Class information for:
Level 1: MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7808 1325 27.0 45%


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
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
1975 2             ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE 5619
7808 1                   MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS 1325

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 MAILLARD REACTION authKW 771027 17% 14% 231
2 AMADORI COMPOUND authKW 341484 3% 44% 34
3 ALPHA DICARBONYL COMPOUNDS authKW 276944 2% 48% 25
4 2 METHYL 3 FURANTHIOL authKW 150822 1% 55% 12
5 PYRAZINE FORMATION authKW 96015 0% 83% 5
6 MAILLARD authKW 95589 1% 22% 19
7 STRECKER DEGRADATION authKW 94968 1% 32% 13
8 PYRAZINES authKW 94864 2% 15% 27
9 FOOD CHEM FOOD ANAL address 92172 0% 67% 6
10 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY journal 90840 28% 1% 365

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 55131 73% 0% 971
2 Chemistry, Applied 30320 45% 0% 594
3 Agriculture, Multidisciplinary 28502 31% 0% 406
4 Nutrition & Dietetics 1592 10% 0% 128
5 Chemistry, Analytical 296 8% 0% 104
6 Chemistry, Multidisciplinary 141 10% 0% 129
7 Chemistry, Organic 86 5% 0% 71
8 Agronomy 69 3% 0% 34
9 Biochemistry & Molecular Biology 24 9% 0% 115
10 Spectroscopy 14 2% 0% 21

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 FOOD CHEM FOOD ANAL 92172 0% 67% 6
2 FOOD QUAL SAFETY FOQUS GRP 52367 0% 45% 5
3 HIROSHI MORITA 46088 0% 100% 2
4 FOOD SCI AGR CHEM 36896 2% 5% 33
5 FOOD SCI AGR CHEM 21 30724 0% 67% 2
6 MOL SENSORY SCI 30720 0% 33% 4
7 A GENETO 23044 0% 100% 1
8 AGRARIA DIPARTIMENTO SCI ALIMENTI 23044 0% 100% 1
9 AGROPROC UNIT 23044 0% 100% 1
10 ANIM SCI BIOTECHBNOL 23044 0% 100% 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 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 90840 28% 1% 365
2 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG 44951 4% 3% 59
3 NAHRUNG-FOOD 34681 5% 3% 60
4 ACS SYMPOSIUM SERIES 10937 7% 1% 94
5 FOOD CHEMISTRY 10622 7% 0% 98
6 ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY 5560 1% 2% 10
7 LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 4083 1% 1% 12
8 PROGRESS IN FOOD AND NUTRITION SCIENCE 3708 0% 3% 6
9 JOURNAL OF FOOD SCIENCE 3428 4% 0% 47
10 CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 2873 0% 3% 4

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 MAILLARD REACTION 771027 17% 14% 231 Search MAILLARD+REACTION Search MAILLARD+REACTION
2 AMADORI COMPOUND 341484 3% 44% 34 Search AMADORI+COMPOUND Search AMADORI+COMPOUND
3 ALPHA DICARBONYL COMPOUNDS 276944 2% 48% 25 Search ALPHA+DICARBONYL+COMPOUNDS Search ALPHA+DICARBONYL+COMPOUNDS
4 2 METHYL 3 FURANTHIOL 150822 1% 55% 12 Search 2+METHYL+3+FURANTHIOL Search 2+METHYL+3+FURANTHIOL
5 PYRAZINE FORMATION 96015 0% 83% 5 Search PYRAZINE+FORMATION Search PYRAZINE+FORMATION
6 MAILLARD 95589 1% 22% 19 Search MAILLARD Search MAILLARD
7 STRECKER DEGRADATION 94968 1% 32% 13 Search STRECKER+DEGRADATION Search STRECKER+DEGRADATION
8 PYRAZINES 94864 2% 15% 27 Search PYRAZINES Search PYRAZINES
9 REDUCTONE 82953 0% 60% 6 Search REDUCTONE Search REDUCTONE
10 STRECKER ALDEHYDE 82953 0% 60% 6 Search STRECKER+ALDEHYDE Search STRECKER+ALDEHYDE

