Class information for:
Level 2: SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
1198 9240 29.8 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
1012 1                   SHELF LIFE//SLURRY ICE//ICE STORAGE 2903
8110 1                   PROXIMATE COMPOSITION//FISH LIPID//FATTY ACIDS 1291
20274 1                   BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//CANNED SALMON 468
22199 1                   FISH SILAGE//HATCHERY WASTE//BIOLOGICAL SILAGE 390
23318 1                   SHRIMP WASTE//SHRIMP MEAL//CRUSTACEAN WASTE 350
25068 1                   MELANOSIS//DEEPWATER PINK SHRIMP//4 HEXYLRESORCINOL 292
25133 1                   EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//DRIED BONITO BROTH 290
32518 1                   NUCLEOTIDE RELATED COMPOUND//UNIT UP ING FISHERY AQUACULTURE PROD//CLAW MEAT 138
33412 1                   BOTTARGA//CAVIAR//FISH ROE 125
37402 1                   POLAR GROUP SPECIFICITY//BETA WING//PANCREATIC LOOP 59

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 812847 3% 79% 313
2 FROZEN STORAGE authKW 345311 3% 45% 231
3 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY journal 284977 2% 44% 198
4 FOOD SCIENCE & TECHNOLOGY WoSSC 273087 62% 2% 5725
5 NIPPON SUISAN GAKKAISHI journal 220079 6% 12% 544
6 JOURNAL OF FOOD SCIENCE journal 187882 10% 6% 911
7 FISH PROC TECHNOL address 178435 1% 54% 100
8 SHELF LIFE authKW 155549 4% 13% 378
9 ICE STORAGE authKW 137879 1% 61% 69
10 FISHERIES SCIENCE journal 112821 4% 9% 375

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 273087 62% 2% 5725
2 Fisheries 75848 18% 1% 1654
3 Chemistry, Applied 34803 19% 1% 1727
4 Agriculture, Multidisciplinary 13728 8% 1% 773
5 Nutrition & Dietetics 10019 9% 0% 851
6 Agriculture, Dairy & Animal Science 903 3% 0% 257
7 Biotechnology & Applied Microbiology 850 6% 0% 514
8 Marine & Freshwater Biology 517 3% 0% 274
9 Veterinary Sciences 177 3% 0% 248
10 Agricultural Engineering 147 1% 0% 62

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 FISH PROC TECHNOL 178435 1% 54% 100
2 SEAFOOD 110979 1% 29% 115
3 FISHING FISH PROC TECHNOL 100654 1% 61% 50
4 FISHERIES 88388 6% 5% 584
5 FRIO 84073 2% 16% 159
6 SEAFOOD PROC TECHNOL 68499 0% 49% 42
7 AQUAT PROD UTILIZAT 63108 0% 66% 29
8 SEAFOOD CHEM 56319 0% 95% 18
9 SEAFOOD PROC QUAL CONTROL 55655 0% 54% 31
10 FOOD TECHNOL 50949 4% 4% 391

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 284977 2% 44% 198
2 NIPPON SUISAN GAKKAISHI 220079 6% 12% 544
3 JOURNAL OF FOOD SCIENCE 187882 10% 6% 911
4 FISHERIES SCIENCE 112821 4% 9% 375
5 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 111604 3% 13% 252
6 FOOD CHEMISTRY 53924 6% 3% 584
7 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 43439 3% 5% 252
8 JOURNAL OF FOOD BIOCHEMISTRY 40535 2% 9% 140
9 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 30700 3% 3% 311
10 LWT-FOOD SCIENCE AND TECHNOLOGY 21794 2% 4% 177

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 812847 3% 79% 313 Search SURIMI Search SURIMI
2 FROZEN STORAGE 345311 3% 45% 231 Search FROZEN+STORAGE Search FROZEN+STORAGE
3 SHELF LIFE 155549 4% 13% 378 Search SHELF+LIFE Search SHELF+LIFE
4 ICE STORAGE 137879 1% 61% 69 Search ICE+STORAGE Search ICE+STORAGE
5 FRESHNESS 105481 1% 35% 91 Search FRESHNESS Search FRESHNESS
6 MYOFIBRILLAR PROTEINS 104595 1% 30% 107 Search MYOFIBRILLAR+PROTEINS Search MYOFIBRILLAR+PROTEINS
7 FISH QUALITY 103803 1% 60% 52 Search FISH+QUALITY Search FISH+QUALITY
8 KAMABOKO 89892 0% 78% 35 Search KAMABOKO Search KAMABOKO
9 PROXIMATE COMPOSITION 88826 1% 20% 135 Search PROXIMATE+COMPOSITION Search PROXIMATE+COMPOSITION
10 QUALITY CHANGES 87792 1% 53% 50 Search QUALITY+CHANGES Search QUALITY+CHANGES

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 -374 131 88% 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 69 79% 25
4 AGUERIA, D , SANZANO, P , VAZ-PIRES, P , RODRIGUEZ, E , YEANNES, MI , (2016) DEVELOPMENT OF QUALITY INDEX METHOD SCHEME FOR COMMON CARP (CYPRINUS CARPIO) STORED IN ICE: SHELF-LIFE ASSESSMENT BY PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY QUALITY INDICES.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY. VOL. 25. ISSUE 5. P. 708 -723 47 94% 1
5 SIVERTSVIK, M , JEKSRUD, WK , ROSNES, JT , (2002) A REVIEW OF MODIFIED ATMOSPHERE PACKAGING OF FISH AND FISHERY PRODUCTS - SIGNIFICANCE OF MICROBIAL GROWTH, ACTIVITIES AND SAFETY.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 37. ISSUE 2. P. 107 -127 66 75% 215
6 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 80 81% 17
7 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
8 MEDINA, I , GALLARDO, JM , AUBOURG, SP , (2009) QUALITY PRESERVATION IN CHILLED AND FROZEN FISH PRODUCTS BY EMPLOYMENT OF SLURRY ICE AND NATURAL ANTIOXIDANTS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 44. ISSUE 8. P. 1467 -1479 58 75% 14
9 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
10 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

Classes with closest relation at Level 2


Rank Class id link
1 3075 BIOGENIC AMINES//TYRAMINE//HISTAMINE FORMING BACTERIA
2 411 MEAT SCIENCE//BEEF//TENDERNESS
3 2060 BIOACTIVE PEPTIDES//PROTEIN HYDROLYSATE//ACE INHIBITORY PEPTIDES
4 249 FISHERIES//AQUACULTURE//AQUACULTURE NUTRITION
5 730 BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY
6 570 JOURNAL OF FOOD PROTECTION//PULSED ELECTRIC FIELDS//FOOD SCIENCE & TECHNOLOGY
7 1946 EDIBLE FILMS//ZEIN//EDIBLE COATING
8 1344 4 HYDROXYNONENAL//ACROLEIN//LIPID OXIDATION
9 2199 FOOD IRRADIATION//GAMMA IRRADIATION//IRRADIATION
10 4186 AETHINA TUMIDA//SMALL HIVE BEETLE//NITIDULIDAE

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