Class information for:
Level 1: CARBONYL AMINE REACTIONS//OXIDIZED LIPID PROTEIN REACTIONS//NONENZYMATIC BROWNING

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
31206 156 27.9 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
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
456 3       VIRGIN OLIVE OIL//OLIVE OIL//HYDROXYTYROSOL 25234
1344 2             4 HYDROXYNONENAL//ACROLEIN//LIPID OXIDATION 8319
31206 1                   CARBONYL AMINE REACTIONS//OXIDIZED LIPID PROTEIN REACTIONS//NONENZYMATIC BROWNING 156

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 CARBONYL AMINE REACTIONS authKW 3047186 15% 65% 24
2 OXIDIZED LIPID PROTEIN REACTIONS authKW 1565924 5% 100% 8
3 NONENZYMATIC BROWNING authKW 1562313 27% 19% 42
4 AMINO CARBONYL REACTIONS authKW 1370183 4% 100% 7
5 EPOXYALKENALS authKW 978702 3% 100% 5
6 STRECKER ALDEHYDES authKW 696591 7% 32% 11
7 AMINO PHOSPHOLIPIDS authKW 626368 3% 80% 4
8 PYRROLISATION authKW 587221 2% 100% 3
9 PYRROLIZED PHOSPHOLIPIDS authKW 587221 2% 100% 3
10 STRECKER DEGRADATION authKW 477401 6% 24% 10

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 5249 66% 0% 103
2 Chemistry, Applied 4458 50% 0% 78
3 Agriculture, Multidisciplinary 3827 33% 0% 51
4 Nutrition & Dietetics 547 16% 0% 25
5 Agronomy 158 9% 0% 14
6 Biochemistry & Molecular Biology 53 19% 0% 30
7 Fisheries 20 3% 0% 4
8 Toxicology 16 4% 0% 6
9 Chemistry, Medicinal 10 3% 0% 5
10 Chemistry, Analytical 4 4% 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 GRASA 333030 30% 4% 47
2 IND FOOD 124549 4% 9% 7
3 CNRS UHP 7565 65245 1% 33% 1
4 LA GRASA 24466 1% 13% 1
5 FISIOL TECNOL PROD VEGETALES 16655 1% 4% 2
6 BIOQUIM BROMATOL TOXICOL 10164 1% 3% 2
7 GRASA DERIVADOS 3623 1% 2% 1
8 BOWMAN GRAY TECH 2608 1% 1% 1
9 FOOD BIOIND 2222 1% 1% 1
10 UNIDAD NUTR 1955 1% 1% 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 AGRICULTURAL AND FOOD CHEMISTRY 12802 30% 0% 47
2 GRASAS Y ACEITES 12100 6% 1% 10
3 SCIENCE BULLETIN OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY 8895 1% 5% 1
4 AGRICULTURAL AND BIOLOGICAL CHEMISTRY 3389 7% 0% 11
5 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 2132 3% 0% 5
6 LIPIDS 1190 4% 0% 6
7 CHEMICAL RESEARCH IN TOXICOLOGY 935 3% 0% 5
8 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 933 4% 0% 6
9 PROGRESS IN FOOD AND NUTRITION SCIENCE 876 1% 0% 1
10 CZECH JOURNAL OF FOOD SCIENCES 822 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 CARBONYL AMINE REACTIONS 3047186 15% 65% 24 Search CARBONYL+AMINE+REACTIONS Search CARBONYL+AMINE+REACTIONS
2 OXIDIZED LIPID PROTEIN REACTIONS 1565924 5% 100% 8 Search OXIDIZED+LIPID+PROTEIN+REACTIONS Search OXIDIZED+LIPID+PROTEIN+REACTIONS
3 NONENZYMATIC BROWNING 1562313 27% 19% 42 Search NONENZYMATIC+BROWNING Search NONENZYMATIC+BROWNING
4 AMINO CARBONYL REACTIONS 1370183 4% 100% 7 Search AMINO+CARBONYL+REACTIONS Search AMINO+CARBONYL+REACTIONS
5 EPOXYALKENALS 978702 3% 100% 5 Search EPOXYALKENALS Search EPOXYALKENALS
6 STRECKER ALDEHYDES 696591 7% 32% 11 Search STRECKER+ALDEHYDES Search STRECKER+ALDEHYDES
7 AMINO PHOSPHOLIPIDS 626368 3% 80% 4 Search AMINO+PHOSPHOLIPIDS Search AMINO+PHOSPHOLIPIDS
8 PYRROLISATION 587221 2% 100% 3 Search PYRROLISATION Search PYRROLISATION
9 PYRROLIZED PHOSPHOLIPIDS 587221 2% 100% 3 Search PYRROLIZED+PHOSPHOLIPIDS Search PYRROLIZED+PHOSPHOLIPIDS
10 STRECKER DEGRADATION 477401 6% 24% 10 Search STRECKER+DEGRADATION Search STRECKER+DEGRADATION

