Class information for:
Level 1: FERMENTED SAUSAGES//DRY FERMENTED SAUSAGES//SUCUK

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7170 1397 35.6 57%


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
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
7170 1                   FERMENTED SAUSAGES//DRY FERMENTED SAUSAGES//SUCUK 1397

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 FERMENTED SAUSAGES authKW 1754584 11% 53% 151
2 DRY FERMENTED SAUSAGES authKW 929345 6% 51% 83
3 SUCUK authKW 662467 3% 70% 43
4 STARTER CULTURE authKW 621630 9% 22% 130
5 STAPHYLOCOCCUS XYLOSUS authKW 462426 3% 46% 46
6 PASTIRMA authKW 455328 2% 83% 25
7 DRY SAUSAGE authKW 306549 2% 44% 32
8 STAPHYLOCOCCUS CARNOSUS authKW 279975 2% 39% 33
9 CHORIZO authKW 253628 2% 55% 21
10 SAUSAGE authKW 215319 4% 16% 62

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 72073 81% 0% 1138
2 Microbiology 2817 20% 0% 275
3 Biotechnology & Applied Microbiology 1812 16% 0% 228
4 Chemistry, Applied 1104 9% 0% 126
5 Nutrition & Dietetics 306 5% 0% 63
6 Agriculture, Multidisciplinary 244 3% 0% 44
7 Veterinary Sciences 120 4% 0% 61
8 Agriculture, Dairy & Animal Science 26 2% 0% 21
9 Agronomy 14 2% 0% 21
10 Fisheries -0 0% 0% 5

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 MEAT TECHNOL FOOD QUAL 115412 1% 41% 13
2 CIENCIA TECNOL CARNE 105518 1% 37% 13
3 DIPARTIMENTO SCI TECNOL VET SICUREZZA ALIMENTI 84292 1% 43% 9
4 GRP IND MICROBIOL FOOD BIOTECHNOL IMDO 70784 1% 18% 18
5 UR MICROBIOL 454 68297 0% 63% 5
6 UNITE RECH TYPIC PROD ALIMENTAI 65568 0% 100% 3
7 MICROBIOL BIOTECHNOL PHARMACOL ENVIRONM 58280 0% 67% 4
8 UNITE FORMAT RECH SCI TECHNOL ALIMENTS UFR ST 43712 0% 100% 2
9 UNIV RECURSOS AGROALIMENTARIOS INURA 43712 0% 100% 2
10 WASTES 43712 0% 100% 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 MEAT SCIENCE 197298 17% 4% 239
2 FLEISCHWIRTSCHAFT 101342 8% 4% 115
3 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 29351 7% 1% 97
4 INDUSTRIE ALIMENTARI 27449 3% 4% 35
5 FOOD MICROBIOLOGY 24343 4% 2% 56
6 JOURNAL OF MUSCLE FOODS 10846 1% 4% 14
7 FOOD CONTROL 9502 3% 1% 47
8 PROCEEDINGS OF THE MEAT INDUSTRY RESEARCH CONFERENCE 7280 0% 11% 3
9 TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES 6014 2% 1% 26
10 ITALIAN JOURNAL OF FOOD SCIENCE 5680 1% 1% 18

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 FERMENTED SAUSAGES 1754584 11% 53% 151 Search FERMENTED+SAUSAGES Search FERMENTED+SAUSAGES
2 DRY FERMENTED SAUSAGES 929345 6% 51% 83 Search DRY+FERMENTED+SAUSAGES Search DRY+FERMENTED+SAUSAGES
3 SUCUK 662467 3% 70% 43 Search SUCUK Search SUCUK
4 STARTER CULTURE 621630 9% 22% 130 Search STARTER+CULTURE Search STARTER+CULTURE
5 STAPHYLOCOCCUS XYLOSUS 462426 3% 46% 46 Search STAPHYLOCOCCUS+XYLOSUS Search STAPHYLOCOCCUS+XYLOSUS
6 PASTIRMA 455328 2% 83% 25 Search PASTIRMA Search PASTIRMA
7 DRY SAUSAGE 306549 2% 44% 32 Search DRY+SAUSAGE Search DRY+SAUSAGE
8 STAPHYLOCOCCUS CARNOSUS 279975 2% 39% 33 Search STAPHYLOCOCCUS+CARNOSUS Search STAPHYLOCOCCUS+CARNOSUS
9 CHORIZO 253628 2% 55% 21 Search CHORIZO Search CHORIZO
10 SAUSAGE 215319 4% 16% 62 Search SAUSAGE Search SAUSAGE

