Class information for:
Level 1: MAILLARD REACTION//MAILLARD REACTION PRODUCTS//MELANOIDINS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
8493 1248 32.0 65%


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
8493 1                   MAILLARD REACTION//MAILLARD REACTION PRODUCTS//MELANOIDINS 1248

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 2146341 30% 23% 374
2 MAILLARD REACTION PRODUCTS authKW 1168447 8% 51% 94
3 MELANOIDINS authKW 483841 6% 26% 76
4 LACTOSYLATION authKW 271935 1% 65% 17
5 AMINOREDUCTONE authKW 246695 1% 92% 11
6 COLORED COMPOUNDS authKW 165140 1% 75% 9
7 MAILLARD PRODUCTS authKW 110081 1% 38% 12
8 MAILLARD CONJUGATION authKW 97863 0% 100% 4
9 GLYCATION authKW 91623 6% 5% 74
10 EMULSIFYING PROPERTIES authKW 86244 2% 15% 23

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 52092 73% 0% 916
2 Chemistry, Applied 22427 40% 0% 497
3 Agriculture, Multidisciplinary 9279 18% 0% 227
4 Nutrition & Dietetics 4331 16% 0% 199
5 Agriculture, Dairy & Animal Science 78 2% 0% 29
6 Biochemistry & Molecular Biology 72 11% 0% 139
7 Biotechnology & Applied Microbiology 60 4% 0% 56
8 Agronomy 40 2% 0% 27
9 Fisheries 38 1% 0% 18
10 Biochemical Research Methods 24 2% 0% 31

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 FISIOL BIOQUIM NUTR ANIM INAN 65239 0% 67% 4
2 UNIDAD PROD LACTEOS 48932 0% 100% 2
3 WYDZIAL CHEM SPOZYWCZEJ 48932 0% 100% 2
4 FORMAC NUTR ANIM 48928 0% 50% 4
5 AGR FOOD ENVIRONM SAFE 24466 0% 100% 1
6 ANIM NUTR EEZ CSIC 24466 0% 100% 1
7 BIOCHIM PHYSICOCHIM 24466 0% 100% 1
8 BIOCHIM TOXICOL AUMENTAI 24466 0% 100% 1
9 CHEM PHAM 24466 0% 100% 1
10 CHIM SUBSTANCES NAT ANTIOXYDANTS AROMES COLOR 24466 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 PROGRESS IN FOOD AND NUTRITION SCIENCE 28057 1% 7% 16
2 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27359 16% 1% 195
3 FOOD CHEMISTRY 21847 11% 1% 136
4 FOOD HYDROCOLLOIDS 13973 4% 1% 49
5 FOOD RESEARCH INTERNATIONAL 9510 4% 1% 46
6 FOOD & FUNCTION 6486 2% 1% 21
7 INTERNATIONAL DAIRY JOURNAL 4851 2% 1% 24
8 NAHRUNG-FOOD 4484 2% 1% 21
9 FOOD SCIENCE AND TECHNOLOGY RESEARCH 4358 1% 1% 16
10 MOLECULAR NUTRITION & FOOD RESEARCH 3537 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 MAILLARD REACTION 2146341 30% 23% 374 Search MAILLARD+REACTION Search MAILLARD+REACTION
2 MAILLARD REACTION PRODUCTS 1168447 8% 51% 94 Search MAILLARD+REACTION+PRODUCTS Search MAILLARD+REACTION+PRODUCTS
3 MELANOIDINS 483841 6% 26% 76 Search MELANOIDINS Search MELANOIDINS
4 LACTOSYLATION 271935 1% 65% 17 Search LACTOSYLATION Search LACTOSYLATION
5 AMINOREDUCTONE 246695 1% 92% 11 Search AMINOREDUCTONE Search AMINOREDUCTONE
6 COLORED COMPOUNDS 165140 1% 75% 9 Search COLORED+COMPOUNDS Search COLORED+COMPOUNDS
7 MAILLARD PRODUCTS 110081 1% 38% 12 Search MAILLARD+PRODUCTS Search MAILLARD+PRODUCTS
8 MAILLARD CONJUGATION 97863 0% 100% 4 Search MAILLARD+CONJUGATION Search MAILLARD+CONJUGATION
9 GLYCATION 91623 6% 5% 74 Search GLYCATION Search GLYCATION
10 EMULSIFYING PROPERTIES 86244 2% 15% 23 Search EMULSIFYING+PROPERTIES Search EMULSIFYING+PROPERTIES

