Class information for:
Level 1: ISOFLAVONES//BLACK SOYBEAN//GLYCITEIN

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9900 1109 31.3 73%


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
159 3       MENOPAUSE//ISOFLAVONES//TAMOXIFEN 61134
1303 2             ISOFLAVONES//GENISTEIN//DAIDZEIN 8565
9900 1                   ISOFLAVONES//BLACK SOYBEAN//GLYCITEIN 1109

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 ISOFLAVONES authKW 2277422 42% 18% 471
2 BLACK SOYBEAN authKW 374706 3% 39% 35
3 GLYCITEIN authKW 348105 3% 41% 31
4 AGLYCONE authKW 311268 4% 27% 42
5 DAIDZEIN authKW 288809 8% 12% 91
6 GENISTIN authKW 256838 3% 30% 31
7 ISOFLAVONE AGLYCONES authKW 208659 1% 63% 12
8 CHEONGGUKJANG authKW 192700 2% 33% 21
9 DAIDZIN authKW 189880 2% 27% 26
10 8 HYDROXYDAIDZEIN authKW 185840 1% 75% 9

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 34941 64% 0% 709
2 Chemistry, Applied 10964 30% 0% 330
3 Agriculture, Multidisciplinary 7059 17% 0% 187
4 Nutrition & Dietetics 2920 14% 0% 155
5 Chemistry, Analytical 482 10% 0% 114
6 Agronomy 379 6% 0% 61
7 Biotechnology & Applied Microbiology 353 9% 0% 99
8 Biochemical Research Methods 184 5% 0% 58
9 Agricultural Engineering 58 1% 0% 12
10 Plant Sciences 38 4% 0% 47

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 ORTHOPAED REHABIL CLIN 110130 0% 100% 4
2 CIBIO ICETA 98328 0% 71% 5
3 FOOD SAFETY AUTHENTIC QUAL UNIT 82598 0% 100% 3
4 NAKDONG RIVER BASIN ENVIRONM OFF 74398 1% 27% 10
5 MONITORING ANAL 57344 1% 21% 10
6 FOOD SCI SERV 55065 0% 100% 2
7 METHOD FOOD BIOTECHNOL 36709 0% 67% 2
8 SOYVENTURE CO LTD 36709 0% 67% 2
9 ACTIVINSIDE 27533 0% 100% 1
10 AFFIN SAFETY EFFICACY STUDIES OASES 27533 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 FOOD SCIENCE AND BIOTECHNOLOGY 24897 5% 2% 54
2 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 15364 12% 0% 138
3 FOOD CHEMISTRY 13526 9% 0% 101
4 FOOD BIOTECHNOLOGY 4198 1% 2% 9
5 JOURNAL OF FOOD SCIENCE 3767 4% 0% 45
6 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 3400 2% 1% 20
7 LWT-FOOD SCIENCE AND TECHNOLOGY 3345 2% 1% 24
8 FOOD RESEARCH INTERNATIONAL 3142 2% 0% 25
9 JOURNAL OF FUNCTIONAL FOODS 2453 1% 1% 13
10 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 2412 1% 1% 13

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 ISOFLAVONES 2277422 42% 18% 471 Search ISOFLAVONES Search ISOFLAVONES
2 BLACK SOYBEAN 374706 3% 39% 35 Search BLACK+SOYBEAN Search BLACK+SOYBEAN
3 GLYCITEIN 348105 3% 41% 31 Search GLYCITEIN Search GLYCITEIN
4 AGLYCONE 311268 4% 27% 42 Search AGLYCONE Search AGLYCONE
5 DAIDZEIN 288809 8% 12% 91 Search DAIDZEIN Search DAIDZEIN
6 GENISTIN 256838 3% 30% 31 Search GENISTIN Search GENISTIN
7 ISOFLAVONE AGLYCONES 208659 1% 63% 12 Search ISOFLAVONE+AGLYCONES Search ISOFLAVONE+AGLYCONES
8 CHEONGGUKJANG 192700 2% 33% 21 Search CHEONGGUKJANG Search CHEONGGUKJANG
9 DAIDZIN 189880 2% 27% 26 Search DAIDZIN Search DAIDZIN
10 8 HYDROXYDAIDZEIN 185840 1% 75% 9 Search 8+HYDROXYDAIDZEIN Search 8+HYDROXYDAIDZEIN

