Class information for:
Level 1: SURIMI//MYOFIBRILLAR PROTEINS//KAMABOKO

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
964 2934 27.7 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
964 1                   SURIMI//MYOFIBRILLAR PROTEINS//KAMABOKO 2934

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 SURIMI authKW 2480048 10% 77% 308
2 MYOFIBRILLAR PROTEINS authKW 305650 4% 29% 103
3 KAMABOKO authKW 283247 1% 78% 35
4 GEL FORMING ABILITY authKW 257376 1% 85% 29
5 FROZEN STORAGE authKW 251213 4% 22% 111
6 SUWARI authKW 229354 1% 96% 23
7 MODORI authKW 218968 1% 96% 22
8 NIPPON SUISAN GAKKAISHI journal 214053 10% 7% 302
9 ACTOMYOSIN authKW 193931 2% 26% 72
10 WALLEYE POLLACK authKW 185800 1% 71% 25

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 100474 67% 1% 1954
2 Fisheries 38485 23% 1% 661
3 Chemistry, Applied 11504 19% 0% 559
4 Agriculture, Multidisciplinary 5834 10% 0% 282
5 Nutrition & Dietetics 1487 7% 0% 191
6 Biochemistry & Molecular Biology 66 9% 0% 265
7 Zoology 62 2% 0% 72
8 Agriculture, Dairy & Animal Science 61 2% 0% 46
9 Agronomy 34 2% 0% 46
10 Microscopy 4 0% 0% 7

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 SEAFOOD 111758 2% 17% 65
2 FRIO 81234 3% 9% 88
3 AGROIND 74874 4% 7% 110
4 SEAFOOD EDUC 70569 1% 32% 21
5 AQUAT PROD UTILIZAT 68325 1% 39% 17
6 CIENCIA TECNOL CARNES PESCADOS 62944 0% 55% 11
7 MARINE FOOD SCI 58594 1% 28% 20
8 FOOD BIOCHEM 53274 1% 18% 28
9 CITEP 46822 0% 75% 6
10 AQUAT FOOD BIOMOL 43403 0% 38% 11

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 NIPPON SUISAN GAKKAISHI 214053 10% 7% 302
2 JOURNAL OF FOOD SCIENCE 161467 16% 3% 475
3 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 101054 5% 7% 135
4 FISHERIES SCIENCE 89518 6% 5% 188
5 JOURNAL OF FOOD BIOCHEMISTRY 52940 3% 6% 90
6 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 36599 1% 9% 40
7 FOOD CHEMISTRY 13355 6% 1% 164
8 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 12120 4% 1% 110
9 JOURNAL OF MUSCLE FOODS 8523 1% 5% 18
10 LWT-FOOD SCIENCE AND TECHNOLOGY 8434 2% 1% 62

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 SURIMI 2480048 10% 77% 308 Search SURIMI Search SURIMI
2 MYOFIBRILLAR PROTEINS 305650 4% 29% 103 Search MYOFIBRILLAR+PROTEINS Search MYOFIBRILLAR+PROTEINS
3 KAMABOKO 283247 1% 78% 35 Search KAMABOKO Search KAMABOKO
4 GEL FORMING ABILITY 257376 1% 85% 29 Search GEL+FORMING+ABILITY Search GEL+FORMING+ABILITY
5 FROZEN STORAGE 251213 4% 22% 111 Search FROZEN+STORAGE Search FROZEN+STORAGE
6 SUWARI 229354 1% 96% 23 Search SUWARI Search SUWARI
7 MODORI 218968 1% 96% 22 Search MODORI Search MODORI
8 ACTOMYOSIN 193931 2% 26% 72 Search ACTOMYOSIN Search ACTOMYOSIN
9 WALLEYE POLLACK 185800 1% 71% 25 Search WALLEYE+POLLACK Search WALLEYE+POLLACK
10 ISOELECTRIC SOLUBILIZATION PRECIPITATION 178873 1% 90% 19 Search ISOELECTRIC+SOLUBILIZATION+PRECIPITATION Search ISOELECTRIC+SOLUBILIZATION+PRECIPITATION

