Class information for:
Level 1: DRY CURED HAM//FERMENTED SAUSAGES//IBERIAN HAM

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
415 2             MEAT SCIENCE//BEEF//MEAT QUALITY 16944
2748 1                   DRY CURED HAM//FERMENTED SAUSAGES//IBERIAN HAM 2189

Terms with highest relevance score


rank Category termType chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 DRY CURED HAM authKW 2004054 10% 63% 222
2 FERMENTED SAUSAGES authKW 1173106 7% 53% 154
3 IBERIAN HAM authKW 673962 2% 88% 53
4 DRY FERMENTED SAUSAGES authKW 641321 4% 52% 86
5 MEAT SCIENCE journal 485067 21% 7% 467
6 SUCUK authKW 384094 2% 65% 41
7 PASTIRMA authKW 378340 1% 91% 29
8 STARTER CULTURE authKW 358559 6% 20% 124
9 STAPHYLOCOCCUS XYLOSUS authKW 273192 2% 43% 44
10 DRY SAUSAGE authKW 211818 2% 45% 33

Web of Science journal categories


chi_square_rank Category chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 Food Science & Technology 118656 84% 0% 1833
2 Chemistry, Applied 5529 15% 0% 339
3 Microbiology 1653 13% 0% 277
4 Agriculture, Multidisciplinary 1541 6% 0% 129
5 Biotechnology & Applied Microbiology 1076 11% 0% 234
6 Nutrition & Dietetics 992 6% 0% 136
7 Agriculture, Dairy & Animal Science 225 3% 0% 62
8 Veterinary Sciences 111 4% 0% 79
9 Agronomy 62 2% 0% 45
10 Mycology -1 0% 0% 2

Address terms


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 FOOD CHARACTERIZAT QUAL 148574 1% 61% 17
2 ESCUELA INGN AGRARIAS 143940 1% 50% 20
3 MEAT TECHNOL FOOD QUAL 116588 1% 45% 18
4 ESCUELA INGN AGR 108874 2% 19% 39
5 CIENCIA TECNOL CARNE 105279 1% 46% 16
6 AGROQUIM TECNOL ALIMENTOS 93949 4% 7% 97
7 UNITAT TECNOL PROC 83754 0% 73% 8
8 AREA TECNOL ALIMENTOS 70787 2% 10% 48
9 UNITE FLORE LACT ENVIRONM CARNE 65426 0% 45% 10
10 EQUIPO MEJORA GENET ANIM 57584 0% 100% 4

Journals


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 MEAT SCIENCE 485067 21% 7% 467
2 FLEISCHWIRTSCHAFT 87331 6% 5% 132
3 REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS 27068 1% 7% 27
4 INDUSTRIE ALIMENTARI 23596 2% 4% 40
5 FOOD MICROBIOLOGY 18837 3% 2% 62
6 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 17378 4% 1% 93
7 JOURNAL OF MUSCLE FOODS 16074 1% 5% 21
8 FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 10703 1% 2% 30
9 GRASAS Y ACEITES 10659 2% 2% 35
10 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES 9505 1% 2% 27

Author Key Words


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass LCSH search Wikipedia search
1 DRY CURED HAM 2004054 10% 63% 222 Search DRY+CURED+HAM Search DRY+CURED+HAM
2 FERMENTED SAUSAGES 1173106 7% 53% 154 Search FERMENTED+SAUSAGES Search FERMENTED+SAUSAGES
3 IBERIAN HAM 673962 2% 88% 53 Search IBERIAN+HAM Search IBERIAN+HAM
4 DRY FERMENTED SAUSAGES 641321 4% 52% 86 Search DRY+FERMENTED+SAUSAGES Search DRY+FERMENTED+SAUSAGES
5 SUCUK 384094 2% 65% 41 Search SUCUK Search SUCUK
6 PASTIRMA 378340 1% 91% 29 Search PASTIRMA Search PASTIRMA
7 STARTER CULTURE 358559 6% 20% 124 Search STARTER+CULTURE Search STARTER+CULTURE
8 STAPHYLOCOCCUS XYLOSUS 273192 2% 43% 44 Search STAPHYLOCOCCUS+XYLOSUS Search STAPHYLOCOCCUS+XYLOSUS
9 DRY SAUSAGE 211818 2% 45% 33 Search DRY+SAUSAGE Search DRY+SAUSAGE
10 CHORIZO 200390 1% 61% 23 Search CHORIZO Search CHORIZO

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 38854 RAW FERMENTED SAUSAGE//FREEZE DRIED MEAT//BEEF FREE PRODUCT
2 31508 PORK JERKY//EVOP//CHINESE STYLE PORK JERKY
3 7579 INTRAMUSCULAR FAT//MEAT QUALITY//PORK
4 3415 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
5 8476 MODIFIED ATMOSPHERE PACKAGING//SPOILAGE//CARNOBACTERIUM
6 38459 MESIR PASTE//DONER//DONER KEBAB
7 35069 BOX REP APD//FLEISCH//FLEISCHWIRTSCHAFT
8 1384 LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN
9 22995 BRINE SALTING//SALTED COD//COD DESALTING
10 2100 BIOGENIC AMINES//TYRAMINE//HISTAMINE FORMING BACTERIA

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