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 FLORES, M , TOLDRA, F , (2011) MICROBIAL ENZYMATIC ACTIVITIES FOR IMPROVED FERMENTED MEATS.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 22. ISSUE 2-3. P. 81-90 56 84% 21
2 JANSSENS, M , MYTER, N , DE VUYST, L , LEROY, F , (2013) COMMUNITY DYNAMICS OF COAGULASE-NEGATIVE STAPHYLOCOCCI DURING SPONTANEOUS ARTISAN-TYPE MEAT FERMENTATIONS DIFFER BETWEEN. SMOKING AND MOULDING TREATMENTS.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 166. ISSUE 1. P. 168-175 47 82% 11
3 FLORES, M , CORRAL, S , CANO-GARCIA, L , SALVADOR, A , BELLOCH, C , (2015) YEAST STRAINS AS POTENTIAL AROMA ENHANCERS IN DRY FERMENTED SAUSAGES.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 212. ISSUE . P. 16 -24 55 67% 2
4 LEROY, F , VERLUYTEN, J , DE VUYST, L , (2006) FUNCTIONAL MEAT STARTER CULTURES FOR IMPROVED SAUSAGE FERMENTATION.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 106. ISSUE 3. P. 270-285 90 39% 192
5 ESSID, I , HASSOUNA, M , (2013) EFFECT OF INOCULATION OF SELECTED STAPHYLOCOCCUS XYLOSUS AND LACTOBACILLUS PLANTARUM STRAINS ON BIOCHEMICAL, MICROBIOLOGICAL AND TEXTURAL CHARACTERISTICS OF A TUNISIAN DRY FERMENTED SAUSAGE.FOOD CONTROL. VOL. 32. ISSUE 2. P. 707-714 35 92% 14
6 ENSOY, U , KOLSARICI, N , CANDOGAN, K , KARSLIOGLU, B , (2010) CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION.JOURNAL OF MUSCLE FOODS. VOL. 21. ISSUE 1. P. 142 -165 42 86% 8
7 COCOLIN, L , DOLCI, P , RANTSIOU, K , (2011) BIODIVERSITY AND DYNAMICS OF MEAT FERMENTATIONS: THE CONTRIBUTION OF MOLECULAR METHODS FOR A BETTER COMPREHENSION OF A COMPLEX ECOSYSTEM.MEAT SCIENCE. VOL. 89. ISSUE 3. P. 296-302 36 88% 27
8 JANSSENS, M , MYTER, N , DE VUYST, L , LEROY, F , (2012) SPECIES DIVERSITY AND METABOLIC IMPACT OF THE MICROBIOTA ARE LOW IN SPONTANEOUSLY ACIDIFIED BELGIAN SAUSAGES WITH AN ADDED STARTER CULTURE OF STAPHYLOCOCCUS CARNOSUS.FOOD MICROBIOLOGY. VOL. 29. ISSUE 2. P. 167-177 44 69% 19
9 EL ADAB, S , ESSID, I , HASSOUNA, M , (2015) MICROBIOLOGICAL, BIOCHEMICAL AND TEXTURAL CHARACTERISTICS OF A TUNISIAN DRY FERMENTED POULTRY MEAT SAUSAGE INOCULATED WITH SELECTED STARTER CULTURES.JOURNAL OF FOOD SAFETY. VOL. 35. ISSUE 1. P. 75 -85 42 71% 0
10 FONSECA, S , CATHALDORA, A , GOMEZ, M , FRANCO, I , CARBALLO, J , (2013) EFFECT OF DIFFERENT AUTOCHTHONOUS STARTER CULTURES ON THE VOLATILE COMPOUNDS PROFILE AND SENSORY PROPERTIES OF GALICIAN CHORIZO, A TRADITIONAL SPANISH DRY FERMENTED SAUSAGE.FOOD CONTROL. VOL. 33. ISSUE 1. P. 6-14 37 79% 8

Classes with closest relation at Level 1


Rank Class id link
1 3228 DRY CURED HAM//IBERIAN PIG//IBERIAN HAM
2 11758 BLOWN PACK SPOILAGE//MEAT SPOILAGE//CLOSTRIDIUM ESTERTHETICUM
3 31452 INTERMEDIATE MOISTURE MEAT PRODUCT//CHINESE STYLE PORK JERKY//BEEF JERKY
4 2105 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
5 2319 BIOGENIC AMINES//TYRAMINE//HISTAMINE FORMING BACTERIA
6 26978 FLEISCHWIRTSCHAFT//PARMA HAM//HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG
7 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
8 14549 DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP
9 22469 LAURIC ARGINATE//SODIUM LACTATE//DIACETATE
10 16371 SOY SAUCE//FISH SAUCE//DOENJANG

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