Class information for:
Level 3: FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
172 58403 32.6 61%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
161 2             LACTIC ACID BACTERIA//BACTERIOCIN//LACTOCOCCUS LACTIS 22789
730 2             BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY 12611
799 2             MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH//INTERNATIONAL DAIRY JOURNAL 12084
1975 2             ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE 5619
2060 2             BIOACTIVE PEPTIDES//PROTEIN HYDROLYSATE//ACE INHIBITORY PEPTIDES 5300

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 FOOD SCIENCE & TECHNOLOGY WoSSC 1597268 60% 9% 34837
2 INTERNATIONAL DAIRY JOURNAL journal 661939 3% 67% 1914
3 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL journal 546858 3% 58% 1806
4 LACTIC ACID BACTERIA authKW 509124 3% 48% 2041
5 BACTERIOCIN authKW 424443 2% 66% 1236
6 BETA LACTOGLOBULIN authKW 355649 2% 66% 1044
7 JOURNAL OF DAIRY RESEARCH journal 279995 2% 47% 1148
8 ACRYLAMIDE authKW 270403 2% 47% 1101
9 MAILLARD REACTION authKW 234180 1% 53% 848
10 LAIT journal 233476 1% 62% 721

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 1597268 60% 9% 34837
2 Chemistry, Applied 133606 15% 3% 8616
3 Agriculture, Dairy & Animal Science 100375 10% 4% 5838
4 Biotechnology & Applied Microbiology 60308 15% 2% 8610
5 Microbiology 55290 14% 2% 8175
6 Agriculture, Multidisciplinary 43824 6% 3% 3544
7 Nutrition & Dietetics 22353 6% 2% 3355
8 Biochemistry & Molecular Biology 465 8% 0% 4444
9 Toxicology 456 2% 0% 976
10 Agronomy 376 1% 0% 783

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 FOOD SCI 199778 6% 12% 3402
2 FOOD SCI TECHNOL 128561 5% 9% 2756
3 DAIRY TECHNOL 95900 1% 57% 323
4 FOOD ENGN 61179 2% 11% 1100
5 BIOPOLYMERS OIDS 55242 0% 71% 149
6 FOOD TECHNOL 45341 2% 10% 939
7 WESTERN DAIRY 41963 0% 88% 92
8 DAIRY SCI TECHNOL 41124 0% 57% 139
9 RECH TECHNOL LAITIERE 39112 0% 58% 129
10 DAIRY PROD TECHNOL 38798 0% 80% 93

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 INTERNATIONAL DAIRY JOURNAL 661939 3% 67% 1914
2 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 546858 3% 58% 1806
3 JOURNAL OF DAIRY RESEARCH 279995 2% 47% 1148
4 LAIT 233476 1% 62% 721
5 FOOD HYDROCOLLOIDS 223532 2% 32% 1344
6 JOURNAL OF DAIRY SCIENCE 210928 5% 15% 2701
7 INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 184531 1% 61% 583
8 AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY 154493 1% 57% 520
9 JOURNAL OF FOOD SCIENCE 113468 3% 12% 1799
10 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 106132 5% 8% 2673

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class		 LCSH search Wikipedia search
1 LACTIC ACID BACTERIA 509124 3% 48% 2041 Search LACTIC+ACID+BACTERIA Search LACTIC+ACID+BACTERIA
2 BACTERIOCIN 424443 2% 66% 1236 Search BACTERIOCIN Search BACTERIOCIN
3 BETA LACTOGLOBULIN 355649 2% 66% 1044 Search BETA+LACTOGLOBULIN Search BETA+LACTOGLOBULIN
4 ACRYLAMIDE 270403 2% 47% 1101 Search ACRYLAMIDE Search ACRYLAMIDE
5 MAILLARD REACTION 234180 1% 53% 848 Search MAILLARD+REACTION Search MAILLARD+REACTION
6 LACTOCOCCUS LACTIS 216177 1% 63% 659 Search LACTOCOCCUS+LACTIS Search LACTOCOCCUS+LACTIS
7 CHEESE 206117 1% 46% 858 Search CHEESE Search CHEESE
8 WHEY PROTEIN 195749 1% 49% 764 Search WHEY+PROTEIN Search WHEY+PROTEIN
9 FUNCTIONAL PROPERTIES 155223 1% 44% 678 Search FUNCTIONAL+PROPERTIES Search FUNCTIONAL+PROPERTIES
10 BIOACTIVE PEPTIDES 153238 1% 61% 483 Search BIOACTIVE+PEPTIDES Search BIOACTIVE+PEPTIDES

