Class information for:
Level 1: PUROINDOLINES//PUROINDOLINE//GRAIN HARDNESS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
16642 578 29.2 59%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
228 19838 TRITICUM AESTIVUM//WHEAT//THEORETICAL AND APPLIED GENETICS

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 PUROINDOLINES Author keyword 88 82% 9% 51
2 PUROINDOLINE Author keyword 87 81% 9% 52
3 GRAIN HARDNESS Author keyword 55 59% 11% 61
4 FRIABILIN Author keyword 38 86% 3% 19
5 WESTERN WHEAT QUAL Address 28 43% 8% 49
6 KERNEL TEXTURE Author keyword 19 80% 2% 12
7 SKCS Author keyword 18 89% 1% 8
8 KERNEL HARDNESS Author keyword 16 54% 3% 20
9 WHEAT HARDNESS Author keyword 15 82% 2% 9
10 GRAIN SOFTNESS PROTEIN Author keyword 15 88% 1% 7

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 PUROINDOLINES 88 82% 9% 51 Search PUROINDOLINES Search PUROINDOLINES
2 PUROINDOLINE 87 81% 9% 52 Search PUROINDOLINE Search PUROINDOLINE
3 GRAIN HARDNESS 55 59% 11% 61 Search GRAIN+HARDNESS Search GRAIN+HARDNESS
4 FRIABILIN 38 86% 3% 19 Search FRIABILIN Search FRIABILIN
5 KERNEL TEXTURE 19 80% 2% 12 Search KERNEL+TEXTURE Search KERNEL+TEXTURE
6 SKCS 18 89% 1% 8 Search SKCS Search SKCS
7 KERNEL HARDNESS 16 54% 3% 20 Search KERNEL+HARDNESS Search KERNEL+HARDNESS
8 WHEAT HARDNESS 15 82% 2% 9 Search WHEAT+HARDNESS Search WHEAT+HARDNESS
9 GRAIN SOFTNESS PROTEIN 15 88% 1% 7 Search GRAIN+SOFTNESS+PROTEIN Search GRAIN+SOFTNESS+PROTEIN
10 TRYPTOPHAN RICH DOMAIN 12 86% 1% 6 Search TRYPTOPHAN+RICH+DOMAIN Search TRYPTOPHAN+RICH+DOMAIN

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 FRIABILIN 276 90% 21% 119
2 GRAIN HARDNESS 120 67% 19% 109
3 WHEAT GRAIN HARDNESS 91 94% 6% 32
4 PUROINDOLINE B 72 79% 8% 46
5 KERNEL HARDNESS 46 56% 10% 56
6 GRAIN SOFTNESS PROTEIN 32 78% 4% 21
7 KERNEL CHARACTERIZATION SYSTEM 24 91% 2% 10
8 SOFTNESS PROTEIN 23 86% 2% 12
9 HORDOINDOLINES 21 90% 2% 9
10 SEQUENCE TYPE 20 57% 4% 24

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Wheat (Triticum aestivum L. and T. turgidum L. ssp durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids 2013 10 105 68%
Molecular genetics of puroindolines and related genes: allelic diversity in wheat and other grasses 2008 60 56 96%
Puroindolines: the molecular genetic basis of wheat grain hardness 2002 223 59 78%
Molecular genetics of puroindolines and related genes: regulation of expression, membrane binding properties and applications 2008 43 84 71%
Reconciliation of D-genome puroindoline allele designations with current DNA sequence data 2008 26 31 100%
The determinants of grain texture in cereals 2009 10 83 93%
Wheat (Triticum aestivum L. and T. turgidum L. ssp durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein 2013 5 86 35%
Single-kernel characterization principles and applications 2003 31 23 70%
A review of the occurrence of Grain softness protein-1 genes in wheat (Triticum aestivum L.) 2013 1 41 73%
Puroindolines: Their role in grain hardness and plant defence 2003 18 37 54%

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 WESTERN WHEAT QUAL 28 43% 8.5% 49
2 FOOD SCI HUMAN NUTR IL E E202 7 67% 1.0% 6
3 FOOD SCI HUMAN NUTR IL E E 202 6 80% 0.7% 4
4 AGR BIOSCI IL 6 100% 0.7% 4
5 LIFE SCI SOCIAL SCI 3 60% 0.5% 3
6 USDA ARS WESTERN WHEAT QUAL 2 44% 0.7% 4
7 WHEAT IMPROVEMENT 2 12% 3.1% 18
8 WESTERN WHEAT QUAL FOOD SCI HUMAN NUTR I 2 67% 0.3% 2
9 BIOCHIM TECHNOL PROT 2 17% 1.9% 11
10 SATAKE GRAIN PROC ENGN 2 13% 2.4% 14

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000139657 CAKE BATTER//MUFFINS//COOKIES
2 0.0000130555 HMW GS//LMW GS//GLUTENIN
3 0.0000118578 GRAIN PROTEIN CONTENT//TRITICUM TURGIDUM VAR DICOCCOIDES//PELSHENKE
4 0.0000114704 WHEAT CHIPS//BETA CASEINS//PURE POLYMERS
5 0.0000098210 PASTA//NOODLES//SPAGHETTI
6 0.0000097382 DRY GRIND PROCESS//ELUSIEVE//GRAIN CHEM UTILIZAT
7 0.0000095997 JOURNAL OF THE INSTITUTE OF BREWING//SORGHUM MALT//MALTING
8 0.0000089567 ARABINOXYLAN//ARABINOXYLANS//XYLANASE INHIBITOR
9 0.0000087663 RHT8//RHT D1B//DWARFING GENES
10 0.0000079011 HORDEUM CHILENSE//TRITORDEUM//YELLOW PIGMENT CONTENT