Class information for:
Level 1: FLEISCHWIRTSCHAFT//PARMA HAM//HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
26978 240 20.3 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
17 4 REPRODUCTIVE BIOLOGY//OBSTETRICS & GYNECOLOGY//VETERINARY SCIENCES 563730
38 3       AGRICULTURE, DAIRY & ANIMAL SCIENCE//VETERINARY SCIENCES//JOURNAL OF DAIRY SCIENCE 102626
411 2             MEAT SCIENCE//BEEF//TENDERNESS 16604
26978 1                   FLEISCHWIRTSCHAFT//PARMA HAM//HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG 240

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 FLEISCHWIRTSCHAFT journal 1101638 65% 6% 157
2 PARMA HAM authKW 859889 6% 48% 14
3 HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG address 740246 3% 73% 8
4 EMULSION TYPE SAUSAGES authKW 654327 3% 86% 6
5 ZN PROTOPORPHYRIN IX authKW 566749 3% 64% 7
6 PROC ENGN FOOD POWDERS address 397592 2% 63% 5
7 COMMINUTING authKW 339279 2% 67% 4
8 MEAT CUTTING authKW 339279 2% 67% 4
9 VOLUMETRIC ENERGY INPUT authKW 286267 1% 75% 3
10 BATTER TEMPERATURE authKW 254461 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 Food Science & Technology 16319 93% 0% 224
2 Chemistry, Applied 31 4% 0% 10
3 Agriculture, Multidisciplinary 16 2% 0% 5
4 Agronomy 3 2% 0% 4
5 Robotics 3 0% 0% 1
6 Agriculture, Dairy & Animal Science 2 1% 0% 3
7 Materials Science, Biomaterials 0 0% 0% 1
8 Nutrition & Dietetics 0 1% 0% 2
9 Veterinary Sciences 0 1% 0% 3
10 Toxicology -0 1% 0% 2

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 HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG 740246 3% 73% 8
2 PROC ENGN FOOD POWDERS 397592 2% 63% 5
3 HBEREICH LANDWIRT AFT OKOTROPHOL LANDWIRTS 254461 1% 100% 2
4 HBEREICH LANDWIRT AFT OKOTROPHOL LAND AF 227191 2% 36% 5
5 MEAT SCI KITA KU 190843 1% 50% 3
6 BEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEGE 127231 0% 100% 1
7 BIO OURCE PROD SCIKITA KU 127231 0% 100% 1
8 BIO OURCE PRODUCT SCI 127231 0% 100% 1
9 BIO OURCES PROD SCIKITA KU 127231 0% 100% 1
10 DIPL ING DIETMAR KALLWEIT 127231 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 FLEISCHWIRTSCHAFT 1101638 65% 6% 157
2 FLEISCH 61160 2% 10% 5
3 MEAT SCIENCE 8022 8% 0% 20
4 REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS 1016 0% 1% 1
5 JOURNAL OF FOOD SCIENCE 695 4% 0% 9
6 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 515 2% 0% 4
7 ARCHIV FUR LEBENSMITTELHYGIENE 493 1% 0% 2
8 NAHRUNG-FOOD 474 1% 0% 3
9 ANIMAL SCIENCE JOURNAL 386 1% 0% 2
10 FOOD SCIENCE AND TECHNOLOGY RESEARCH 353 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 PARMA HAM 859889 6% 48% 14 Search PARMA+HAM Search PARMA+HAM
2 EMULSION TYPE SAUSAGES 654327 3% 86% 6 Search EMULSION+TYPE+SAUSAGES Search EMULSION+TYPE+SAUSAGES
3 ZN PROTOPORPHYRIN IX 566749 3% 64% 7 Search ZN+PROTOPORPHYRIN+IX Search ZN+PROTOPORPHYRIN+IX
4 COMMINUTING 339279 2% 67% 4 Search COMMINUTING Search COMMINUTING
5 MEAT CUTTING 339279 2% 67% 4 Search MEAT+CUTTING Search MEAT+CUTTING
6 VOLUMETRIC ENERGY INPUT 286267 1% 75% 3 Search VOLUMETRIC+ENERGY+INPUT Search VOLUMETRIC+ENERGY+INPUT
7 BATTER TEMPERATURE 254461 1% 100% 2 Search BATTER+TEMPERATURE Search BATTER+TEMPERATURE
8 BOWL CHOPPER 254461 1% 100% 2 Search BOWL+CHOPPER Search BOWL+CHOPPER
9 CHOPPER KNIVES 254461 1% 100% 2 Search CHOPPER+KNIVES Search CHOPPER+KNIVES
10 CHOPPER KNIVES SHAPE 254461 1% 100% 2 Search CHOPPER+KNIVES+SHAPE Search CHOPPER+KNIVES+SHAPE

