Class information for:
Level 2: FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
2695 2820 25.1 45%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 3)


ID, lev.
above		 Publications Label for level above
478 21426 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//ACRYLAMIDE//MAILLARD REACTION

Classes in level below (level 1)


ID, lev. below Publications Label for level below
8573 1171 FRAGARIA XANANASSA//FRAGARIA X ANANASSA//STRAWBERRY
11156 937 FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS//UGBA
21280 366 TEMPE//TEMPEH//RHIZOPUS OLIGOSPORUS
21843 346 2 5 DIMETHYL 4 HYDROXY 32H FURANONE//FURANEOL//SHOYU POLYSACCHARIDES

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 FRAGARIA XANANASSA Author keyword 70 49% 4% 104
2 FISH SAUCE Author keyword 37 46% 2% 60
3 STRAWBERRY Author keyword 31 13% 8% 221
4 FRAGARIA X ANANASSA Author keyword 30 16% 6% 170
5 SOY SAUCE Author keyword 23 29% 2% 69
6 TEMPEH Author keyword 19 48% 1% 29
7 FRAGARIA Author keyword 19 29% 2% 57
8 2 5 DIMETHYL 4 HYDROXY 32H FURANONE Author keyword 19 74% 0% 14
9 TEMPE Author keyword 17 51% 1% 24
10 TETRAGENOCOCCUS HALOPHILUS Author keyword 17 59% 1% 19

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 FRAGARIA XANANASSA 70 49% 4% 104 Search FRAGARIA+XANANASSA Search FRAGARIA+XANANASSA
2 FISH SAUCE 37 46% 2% 60 Search FISH+SAUCE Search FISH+SAUCE
3 STRAWBERRY 31 13% 8% 221 Search STRAWBERRY Search STRAWBERRY
4 FRAGARIA X ANANASSA 30 16% 6% 170 Search FRAGARIA+X+ANANASSA Search FRAGARIA+X+ANANASSA
5 SOY SAUCE 23 29% 2% 69 Search SOY+SAUCE Search SOY+SAUCE
6 TEMPEH 19 48% 1% 29 Search TEMPEH Search TEMPEH
7 FRAGARIA 19 29% 2% 57 Search FRAGARIA Search FRAGARIA
8 2 5 DIMETHYL 4 HYDROXY 32H FURANONE 19 74% 0% 14 Search 2+5+DIMETHYL+4+HYDROXY+32H+FURANONE Search 2+5+DIMETHYL+4+HYDROXY+32H+FURANONE
9 TEMPE 17 51% 1% 24 Search TEMPE Search TEMPE
10 TETRAGENOCOCCUS HALOPHILUS 17 59% 1% 19 Search TETRAGENOCOCCUS+HALOPHILUS Search TETRAGENOCOCCUS+HALOPHILUS

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 SHOYU 51 91% 1% 21
2 BEAN PARKIA BIGLOBOSA 44 88% 1% 21
3 CULTIVATED STRAWBERRY 38 84% 1% 21
4 CV SENGA SENGANA 35 86% 1% 18
5 DIPLOID FRAGARIA 33 74% 1% 25
6 2 5 DIMETHYL 4 HYDROXY 32H FURANONE 33 62% 1% 34
7 EVERBEARING STRAWBERRIES 31 82% 1% 18
8 IRU 31 82% 1% 18
9 JUNEBEARING 29 88% 0% 14
10 FURANEOL 27 72% 1% 21

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%
Physiology and genetics of flowering in cultivated and wild strawberries - a review 2013 8 69 51%
Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact 2015 1 63 17%
Fish sauce products and manufacturing: A review 2001 43 24 67%
Tempe fermentation, innovation and functionality: update into the third millenium 2005 39 96 59%
Occurrence and function of yeasts in Asian indigenous fermented foods 2006 44 22 55%
A Chinese fermented soybean food 2001 71 8 38%
Functional effects of Japanese style fermented soy sauce (shoyu) and its components 2005 54 29 38%
The naturally occurring furanones: formation and function from pheromone to food 1999 68 81 36%

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 TOCHIGI BRANCH STN 8 100% 0.2% 5
2 SECT KISE 6 71% 0.2% 5
3 SIKKIM GOVT 5 60% 0.2% 6
4 NCGR 4 47% 0.2% 7
5 FOOD BREWING SECT 4 75% 0.1% 3
6 IRSAT 4 38% 0.3% 8
7 SOFT FRUIT TECHNOL GRP 4 46% 0.2% 6
8 INVEST BIOTECNOL SILVOAGR 3 50% 0.2% 5
9 EXPT CAUQUENES 3 45% 0.2% 5
10 FOOD BUSINESS 3 42% 0.2% 5

Related classes at same level (level 2)


Rank Relatedness score Related classes
1 0.0000020030 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
2 0.0000016195 ISOFLAVONES//GENISTEIN//DAIDZEIN
3 0.0000012862 EXTRUSION COOKING//CEREAL CHEMISTRY//NIXTAMALIZATION
4 0.0000011837 HARD TO COOK//SUTHERLANDIA FRUTESCENS//ANTINUTRITIONAL FACTORS
5 0.0000011549 BIOFLOCCULANT//POLYGAMMA GLUTAMIC ACID//FLOCCULATING ACTIVITY
6 0.0000010772 BIOGENIC AMINES//SEMICARBAZIDE SENSITIVE AMINE OXIDASE//AMINE OXIDASE
7 0.0000010719 ERICACEAE//GRAYANOTOXIN//VACCINIUM CORYMBOSUM
8 0.0000010700 APOMIXIS//APOSPORY//DIPLOSPORY
9 0.0000009471 BIOACTIVE PEPTIDES//ACE INHIBITORY PEPTIDE//ACE INHIBITORY PEPTIDES
10 0.0000008673 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//WINE//AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH