Class information for:
Level 1: PROXIMATE COMPOSITION//FISH LIPID//FATTY ACIDS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
8110 1291 31.3 49%


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
496 3       WHIPPLES DISEASE//POLYAMINES//TROPHERYMA WHIPPLEI 22789
1198 2             SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 9240
8110 1                   PROXIMATE COMPOSITION//FISH LIPID//FATTY ACIDS 1291

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 PROXIMATE COMPOSITION authKW 356725 8% 15% 101
2 FISH LIPID authKW 190778 1% 73% 11
3 FATTY ACIDS authKW 145072 26% 2% 336
4 TUNA SPECIES authKW 94603 0% 100% 4
5 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY journal 87496 3% 9% 41
6 FISHING FISH PROC TECHNOL address 83328 1% 21% 17
7 COOKING METHODS authKW 79763 1% 18% 19
8 LIVER OIL authKW 77397 0% 55% 6
9 FATTY ACID COMPOSITION authKW 73617 6% 4% 77
10 SMOKE DRIED authKW 70953 0% 100% 3

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 28458 54% 0% 693
2 Nutrition & Dietetics 8234 21% 0% 276
3 Fisheries 8211 16% 0% 204
4 Chemistry, Applied 7657 23% 0% 300
5 Agriculture, Multidisciplinary 1013 6% 0% 80
6 Marine & Freshwater Biology 565 7% 0% 88
7 Zoology 201 5% 0% 64
8 Oceanography 49 2% 0% 24
9 Veterinary Sciences 40 3% 0% 40
10 Biochemistry & Molecular Biology 26 9% 0% 114

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 FISHING FISH PROC TECHNOL 83328 1% 21% 17
2 KHARAZMI BRANCH 47302 0% 100% 2
3 FISHING PROC TECHNOL 36131 1% 17% 9
4 FISH QUAL STUDY UNIT 31533 0% 67% 2
5 RIZE SU URUNLERI FAK 31533 0% 67% 2
6 TECHNOL INNOVAT UP ING FISHERY PROD 31533 0% 67% 2
7 SEAFOOD PROC TECHNOL 27807 1% 12% 10
8 ALTINTAS VOCAT 26603 0% 38% 3
9 POST PROGRAM FOOD SCI 25791 0% 18% 6
10 AGR AGUA REG MURCIA 23651 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 AQUATIC FOOD PRODUCT TECHNOLOGY 87496 3% 9% 41
2 FOOD CHEMISTRY 21110 11% 1% 136
3 JOURNAL OF FOOD COMPOSITION AND ANALYSIS 12217 2% 2% 30
4 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 9157 2% 1% 27
5 NEW ZEALAND JOURNAL OF SCIENCE 8691 1% 4% 9
6 IRANIAN JOURNAL OF FISHERIES SCIENCES 7816 1% 2% 14
7 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7455 3% 1% 39
8 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 6946 2% 1% 26
9 NIPPON SUISAN GAKKAISHI 6116 3% 1% 34
10 TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES 5916 1% 2% 14

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 PROXIMATE COMPOSITION 356725 8% 15% 101 Search PROXIMATE+COMPOSITION Search PROXIMATE+COMPOSITION
2 FISH LIPID 190778 1% 73% 11 Search FISH+LIPID Search FISH+LIPID
3 FATTY ACIDS 145072 26% 2% 336 Search FATTY+ACIDS Search FATTY+ACIDS
4 TUNA SPECIES 94603 0% 100% 4 Search TUNA+SPECIES Search TUNA+SPECIES
5 COOKING METHODS 79763 1% 18% 19 Search COOKING+METHODS Search COOKING+METHODS
6 LIVER OIL 77397 0% 55% 6 Search LIVER+OIL Search LIVER+OIL
7 FATTY ACID COMPOSITION 73617 6% 4% 77 Search FATTY+ACID+COMPOSITION Search FATTY+ACID+COMPOSITION
8 SMOKE DRIED 70953 0% 100% 3 Search SMOKE+DRIED Search SMOKE+DRIED
9 EPA 65896 4% 6% 50 Search EPA Search EPA
10 FATTY ACID PROFILE 60488 3% 7% 39 Search FATTY+ACID+PROFILE Search FATTY+ACID+PROFILE

