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 |
| 451 | 3 | MEAT SCIENCE//FOOD SCIENCE & TECHNOLOGY//BEEF | 26691 |
| 1331 | 2 | SURIMI//FROZEN STORAGE//FOOD SCIENCE & TECHNOLOGY | 8725 |
| 22995 | 1 | BRINE SALTING//SALTED COD//COD DESALTING | 383 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | BRINE SALTING | authKW | 555443 | 2% | 75% | 9 |
| 2 | SALTED COD | authKW | 438867 | 2% | 67% | 8 |
| 3 | COD DESALTING | authKW | 329154 | 1% | 100% | 4 |
| 4 | SALTING | authKW | 307740 | 6% | 16% | 24 |
| 5 | NMR T 2 RELAXATION | authKW | 296234 | 2% | 60% | 6 |
| 6 | VALUE CHAIN PROC | address | 263322 | 1% | 80% | 4 |
| 7 | SALT CURED COD | authKW | 246866 | 1% | 100% | 3 |
| 8 | LF NMR | authKW | 190426 | 2% | 26% | 9 |
| 9 | MYOFIBRILLAR WATER | authKW | 185148 | 1% | 75% | 3 |
| 10 | SALT CURING | authKW | 185148 | 1% | 75% | 3 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 18128 | 78% | 0% | 300 |
| 2 | Chemistry, Applied | 1251 | 17% | 0% | 67 |
| 3 | Agriculture, Multidisciplinary | 813 | 10% | 0% | 38 |
| 4 | Engineering, Chemical | 230 | 11% | 0% | 44 |
| 5 | Nutrition & Dietetics | 117 | 5% | 0% | 20 |
| 6 | Fisheries | 64 | 3% | 0% | 11 |
| 7 | Chemistry, Analytical | 24 | 5% | 0% | 19 |
| 8 | Spectroscopy | 14 | 2% | 0% | 9 |
| 9 | Biochemical Research Methods | 6 | 2% | 0% | 9 |
| 10 | Microscopy | 6 | 1% | 0% | 2 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | VALUE CHAIN PROC | 263322 | 1% | 80% | 4 |
| 2 | WEDOTECH CO IDEIAS TECNOL | 164577 | 1% | 100% | 2 |
| 3 | DEA ICTE UFTM | 82289 | 0% | 100% | 1 |
| 4 | DITVPP | 82289 | 0% | 100% | 1 |
| 5 | EQUIPE QUALITE ALIMENTAIRE | 82289 | 0% | 100% | 1 |
| 6 | EXPT RUMENTAT | 82289 | 0% | 100% | 1 |
| 7 | FOR MUSKELBIOL WACHSTUM | 82289 | 0% | 100% | 1 |
| 8 | GIDA MUH BOL | 82289 | 0% | 100% | 1 |
| 9 | INNOVAT CONSUMERS | 82289 | 0% | 100% | 1 |
| 10 | IPMA IP | 82289 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF FOOD ENGINEERING | 14188 | 9% | 0% | 36 |
| 2 | MEAT SCIENCE | 11403 | 8% | 0% | 30 |
| 3 | JOURNAL OF FOOD SCIENCE | 7603 | 10% | 0% | 37 |
| 4 | REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS | 5919 | 1% | 2% | 3 |
| 5 | LWT-FOOD SCIENCE AND TECHNOLOGY | 5761 | 5% | 0% | 19 |
| 6 | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 5707 | 2% | 1% | 6 |
| 7 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2756 | 5% | 0% | 19 |
| 8 | JOURNAL OF FOOD LIPIDS | 1846 | 1% | 1% | 3 |
| 9 | FLEISCHWIRTSCHAFT | 1823 | 2% | 0% | 8 |
| 10 | JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1599 | 2% | 0% | 8 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | BRINE SALTING | 555443 | 2% | 75% | 9 | Search BRINE+SALTING | Search BRINE+SALTING |
| 2 | SALTED COD | 438867 | 2% | 67% | 8 | Search SALTED+COD | Search SALTED+COD |
| 3 | COD DESALTING | 329154 | 1% | 100% | 4 | Search COD+DESALTING | Search COD+DESALTING |
| 4 | SALTING | 307740 | 6% | 16% | 24 | Search SALTING | Search SALTING |
| 5 | NMR T 2 RELAXATION | 296234 | 2% | 60% | 6 | Search NMR+T+2+RELAXATION | Search NMR+T+2+RELAXATION |
| 6 | SALT CURED COD | 246866 | 1% | 100% | 3 | Search SALT+CURED+COD | Search SALT+CURED+COD |
| 7 | LF NMR | 190426 | 2% | 26% | 9 | Search LF+NMR | Search LF+NMR |
| 8 | MYOFIBRILLAR WATER | 185148 | 1% | 75% | 3 | Search MYOFIBRILLAR+WATER | Search MYOFIBRILLAR+WATER |
| 9 | SALT CURING | 185148 | 1% | 75% | 3 | Search SALT+CURING | Search SALT+CURING |
| 10 | SALTING METHODS | 185148 | 1% | 75% | 3 | Search SALTING+METHODS | Search SALTING+METHODS |
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 |