Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 14169 | 722 | 27.2 | 45% |
Classes in level above (level 2) |
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 | MARINATION | Author keyword | 19 | 32% | 7% | 48 |
| 2 | NMR T 2 RELAXATION | Author keyword | 8 | 70% | 1% | 7 |
| 3 | TUMBLING | Author keyword | 8 | 26% | 4% | 28 |
| 4 | LIMERICK FOOD | Address | 4 | 75% | 0% | 3 |
| 5 | MEAT STRUCTURE | Author keyword | 4 | 75% | 0% | 3 |
| 6 | MYOFIBRILLAR WATER | Author keyword | 4 | 75% | 0% | 3 |
| 7 | TENDERIZATION | Author keyword | 4 | 25% | 2% | 14 |
| 8 | AGRON CS AGROALIMENTARIAS | Address | 3 | 100% | 0% | 3 |
| 9 | PREPARED PORK CHOP | Author keyword | 3 | 100% | 0% | 3 |
| 10 | SOUS VIDE SYSTEM | Author keyword | 3 | 100% | 0% | 3 |
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 | MARINATION | 19 | 32% | 7% | 48 | Search MARINATION | Search MARINATION |
| 2 | NMR T 2 RELAXATION | 8 | 70% | 1% | 7 | Search NMR+T+2+RELAXATION | Search NMR+T+2+RELAXATION |
| 3 | TUMBLING | 8 | 26% | 4% | 28 | Search TUMBLING | Search TUMBLING |
| 4 | MEAT STRUCTURE | 4 | 75% | 0% | 3 | Search MEAT+STRUCTURE | Search MEAT+STRUCTURE |
| 5 | MYOFIBRILLAR WATER | 4 | 75% | 0% | 3 | Search MYOFIBRILLAR+WATER | Search MYOFIBRILLAR+WATER |
| 6 | TENDERIZATION | 4 | 25% | 2% | 14 | Search TENDERIZATION | Search TENDERIZATION |
| 7 | PREPARED PORK CHOP | 3 | 100% | 0% | 3 | Search PREPARED+PORK+CHOP | Search PREPARED+PORK+CHOP |
| 8 | SOUS VIDE SYSTEM | 3 | 100% | 0% | 3 | Search SOUS+VIDE+SYSTEM | Search SOUS+VIDE+SYSTEM |
| 9 | TUMBLING TIME | 3 | 100% | 0% | 3 | Search TUMBLING+TIME | Search TUMBLING+TIME |
| 10 | INTRAMUSCULAR CONNECTIVE TISSUE | 3 | 37% | 1% | 7 | Search INTRAMUSCULAR+CONNECTIVE+TISSUE | Search INTRAMUSCULAR+CONNECTIVE+TISSUE |
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 | BICEPS FEMORIS QUALITY | 21 | 90% | 1% | 9 |
| 2 | SODIUM TRIPOLYPHOSPHATE | 9 | 26% | 4% | 28 |
| 3 | BEEF SEMITENDINOSUS MUSCLE | 6 | 80% | 1% | 4 |
| 4 | VARYING PHOSPHATE TYPES | 6 | 80% | 1% | 4 |
| 5 | RESTRUCTURED BEEF | 6 | 37% | 2% | 14 |
| 6 | HOLDING CAPACITY | 6 | 26% | 3% | 21 |
| 7 | PUMP RATES | 6 | 71% | 1% | 5 |
| 8 | FORMED HAM | 5 | 55% | 1% | 6 |
| 9 | PHOSPHATE TYPE | 5 | 44% | 1% | 8 |
| 10 | COOKING TEMPERATURE | 5 | 25% | 2% | 16 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Molecular gastronomy and the Foundation "Food Science and Food Culture" | 2006 | 3 | 1 | 100% |
| Factors affecting the water holding capacity of red meat products: A review of recent research advances | 2008 | 39 | 152 | 14% |
| NATURAL ANTIOXIDANTS FROM PLANT-MATERIAL | 1992 | 91 | 5 | 20% |
| Applications of NMR in meat science | 2004 | 42 | 161 | 18% |
| Use of phosphates in meat products | 2011 | 0 | 33 | 42% |
| Molecular Gastronomy: A New Emerging Scientific Discipline | 2010 | 19 | 243 | 8% |
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 | LIMERICK FOOD | 4 | 75% | 0.4% | 3 |
| 2 | AGRON CS AGROALIMENTARIAS | 3 | 100% | 0.4% | 3 |
| 3 | FOOD PROC DEV | 2 | 27% | 1.1% | 8 |
| 4 | PORK BEEF QUAL | 1 | 33% | 0.3% | 2 |
| 5 | ANIM ORIGIN FOOD PROD SAFETY GUARANTEE | 1 | 23% | 0.4% | 3 |
| 6 | ADV FOOD STUDIES FOOD TECHNOL | 1 | 50% | 0.1% | 1 |
| 7 | AFLS | 1 | 50% | 0.1% | 1 |
| 8 | AGROIND ALIMENTOS NUTRICAO | 1 | 50% | 0.1% | 1 |
| 9 | ANIM SCI PASTU | 1 | 50% | 0.1% | 1 |
| 10 | ASSIC | 1 | 50% | 0.1% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000279994 | TENDERNESS//POSTMORTEM PROTEOLYSIS//MEAT TENDERISATION |
| 2 | 0.0000226260 | LIVESTOCK PROD TECHNOL//FRANKFURTERS//LOW FAT |
| 3 | 0.0000155942 | LAURIC ARGINATE//CIG KOFTE//SODIUM LACTATE |
| 4 | 0.0000146990 | HALOTHANE GENE//PORK QUALITY//HALOTHANE GENOTYPE |
| 5 | 0.0000143097 | CAPONIZATION//WHITE STRIPING//BROILER BREAST |
| 6 | 0.0000119118 | BAKING//CEREAL FOAM//THERMO PHYSICS |
| 7 | 0.0000111059 | FISHERY NUTR SCI//FLESH QUALITY//GAPING |
| 8 | 0.0000100251 | BEEF//TENDERNESS//MEAT GRADES |
| 9 | 0.0000096286 | LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR |
| 10 | 0.0000095726 | HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG//MEAT CUTTING//HBEREICH LANDWIRT AFT OKOTROPHOL LAND AF |