Class information for:
Level 1: SMOKED MEAT PRODUCTS//PAH4//SMOKE FLAVOURING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
12498 838 28.1 58%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1030 9743 1 HYDROXYPYRENE//POLYCYCLIC AROMATIC HYDROCARBONS//DNA ADDUCTS

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 SMOKED MEAT PRODUCTS Author keyword 23 74% 2% 17
2 PAH4 Author keyword 14 100% 1% 7
3 SMOKE FLAVOURING Author keyword 12 86% 1% 6
4 SMOKING PROCESS Author keyword 7 57% 1% 8
5 SMOKED CHEESE Author keyword 7 67% 1% 6
6 COOKING EXHAUST Author keyword 4 75% 0% 3
7 SMOKED MEAT PRODUCT Author keyword 4 75% 0% 3
8 GRILLED MEAT Author keyword 4 56% 1% 5
9 SMOKED MEAT Author keyword 4 56% 1% 5
10 ARBEITSGRP ANALYT Address 3 50% 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 SMOKED MEAT PRODUCTS 23 74% 2% 17 Search SMOKED+MEAT+PRODUCTS Search SMOKED+MEAT+PRODUCTS
2 PAH4 14 100% 1% 7 Search PAH4 Search PAH4
3 SMOKE FLAVOURING 12 86% 1% 6 Search SMOKE+FLAVOURING Search SMOKE+FLAVOURING
4 SMOKING PROCESS 7 57% 1% 8 Search SMOKING+PROCESS Search SMOKING+PROCESS
5 SMOKED CHEESE 7 67% 1% 6 Search SMOKED+CHEESE Search SMOKED+CHEESE
6 COOKING EXHAUST 4 75% 0% 3 Search COOKING+EXHAUST Search COOKING+EXHAUST
7 SMOKED MEAT PRODUCT 4 75% 0% 3 Search SMOKED+MEAT+PRODUCT Search SMOKED+MEAT+PRODUCT
8 GRILLED MEAT 4 56% 1% 5 Search GRILLED+MEAT Search GRILLED+MEAT
9 SMOKED MEAT 4 56% 1% 5 Search SMOKED+MEAT Search SMOKED+MEAT
10 FRANKFURTER TYPE SAUSAGES 3 50% 1% 5 Search FRANKFURTER+TYPE+SAUSAGES Search FRANKFURTER+TYPE+SAUSAGES

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 SMOKED MEAT PRODUCTS 35 86% 2% 18
2 SMOKED MEAT 15 88% 1% 7
3 LIQUID SMOKE FLAVOR 14 100% 1% 7
4 SMOKE FLAVORINGS 11 100% 1% 6
5 FLAVORINGS 9 34% 3% 21
6 CAFFEINE COMPLEXATION 8 100% 1% 5
7 GRILLED MEAT 7 67% 1% 6
8 HPLC FL 6 80% 0% 4
9 FLUORIDE CONTENTS 4 67% 0% 4
10 TEREPHTALATE 4 75% 0% 3

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
The Occurrence of 16 EPA PAHs in Food - A Review 2015 2 81 72%
A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods 2015 1 192 52%
Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends 2010 70 88 75%
Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods 2013 18 102 49%
Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods 2000 144 30 70%
Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings 2005 37 30 80%
THE FORMATION AND OCCURRENCE OF POLYNUCLEAR AROMATIC-HYDROCARBONS ASSOCIATED WITH FOOD 1991 133 12 50%
Composition and analysis of liquid smoke flavouring primary products 2005 30 50 72%
The formation of polycyclic hydrocarbons during smoking process of cheese 2011 1 28 79%
Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings 2008 11 21 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 ARBEITSGRP ANALYT 3 50% 0.6% 5
2 FOOD SCI QUAL 3 43% 0.7% 6
3 DEV INNOVAT RD I 3 100% 0.4% 3
4 FOOD BIOTECHNOL MICROBIOL FOOD EVALUAT 3 100% 0.4% 3
5 MET TRACE ORGAN GRP 3 50% 0.5% 4
6 IND FISH PROC TECHNOL 2 67% 0.2% 2
7 IP UNIDADE INVEST TECNOL ALIMENTAR 2 67% 0.2% 2
8 LOTUS FUNCT FOODS INGREDIENTS 2 31% 0.6% 5
9 QUAL DRUGS 1 100% 0.2% 2
10 BIOQUIM TECNOL ALIMENTOS 1 50% 0.1% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000126765 1 HYDROXYPYRENE//BITUMEN FUMES//URINARY 1 HYDROXYPYRENE
2 0.0000119365 PROGRAMA POS GEOL GEOFIS MARINHA//AIRBORNE SAMPLES//BACTERIAL RESPIRATORY ACTIVITY
3 0.0000104433 PAHS//PETROGENIC//OIL SPILL IDENTIFICATION
4 0.0000092217 SUBCRITICAL WATER EXTRACTION//PRESSURIZED HOT WATER EXTRACTION//MICROWAVE ASSISTED EXTRACTION
5 0.0000083389 ATMOSPHERIC PRESSURE PHOTOIONIZATION//APLI//ATMOSPHERIC PRESSURE LASER IONIZATION
6 0.0000067928 MAGNETIC SOLID PHASE EXTRACTION//MIXED HEMIMICELLES//GRAPHENE MAGNETIC NANOCOMPOSITE
7 0.0000066025 SYNCHRONOUS FLUORESCENCE SCAN//LASER EXCITED TIME RESOLVED SHPOLSKII SPECTROSCOPY//SHPOLSKII SPECTROSCOPY
8 0.0000066019 1 8 DINITROPYRENE//3MC//AUCKLAND SOC
9 0.0000049455 PASSIVE AIR SAMPLING//GAS PARTICLE PARTITIONING//PAHS
10 0.0000045835 BIOCHIM ALIMENTAIRE IND//FISHY FLAVOR//VACUUM HYDRODISTILLATION