Class information for:
Level 1: SURIMI//MYOFIBRILLAR PROTEINS//KAMABOKO

Basic class information
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
9 4 PLANT SCIENCES//FOOD SCIENCE & TECHNOLOGY//AGRONOMY 1475572
451 3       MEAT SCIENCE//FOOD SCIENCE & TECHNOLOGY//BEEF 26691
1331 2             SURIMI//FROZEN STORAGE//FOOD SCIENCE & TECHNOLOGY 8725
1026 1                   SURIMI//MYOFIBRILLAR PROTEINS//KAMABOKO 2925

Terms with highest relevance score


rank Category termType chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 SURIMI authKW 2656986 11% 78% 318
2 MYOFIBRILLAR PROTEINS authKW 373195 4% 30% 114
3 KAMABOKO authKW 293253 1% 78% 35
4 FROZEN STORAGE authKW 293198 4% 23% 119
5 SUWARI authKW 237456 1% 96% 23
6 GEL FORMING ABILITY authKW 230978 1% 79% 27
7 ISOELECTRIC SOLUBILIZATION PRECIPITATION authKW 227956 1% 92% 23
8 MODORI authKW 226702 1% 96% 22
9 NIPPON SUISAN GAKKAISHI journal 192493 10% 6% 283
10 GEL PROPERTIES authKW 191478 1% 44% 40

Web of Science journal categories


chi_square_rank Category chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 Food Science & Technology 105424 69% 1% 2004
2 Fisheries 33579 21% 1% 618
3 Chemistry, Applied 10738 18% 0% 541
4 Agriculture, Multidisciplinary 4892 9% 0% 259
5 Nutrition & Dietetics 1447 6% 0% 189
6 Agriculture, Dairy & Animal Science 99 2% 0% 54
7 Agronomy 38 2% 0% 47
8 Biochemistry & Molecular Biology 23 8% 0% 221
9 Microscopy 17 0% 0% 11
10 Zoology 15 2% 0% 50

Address terms


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 SEAFOOD 97589 2% 15% 60
2 SEAFOOD EDUC 88616 1% 34% 24
3 AGROIND 74535 4% 6% 112
4 FRIO 71248 3% 8% 81
5 AQUAT PROD UTILIZAT 69166 1% 38% 17
6 CIENCIA TECNOL CARNES PESCADOS 65168 0% 55% 11
7 MARINE FOOD SCI 60665 1% 28% 20
8 JIANGSU SYNERGET INNOVAT MEAT PROD PROC 53866 0% 100% 5
9 REG SUR 51322 0% 53% 9
10 CITEP 48476 0% 75% 6

Journals


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 NIPPON SUISAN GAKKAISHI 192493 10% 6% 283
2 JOURNAL OF FOOD SCIENCE 164033 16% 3% 474
3 BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES 96958 4% 7% 131
4 FISHERIES SCIENCE 76247 6% 4% 172
5 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 42033 2% 9% 45
6 JOURNAL OF FOOD BIOCHEMISTRY 40477 3% 5% 80
7 FOOD CHEMISTRY 12643 6% 1% 161
8 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 11175 4% 1% 106
9 JOURNAL OF MUSCLE FOODS 10899 1% 5% 20
10 MEAT SCIENCE 9735 3% 1% 77

Author Key Words


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass LCSH search Wikipedia search
1 SURIMI 2656986 11% 78% 318 Search SURIMI Search SURIMI
2 MYOFIBRILLAR PROTEINS 373195 4% 30% 114 Search MYOFIBRILLAR+PROTEINS Search MYOFIBRILLAR+PROTEINS
3 KAMABOKO 293253 1% 78% 35 Search KAMABOKO Search KAMABOKO
4 FROZEN STORAGE 293198 4% 23% 119 Search FROZEN+STORAGE Search FROZEN+STORAGE
5 SUWARI 237456 1% 96% 23 Search SUWARI Search SUWARI
6 GEL FORMING ABILITY 230978 1% 79% 27 Search GEL+FORMING+ABILITY Search GEL+FORMING+ABILITY
7 ISOELECTRIC SOLUBILIZATION PRECIPITATION 227956 1% 92% 23 Search ISOELECTRIC+SOLUBILIZATION+PRECIPITATION Search ISOELECTRIC+SOLUBILIZATION+PRECIPITATION
8 MODORI 226702 1% 96% 22 Search MODORI Search MODORI
9 GEL PROPERTIES 191478 1% 44% 40 Search GEL+PROPERTIES Search GEL+PROPERTIES
10 ACTOMYOSIN 189779 2% 25% 71 Search ACTOMYOSIN Search ACTOMYOSIN

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.

Classes with closest relation at Level 1


rank cluster_id2 link
1 29461 TMAOASE//TRIMETHYLAMINE N OXIDE DEMETHYLASE//DRIED SEASONED SQUID
2 22995 BRINE SALTING//SALTED COD//COD DESALTING
3 12990 TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS
4 3415 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
5 11311 FLESH QUALITY//FISHERY NUTR SCI//GAPING
6 30337 MEAT EXUDATES//ALPHA GLUCOSIDASE AG//BETA GALACTOSIDASE B GAL
7 2004 SHELF LIFE//SLURRY ICE//FISH PROC TECHNOL
8 32914 END POINT TEMPERATURE//GAMMA GLUTAMYL BETA ALANYLHISTIDINE//FOOD QUAL SECT
9 26113 MECHANICALLY RECOVERED MEAT//MECHANICALLY SEPARATED MEAT//ADVANCED MEAT RECOVERY SYSTEM
10 3523 WHEY PROTEIN//COLD GELATION//BETA LACTOGLOBULIN

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