Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 27767 | 221 | 21.3 | 36% |
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 |
| 27767 | 1 | THAWED//AIR THAWING//ALPHA GLUCOSIDASE AG | 221 |
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 | THAWED | authKW | 177643 | 1% | 43% | 3 |
| 2 | AIR THAWING | authKW | 138169 | 0% | 100% | 1 |
| 3 | ALPHA GLUCOSIDASE AG | authKW | 138169 | 0% | 100% | 1 |
| 4 | BETA GALACTOSIDASE B GAL | authKW | 138169 | 0% | 100% | 1 |
| 5 | BETA HYDROXYACYL COA DEHYDROGENASE ACTIVITY | authKW | 138169 | 0% | 100% | 1 |
| 6 | BETA N ACETYLGLUCOSAMIDASE B NA | authKW | 138169 | 0% | 100% | 1 |
| 7 | BOXED BEEF | authKW | 138169 | 0% | 100% | 1 |
| 8 | BUFFALO MUSCLE | authKW | 138169 | 0% | 100% | 1 |
| 9 | CATERING PACKS | authKW | 138169 | 0% | 100% | 1 |
| 10 | CHARACTERISTIC FREEZING TIMES | authKW | 138169 | 0% | 100% | 1 |
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 | 7866 | 68% | 0% | 150 |
| 2 | Fisheries | 445 | 9% | 0% | 20 |
| 3 | Chemistry, Applied | 92 | 7% | 0% | 15 |
| 4 | Agriculture, Multidisciplinary | 39 | 3% | 0% | 7 |
| 5 | Nutrition & Dietetics | 29 | 4% | 0% | 8 |
| 6 | Agriculture, Dairy & Animal Science | 20 | 3% | 0% | 6 |
| 7 | Veterinary Sciences | 4 | 3% | 0% | 6 |
| 8 | Biology | 3 | 2% | 0% | 4 |
| 9 | Toxicology | 2 | 2% | 0% | 4 |
| 10 | Engineering, Chemical | 2 | 3% | 0% | 6 |
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 | COMMOD SCU ANIM RAW MAT | 138169 | 0% | 100% | 1 |
| 2 | FAK POTRAVINARSKE BIOTECHEM TECHNOL | 138169 | 0% | 100% | 1 |
| 3 | JANGSU ABORAT INNOVAT MEAT PROD PROC QU | 138169 | 0% | 100% | 1 |
| 4 | KATEDRA TECHNOLOGII SUROWCOW ZWIERZECYCH ZARZQD | 138169 | 0% | 100% | 1 |
| 5 | MEAT PROC QUAL CONTROLMOE FOOD SC | 138169 | 0% | 100% | 1 |
| 6 | MEAT PROC QUAL CONTROLMOE SYNERGET INN | 138169 | 0% | 100% | 1 |
| 7 | MEAT QUAL SAFETY CONTROL FOOD SCI | 138169 | 0% | 100% | 1 |
| 8 | MUSCLE HISTOPHYSIOL UNIT | 138169 | 0% | 100% | 1 |
| 9 | SERV IGIENE SANITO PUBBL | 138169 | 0% | 100% | 1 |
| 10 | SEZ DIAGNOST CATANZARO | 69084 | 0% | 50% | 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 | INDUSTRIE ALIMENTARI | 75075 | 10% | 2% | 23 |
| 2 | ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 37526 | 10% | 1% | 22 |
| 3 | MEAT SCIENCE | 12559 | 11% | 0% | 24 |
| 4 | ARCHIVIO VETERINARIO ITALIANO | 10444 | 1% | 3% | 3 |
| 5 | FLEISCHWIRTSCHAFT | 9488 | 6% | 0% | 14 |
| 6 | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 8454 | 4% | 1% | 8 |
| 7 | NIPPON SUISAN GAKKAISHI | 5255 | 6% | 0% | 13 |
| 8 | JOURNAL OF FOOD TECHNOLOGY | 4504 | 2% | 1% | 4 |
| 9 | SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE-POTRAVINY | 3732 | 0% | 3% | 1 |
| 10 | ANIMAL SCIENCE PAPERS AND REPORTS | 2899 | 1% | 1% | 3 |
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 | THAWED | 177643 | 1% | 43% | 3 | Search THAWED | Search THAWED |
| 2 | AIR THAWING | 138169 | 0% | 100% | 1 | Search AIR+THAWING | Search AIR+THAWING |
| 3 | ALPHA GLUCOSIDASE AG | 138169 | 0% | 100% | 1 | Search ALPHA+GLUCOSIDASE+AG | Search ALPHA+GLUCOSIDASE+AG |
| 4 | BETA GALACTOSIDASE B GAL | 138169 | 0% | 100% | 1 | Search BETA+GALACTOSIDASE+B+GAL | Search BETA+GALACTOSIDASE+B+GAL |
