Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 34648 | 108 | 17.5 | 37% |
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 |
| 34648 | 1 | PEPTIDE BOND DEMASKING//NAHRUNG-FOOD//ACETYLATED FABA BEAN GLOBULIN | 108 |
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 | PEPTIDE BOND DEMASKING | authKW | 1130949 | 4% | 100% | 4 |
| 2 | NAHRUNG-FOOD | journal | 385213 | 53% | 2% | 57 |
| 3 | ACETYLATED FABA BEAN GLOBULIN | authKW | 282737 | 1% | 100% | 1 |
| 4 | BIORESORBABLE POLYESTERS | authKW | 282737 | 1% | 100% | 1 |
| 5 | CENT NUTR POTSDAM REHBRUCKE | address | 282737 | 1% | 100% | 1 |
| 6 | COFFEE CREAM STABILITY | authKW | 282737 | 1% | 100% | 1 |
| 7 | ENGINEERED TRYPSIN | authKW | 282737 | 1% | 100% | 1 |
| 8 | FEMALE FERTILITY TEST | authKW | 282737 | 1% | 100% | 1 |
| 9 | FREE CARBOXYLATE GROUPS | authKW | 282737 | 1% | 100% | 1 |
| 10 | GEL REFORMATION | authKW | 282737 | 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 | 5195 | 79% | 0% | 85 |
| 2 | Chemistry, Applied | 72 | 8% | 0% | 9 |
| 3 | Nutrition & Dietetics | 25 | 5% | 0% | 5 |
| 4 | Agriculture, Dairy & Animal Science | 11 | 3% | 0% | 3 |
| 5 | Materials Science, Biomaterials | 10 | 2% | 0% | 2 |
| 6 | Microscopy | 6 | 1% | 0% | 1 |
| 7 | Biophysics | 5 | 4% | 0% | 4 |
| 8 | Spectroscopy | 2 | 2% | 0% | 2 |
| 9 | Engineering, Chemical | 1 | 3% | 0% | 3 |
| 10 | Biotechnology & Applied Microbiology | 1 | 3% | 0% | 3 |
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 | CENT NUTR POTSDAM REHBRUCKE | 282737 | 1% | 100% | 1 |
| 2 | CENT NUTR | 141368 | 1% | 50% | 1 |
| 3 | DRUG DEV PHARMACOKINET PLICAT ARGEF | 94244 | 1% | 33% | 1 |
| 4 | ELEMENTOORGAN CPDS | 25702 | 1% | 9% | 1 |
| 5 | LEIMA | 7640 | 1% | 3% | 1 |
| 6 | AN NESMEYANOV ORGANOELEMENT CPDS | 5059 | 8% | 0% | 9 |
| 7 | FISIOL NUTR | 1632 | 1% | 1% | 1 |
| 8 | VERFAHRENSTECH | 570 | 1% | 0% | 1 |
| 9 | ORGANOELEMENT CPDS | 508 | 1% | 0% | 1 |
| 10 | BIOPHYS | 245 | 5% | 0% | 5 |
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 | NAHRUNG-FOOD | 385213 | 53% | 2% | 57 |
| 2 | LEBENSMITTEL INDUSTRIE | 6424 | 1% | 2% | 1 |
| 3 | FLEISCH | 5435 | 1% | 2% | 1 |
| 4 | PROGRESS IN FOOD AND NUTRITION SCIENCE | 5068 | 2% | 1% | 2 |
| 5 | ALIMENTA | 4037 | 1% | 1% | 1 |
| 6 | FOOD BIOPHYSICS | 2471 | 2% | 0% | 2 |
| 7 | FOOD MICROSTRUCTURE | 1518 | 1% | 1% | 1 |
| 8 | FOOD HYDROCOLLOIDS | 1076 | 4% | 0% | 4 |
| 9 | JOURNAL OF DAIRY RESEARCH | 1036 | 3% | 0% | 3 |
| 10 | ACTA ALIMENTARIA | 806 | 2% | 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 | PEPTIDE BOND DEMASKING | 1130949 | 4% | 100% | 4 | Search PEPTIDE+BOND+DEMASKING | Search PEPTIDE+BOND+DEMASKING |
| 2 | ACETYLATED FABA BEAN GLOBULIN | 282737 | 1% | 100% | 1 | Search ACETYLATED+FABA+BEAN+GLOBULIN | Search ACETYLATED+FABA+BEAN+GLOBULIN |
| 3 | BIORESORBABLE POLYESTERS | 282737 | 1% | 100% | 1 | Search BIORESORBABLE+POLYESTERS | Search BIORESORBABLE+POLYESTERS |