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 MARTIN-SANCHEZ, AM , NAVARRO, C , PEREZ-ALVAREZ, JA , KURI, V , (2009) ALTERNATIVES FOR EFFICIENT AND SUSTAINABLE PRODUCTION OF SURIMI: A REVIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 8. ISSUE 4. P. 359 -374 124 83% 23
2 SUN, XD , HOLLEY, RA , (2011) FACTORS INFLUENCING GEL FORMATION BY MYOFIBRILLAR PROTEINS IN MUSCLE FOODS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 10. ISSUE 1. P. 33-51 109 56% 53
3 RAMIREZ, JA , URESTI, RM , VELAZQUEZ, G , VAZQUEZ, M , (2011) FOOD HYDROCOLLOIDS AS ADDITIVES TO IMPROVE THE MECHANICAL AND FUNCTIONAL PROPERTIES OF FISH PRODUCTS: A REVIEW.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1842 -1852 68 78% 25
4 TOLANO-VILLAVERDE, IJ , TORRES-ARREOLA, W , OCANO-HIGUERA, VM , MARQUEZ-RIOS, E , (2016) THERMAL GELATION OF MYOFIBRILLAR PROTEINS FROM AQUATIC ORGANISMS.CYTA-JOURNAL OF FOOD. VOL. 14. ISSUE 3. P. 502 -508 45 87% 0
5 PARK, JW , LIN, TM , YONGSAWATDIGUL, J , (1997) NEW DEVELOPMENTS IN MANUFACTURING OF SURIMI AND SURIMI SEAFOOD.FOOD REVIEWS INTERNATIONAL. VOL. 13. ISSUE 4. P. 577 -610 78 79% 17
6 JAFARPOUR, A , GORCZYCA, EM , (2012) CONTRIBUTION OF SARCOPLASMIC PROTEINS TO MYOFIBRILLAR PROTEINS GELATION.JOURNAL OF FOOD SCIENCE. VOL. 77. ISSUE 2. P. R73 -R81 45 88% 5
7 LEFEVRE, F , FAUCONNEAU, B , THOMPSON, JW , GILL, TA , (2007) THERMAL DENATURATION AND AGGREGATION PROPERTIES OF ATLANTIC SALMON MYOFIBRILS AND MYOSIN FROM WHITE AND RED MUSCLES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 55. ISSUE 12. P. 4761 -4770 44 100% 16
8 TAHERGORABI, R , SIVANANDAN, L , JACZYNSKI, J , (2012) DYNAMIC RHEOLOGY AND ENDOTHERMIC TRANSITIONS OF PROTEINS RECOVERED FROM CHICKEN-MEAT PROCESSING BY-PRODUCTS USING ISOELECTRIC SOLUBILIZATION/PRECIPITATION AND ADDITION OF TIO2.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 46. ISSUE 1. P. 148 -155 38 88% 7
9 MURRIETA-MARTINEZ, CL , EZQUERRA-BRAUER, JM , OCANO-HIGUERA, VM , CINCO-MOROYOQUI, FJ , TORRES-ARREOLA, W , MARQUEZ-RIOS, E , (2015) ISOLATION AND PARTIAL CHARACTERIZATION OF MYOSIN FROM JUMBO SQUID MANTLE (DOSIDICUS GIGAS).CYTA-JOURNAL OF FOOD. VOL. 13. ISSUE 3. P. 392 -399 33 92% 1
10 AN, HJ , PETERS, MY , SEYMOUR, TA , (1996) ROLES OF ENDOGENOUS ENZYMES IN SURIMI GELATION.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 7. ISSUE 10. P. 321 -327 50 88% 118

Classes with closest relation at Level 1


Rank Class id link
1 12842 TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS
2 2105 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
3 1012 SHELF LIFE//SLURRY ICE//ICE STORAGE
4 27767 THAWED//AIR THAWING//ALPHA GLUCOSIDASE AG
5 21622 LOW FIELD NMR//NMR T 2 RELAXATION//LF NMR
6 29561 END POINT TEMPERATURE//GAMMA GLUTAMYL BETA ALANYLHISTIDINE//FMDV INACTIVATION
7 25133 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//DRIED BONITO BROTH
8 25043 MECHANICALLY SEPARATED MEAT//MECHANICALLY RECOVERED MEAT//ADVANCED MEAT RECOVERY SYSTEM
9 3250 WHEY PROTEIN//BETA LACTOGLOBULIN//COLD GELATION
10 35101 IMPROVEMENT MECHANISM//GLUTATHIONE DEHYDROGENASE//CYSTEINE THIYL RADICAL

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