Class information for:
Level 1: EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//DRIED BONITO BROTH

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
25133 290 18.4 45%


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
25133 1                   EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//DRIED BONITO BROTH 290

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 EXTRACTIVE COMPONENT authKW 673878 3% 80% 8
2 ATP AND RELATED COMPOUNDS authKW 438723 2% 83% 5
3 DRIED BONITO BROTH authKW 376047 2% 71% 5
4 PROC FOOD DEV TECHNOL address 376047 2% 71% 5
5 ATP RELATED COMPOUNDS authKW 354665 3% 42% 8
6 SCALLOP ADDUCTOR MUSCLE authKW 329040 2% 63% 5
7 ATP AND ITS RELATED COMPOUNDS authKW 210588 1% 100% 2
8 CHAIR MARINE FOOD SCI TECHNOL address 210588 1% 100% 2
9 DRUG SAFETY EVALUAT S address 210588 1% 100% 2
10 INT OVERSEAS TRADING CHUO KU address 210588 1% 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 Fisheries 20435 52% 0% 150
2 Food Science & Technology 2160 32% 0% 92
3 Chemistry, Applied 207 9% 0% 25
4 Agronomy 62 4% 0% 13
5 Agriculture, Multidisciplinary 37 3% 0% 8
6 Psychology, Biological 35 1% 0% 4
7 Nutrition & Dietetics 33 3% 0% 10
8 Behavioral Sciences 15 2% 0% 6
9 Biochemistry & Molecular Biology 6 9% 0% 26
10 Biotechnology & Applied Microbiology 4 3% 0% 9

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 PROC FOOD DEV TECHNOL 376047 2% 71% 5
2 CHAIR MARINE FOOD SCI TECHNOL 210588 1% 100% 2
3 DRUG SAFETY EVALUAT S 210588 1% 100% 2
4 INT OVERSEAS TRADING CHUO KU 210588 1% 100% 2
5 ADM FISHERIES SECT 105294 0% 100% 1
6 COMIS INVEST CIENTIF PCIA BUENOS AI CIC 105294 0% 100% 1
7 FOOD TECHNOL 2 105294 0% 100% 1
8 GRUDATE FISHERIES SCI 105294 0% 100% 1
9 RD BRANCH SHELLFISH PROC 105294 0% 100% 1
10 SEAFOODS PROC TECHNOL 105294 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 NIPPON SUISAN GAKKAISHI 133792 26% 2% 75
2 FISHERIES SCIENCE 80584 19% 1% 56
3 INDIAN JOURNAL OF ZOOLOGY 35097 0% 33% 1
4 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 17350 8% 1% 23
5 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 10997 5% 1% 14
6 FOOD SCIENCE AND TECHNOLOGY RESEARCH 3602 2% 0% 7
7 JOURNAL OF FOOD SCIENCE 2324 6% 0% 18
8 AGRICULTURAL AND BIOLOGICAL CHEMISTRY 1813 4% 0% 11
9 JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN 980 1% 0% 2
10 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 924 1% 0% 2

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 EXTRACTIVE COMPONENT 673878 3% 80% 8 Search EXTRACTIVE+COMPONENT Search EXTRACTIVE+COMPONENT
2 ATP AND RELATED COMPOUNDS 438723 2% 83% 5 Search ATP+AND+RELATED+COMPOUNDS Search ATP+AND+RELATED+COMPOUNDS
3 DRIED BONITO BROTH 376047 2% 71% 5 Search DRIED+BONITO+BROTH Search DRIED+BONITO+BROTH
4 ATP RELATED COMPOUNDS 354665 3% 42% 8 Search ATP+RELATED+COMPOUNDS Search ATP+RELATED+COMPOUNDS
5 SCALLOP ADDUCTOR MUSCLE 329040 2% 63% 5 Search SCALLOP+ADDUCTOR+MUSCLE Search SCALLOP+ADDUCTOR+MUSCLE
6 ATP AND ITS RELATED COMPOUNDS 210588 1% 100% 2 Search ATP+AND+ITS+RELATED+COMPOUNDS Search ATP+AND+ITS+RELATED+COMPOUNDS
7 NUCLEOTIDES AND RELATED COMPOUNDS 210588 1% 100% 2 Search NUCLEOTIDES+AND+RELATED+COMPOUNDS Search NUCLEOTIDES+AND+RELATED+COMPOUNDS
8 KATSUOBUSHI 188018 2% 36% 5 Search KATSUOBUSHI Search KATSUOBUSHI
9 FRESHNESS INDEX 175483 2% 33% 5 Search FRESHNESS+INDEX Search FRESHNESS+INDEX
10 TASTE ACTIVE COMPONENT 140391 1% 67% 2 Search TASTE+ACTIVE+COMPONENT Search TASTE+ACTIVE+COMPONENT