| 4 | COFFEE CREAM STABILITY | 282737 | 1% | 100% | 1 | Search COFFEE+CREAM+STABILITY | Search COFFEE+CREAM+STABILITY |
| 5 | ENGINEERED TRYPSIN | 282737 | 1% | 100% | 1 | Search ENGINEERED+TRYPSIN | Search ENGINEERED+TRYPSIN |
| 6 | FEMALE FERTILITY TEST | 282737 | 1% | 100% | 1 | Search FEMALE+FERTILITY+TEST | Search FEMALE+FERTILITY+TEST |
| 7 | FREE CARBOXYLATE GROUPS | 282737 | 1% | 100% | 1 | Search FREE+CARBOXYLATE+GROUPS | Search FREE+CARBOXYLATE+GROUPS |
| 8 | GEL REFORMATION | 282737 | 1% | 100% | 1 | Search GEL+REFORMATION | Search GEL+REFORMATION |
| 9 | OIL IN PECTIN SOLUTION EMULSION | 282737 | 1% | 100% | 1 | Search OIL+IN+PECTIN+SOLUTION+EMULSION | Search OIL+IN+PECTIN+SOLUTION+EMULSION |
| 10 | PROTEOLYSIS MODEL | 282737 | 1% | 100% | 1 | Search PROTEOLYSIS+MODEL | Search PROTEOLYSIS+MODEL |
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 | VOROB'EV, MM , RAO, NM , KOCHETKOV, KA , (2016) KINETIC MODELING OF DEMASKING AND HYDROLYSIS OF PEPTIDE BONDS DURING PROTEOLYSIS OF BETA-LACTOGLOBULIN BY TRYPSIN.DOKLADY BIOCHEMISTRY AND BIOPHYSICS. VOL. 471. ISSUE 1. P. 423 -427 | 6 | 55% | 0 |
| 2 | KRAUSE, JP , BUCHHEIM, W , (1994) ULTRASTRUCTURE OF O/W EMULSIONS STABILIZED BY FABA BEAN PROTEIN ISOLATES.NAHRUNG-FOOD. VOL. 38. ISSUE 5. P. 455-463 | 8 | 62% | 3 |
| 3 | VOROB'EV, MM , (1998) GENERAL KINETIC MODEL OF PROTEOLYSIS.NAHRUNG-FOOD. VOL. 42. ISSUE 3-4. P. 173-174 | 4 | 100% | 1 |
| 4 | KRAUSE, JP , SCHWENKE, KD , (1996) RELATIONSHIPS BETWEEN ADSORPTION AND EMULSIFYING OF ACETYLATED PROTEIN ISOLATES FROM FABA BEANS (VICIA FABA L).NAHRUNG-FOOD. VOL. 40. ISSUE 1. P. 12-17 | 8 | 47% | 3 |
| 5 | SCHMANDKE, H , SCHULTZ, M , SCHMIDT, G , SCHNEIDER, C , ANDERSSON, O , (1990) TENSION OF OIL-WATER INTERFACE AND PROPERTIES OF O/W EMULSIONS IN DEPENDENCE OF FABA BEAN GLOBULINS.NAHRUNG-FOOD. VOL. 34. ISSUE 4. P. 363-368 | 6 | 75% | 4 |
| 6 | VOROB'EV, MM , (2013) QUANTIFICATION OF TWO-STEP PROTEOLYSIS MODEL WITH CONSECUTIVE DEMASKING AND HYDROLYSIS OF PEPTIDE BONDS USING CASEIN HYDROLYSIS BY CHYMOTRYPSIN.BIOCHEMICAL ENGINEERING JOURNAL. VOL. 74. ISSUE . P. 60-68 | 8 | 26% | 2 |
| 7 | SCHWENKE, KD , DUDEK, S , MOTHES, R , RAAB, B , SEIFERT, A , (1993) PHYSICOCHEMICAL AND ENZYMATIC STUDIES ON ACETYLATED PROTEIN ISOLATES FROM FABA BEANS (VICIA-FABA L).NAHRUNG-FOOD. VOL. 37. ISSUE 3. P. 258-268 | 7 | 54% | 9 |
| 8 | MUSCHIOLIK, G , SCHNEIDER, C , SCHULTZ, M , SCHMANDKE, H , (1984) THE INFLUENCE OF FIELD-BEAN RAW-MATERIALS ON THE PROPERTIES OF HEATED SAUSAGE-MEAT.NAHRUNG-FOOD. VOL. 28. ISSUE 2. P. 143-150 | 6 | 100% | 3 |
| 9 | KRAUSE, JP , BUCHHEIM, W , SCHWENKE, KD , (1996) ULTRASTRUCTURE OF DENSE-PACKED OIL-IN-WATER EMULSIONS STABILIZED BY GLOBULAR PROTEINS FROM FABA BEANS.FOOD HYDROCOLLOIDS. VOL. 10. ISSUE 1. P. 69-73 | 4 | 80% | 0 |
| 10 | SCHNEIDER, C , SCHMIDT, G , (1990) SOME VISCOSITY CHARACTERISTICS OF FABA BEAN PROTEIN ISOLATES WITHIN A PH RANGE RELEVANT FOR FOODS.NAHRUNG-FOOD. VOL. 34. ISSUE 8. P. 735-745 | 4 | 100% | 0 |
Classes with closest relation at Level 1 |