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 ZAMORA, R , HIDALGO, FJ , (2009) LIPIDS: THEIR ROLE IN THE FORMATION OF ENDOGENOUS ANTIOXIDANTS DURING FOOD PROCESSING.CZECH JOURNAL OF FOOD SCIENCES. VOL. 27. ISSUE . P. S1-S3 18 90% 0
2 HIDALGO, FJ , LEON, MM , ZAMORA, R , (2006) ANTIOXIDATIVE ACTIVITY OF AMINO PHOSPHOLIPIDS AND PHOSPHOLIPID/AMINO ACID MIXTURES IN EDIBLE OILS AS DETERMINED BY THE RANCIMAT METHOD.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 54. ISSUE 15. P. 5461-5467 21 64% 20
3 HIDALGO, FJ , ZAMORA, R , (2000) THE ROLE OF LIPIDS IN NONENZYMATIC BROWNING.GRASAS Y ACEITES. VOL. 51. ISSUE 1-2. P. 35 -49 33 41% 21
4 ZAMORA, R , GALLARDO, E , HIDALGO, FJ , (2006) AMINE DEGRADATION BY 4,5-EPOXY-2-DECENAL IN MODEL SYSTEMS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 54. ISSUE 6. P. 2398 -2404 16 70% 22
5 ZAMORA, R , HIDALGO, FJ , (2005) COORDINATE CONTRIBUTION OF LIPID OXIDATION AND MAILLARD REACTION TO THE NONENZYMATIC FOOD BROWNING.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 45. ISSUE 1. P. 49 -59 26 33% 115
6 HIDALGO, FJ , NOGALES, F , ZAMORA, R , (2008) THE ROLE OF AMINO PHOSPHOLIPIDS IN THE REMOVAL OF THE CITO- AND GENO-TOXIC ALDEHYDES PRODUCED DURING LIPID OXIDATION.FOOD AND CHEMICAL TOXICOLOGY. VOL. 46. ISSUE 1. P. 43-48 16 55% 4
7 LU, FSH , NIELSEN, NS , BARON, CP , DIEHL, BWK , JACOBSEN, C , (2013) IMPACT OF PRIMARY AMINE GROUP FROM AMINOPHOSPHOLIPIDS AND AMINO ACIDS ON MARINE PHOSPHOLIPIDS STABILITY: NON-ENZYMATIC BROWNING AND LIPID OXIDATION.FOOD CHEMISTRY. VOL. 141. ISSUE 2. P. 879-888 15 48% 8
8 ZAMORA, R , GALLARDO, E , HIDALGO, FJ , (2007) STRECKER DEGRADATION OF PHENYLALANINE INITIATED BY 2,4-DECADIENAL OR METHYL 13-OXOOCTADECA-9,11-DIENOATE IN MODEL SYSTEMS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 55. ISSUE 4. P. 1308-1314 12 67% 14
9 ZAMORA, R , GALLARDO, E , HIDALGO, FJ , (2008) MODEL STUDIES ON THE DEGRADATION OF PHENYLALANINE INITIATED BY LIPID HYDROPEROXIDES AND THEIR SECONDARY AND TERTIARY OXIDATION PRODUCTS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 56. ISSUE 17. P. 7970-7975 12 63% 10
10 ALAIZ, M , HIDALGO, FJ , ZAMORA, R , (1998) EFFECT OF INITIAL SLIGHT OXIDATION ON STABILITY OF POLYUNSATURATED FATTY ACID PROTEIN MIXTURES UNDER CONTROLLED ATMOSPHERES.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. VOL. 75. ISSUE 9. P. 1127 -1133 12 86% 3

Classes with closest relation at Level 1


Rank Class id link
1 7387 LIPID OXIDATION//BULK OIL//POLAR PARADOX
2 7808 MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS
3 14853 MALONALDEHYDE//MALONDIALDEHYDE//LIPOFUSCIN LIKE PIGMENTS
4 8493 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//MELANOIDINS
5 7185 4 HYDROXYNONENAL//4 HYDROXY 2 NONENAL//HNE
6 37128 C MANNOSYLATION//MESIR PASTE//ACONOGONON MOLLE
7 32153 KNIFE SHARPNESS//SLICE PUSH RATIO//ULTRASONIC CUTTING
8 22400 OXIDIZED FRYING OIL//OXIDIZED FAT//THERMALLY OXIDIZED OIL
9 17028 OXIDIZED PHOSPHOLIPIDS//LEVUGLANDIN//ISOKETALS
10 20902 TRYPTOPHAN//L TRYPTOPHAN 2 MONOOXYGENASE//TYROSINE

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