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 IRMSCHER, SB , RUHL, S , HERRMANN, K , GIBIS, M , KOHLUS, R , WEISS, J , (2015) DETERMINATION OF PROCESS-STRUCTURE RELATIONSHIP IN THE MANUFACTURING OF MEAT BATTER USING VANE PUMP-GRINDER SYSTEMS.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 8. ISSUE 7. P. 1512 -1523 21 66% 0
2 HAMMER, G , STOYANOV, S , (2011) CHOPPER KNIVES - DIFFERENT ANGLES OF ETCHING AND OF GLIDING.FLEISCHWIRTSCHAFT. VOL. 91. ISSUE 10. P. 109 -116 14 100% 0
3 WAKAMATSU, J , ODAGIRI, H , NISHIMURA, T , HATTORI, A , (2009) QUANTITATIVE DETERMINATION OF ZN PROTOPORPHYRIN IX, HEME AND PROTOPORPHYRIN IX IN PARMA HAM BY HPLC.MEAT SCIENCE. VOL. 82. ISSUE 1. P. 139-142 13 100% 8
4 SAKATA, R , (2010) PROSPECTS FOR NEW TECHNOLOGY OF MEAT PROCESSING IN JAPAN.MEAT SCIENCE. VOL. 86. ISSUE 1. P. 243-248 15 83% 3
5 WAKAMATSU, JI , UEMURA, J , ODAGIRI, H , OKUI, J , HAYASHI, N , HIOKI, S , NISHIMURA, T , HATTORI, A , (2009) FORMATION OF ZINC PROTOPORPHYRIN IX IN PARMA-LIKE HAM WITHOUT NITRATE OR NITRITE.ANIMAL SCIENCE JOURNAL. VOL. 80. ISSUE 2. P. 198 -205 13 93% 6
6 SCHNACKEL, W , KRICKMEIER, J , SCHNACKEL, D , MICKLISCH, I , HAACK, O , (2012) ANALYSIS FOR OPTIMISATION OF THE MINCING PROCESSES PART 4: ADAPTATION OF MINCING PROCESSES FOR PRODUCTION OF FINE EMULSIFIED MEAT BATTERS.FLEISCHWIRTSCHAFT. VOL. 92. ISSUE 7. P. 91-96 12 86% 4
7 WAKAMATSU, JI , MURAKAMI, N , NISHIMURA, T , (2015) A COMPARATIVE STUDY OF ZINC PROTOPORPHYRIN IX-FORMING PROPERTIES OF ANIMAL BY-PRODUCTS AS SOURCES FOR IMPROVING THE COLOR OF MEAT PRODUCTS.ANIMAL SCIENCE JOURNAL. VOL. 86. ISSUE 5. P. 547 -552 12 75% 2
8 DE MAERE, H , FRAEYE, I , DE MEY, E , DEWULF, L , MICHIELS, C , PAELINCK, H , CHOLLET, S , (2016) FORMATION OF NATURALLY OCCURRING PIGMENTS DURING THE PRODUCTION OF NITRITE-FREE DRY FERMENTED SAUSAGES.MEAT SCIENCE. VOL. 114. ISSUE . P. 1 -7 15 56% 0
9 IRMSCHER, SB , GIBIS, M , HERRMANN, K , KOHLUS, R , WEISS, J , (2016) DEVELOPMENT OF A NOVEL HOMOGENIZER USING THE VANE PUMP-GRINDER TECHNOLOGY FOR THE PRODUCTION OF MEAT BATTER.JOURNAL OF FOOD ENGINEERING. VOL. 169. ISSUE . P. 10 -17 14 58% 0
10 PAROLARI, G , BENEDINI, R , TOSCANI, T , (2009) COLOR FORMATION IN NITRITE-FREE DRIED HAMS AS RELATED TO ZN-PROTOPORPHYRIN IX AND ZN-CHELATASE ACTIVITY.JOURNAL OF FOOD SCIENCE. VOL. 74. ISSUE 6. P. C413 -C418 13 68% 9

Classes with closest relation at Level 1


Rank Class id link
1 2105 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
2 7170 FERMENTED SAUSAGES//DRY FERMENTED SAUSAGES//SUCUK
3 32153 KNIFE SHARPNESS//SLICE PUSH RATIO//ULTRASONIC CUTTING
4 18780 UR TYPICITE PROD ALIMENTAI//FRONT FACE FLUORESCENCE//UR TYP PROD ALIMENTAI
5 25389 4 CARBON DICARBOXYLIC ACIDS//BIOSCREEN GROWTH ANALYSER//BUFFALO MEAT CHUNKS
6 1261 LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN
7 21099 FLEISCHWIRTSCHAFT//PALENESS//BOX REP APD
8 31140 MALE MEDIATED PREGNANCY EFFECTS//SEMINAL TRANSFER//AZO DYE FORMATION
9 35101 IMPROVEMENT MECHANISM//GLUTATHIONE DEHYDROGENASE//CYSTEINE THIYL RADICAL
10 3228 DRY CURED HAM//IBERIAN PIG//IBERIAN HAM

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