Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 31321 | 154 | 21.8 | 35% |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
| Cluster id | Level | Cluster label | #P |
|---|---|---|---|
| 3 | 4 | PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY | 1882812 |
| 172 | 3 | FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 58403 |
| 730 | 2 | BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY | 12611 |
| 31321 | 1 | MET ENRICHMENT//CONFORMATION OF ALPHA CHYMOTRYPSIN//DIETARY PROTEIN DIGESTION | 154 |
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 | MET ENRICHMENT | authKW | 396565 | 1% | 100% | 2 |
| 2 | CONFORMATION OF ALPHA CHYMOTRYPSIN | authKW | 198283 | 1% | 100% | 1 |
| 3 | DIETARY PROTEIN DIGESTION | authKW | 198283 | 1% | 100% | 1 |
| 4 | ECOLE SCI LA NAT | address | 198283 | 1% | 100% | 1 |
| 5 | ENDOGENOUS PROTEIN DIGESTION | authKW | 198283 | 1% | 100% | 1 |
| 6 | ENZYMATIC MODIFICATION EPM | authKW | 198283 | 1% | 100% | 1 |
| 7 | EPM ENZYMATIC PEPTIDE MODIFICATION | authKW | 198283 | 1% | 100% | 1 |
| 8 | HANNAN DEV DEV | address | 198283 | 1% | 100% | 1 |
| 9 | METHIONINE ENRICHED FRACTION | authKW | 198283 | 1% | 100% | 1 |
| 10 | METHIONINE ENRICHMENT OF SOY PROTEIN ISOLATE | authKW | 198283 | 1% | 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 | 5532 | 68% | 0% | 105 |
| 2 | Nutrition & Dietetics | 1320 | 25% | 0% | 38 |
| 3 | Agronomy | 308 | 12% | 0% | 19 |
| 4 | Chemistry, Applied | 298 | 14% | 0% | 21 |
| 5 | Agriculture, Multidisciplinary | 107 | 6% | 0% | 9 |
| 6 | Biochemistry & Molecular Biology | 28 | 16% | 0% | 24 |
| 7 | Microscopy | 18 | 1% | 0% | 2 |
| 8 | Biotechnology & Applied Microbiology | 12 | 5% | 0% | 8 |
| 9 | Polymer Science | 8 | 4% | 0% | 6 |
| 10 | Chemistry, Physical | 3 | 6% | 0% | 10 |
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 | ECOLE SCI LA NAT | 198283 | 1% | 100% | 1 |
| 2 | HANNAN DEV DEV | 198283 | 1% | 100% | 1 |
| 3 | PROGRAMA POS SISTEMAS AGROIND | 198283 | 1% | 100% | 1 |
| 4 | ECOLE SCI NAT | 99138 | 1% | 25% | 2 |
| 5 | MAFES | 88122 | 1% | 22% | 2 |
| 6 | UATA | 33045 | 1% | 17% | 1 |
| 7 | FOOD IMMUNOL MICROBIOL | 22030 | 1% | 11% | 1 |
| 8 | SERV BIOSANITARIOS | 22030 | 1% | 11% | 1 |
| 9 | FOOD NUTR BUNKYO KU | 19826 | 1% | 10% | 1 |
| 10 | ENS BANA | 16522 | 1% | 8% | 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 | ACTA ALIMENTARIA | 119310 | 19% | 2% | 29 |
| 2 | NAHRUNG-FOOD | 14030 | 8% | 1% | 13 |
| 3 | ELELMEZESI IPAR | 10434 | 1% | 5% | 1 |
| 4 | AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 9217 | 12% | 0% | 18 |