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 ZHANG, Y , REN, YR , ZHANG, Y , (2009) NEW RESEARCH DEVELOPMENTS ON ACRYLAMIDE: ANALYTICAL CHEMISTRY, FORMATION MECHANISM, AND MITIGATION RECIPES.CHEMICAL REVIEWS. VOL. 109. ISSUE 9. P. 4375-4397 276 92% 42
2 MONTEL, MC , BUCHIN, S , MALLET, A , DELBES-PAUS, C , VUITTON, DA , DESMASURES, N , BERTHIER, F , (2014) TRADITIONAL CHEESES: RICH AND DIVERSE MICROBIOTA WITH ASSOCIATED BENEFITS.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 177. ISSUE . P. 136 -154 215 68% 57
3 HERNANDEZ-LEDESMA, B , CONTRERAS, MD , RECIO, I , (2011) ANTIHYPERTENSIVE PEPTIDES: PRODUCTION, BIOAVAILABILITY AND INCORPORATION INTO FOODS.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 165. ISSUE 1. P. 23 -35 180 90% 120
4 NISSEN-MEYER, J , ROGNE, P , OPPEGARD, C , HAUGEN, HS , KRISTIANSEN, PE , (2009) STRUCTURE-FUNCTION RELATIONSHIPS OF THE NON-LANTHIONINE-CONTAINING PEPTIDE (CLASS II) BACTERIOCINS PRODUCED BY GRAM-POSITIVE BACTERIA.CURRENT PHARMACEUTICAL BIOTECHNOLOGY. VOL. 10. ISSUE 1. P. 19-37 198 93% 101
5 SALEH, ASM , ZHANG, Q , SHEN, Q , (2016) RECENT RESEARCH IN ANTIHYPERTENSIVE ACTIVITY OF FOOD PROTEIN-DERIVED HYDROLYZATES AND PEPTIDES.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 5. P. 760 -787 168 85% 4
6 IWANIAK, A , MINKIEWICZ, P , DAREWICZ, M , (2014) FOOD-ORIGINATING ACE INHIBITORS, INCLUDING ANTIHYPERTENSIVE PEPTIDES, AS PREVENTIVE FOOD COMPONENTS IN BLOOD PRESSURE REDUCTION.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 2. P. 114 -134 179 87% 26
7 DE VUYST, L , VAN KERREBROECK, S , HARTH, H , HUYS, G , DANIEL, HM , WECKX, S , (2014) MICROBIAL ECOLOGY OF SOURDOUGH FERMENTATIONS: DIVERSE OR UNIFORM?.FOOD MICROBIOLOGY. VOL. 37. ISSUE . P. 11 -29 141 93% 52
8 GALVEZ, A , LOPEZ, RL , ABRIOUEL, H , VALDIVIA, E , BEN OMAR, N , (2008) APPLICATION OF BACTERIOCINS IN THE CONTROL OF FOODBORNE PATHOGENIC AND SPOILAGE BACTERIA.CRITICAL REVIEWS IN BIOTECHNOLOGY. VOL. 28. ISSUE 2. P. 125-152 249 71% 80
9 BROYARD, C , GAUCHERON, F , (2015) MODIFICATIONS OF STRUCTURES AND FUNCTIONS OF CASEINS: A SCIENTIFIC AND TECHNOLOGICAL CHALLENGE.DAIRY SCIENCE & TECHNOLOGY. VOL. 95. ISSUE 6. P. 831 -862 182 91% 3
10 NICOLAI, T , BRITTEN, M , SCHMITT, C , (2011) BETA-LACTOGLOBULIN AND WPI AGGREGATES: FORMATION, STRUCTURE AND APPLICATIONS.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1945 -1962 167 79% 125

Classes with closest relation at Level 3


Rank Class id link
1 496 WHIPPLES DISEASE//POLYAMINES//TROPHERYMA WHIPPLEI
2 168 CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE
3 169 AGRICULTURE, DAIRY & ANIMAL SCIENCE//POULTRY SCIENCE//BROILER
4 357 DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION
5 435 POLYSACCHARIDES//GANODERMA LUCIDUM//FUCOIDAN
6 128 BIOTECHNOLOGY & APPLIED MICROBIOLOGY//CELLULASE//XYLANASE
7 165 SALMONELLA//JOURNAL OF FOOD PROTECTION//LISTERIA MONOCYTOGENES
8 648 ADVANCED GLYCATION END PRODUCTS//HMGB1//METHYLGLYOXAL
9 427 JOURNAL OF THE INSTITUTE OF BREWING//KERATINASE//CYSTATIN
10 585 AMERICAN POTATO JOURNAL//POTATO//POTATO RESEARCH

Go to start page