Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 35101 | 102 | 24.4 | 33% |
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 |
| 168 | 3 | CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE | 59873 |
| 622 | 2 | CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY | 13892 |
| 35101 | 1 | IMPROVEMENT MECHANISM//GLUTATHIONE DEHYDROGENASE//CYSTEINE THIYL RADICAL | 102 |
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 | IMPROVEMENT MECHANISM | authKW | 898107 | 3% | 100% | 3 |
| 2 | GLUTATHIONE DEHYDROGENASE | authKW | 399157 | 2% | 67% | 2 |
| 3 | CYSTEINE THIYL RADICAL | authKW | 299369 | 1% | 100% | 1 |
| 4 | DISULFIDE SS BRIDGES | authKW | 299369 | 1% | 100% | 1 |
| 5 | DOUGH ENERGY | authKW | 299369 | 1% | 100% | 1 |
| 6 | GSH DHA OXIDOREDUCTASE | authKW | 299369 | 1% | 100% | 1 |
| 7 | HIGH MOLECULAR WEIGHT THIOLS | authKW | 299369 | 1% | 100% | 1 |
| 8 | IMPROVER EFFECT | authKW | 299369 | 1% | 100% | 1 |
| 9 | MOL MED BIOL SCI | address | 299369 | 1% | 100% | 1 |
| 10 | OXIDISING IMPROVERS | authKW | 299369 | 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 | 4390 | 75% | 0% | 76 |
| 2 | Chemistry, Applied | 1198 | 32% | 0% | 33 |
| 3 | Agriculture, Multidisciplinary | 132 | 8% | 0% | 8 |
| 4 | Materials Science, Paper & Wood | 25 | 2% | 0% | 2 |
| 5 | Nutrition & Dietetics | 16 | 4% | 0% | 4 |
| 6 | Biotechnology & Applied Microbiology | 11 | 6% | 0% | 6 |
| 7 | Chemistry, Multidisciplinary | 8 | 9% | 0% | 9 |
| 8 | Materials Science, Textiles | 7 | 1% | 0% | 1 |
| 9 | Fisheries | 7 | 2% | 0% | 2 |
| 10 | Biochemistry & Molecular Biology | 1 | 8% | 0% | 8 |
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 | MOL MED BIOL SCI | 299369 | 1% | 100% | 1 |
| 2 | GRAIN FOODS UNIT | 74841 | 1% | 25% | 1 |
| 3 | PREHRAMBENE TEHNOL | 59872 | 1% | 20% | 1 |
| 4 | HOME ECON FOOD NUTR | 37419 | 1% | 13% | 1 |
| 5 | CHAIRE BIOCHIM IND AGROALIMENTAIRE | 14254 | 1% | 5% | 1 |
| 6 | HOLZCHEM CHEM TECHNOL HOLZES | 13014 | 1% | 4% | 1 |
| 7 | QUAL HLTH NUTR PROGRAMME | 11512 | 1% | 4% | 1 |
| 8 | DEUT FOR ANSTALT LEBENSMITTELCHEM | 10690 | 1% | 4% | 1 |
| 9 | KAMIGYO KU | 2983 | 6% | 0% | 6 |
| 10 | NAKAGYO KU | 1799 | 2% | 0% | 2 |
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 | 18059 | 12% | 1% | 12 |
| 2 | CEREAL CHEMISTRY | 17086 | 16% | 0% | 16 |
| 3 | JOURNAL OF CEREAL SCIENCE | 12961 | 11% | 0% | 11 |
| 4 | ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 4195 | 5% | 0% | 5 |
| 5 | CHEMIE IN UNSERER ZEIT | 2815 | 3% | 0% | 3 |
| 6 | FOOD SCIENCE AND TECHNOLOGY RESEARCH | 1882 | 3% | 0% | 3 |
| 7 | HEMIJSKA INDUSTRIJA | 1652 | 2% | 0% | 2 |
| 8 | LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1478 | 2% | 0% | 2 |
| 9 | CEREAL FOODS WORLD | 854 | 2% | 0% | 2 |
| 10 | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 616 | 5% | 0% | 5 |
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 | IMPROVEMENT MECHANISM | 898107 | 3% | 100% | 3 | Search IMPROVEMENT+MECHANISM | Search IMPROVEMENT+MECHANISM |
| 2 | GLUTATHIONE DEHYDROGENASE | 399157 | 2% | 67% | 2 | Search GLUTATHIONE+DEHYDROGENASE | Search GLUTATHIONE+DEHYDROGENASE |
| 3 | CYSTEINE THIYL RADICAL | 299369 | 1% | 100% | 1 | Search CYSTEINE+THIYL+RADICAL | Search CYSTEINE+THIYL+RADICAL |
| 4 | DISULFIDE SS BRIDGES | 299369 | 1% | 100% | 1 | Search DISULFIDE+SS+BRIDGES | Search DISULFIDE+SS+BRIDGES |
| 5 | DOUGH ENERGY | 299369 | 1% | 100% | 1 | Search DOUGH+ENERGY | Search DOUGH+ENERGY |
| 6 | GSH DHA OXIDOREDUCTASE | 299369 | 1% | 100% | 1 | Search GSH+DHA+OXIDOREDUCTASE | Search GSH+DHA+OXIDOREDUCTASE |
| 7 | HIGH MOLECULAR WEIGHT THIOLS | 299369 | 1% | 100% | 1 | Search HIGH+MOLECULAR+WEIGHT+THIOLS | Search HIGH+MOLECULAR+WEIGHT+THIOLS |
| 8 | IMPROVER EFFECT | 299369 | 1% | 100% | 1 | Search IMPROVER+EFFECT | Search IMPROVER+EFFECT |
| 9 | OXIDISING IMPROVERS | 299369 | 1% | 100% | 1 | Search OXIDISING+IMPROVERS | Search OXIDISING+IMPROVERS |
| 10 | PROTEIN GLUTATHIONE MIXED DISULPHIDE | 299369 | 1% | 100% | 1 | Search PROTEIN+GLUTATHIONE+MIXED+DISULPHIDE | Search PROTEIN+GLUTATHIONE+MIXED+DISULPHIDE |
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 | EVERY, D , SIMMONS, L , SUTTON, KH , ROSS, M , (1999) STUDIES ON THE MECHANISM OF THE ASCORBIC ACID IMPROVER EFFECT ON BREED USING FLOUR FRACTIONATION AND RECONSTITUTION METHODS.JOURNAL OF CEREAL SCIENCE. VOL. 30. ISSUE 2. P. 147-158 | 21 | 84% | 16 |
| 2 | GROSCH, W , WIESER, H , (1999) REDOX REACTIONS IN WHEAT DOUGH AS AFFECTED BY ASCORBIC ACID.JOURNAL OF CEREAL SCIENCE. VOL. 29. ISSUE 1. P. 1-16 | 23 | 59% | 96 |
| 3 | NISHIMURA, K , (2013) PRODUCTION OF THIYL RADICAL ON SOLUBLE GLUTENIN BY SUPEROXIDE ANION RADICAL.FOOD SCIENCE AND TECHNOLOGY RESEARCH. VOL. 19. ISSUE 1. P. 117 -122 | 14 | 74% | 0 |
| 4 | NISHIMURA, K , IKEUCI, S , MIYAMOTO, Y , (2008) OCCURRENCE OF THIYL RADICAL ON A MYOSIN DERIVED FROM CARP BY SUPEROXIDE ANION RADICAL.FOOD SCIENCE AND TECHNOLOGY RESEARCH. VOL. 14. ISSUE 3. P. 315 -318 | 12 | 86% | 0 |
| 5 | MIYAMOTO, Y , NISHIMURA, K , (2006) PRODUCTION OF THIYL RADICAL ON A PEPTIDE DERIVED FROM WHEAT PROTEIN BY SUPEROXIDE ANION RADICAL.CEREAL CHEMISTRY. VOL. 83. ISSUE 5. P. 472 -477 | 16 | 67% | 3 |
| 6 | NISHIMURA, K , IKEUCHI, S , MIYAMOTO, Y , (2008) THE USE OF ASCORBIC ACID TO PROMOTE THE POLYMERIZATION OF 11S GLOBULIN.FOOD SCIENCE AND TECHNOLOGY RESEARCH. VOL. 14. ISSUE 2. P. 153 -159 | 11 | 79% | 0 |
| 7 | MIYAMOTO, Y , NISHIMURA, K , (2006) BENEFICIAL EFFECTS OF ASCORBIC ACID ON HEAT-INDUCED FISH GEL (KAMABOKO) FROM THE SUPEROXIDE ANION RADICAL.BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. VOL. 70. ISSUE 2. P. 480 -488 | 16 | 55% | 5 |
| 8 | EVERY, D , (1999) PURIFICATION AND CHARACTERISATION OF ASCORBATE OXIDASE FROM FLOUR AND IMMATURE WHEAT KERNELS.JOURNAL OF CEREAL SCIENCE. VOL. 30. ISSUE 3. P. 245-254 | 12 | 86% | 5 |
| 9 | HAHN, B , GROSCH, W , (1998) DISTRIBUTION OF GLUTATHIONE IN OSBORNE FRACTIONS AS AFFECTED BY ADDITIONS OF ASCORBIC ACID, REDUCED AND OXIDISED GLUTATHIONE.JOURNAL OF CEREAL SCIENCE. VOL. 27. ISSUE 2. P. 117-125 | 12 | 80% | 22 |
| 10 | UDEH, KO , ACHREMOWICZ, B , PODGORSKA, E , (1999) EFFECT OF DOUGH MIXING AND OXIDIZING IMPROVERS ON GLUTATHIONE AND RELATED THIOL-CONTAINING COMPOUNDS ON BREAD MAKING QUALITY: A REVIEW OF MECHANISM AND CONTROVERSY.AGRO FOOD INDUSTRY HI-TECH. VOL. 10. ISSUE 6. P. 20 -23 | 9 | 90% | 1 |
Classes with closest relation at Level 1 |