| 5 | FOOD ENGINEERING | 3539 | 1% | 2% | 1 |
| 6 | POSTEPY BIOCHEMII | 2573 | 1% | 1% | 1 |
| 7 | COSMETICS & TOILETRIES | 2387 | 1% | 1% | 1 |
| 8 | STARKE | 1867 | 1% | 0% | 2 |
| 9 | OCL-OLEAGINEUX CORPS GRAS LIPIDES | 1560 | 1% | 0% | 2 |
| 10 | FOOD STRUCTURE | 1467 | 1% | 1% | 1 |
Author Key Words |
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 | KAWAZOE, I , SATO, N , SHIINA, Y , SUZUKI, Y , AIDA, K , (1996) CHARACTERIZATION OF A LIPOPHILIZED GELATIN PREPARED BY A NEW METHOD.BIOTECHNOLOGY TECHNIQUES. VOL. 10. ISSUE 6. P. 437-442 | 11 | 92% | 1 |
| 2 | HALASZ, A , ZALAN, Z , (2009) BIOCHEMICAL PRINCIPLES OF THE USE OF YEAST BIOMASS AND LAB STARTER CULTURES IN FOOD PRODUCTION.ACTA ALIMENTARIA. VOL. 38. ISSUE . P. 71-85 | 12 | 52% | 3 |
| 3 | TOLEDANO, O , MAGDASSI, S , (1998) EMULSIFICATION AND FOAMING PROPERTIES OF HYDROPHOBICALLY MODIFIED GELATIN.JOURNAL OF COLLOID AND INTERFACE SCIENCE. VOL. 200. ISSUE 2. P. 235-240 | 9 | 75% | 37 |
| 4 | FARKAS, J , (2009) SELECTED ACHIEVEMENTS OF THE CENTRAL FOOD RESEARCH INSTITUTE, BUDAPEST, FROM ITS ESTABLISHMENT UNTIL THE TURN OF THE 21(ST) CENTURY.ACTA ALIMENTARIA. VOL. 38. ISSUE . P. 3-20 | 14 | 27% | 0 |
| 5 | SASE, H , WATANABE, M , ARAI, S , OGAWA, Y , (1987) FUNCTIONAL AND SENSORY PROPERTIES OF MEAT EMULSIONS PRODUCED BY USING ENZYMATICALLY MODIFIED GELATIN.JOURNAL OF FOOD SCIENCE. VOL. 52. ISSUE 4. P. 893-& | 8 | 100% | 2 |
| 6 | HAQUE, ZU , MOZAFFAR, Z , (1992) CASEIN HYDROLYSATE .2. FUNCTIONAL-PROPERTIES OF PEPTIDES.FOOD HYDROCOLLOIDS. VOL. 5. ISSUE 6. P. 559-571 | 11 | 50% | 31 |
| 7 | YAMAMOTO, I , KUSUHARA, K , MATSUMOTO, M , SHIMADA, A , WATANABE, M , ARAI, S , (1984) PHASE-BEHAVIOR OF ENZYMATICALLY MODIFIED PROTEINS IN CONCENTRATED AQUEOUS SYSTEMS.AGRICULTURAL AND BIOLOGICAL CHEMISTRY. VOL. 48. ISSUE 11. P. 2689-2693 | 9 | 90% | 7 |
| 8 | YIM, GH , YANG, SN , KIM, NK , (2008) IMPROVEMENT OF RHEOLOGICAL PROPERTIES OF SILICA COMPOSITES EMPLOYING RESPONSE SURFACE METHODOLOGY.POLYMER-KOREA. VOL. 32. ISSUE 1. P. 19-25 | 3 | 100% | 0 |
| 9 | HUSSEIN, S , GELENCSER, E , POLGAR, M , HAJOS, G , (2000) EFFECT OF ENZYMATIC MODIFICATION ON THE BIOLOGICAL ACTIVITY AND NUTRITIVE VALUE OF COW AND BUFFALO CASEIN.ACTA ALIMENTARIA. VOL. 29. ISSUE 3. P. 273-287 | 6 | 60% | 4 |
| 10 | IZMAILOVA, VN , KAMYSHNY, A , LEVACHEV, SM , MAGDASSI, S , KHARLOV, AE , YAMPOL'SKAYA, GP , (2003) RHEOLOGICAL PROPERTIES OF THE INTERFACIAL LAYERS OF HYDROPHOBIZED GELATINS.COLLOID JOURNAL. VOL. 65. ISSUE 6. P. 784-785 | 3 | 100% | 0 |
Classes with closest relation at Level 1 |