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 TUFAN, B , KORAL, S , KOSE, S , (2011) CHANGES DURING FISHING SEASON IN THE FAT CONTENT AND FATTY ACID PROFILE OF EDIBLE MUSCLE, LIVER AND GONADS OF ANCHOVY (ENGRAULIS ENCRASICOLUS) CAUGHT IN THE TURKISH BLACK SEA.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 46. ISSUE 4. P. 800 -810 29 73% 9
2 ASGHARI, L , ZEYNALI, F , SAHARI, MA , (2013) EFFECTS OF BOILING, DEEP-FRYING, AND MICROWAVE TREATMENT ON THE PROXIMATE COMPOSITION OF RAINBOW TROUT FILLETS: CHANGES IN FATTY ACIDS, TOTAL PROTEIN, AND MINERALS.JOURNAL OF APPLIED ICHTHYOLOGY. VOL. 29. ISSUE 4. P. 847-853 23 82% 4
3 SALES, J , (2010) QUANTIFICATION OF THE DIFFERENCES IN FLESH FATTY ACID COMPONENTS BETWEEN FARMED AND WILD FISH.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY. VOL. 19. ISSUE 3. P. 298-309 31 57% 9
4 KOUBAA, A , ABDELMOULEH, A , BOUAIN, A , MIHOUBI, NB , (2014) EFFECT OF COOKING METHODS ON NUTRITIONAL PROFILE OF COMMON PANDORA (PAGELLUS ERYTHRINUS) FROM THE MEDITERRANEAN SEA.JOURNAL OF FOOD PROCESSING AND PRESERVATION. VOL. 38. ISSUE 4. P. 1682 -1689 19 86% 0
5 ERKAN, N , OZDEN, O , SELCUK, A , (2010) EFFECT OF FRYING, GRILLING, AND STEAMING ON AMINO ACID COMPOSITION OF MARINE FISHES.JOURNAL OF MEDICINAL FOOD. VOL. 13. ISSUE 6. P. 1524-1531 21 84% 4
6 KAYA, Y , ERDEM, ME , (2009) SEASONAL COMPARISON OF WILD AND FARMED BROWN TROUT (SALMO TRUTTA FORMA FARIO L., 1758): CRUDE LIPID, GONADOSOMATIC INDEX AND FATTY ACIDS.INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. VOL. 60. ISSUE 5. P. 413 -423 28 64% 8
7 OZPARLAK, H , (2013) EFFECT OF SEASONS ON FATTY ACID COMPOSITION AND N-3/N-6 RATIOS OF MUSCLE LIPIDS OF SOME FISH SPECIES IN APA DAM LAKE, TURKEY.PAKISTAN JOURNAL OF ZOOLOGY. VOL. 45. ISSUE 4. P. 1027-1033 20 77% 5
8 NIKOO, M , RAHIMABADI, EZ , SALEHIFAR, E , (2010) EFFECTS OF FRYING-CHILLING-REHEATING ON THE LIPID CONTENT AND FATTY ACID COMPOSITION OF CULTURED STURGEON (HUSO HUSO, BELUGA) FILLETS.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY. VOL. 19. ISSUE 2. P. 120-129 23 72% 2
9 USYDUS, Z , SZLIFDER-RICHERT, J , ADAMCZYK, M , (2012) VARIATIONS IN PROXIMATE COMPOSITION AND FATTY ACID PROFILES OF BALTIC SPRAT (SPRATTUS SPRATTUS BALTICUS).FOOD CHEMISTRY. VOL. 130. ISSUE 1. P. 97-103 22 69% 5
10 CASTRO-GONZALEZ, MI , CARRILLO-DOMINGUEZ, S , (2015) IMPACT OF SIX COOKING TECHNIQUES ON FATTY ACID COMPOSITION OF MARLIN (MAKAIRA NIGRICANS) AND HAKE (MERLUCCIUS PRODUCTUS).NUTRICION HOSPITALARIA. VOL. 32. ISSUE 3. P. 1289 -1299 19 76% 0

Classes with closest relation at Level 1


Rank Class id link
1 33412 BOTTARGA//CAVIAR//FISH ROE
2 32518 NUCLEOTIDE RELATED COMPOUND//UNIT UP ING FISHERY AQUACULTURE PROD//CLAW MEAT
3 2102 FISH OIL REPLACEMENT//N 3 HUFA//AQUACULTURE
4 1012 SHELF LIFE//SLURRY ICE//ICE STORAGE
5 37402 POLAR GROUP SPECIFICITY//BETA WING//PANCREATIC LOOP
6 35308 CHROMARODS//TLC FID//COOKED BEEF LIPIDS
7 20274 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON
8 23318 SHRIMP WASTE//SHRIMP MEAL//CRUSTACEAN WASTE
9 34955 YEAST HYDROLYSATE//CHANNA STRIATUS//HARUAN
10 2212 FISH OIL//EICOSAPENTAENOIC ACID//N 3 FATTY ACIDS

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