| 5 | BETA HYDROXYACYL COA DEHYDROGENASE ACTIVITY | 138169 | 0% | 100% | 1 | Search BETA+HYDROXYACYL+COA+DEHYDROGENASE+ACTIVITY | Search BETA+HYDROXYACYL+COA+DEHYDROGENASE+ACTIVITY |
| 6 | BETA N ACETYLGLUCOSAMIDASE B NA | 138169 | 0% | 100% | 1 | Search BETA+N+ACETYLGLUCOSAMIDASE+B+NA | Search BETA+N+ACETYLGLUCOSAMIDASE+B+NA |
| 7 | BOXED BEEF | 138169 | 0% | 100% | 1 | Search BOXED+BEEF | Search BOXED+BEEF |
| 8 | BUFFALO MUSCLE | 138169 | 0% | 100% | 1 | Search BUFFALO+MUSCLE | Search BUFFALO+MUSCLE |
| 9 | CATERING PACKS | 138169 | 0% | 100% | 1 | Search CATERING+PACKS | Search CATERING+PACKS |
| 10 | CHARACTERISTIC FREEZING TIMES | 138169 | 0% | 100% | 1 | Search CHARACTERISTIC+FREEZING+TIMES | Search CHARACTERISTIC+FREEZING+TIMES |
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 | DUFLOS, G , LE FUR, B , MULAK, V , BECEL, P , MALLE, P , (2002) COMPARISON OF METHODS OF DIFFERENTIATING BETWEEN FRESH AND FROZEN-THAWED FISH OR FILLETS.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 82. ISSUE 12. P. 1341 -1345 | 21 | 84% | 31 |
| 2 | SEN, AR , SHARMA, N , (2005) AN ENZYMIC METHOD FOR DIFFERENTIATING FROZEN AND THAWED FRESH GOAT MEAT.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 42. ISSUE 5. P. 392-395 | 12 | 100% | 3 |
| 3 | YU, XL , LI, XB , ZHAO, L , XU, XL , MA, HJ , ZHOU, GH , BOLES, JA , (2010) EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK.JOURNAL OF MUSCLE FOODS. VOL. 21. ISSUE 2. P. 177-196 | 11 | 65% | 6 |
| 4 | ELLERBROEK, LI , LICHTENBERG, G , WEISE, E , (1995) DIFFERENTIATION BETWEEN FRESH AND THAWED MEAT BY AN ENZYME PROFILE TEST.MEAT SCIENCE. VOL. 40. ISSUE 2. P. 203-209 | 11 | 100% | 9 |
| 5 | SEN, AR , SHARMA, N , (2001) DIFFERENTIATION BETWEEN FRESH AND FROZEN-THAWED PORK.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 38. ISSUE 5. P. 537 -539 | 9 | 100% | 0 |
| 6 | CIVERA, T , REBUFATTI, P , PARISI, E , (1996) THAWED FISH: VALIDITY AND LIMITS OF SOME ANALYTICAL TECHNIQUE AND SUGGESTIONS FOR THEIR EMPLOYMENT.INDUSTRIE ALIMENTARI. VOL. 35. ISSUE 350. P. 813-818 | 12 | 86% | 5 |
| 7 | GOTTESMANN, P , HAMM, R , (1987) DEVELOPMENT OF AN ENZYMATIC METHOD TO DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN THAWED MEAT.ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG. VOL. 184. ISSUE 2. P. 115-121 | 14 | 100% | 1 |
| 8 | KAROUI, R , THOMAS, E , DUFOUR, E , (2006) UTILISATION OF A RAPID TECHNIQUE BASED ON FRONT-FACE FLUORESCENCE SPECTROSCOPY FOR DIFFERENTIATING BETWEEN FRESH AND FROZEN-THAWED FISH FILLETS.FOOD RESEARCH INTERNATIONAL. VOL. 39. ISSUE 3. P. 349 -355 | 10 | 59% | 35 |
| 9 | SALFI, V , PORTANTI, O , (1998) A REPORTER PROTEIN FOR MEAT INTEGRITY.MEAT SCIENCE. VOL. 49. ISSUE 3. P. 347-356 | 11 | 73% | 0 |
| 10 | CHEUNG, TC , CHENG, ECC , CHAN, HY , TONG, SK , CHAN, PK , LEE, FW , WONG, YC , SIN, DWM , (2015) DEVELOPMENT OF A VALIDATED DATABASE FOR THE AUTHENTICATION OF FRESH/CHILLED AND FROZEN PORK USING BETA-HYDROXYLACYL-COA-DEHYDROGENASES (HADH) ASSAY.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 18. ISSUE 1. P. 73 -80 | 7 | 64% | 0 |
Classes with closest relation at Level 1 |