODORANTS
5 MONOLITHIC MATERIAL SORPTIVE EXTRACTION MMSE 130491 0% 100% 2 Search MONOLITHIC+MATERIAL+SORPTIVE+EXTRACTION+MMSE Search MONOLITHIC+MATERIAL+SORPTIVE+EXTRACTION+MMSE
6 NIBOSHI ODOR 130491 0% 100% 2 Search NIBOSHI+ODOR Search NIBOSHI+ODOR
7 SUPPRESSION OF FISHY ODOR 130491 0% 100% 2 Search SUPPRESSION+OF+FISHY+ODOR Search SUPPRESSION+OF+FISHY+ODOR
8 VOLATILE CHARACTERIZATION 130491 0% 100% 2 Search VOLATILE+CHARACTERIZATION Search VOLATILE+CHARACTERIZATION
9 12 HYDROXYEICOSAPENTAENOIC ACID 86993 0% 67% 2 Search 12+HYDROXYEICOSAPENTAENOIC+ACID Search 12+HYDROXYEICOSAPENTAENOIC+ACID
10 LONA ILISH 86993 0% 67% 2 Search LONA+ILISH Search LONA+ILISH

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 VARLET, V , FERNANDEZ, X , (2010) REVIEW. SULFUR-CONTAINING VOLATILE COMPOUNDS IN SEAFOOD: OCCURRENCE, ODORANT PROPERTIES AND MECHANISMS OF FORMATION.FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. VOL. 16. ISSUE 6. P. 463 -503 71 43% 11
2 GIOGIOS, I , KALOGEROPOULOS, N , GRIGORAKIS, K , (2013) VOLATILE COMPOUNDS OF SOME POPULAR MEDITERRANEAN SEAFOOD SPECIES.MEDITERRANEAN MARINE SCIENCE. VOL. 14. ISSUE 2. P. 343-352 25 78% 3
3 WU, W , TAO, NP , GU, SQ , (2014) CHARACTERIZATION OF THE KEY ODOR-ACTIVE COMPOUNDS IN STEAMED MEAT OF COILIA ECTENES FROM YANGTZE RIVER BY GC-MS-O.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 238. ISSUE 2. P. 237-245 24 71% 6
4 FRATINI, G , LOIS, S , PAZOS, M , PARISI, G , MEDINA, I , (2012) VOLATILE PROFILE OF ATLANTIC SHELLFISH SPECIES BY HS-SPME GC/MS.FOOD RESEARCH INTERNATIONAL. VOL. 48. ISSUE 2. P. 856 -865 22 76% 17
5 ALASALVAR, C , TAYLOR, KDA , SHAHIDI, F , (2005) COMPARISON OF VOLATILES OF CULTURED AND WILD SEA BREAM (SPARUS AURATA) DURING STORAGE IN ICE BY DYNAMIC HEADSPACE ANALYSIS GAS CHROMATOGRAPHY MASS SPECTROMETRY.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 53. ISSUE 7. P. 2616-2622 25 71% 43
6 ZHAO, LM , WU, W , TAO, NP , LI, YQ , WU, N , QIN, X , (2015) CHARACTERIZATION OF IMPORTANT ODORANTS IN FOUR STEAMED COILIA ECTENES FROM CHINA BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY-OLFACTOMETRY.FISHERIES SCIENCE. VOL. 81. ISSUE 5. P. 947 -957 25 58% 0
7 SHAHIDI, F , CADWALLADER, KR , (1997) FLAVOR AND LIPID CHEMISTRY OF SEAFOODS: AN OVERVIEW.FLAVOR AND LIPID CHEMISTRY OF SEAFOODS. VOL. 674. ISSUE . P. 1 -8 40 59% 12
8 TAO, NP , WU, R , ZHOU, PG , GU, SQ , WU, W , (2014) CHARACTERIZATION OF ODOR-ACTIVE COMPOUNDS IN COOKED MEAT OF FARMED OBSCURE PUFFER (TAKIFUGU OBSCURUS) USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY-OLFACTOMETRY.JOURNAL OF FOOD AND DRUG ANALYSIS. VOL. 22. ISSUE 4. P. 431 -438 23 58% 3
9 YU, HZ , CHEN, SS , (2010) IDENTIFICATION OF CHARACTERISTIC AROMA-ACTIVE COMPOUNDS IN STEAMED MANGROVE CRAB (SCYLLA SERRATA).FOOD RESEARCH INTERNATIONAL. VOL. 43. ISSUE 8. P. 2081-2086 17 81% 14
10 VARLET, V , KNOCKAERT, C , PROST, C , SEROT, T , (2006) COMPARISON OF ODOR-ACTIVE VOLATILE COMPOUNDS OF FRESH AND SMOKED SALMON.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 54. ISSUE 9. P. 3391 -3401 24 59% 63

Classes with closest relation at Level 1


Rank Class id link
1 25133 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//DRIED BONITO BROTH
2 7808 MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS
3 32518 NUCLEOTIDE RELATED COMPOUND//UNIT UP ING FISHERY AQUACULTURE PROD//CLAW MEAT
4 16371 SOY SAUCE//FISH SAUCE//DOENJANG
5 1012 SHELF LIFE//SLURRY ICE//ICE STORAGE
6 7387 LIPID OXIDATION//BULK OIL//POLAR PARADOX
7 21322 2 ACETYL 1 PYRROLINE//BADH2//FRAGRANT RICE
8 8110 PROXIMATE COMPOSITION//FISH LIPID//FATTY ACIDS
9 21850 CORK TAINT//2 4 6 TRICHLOROANISOLE//HALOANISOLES
10 33412 BOTTARGA//CAVIAR//FISH ROE

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