Class information for: |
Basic class information |
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 |
| 210 | 3 | FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 51618 |
| 202 | 2 | BETA LACTOGLOBULIN//FOOD SCIENCE & TECHNOLOGY//FOOD HYDROCOLLOIDS | 20678 |
| 15856 | 1 | MAILLARD REACTION//LACTOSYLATION//PROTEIN POLYSACCHARIDE CONJUGATES | 715 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | MAILLARD REACTION | authKW | 740685 | 23% | 10% | 167 |
| 2 | LACTOSYLATION | authKW | 489933 | 2% | 65% | 17 |
| 3 | PROTEIN POLYSACCHARIDE CONJUGATES | authKW | 235078 | 1% | 67% | 8 |
| 4 | EMULSIFYING PROPERTIES | authKW | 234571 | 4% | 18% | 29 |
| 5 | UNITED CHAIR PL OURCE CHEM | address | 183657 | 1% | 83% | 5 |
| 6 | BETA LACTOGLOBULIN | authKW | 176617 | 11% | 5% | 81 |
| 7 | DRY HEATING | authKW | 173970 | 2% | 26% | 15 |
| 8 | GLYCATION | authKW | 159497 | 10% | 5% | 74 |
| 9 | FOOD PHARM ENGN | address | 158676 | 1% | 60% | 6 |
| 10 | PROTEIN CONJUGATION | authKW | 146520 | 2% | 21% | 16 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 27528 | 71% | 0% | 506 |
| 2 | Chemistry, Applied | 16041 | 44% | 0% | 318 |
| 3 | Agriculture, Multidisciplinary | 6449 | 20% | 0% | 143 |
| 4 | Nutrition & Dietetics | 961 | 10% | 0% | 73 |
| 5 | Biochemistry & Molecular Biology | 121 | 15% | 0% | 108 |
| 6 | Biochemical Research Methods | 116 | 5% | 0% | 37 |
| 7 | Agriculture, Dairy & Animal Science | 90 | 3% | 0% | 22 |
| 8 | Biotechnology & Applied Microbiology | 41 | 5% | 0% | 34 |
| 9 | Chemistry, Analytical | 39 | 5% | 0% | 34 |
| 10 | Fisheries | 26 | 2% | 0% | 11 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | UNITED CHAIR PL OURCE CHEM | 183657 | 1% | 83% | 5 |
| 2 | FOOD PHARM ENGN | 158676 | 1% | 60% | 6 |
| 3 | COURSE BIO OURCE SCI PROC | 141048 | 1% | 80% | 4 |
| 4 | BIOBUSINESS PROPULS | 44078 | 0% | 100% | 1 |
| 5 | BIOCHIM PHYSICOCHIM | 44078 | 0% | 100% | 1 |
| 6 | BIOCHIM TOXICOL AUMENTAI | 44078 | 0% | 100% | 1 |
| 7 | COORDINAC CIENCIA ALIEMENTOS | 44078 | 0% | 100% | 1 |
| 8 | COURSE BIO OURCES SCI PROC | 44078 | 0% | 100% | 1 |
| 9 | FIS ROSARIO IFIR CIENCIAS VET | 44078 | 0% | 100% | 1 |
| 10 | FUJIAN PROV INTEGRAT MED | 44078 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | FOOD HYDROCOLLOIDS | 33327 | 8% | 1% | 58 |
| 2 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 20212 | 18% | 0% | 126 |
| 3 | ADVANCES IN FOOD RESEARCH | 8814 | 0% | 20% | 1 |
| 4 | FOOD CHEMISTRY | 8252 | 9% | 0% | 64 |
| 5 | FOOD RESEARCH INTERNATIONAL | 6668 | 4% | 1% | 29 |
| 6 | NAHRUNG-FOOD | 5307 | 2% | 1% | 17 |
| 7 | INTERNATIONAL DAIRY JOURNAL | 4796 | 3% | 1% | 18 |
| 8 | LEBENSMITTELINDUSTRIE | 1584 | 0% | 2% | 2 |
| 9 | FOOD & FUNCTION | 1444 | 1% | 0% | 8 |
| 10 | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1143 | 3% | 0% | 18 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | MAILLARD REACTION | 740685 | 23% | 10% | 167 | Search MAILLARD+REACTION | Search MAILLARD+REACTION |
| 2 | LACTOSYLATION | 489933 | 2% | 65% | 17 | Search LACTOSYLATION | Search LACTOSYLATION |
| 3 | PROTEIN POLYSACCHARIDE CONJUGATES | 235078 | 1% | 67% | 8 | Search PROTEIN+POLYSACCHARIDE+CONJUGATES | Search PROTEIN+POLYSACCHARIDE+CONJUGATES |
| 4 | EMULSIFYING PROPERTIES | 234571 | 4% | 18% | 29 | Search EMULSIFYING+PROPERTIES | Search EMULSIFYING+PROPERTIES |
| 5 | BETA LACTOGLOBULIN | 176617 | 11% | 5% | 81 | Search BETA+LACTOGLOBULIN | Search BETA+LACTOGLOBULIN |
| 6 | DRY HEATING | 173970 | 2% | 26% | 15 | Search DRY+HEATING | Search DRY+HEATING |
| 7 | GLYCATION | 159497 | 10% | 5% | 74 | Search GLYCATION | Search GLYCATION |
| 8 | PROTEIN CONJUGATION | 146520 | 2% | 21% | 16 | Search PROTEIN+CONJUGATION | Search PROTEIN+CONJUGATION |
| 9 | KONJAC OLIGO GLUCOMANNAN | 132234 | 0% | 100% | 3 | Search KONJAC+OLIGO+GLUCOMANNAN | Search KONJAC+OLIGO+GLUCOMANNAN |
| 10 | MAILLARD COMPLEX | 132234 | 0% | 100% | 3 | Search MAILLARD+COMPLEX | Search MAILLARD+COMPLEX |
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 |