Class information for:
Level 1: FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS//UGBA

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
11156 937 26.6 45%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
2695 2820 FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FISH SAUCE Author keyword 37 46% 6% 60
2 TETRAGENOCOCCUS HALOPHILUS Author keyword 17 59% 2% 19
3 UGBA Author keyword 15 82% 1% 9
4 NAREZUSHI Author keyword 13 80% 1% 8
5 DAWADAWA Author keyword 12 86% 1% 6
6 THUA NAO Author keyword 12 86% 1% 6
7 KINEMA Author keyword 11 65% 1% 11
8 DOENJANG Author keyword 11 42% 2% 21
9 SOY SAUCE Author keyword 10 19% 5% 47
10 HESHIKO Author keyword 9 83% 1% 5

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 FISH SAUCE 37 46% 6% 60 Search FISH+SAUCE Search FISH+SAUCE
2 TETRAGENOCOCCUS HALOPHILUS 17 59% 2% 19 Search TETRAGENOCOCCUS+HALOPHILUS Search TETRAGENOCOCCUS+HALOPHILUS
3 UGBA 15 82% 1% 9 Search UGBA Search UGBA
4 NAREZUSHI 13 80% 1% 8 Search NAREZUSHI Search NAREZUSHI
5 DAWADAWA 12 86% 1% 6 Search DAWADAWA Search DAWADAWA
6 THUA NAO 12 86% 1% 6 Search THUA+NAO Search THUA+NAO
7 KINEMA 11 65% 1% 11 Search KINEMA Search KINEMA
8 DOENJANG 11 42% 2% 21 Search DOENJANG Search DOENJANG
9 SOY SAUCE 10 19% 5% 47 Search SOY+SAUCE Search SOY+SAUCE
10 HESHIKO 9 83% 1% 5 Search HESHIKO Search HESHIKO

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 BEAN PARKIA BIGLOBOSA 44 88% 2% 21
2 IRU 31 82% 2% 18
3 SOUMBALA 23 79% 2% 15
4 DAWADAWA 23 100% 1% 10
5 FOOD CONDIMENT 20 100% 1% 9
6 KINEMA 17 68% 2% 15
7 SHOYU 16 65% 2% 15
8 GLYCINE MAX CURDS 15 88% 1% 7
9 AJI NAREZUSHI 13 71% 1% 10
10 BACILLUS SUBTILIS FERMENTATION 11 100% 1% 6

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Umami Taste Components and Their Sources in Asian Foods 2015 1 97 39%
Value addition to bamboo shoots: a review 2012 8 19 74%
Fish sauce products and manufacturing: A review 2001 43 24 67%
Traditional Indian fermented foods: a rich source of lactic acid bacteria 2013 4 71 44%
A Chinese fermented soybean food 2001 71 8 38%
Occurrence and function of yeasts in Asian indigenous fermented foods 2006 44 22 45%
Traditional fermented protein condiments in Nigeria 2005 13 48 79%
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia 2009 12 106 58%
Bamboo Shoots: A Novel Source of Nutrition and Medicine 2013 3 40 38%
Alkaline-fermented foods: A review with emphasis on pidan fermentation 1996 53 25 48%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 SIKKIM GOVT 5 60% 0.6% 6
2 FOOD BREWING SECT 4 75% 0.3% 3
3 IRSAT 4 38% 0.9% 8
4 FOOD BUSINESS 3 42% 0.5% 5
5 SOYVENTURE CO LTD 2 67% 0.2% 2
6 NUTR SCI ALIMENTAI 2 18% 1.1% 10
7 GRP MICROBIAL ECOL BIORAT CONTROL 1 50% 0.2% 2
8 JEONJU TORY 1 100% 0.2% 2
9 UNITE FORMAT RECH SCI TECHNOL ALIMENTS UFR ST 1 100% 0.2% 2
10 MICROBIOL BIOTECHNOL UNIT 1 40% 0.2% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000199851 DAQU//CHINESE LIQUOR//LUZHOU FLAVOR LIQUOR
2 0.0000191638 TEMPE//TEMPEH//RHIZOPUS OLIGOSPORUS
3 0.0000167200 KIMCHI//KIMCHI FERMENTATION//JEONJU MAKGEOLLI
4 0.0000126868 2 5 DIMETHYL 4 HYDROXY 32H FURANONE//FURANEOL//SHOYU POLYSACCHARIDES
5 0.0000119471 KUNUN ZAKI//WEANING FOOD//KENKEY
6 0.0000117878 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION
7 0.0000105017 UMAMI//PHYSIOL NUTR GRP//TASTE ENHANCER
8 0.0000102478 L GLUTAMINASE//MICROCOCCUS LUTEUS K 3//GLUTAMINASE
9 0.0000084477 BREWING SCI SETAGAYA KU//ETHANOL FERMENTATION WITHOUT COOKING//RED RICE WINE BREWING
10 0.0000070311 NATURAL WHEY STARTER//DAIRY BIOTECHNOL ENGN//TRADITIONAL BUTTER