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 DE OLIVEIRA, FC , COIMBRA, JSD , DE OLIVEIRA, EB , ZUNIGA, ADG , ROJAS, EEG , (2016) FOOD PROTEIN-POLYSACCHARIDE CONJUGATES OBTAINED VIA THE MAILLARD REACTION: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 7. P. 1108 -1125 66 78% 5
2 LIU, JH , RU, QM , DING, YT , (2012) GLYCATION A PROMISING METHOD FOR FOOD PROTEIN MODIFICATION: PHYSICOCHEMICAL PROPERTIES AND STRUCTURE, A REVIEW.FOOD RESEARCH INTERNATIONAL. VOL. 49. ISSUE 1. P. 170 -183 71 61% 44
3 WANG, HY , QIAN, H , YAO, WR , (2011) MELANOIDINS PRODUCED BY THE MAIL LARD REACTION: STRUCTURE AND BIOLOGICAL ACTIVITY.FOOD CHEMISTRY. VOL. 128. ISSUE 3. P. 573 -584 52 60% 86
4 LANGNER, E , RZESKI, W , (2014) BIOLOGICAL PROPERTIES OF MELANOIDINS: A REVIEW.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 17. ISSUE 2. P. 344 -353 46 71% 10
5 MARTINEZ-ALVARENGA, MS , MARTINEZ-RODRIGUEZ, EY , GARCIA-AMEZQUITA, LE , OLIVAS, GI , ZAMUDIO-FLORES, PB , ACOSTA-MUNIZ, CH , SEPULVEDA, DR , (2014) EFFECT OF MAILLARD REACTION CONDITIONS ON THE DEGREE OF GLYCATION AND FUNCTIONAL PROPERTIES OF WHEY PROTEIN ISOLATE - MALTODEXTRIN CONJUGATES.FOOD HYDROCOLLOIDS. VOL. 38. ISSUE . P. 110-118 39 80% 14
6 LIU, Q , LI, J , KONG, BH , LI, PJ , XIA, XF , (2014) PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF MAILLARD REACTION PRODUCTS FORMED BY HEATING WHEY PROTEIN ISOLATE AND REDUCING SUGARS.INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. VOL. 67. ISSUE 2. P. 220-228 41 80% 6
7 SCHMIDT, US , PIETSCH, VL , RENTSCHLER, C , KURZ, T , ENDRESS, HU , SCHUCHMANN, HP , (2016) INFLUENCE OF THE DEGREE OF ESTERIFICATION ON THE EMULSIFYING PERFORMANCE OF CONJUGATES FORMED BETWEEN WHEY PROTEIN ISOLATE AND CITRUS PECTIN.FOOD HYDROCOLLOIDS. VOL. 56. ISSUE . P. 1 -8 28 88% 5
8 OLIVER, CM , MELTON, LD , STANLEY, RA , (2006) CREATING PROTEINS WITH NOVEL FUNCTIONALITY VIA THE MAILLARD REACTION: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 46. ISSUE 4. P. 337 -350 59 55% 160
9 HILLER, B , LORENZEN, PC , (2010) FUNCTIONAL PROPERTIES OF MILK PROTEINS AS AFFECTED BY MAILLARD REACTION INDUCED OLIGOMERISATION.FOOD RESEARCH INTERNATIONAL. VOL. 43. ISSUE 4. P. 1155-1166 47 63% 41
10 SONG, R , YANG, PY , WEI, RB , RUAN, GQ , (2016) ANTIOXIDATIVE, ANTIBACTERIAL, AND FOOD FUNCTIONAL PROPERTIES OF THE HALF-FIN ANCHOVY HYDROLYSATES-GLUCOSE CONJUGATES FORMED VIA MAILLARD REACTION.MOLECULES. VOL. 21. ISSUE 6. P. - 39 67% 0

Classes with closest relation at Level 1


Rank Class id link
1 13988 FUROSINE//HYDROXYMETHYLFURFURAL//FURFURAL COMPOUNDS
2 7808 MAILLARD REACTION//AMADORI COMPOUND//ALPHA DICARBONYL COMPOUNDS
3 31206 CARBONYL AMINE REACTIONS//OXIDIZED LIPID PROTEIN REACTIONS//NONENZYMATIC BROWNING
4 26305 UNITED CHAIR PL OURCE CHEM//OLIGO L METHIONINE//FOOD PHARM ENGN
5 20156 LYSINOALANINE//CROSS LINKED AMINO ACIDS//SOY BASED INFANT FORMULAS
6 16668 APPETIZER//JUICE POWDER//NONENZYMATIC BROWNING
7 15792 BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION
8 282 ADVANCED GLYCATION END PRODUCTS//GLYCATION//PENTOSIDINE
9 27095 4 METHYLIMIDAZOLE//45 METHYLIMIDAZOLE//CARAMEL COLOR
10 6759 COFFEE//ESPRESSO COFFEE//GREEN COFFEE

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