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 SMUDA, M , GLOMB, MA , (2013) FRAGMENTATION PATHWAYS DURING MAILLARD-INDUCED CARBOHYDRATE DEGRADATION.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 61. ISSUE 43. P. 10198-10208 33 69% 18
2 MOTTRAM, DS , (1998) FLAVOUR FORMATION IN MEAT AND MEAT PRODUCTS: A REVIEW.FOOD CHEMISTRY. VOL. 62. ISSUE 4. P. 415 -424 23 96% 366
3 MAGA, JA , (1992) PYRAZINE UPDATE.FOOD REVIEWS INTERNATIONAL. VOL. 8. ISSUE 4. P. 479-558 74 49% 86
4 AMES, JM , GUY, RCE , KIPPING, GJ , (2001) EFFECT OF PH, TEMPERATURE, AND MOISTURE ON THE FORMATION OF VOLATILE COMPOUNDS IN GLYCINE/GLUCOSE MODEL SYSTEMS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 49. ISSUE 9. P. 4315-4323 31 89% 26
5 AMES, JM , GUY, RCE , KIPPING, GJ , (2001) EFFECT OF PH AND TEMPERATURE ON THE FORMATION OF VOLATILE COMPOUNDS IN CYSTEINE/REDUCING SUGAR/STARCH MIXTURES DURING EXTRUSION COOKING.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 49. ISSUE 4. P. 1885 -1894 27 96% 29
6 WHITFIELD, FB , (1992) VOLATILES FROM INTERACTIONS OF MAILLARD REACTIONS AND LIPIDS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 31. ISSUE 1-2. P. 1-58 34 85% 159
7 VAN LANCKER, F , ADAMS, A , DE KIMPE, N , (2010) FORMATION OF PYRAZINES IN MAILLARD MODEL SYSTEMS OF LYSINE-CONTAINING DIPEPTIDES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 58. ISSUE 4. P. 2470 -2478 24 73% 12
8 OLIVEIRA, CM , SANTOS, SAO , SILVESTRE, AJD , BARROS, AS , FERREIRA, ACS , SILVA, AMS , (2016) QUANTIFICATION OF 3-DEOXYGLUCOSONE (3DG) AS AN AGING MARKER IN NATURAL AND FORCED AGED WINES.JOURNAL OF FOOD COMPOSITION AND ANALYSIS. VOL. 50. ISSUE . P. 70 -76 26 59% 0
9 XU, YX , CHEN, QC , LEI, SJ , WU, P , FAN, G , XU, XY , PAN, SY , (2011) EFFECTS OF LARD ON THE FORMATION OF VOLATILES FROM THE MAILLARD REACTION OF CYSTEINE WITH XYLOSE.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 91. ISSUE 12. P. 2241-2246 25 64% 4
10 THOMAS, C , MERCIER, F , TOURNAYRE, P , MARTIN, JL , BERDAGUE, JL , (2014) IDENTIFICATION AND ORIGIN OF ODOROUS SULFUR COMPOUNDS IN COOKED HAM.FOOD CHEMISTRY. VOL. 155. ISSUE . P. 207-213 16 89% 3

Classes with closest relation at Level 1


Rank Class id link
1 8493 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//MELANOIDINS
2 31206 CARBONYL AMINE REACTIONS//OXIDIZED LIPID PROTEIN REACTIONS//NONENZYMATIC BROWNING
3 20274 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON
4 21322 2 ACETYL 1 PYRROLINE//BADH2//FRAGRANT RICE
5 27095 4 METHYLIMIDAZOLE//45 METHYLIMIDAZOLE//CARAMEL COLOR
6 21657 COCOA BEANS//COCOA FERMENTATION//COCOA BEAN FERMENTATION
7 35101 IMPROVEMENT MECHANISM//GLUTATHIONE DEHYDROGENASE//CYSTEINE THIYL RADICAL
8 22117 TASTE ENHANCER//KOKUMI//BITTER PEPTIDES
9 16371 SOY SAUCE//FISH SAUCE//DOENJANG
10 13988 FUROSINE//HYDROXYMETHYLFURFURAL//FURFURAL COMPOUNDS

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