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 MARTINEZ, JA , ROSTAGNO, MA , VILLARES, A , GUILLAMON, E , GARCIA-LAFUENTE, A , (2009) SAMPLE PREPARATION FOR THE ANALYSIS OF ISOFLAVONES FROM SOYBEANS AND SOY FOODS.JOURNAL OF CHROMATOGRAPHY A. VOL. 1216. ISSUE 1. P. 2 -29 74 45% 84
2 VILLARES, A , ROSTAGNO, MA , GARCIA-LAFUENTE, A , GUILLAMON, E , MARTIEZ, JA , (2011) CONTENT AND PROFILE OF ISOFLAVONES IN SOY-BASED FOODS AS A FUNCTION OF THE PRODUCTION PROCESS.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 4. ISSUE 1. P. 27 -38 53 48% 30
3 CHEN, JC , WANG, J , WANG, ZJ , LI, YJ , PANG, J , LIN, HT , YIN, SW , (2015) EFFECT OF MONASCUS AGED VINEGAR ON ISOFLAVONE CONVERSION IN SOY GERM BY SOAKING TREATMENT.FOOD CHEMISTRY. VOL. 186. ISSUE . P. 256 -264 27 82% 2
4 LIU, CT , ERH, MH , LIN, SP , LO, KY , CHEN, KI , CHENG, KC , (2016) ENRICHMENT OF TWO ISOFLAVONE AGLYCONES IN BLACK SOYMILK BY RHIZOPUS OLIGOSPORUS NTU 5 IN A PLASTIC COMPOSITE SUPPORT BIOREACTOR.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 96. ISSUE 11. P. 3779 -3786 29 67% 1
5 BAU, TR , IDA, EI , (2015) SOYMILK PROCESSING WITH HIGHER ISOFLAVONE AGLYCONE CONTENT.FOOD CHEMISTRY. VOL. 183. ISSUE . P. 161 -168 26 76% 2
6 KIM, MJ , LEE, J , (2011) MODIFICATION OF ISOFLAVONES BY PROCESSING AND PHOTOSENSITIZATION IN MODEL AND FOOD SYSTEMS.JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY. VOL. 54. ISSUE 6. P. 833-840 27 77% 2
7 SHIN, EC , LEE, JH , HWANG, CE , LEE, BW , KIM, HT , KO, JM , BAEK, IY , SHIN, JH , NAM, SH , SEO, WT , ET AL (2014) ENHANCEMENT OF TOTAL PHENOLIC AND ISOFLAVONE-AGLYCONE CONTENTS AND ANTIOXIDANT ACTIVITIES DURING CHEONGGUKJANG FERMENTATION OF BROWN SOYBEANS BY THE POTENTIAL PROBIOTIC BACILLUS SUBTILIS CSY191.FOOD SCIENCE AND BIOTECHNOLOGY. VOL. 23. ISSUE 2. P. 531-538 22 71% 5
8 BUSTAMANTE-RANGEL, M , PEREZ-MARTIN, L , DELGADO-ZAMARRENO, MM , (2014) COMPARATIVE STUDY OF THE METHODOLOGY USED IN THE EXTRACTION OF ISOFLAVONES FROM LEGUMES APPLYING A MODIFIED QUECHERS APPROACH.PHYTOCHEMICAL ANALYSIS. VOL. 25. ISSUE 2. P. 170 -177 22 71% 4
9 KIM, JH , HWANG, CE , LEE, CK , LEE, JH , KIM, GM , JEONG, SH , SHIN, JH , KIM, JS , CHO, KM , (2014) CHARACTERISTICS AND ANTIOXIDANT EFFECT OF GARLIC IN THE FERMENTATION OF CHEONGGUKJANG BY BACILLUS AMYLOLIQUEFACIENS MJ1-4.JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY. VOL. 24. ISSUE 7. P. 959 -968 20 80% 1
10 SHAO, SQ , DUNCAN, AM , YANG, R , MARCONE, MF , RAJCAN, I , TSAO, R , (2011) SYSTEMATIC EVALUATION OF PRE-HPLC SAMPLE PROCESSING METHODS ON TOTAL AND INDIVIDUAL ISOFLAVONES IN SOYBEANS AND SOY PRODUCTS.FOOD RESEARCH INTERNATIONAL. VOL. 44. ISSUE 8. P. 2425-2434 23 70% 18

Classes with closest relation at Level 1


Rank Class id link
1 298 GENISTEIN//ISOFLAVONES//EQUOL
2 25884 TEMPEH//TEMPE//RHIZOPUS OLIGOSPORUS
3 19115 INDIGENOUS PROCESSING METHODS//TOTAL FREE PHENOLICS//PROLINE LINKED PENTOSE PHOSPHATE PATHWAY
4 16371 SOY SAUCE//FISH SAUCE//DOENJANG
5 24563 OLFACTORY ANALYSIS//DETBA VALUE//IACC 322
6 20194 PISATIN DEMETHYLASE//ISOFLAVONE SYNTHASE//GLYCYRRHIZA ECHINATA
7 13211 SOYASAPONIN//SAPONINS//SOYASAPOGENOL B
8 22601 CAUCALIS PLATYCARPOS L//CRYOPROBE NMR//FARSETIA HAMILTONII
9 4669 SOY PROTEIN//ISOFLAVONES//SOY
10 36599 BIOACCESSIBILITY INDEX//FRUIT BEVERAGES//IN VITRO GASTROINTESTINAL DIGESTION

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