Class information for:
Level 1: LIPID OXIDATION//BULK OIL//POLAR PARADOX

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7387 1372 31.3 59%


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
7387 1                   LIPID OXIDATION//BULK OIL//POLAR PARADOX 1372

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 LIPID OXIDATION authKW 477598 17% 9% 235
2 BULK OIL authKW 258952 1% 73% 16
3 POLAR PARADOX authKW 250730 1% 87% 13
4 OXIDATIVE STABILITY authKW 224494 8% 10% 105
5 EMULSION authKW 150194 13% 4% 181
6 ASSOCIATION COLLOIDS authKW 129476 1% 73% 8
7 IND FOOD address 127427 2% 27% 21
8 CHENOWETH address 122292 3% 15% 37
9 CUT OFF EFFECT authKW 109554 1% 62% 8
10 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY journal 108501 14% 3% 191

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 60552 75% 0% 1035
2 Chemistry, Applied 29949 44% 0% 601
3 Nutrition & Dietetics 10271 23% 0% 317
4 Agriculture, Multidisciplinary 5390 13% 0% 183
5 Biochemistry & Molecular Biology 101 12% 0% 163
6 Fisheries 93 2% 0% 27
7 Agronomy 60 2% 0% 33
8 Biophysics 14 2% 0% 32
9 Biotechnology & Applied Microbiology 6 2% 0% 34
10 Engineering, Chemical 5 2% 0% 33

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 IND FOOD 127427 2% 27% 21
2 CHENOWETH 122292 3% 15% 37
3 BIOACT NAT PROD GRP 99114 1% 32% 14
4 SEAFOOD 73323 3% 9% 36
5 DANISH FISHERIES 53490 2% 9% 26
6 FOOD BIOTECHNOL ENGN GRP 48364 1% 22% 10
7 CHENOWETH 236 44509 0% 100% 2
8 LIPID OXIDAT GRP 44509 0% 100% 2
9 BIOFUNCT MAT CHEM 38482 1% 22% 8
10 AGROIND TECHNOL MANAGEMENT 32365 0% 36% 4

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 THE AMERICAN OIL CHEMISTS SOCIETY 108501 14% 3% 191
2 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 53190 5% 3% 74
3 FOOD CHEMISTRY 22268 10% 1% 144
4 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15436 11% 0% 154
5 LIPIDS 11369 4% 1% 55
6 JOURNAL OF FOOD LIPIDS 7988 1% 3% 12
7 FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY 5932 1% 2% 15
8 FOOD SCIENCE AND BIOTECHNOLOGY 5771 2% 1% 29
9 JOURNAL OF FOOD SCIENCE 5241 4% 0% 59
10 REVUE FRANCAISE DES CORPS GRAS 4008 1% 2% 8