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 DOI, M , (2011) EVALUATION OF KOKUMI TASTE OF JAPANESE SOUP STOCK MATERIALS USING TASTE SENSOR.SENSORS AND MATERIALS. VOL. 23. ISSUE 8. P. 493 -499 14 100% 0
2 CHIOU, TK , HUANG, JP , (2003) CHEMICAL CONSTITUENTS IN THE ABDOMINAL MUSCLE OF CULTURED MUD CRAB SCYLLA SERRATA IN RELATION TO SEASONAL VARIATION AND MATURATION.FISHERIES SCIENCE. VOL. 69. ISSUE 3. P. 597-604 15 75% 9
3 CHIOU, TK , LAI, MM , SHIAU, CY , (2001) SEASONAL VARIATIONS OF CHEMICAL CONSTITUENTS IN THE MUSCLE AND VISCERA OF SMALL ABALONE FED DIFFERENT DIETS.FISHERIES SCIENCE. VOL. 67. ISSUE 1. P. 146-156 16 73% 18
4 CHIOU, TK , LAI, MM , LAN, HL , SHIAU, CY , (2002) EXTRACTIVE COMPONENT CHANGES IN THE FOOT MUSCLE OF LIVE SMALL ABALONE DURING STORAGE.FISHERIES SCIENCE. VOL. 68. ISSUE 2. P. 380 -387 15 71% 7
5 OMURA, Y , YAMAZAWA, M , YAMASHITA, Y , OKAZAKI, E , WATABE, S , (2007) RELATIONSHIP BETWEEN POSTMORTEM CHANGES AND BROWNING OF BOILED, DRIED, AND SEASONED PRODUCT MADE FROM JAPANESE COMMON SQUID (TEDARODES PACIFICUS) MANTLE MUSCLE.JOURNAL OF FOOD SCIENCE. VOL. 72. ISSUE 1. P. C44-C49 11 85% 0
6 YAMAGUCHI, H , NAKAYA, M , KANEKO, G , YONEDA, C , MOCHIZUKI, T , FUKAMI, K , USHIO, H , WATABE, S , (2013) COMPARISON IN TASTE AND EXTRACTIVE COMPONENTS OF BOILED DORSAL MUSCLE AND BROTH FROM HALF-SMOOTH GOLDEN PUFFER LAGOCEPHALUS SPADICEUS CAUGHT IN JAPAN WITH THOSE OF THE SAME FISH IMPORTED.FISHERIES SCIENCE. VOL. 79. ISSUE 2. P. 327-334 11 69% 0
7 CHIOU, TK , TSAI, CY , LAN, HL , (2004) CHEMICAL, PHYSICAL AND SENSORY CHANGES OF SMALL ABALONE MEAT DURING COOKING.FISHERIES SCIENCE. VOL. 70. ISSUE 5. P. 867-874 13 72% 7
8 WONGSO, S , YAMANAKA, H , (1996) CHANGES IN CONTENT OF EXTRACTIVE COMPONENTS IN THE ADDUCTOR MUSCLE OF NOBLE SCALLOP DURING STORAGE.FISHERIES SCIENCE. VOL. 62. ISSUE 5. P. 815 -820 12 100% 8
9 YONEDA, C , OKUBO, K , KASAI, M , HATAE, K , (2005) EXTRACTIVE COMPONENTS OF BOILED-DRIED SCALLOP ADDUCTOR MUSCLE AND EFFECT ON THE TASTE OF SOUP AFTER MIXING WITH CHICKEN LEG MEAT.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 85. ISSUE 5. P. 809-816 11 79% 9
10 CHIOU, TK , HUANG, JP , (2004) BIOCHEMICAL CHANGES IN THE ABDOMINAL MUSCLE OF MUD CRAB SCYLLA SERRATA DURING STORAGE.FISHERIES SCIENCE. VOL. 70. ISSUE 1. P. 167-173 14 64% 5

Classes with closest relation at Level 1


Rank Class id link
1 20274 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON
2 33412 BOTTARGA//CAVIAR//FISH ROE
3 24702 XANTHINE//HYPOXANTHINE//XANTHINE BIOSENSOR
4 1012 SHELF LIFE//SLURRY ICE//ICE STORAGE
5 32518 NUCLEOTIDE RELATED COMPOUND//UNIT UP ING FISHERY AQUACULTURE PROD//CLAW MEAT
6 22117 TASTE ENHANCER//KOKUMI//BITTER PEPTIDES
7 8491 ABALONE//HALIOTIS LAEVIGATA//JOURNAL OF SHELLFISH RESEARCH
8 37402 POLAR GROUP SPECIFICITY//BETA WING//PANCREATIC LOOP
9 16371 SOY SAUCE//FISH SAUCE//DOENJANG
10 8741 CARNOSINE//ANSERINE//L CARNOSINE

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