Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 20055 | 414 | 23.3 | 33% |
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 | BEEF JERKY | Author keyword | 4 | 47% | 2% | 7 |
| 2 | CHINESE STYLE PORK JERKY | Author keyword | 4 | 75% | 1% | 3 |
| 3 | PORK JERKY | Author keyword | 3 | 50% | 1% | 5 |
| 4 | INTERMEDIATE MOISTURE MEAT PRODUCT | Author keyword | 3 | 100% | 1% | 3 |
| 5 | CHARQUI | Author keyword | 2 | 50% | 1% | 3 |
| 6 | FOOD DRUGS TECHNOL | Address | 2 | 26% | 1% | 6 |
| 7 | AGIDI | Author keyword | 1 | 100% | 0% | 2 |
| 8 | CHARQUI MEAT | Author keyword | 1 | 100% | 0% | 2 |
| 9 | HOT AIR DRIED | Author keyword | 1 | 100% | 0% | 2 |
| 10 | HURDLE PROCESSING | Author keyword | 1 | 100% | 0% | 2 |
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 | BEEF JERKY | 4 | 47% | 2% | 7 | Search BEEF+JERKY | Search BEEF+JERKY |
| 2 | CHINESE STYLE PORK JERKY | 4 | 75% | 1% | 3 | Search CHINESE+STYLE+PORK+JERKY | Search CHINESE+STYLE+PORK+JERKY |
| 3 | PORK JERKY | 3 | 50% | 1% | 5 | Search PORK+JERKY | Search PORK+JERKY |
| 4 | INTERMEDIATE MOISTURE MEAT PRODUCT | 3 | 100% | 1% | 3 | Search INTERMEDIATE+MOISTURE+MEAT+PRODUCT | Search INTERMEDIATE+MOISTURE+MEAT+PRODUCT |
| 5 | CHARQUI | 2 | 50% | 1% | 3 | Search CHARQUI | Search CHARQUI |
| 6 | AGIDI | 1 | 100% | 0% | 2 | Search AGIDI | Search AGIDI |
| 7 | CHARQUI MEAT | 1 | 100% | 0% | 2 | Search CHARQUI+MEAT | Search CHARQUI+MEAT |
| 8 | HOT AIR DRIED | 1 | 100% | 0% | 2 | Search HOT+AIR+DRIED | Search HOT+AIR+DRIED |
| 9 | HURDLE PROCESSING | 1 | 100% | 0% | 2 | Search HURDLE+PROCESSING | Search HURDLE+PROCESSING |
| 10 | JERKED BEEF | 1 | 100% | 0% | 2 | Search JERKED+BEEF | Search JERKED+BEEF |
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 | CHARQUI MEATS | 8 | 100% | 1% | 5 |
| 2 | INTERMEDIATE MOISTURE MEAT | 4 | 75% | 1% | 3 |
| 3 | PORK JERKY | 4 | 75% | 1% | 3 |
| 4 | CHARQUI | 3 | 100% | 1% | 3 |
| 5 | LYSOZYME HYDRATION | 2 | 67% | 0% | 2 |
| 6 | PROXIMITY EQUILIBRATION CELL | 2 | 50% | 1% | 3 |
| 7 | INTERMEDIATE MOISTURE FOODS | 2 | 29% | 1% | 6 |
| 8 | KILISHI | 1 | 100% | 0% | 2 |
| 9 | MOISTURE MEAT PRODUCT | 1 | 50% | 0% | 2 |
| 10 | NMR WATER MOBILITY | 1 | 100% | 0% | 2 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
|---|---|---|---|---|
| Mobility and stability characterization of model food systems using NMR, DSC, and conidia germination techniques | 1999 | 18 | 21 | 43% |
| Charqui meats are hurdle technology meat products | 1998 | 14 | 5 | 60% |
| Estimating water activity in systems containing multiple solutes based on solute properties | 1998 | 9 | 11 | 64% |
| EQUATIONS FOR CALCULATION OF WATER ACTIVITY IN CHEESE FROM ITS CHEMICAL-COMPOSITION - A REVIEW | 1990 | 8 | 11 | 82% |
| Studies on the influence of water activity (a(w)) on the stability of foods - A critical appraisal | 1997 | 6 | 30 | 37% |
| Intermediate moisture foods based on meats - A review | 1997 | 3 | 19 | 37% |
| MOLECULAR-DYNAMICS AND MULTINUCLEAR MAGNETIC-RESONANCE STUDIES OF ZWITTERIONS AND PROTEINS IN CONCENTRATED-SOLUTIONS | 1994 | 0 | 10 | 60% |
| MEASUREMENTS OF PROTEIN HYDRATION BY VARIOUS TECHNIQUES | 1985 | 56 | 13 | 15% |
| WATER ACTIVITY - A POSSIBLE EXTERNAL REGULATOR IN BIOTECHNICAL PROCESSES | 1986 | 73 | 38 | 13% |
| DEFINITION AND MEASUREMENT OF WATER ACTIVITY - A CRITICAL-REVIEW OF THE USUAL METHODS | 1986 | 6 | 14 | 57% |
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 | FOOD DRUGS TECHNOL | 2 | 26% | 1.4% | 6 |
| 2 | AGR FOOD CHEM NMR | 1 | 50% | 0.2% | 1 |
| 3 | AUTOMAT GENIE PROCEDE | 1 | 50% | 0.2% | 1 |
| 4 | CSIRO FOOD FUTU FLAGSHIP FELLOW | 1 | 50% | 0.2% | 1 |
| 5 | FOOD REFRIGERAT TECHNOL | 1 | 50% | 0.2% | 1 |
| 6 | HOME ECON UNIT | 1 | 50% | 0.2% | 1 |
| 7 | INGN ALIMENTOS DESARROLLO IIAD | 1 | 50% | 0.2% | 1 |
| 8 | PROGRAMME FOOD SCI | 1 | 50% | 0.2% | 1 |
| 9 | UMR Q5007 | 1 | 50% | 0.2% | 1 |
| 10 | BAKING TECHNOL | 0 | 33% | 0.2% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000229856 | ISOSTERIC HEAT OF SORPTION//ISOSTERIC HEAT//EQUILIBRIUM MOISTURE CONTENT |
| 2 | 0.0000188338 | ANISOTROPIC MOTIONS//CHEM PULPING//CIBACRON BLUE DYE |
| 3 | 0.0000123648 | CAKING//ANTICAKING AGENTS//DELIQUESCENCE LOWERING |
| 4 | 0.0000104337 | CHHANA//RASOGOLLA//PANEER |
| 5 | 0.0000081888 | MARINATION//NMR T 2 RELAXATION//TUMBLING |
| 6 | 0.0000081802 | OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLIDS GAIN |
| 7 | 0.0000077106 | PEANUT BEVERAGE//CEREAL BARS//PEANUT MILK |
| 8 | 0.0000070282 | JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING |
| 9 | 0.0000068908 | PREDICTIVE MYCOLOGY//HEAT RESISTANT FUNGI//ENS BANA |
| 10 | 0.0000068410 | ION WATER INTERACTIONS//LIQUID SULFUR//ALANYLLEUCINE |