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 LIPID OXIDATION 477598 17% 9% 235 Search LIPID+OXIDATION Search LIPID+OXIDATION
2 BULK OIL 258952 1% 73% 16 Search BULK+OIL Search BULK+OIL
3 POLAR PARADOX 250730 1% 87% 13 Search POLAR+PARADOX Search POLAR+PARADOX
4 OXIDATIVE STABILITY 224494 8% 10% 105 Search OXIDATIVE+STABILITY Search OXIDATIVE+STABILITY
5 EMULSION 150194 13% 4% 181 Search EMULSION Search EMULSION
6 ASSOCIATION COLLOIDS 129476 1% 73% 8 Search ASSOCIATION+COLLOIDS Search ASSOCIATION+COLLOIDS
7 CUT OFF EFFECT 109554 1% 62% 8 Search CUT+OFF+EFFECT Search CUT+OFF+EFFECT
8 ANISIDINE VALUE 91545 1% 34% 12 Search ANISIDINE+VALUE Search ANISIDINE+VALUE
9 CORN OIL TRIGLYCERIDES 89018 0% 100% 4 Search CORN+OIL+TRIGLYCERIDES Search CORN+OIL+TRIGLYCERIDES
10 PSEUDOPHASE MODEL 89002 1% 33% 12 Search PSEUDOPHASE+MODEL Search PSEUDOPHASE+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 BERTON-CARABIN, CC , ROPERS, MH , GENOT, C , (2014) LIPID OXIDATION IN OIL-IN-WATER EMULSIONS: INVOLVEMENT OF THE INTERFACIAL LAYER.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 5. P. 945 -977 159 49% 34
2 WARAHO, T , MCCLEMENTS, DJ , DECKER, EA , (2011) MECHANISMS OF LIPID OXIDATION IN FOOD DISPERSIONS.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 22. ISSUE 1. P. 3 -13 67 65% 156
3 MCCLEMENTS, DJ , DECKER, EA , (2000) LIPID OXIDATION IN OIL-IN-WATER EMULSIONS: IMPACT OF MOLECULAR ENVIRONMENT ON CHEMICAL REACTIONS IN HETEROGENEOUS FOOD SYSTEMS.JOURNAL OF FOOD SCIENCE. VOL. 65. ISSUE 8. P. 1270 -1282 48 71% 478
4 BUDILARTO, ES , KAMAL-ELDIN, A , (2015) THE SUPRAMOLECULAR CHEMISTRY OF LIPID OXIDATION AND ANTIOXIDATION IN BULK OILS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 117. ISSUE 8. P. 1095 -1137 65 46% 4
5 HAAHR, AM , JACOBSEN, C , (2008) EMULSIFIER TYPE, METAL CHELATION AND PH AFFECT OXIDATIVE STABILITY OF N-3-ENRICHED EMULSIONS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 110. ISSUE 10. P. 949-961 34 85% 29
6 KELLER, S , LOCQUET, N , CUVELIER, ME , (2016) PARTITIONING OF VANILLIC ACID IN OIL-IN-WATER EMULSIONS: IMPACT OF THE TWEEN (R) 40 EMULSIFIER.FOOD RESEARCH INTERNATIONAL. VOL. 88. ISSUE . P. 61 -69 26 90% 0
7 CUI, LQ , DECKER, EA , (2016) PHOSPHOLIPIDS IN FOODS: PROOXIDANTS OR ANTIOXIDANTS?.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 96. ISSUE 1. P. 18 -31 47 38% 4
8 YI, JH , ZHU, ZB , MCCLEMENTS, DJ , DECKER, EA , (2014) INFLUENCE OF AQUEOUS PHASE EMULSIFIERS ON LIPID OXIDATION IN WATER-IN-WALNUT OIL EMULSIONS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 62. ISSUE 9. P. 2104-2111 30 73% 7
9 JACOBSEN, C , LET, MB , NIELSEN, NS , MEYER, AS , (2008) ANTIOXIDANT STRATEGIES FOR PREVENTING OXIDATIVE FLAVOUR DETERIORATION OF FOODS ENRICHED WITH N-3 POLYUNSATURATED LIPIDS: A COMPARATIVE EVALUATION.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 19. ISSUE 2. P. 76-93 37 61% 85
10 JACOBSEN, C , (2015) SOME STRATEGIES FOR THE STABILIZATION OF LONG CHAIN N-3 PUFA-ENRICHED FOODS: A REVIEW.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 117. ISSUE 11. P. 1853 -1866 33 66% 2

Classes with closest relation at Level 1


Rank Class id link
1 31206 CARBONYL AMINE REACTIONS//OXIDIZED LIPID PROTEIN REACTIONS//NONENZYMATIC BROWNING
2 5379 FRYING//FRYING OIL//DEEP FRYING
3 15803 SOUTHEAST DAIRY FOODS//SE DAIRY FOODS//WHOLE MILK POWDER
4 32095 2 2 BIS2 P DIMETHYLAMINOPHENYLINDANE 1 3 DIONE//B 52//BMS10 39
5 20274 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON
6 18195 PHOSPHATIDYLCHOLINE HYDROPEROXIDE//DIPHENYL 1 PYRENYLPHOSPHINE//CHOLESTEROL HYDROPEROXIDE
7 3314 BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY
8 36413 YAYIK BUTTER//TRADITIONAL BUTTER//BIOL MICROORGANISMS BIOTECHNOL
9 4164 BOND DISSOCIATION ENTHALPY//BDE//SPLET
10 22400 OXIDIZED FRYING OIL//OXIDIZED FAT//THERMALLY OXIDIZED OIL

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