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 |
|---|---|---|---|
| 0 | 4 | ONCOLOGY//CELL BIOLOGY//BIOCHEMISTRY & MOLECULAR BIOLOGY | 2934640 |
| 161 | 3 | MENOPAUSE//ISOFLAVONES//TAMOXIFEN | 62578 |
| 1437 | 2 | ISOFLAVONES//GENISTEIN//DAIDZEIN | 8131 |
| 32440 | 1 | OKARA//SOYA WASTE//ONCOM | 151 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | OKARA | authKW | 2854261 | 26% | 34% | 40 |
| 2 | SOYA WASTE | authKW | 556588 | 3% | 67% | 4 |
| 3 | ONCOM | authKW | 469622 | 2% | 75% | 3 |
| 4 | AGROFOOD BY PRODUCT | authKW | 417443 | 1% | 100% | 2 |
| 5 | ASPERENONE | authKW | 417443 | 1% | 100% | 2 |
| 6 | HTC PROCESSING | authKW | 417443 | 1% | 100% | 2 |
| 7 | ONTJOM | authKW | 417443 | 1% | 100% | 2 |
| 8 | TECHNOLOGICAL FUNCTIONAL PROPERTIES | authKW | 417443 | 1% | 100% | 2 |
| 9 | SOYBEAN RESIDUE | authKW | 340901 | 5% | 23% | 7 |
| 10 | FERMENTED BARLEY | authKW | 278294 | 1% | 67% | 2 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 3302 | 54% | 0% | 81 |
| 2 | Chemistry, Applied | 785 | 22% | 0% | 33 |
| 3 | Nutrition & Dietetics | 517 | 16% | 0% | 24 |
| 4 | Biotechnology & Applied Microbiology | 421 | 23% | 0% | 35 |
| 5 | Agriculture, Dairy & Animal Science | 295 | 11% | 0% | 16 |
| 6 | Agriculture, Multidisciplinary | 238 | 9% | 0% | 13 |
| 7 | Microbiology | 30 | 7% | 0% | 11 |
| 8 | Biochemistry & Molecular Biology | 7 | 11% | 0% | 16 |
| 9 | Veterinary Sciences | 6 | 3% | 0% | 5 |
| 10 | Immunology | 5 | 5% | 0% | 7 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CEREAL CHOCOLATE CANDY CONFECTIONERY TECHNOL CT | 208722 | 1% | 100% | 1 |
| 2 | FERMEMTAT TECHNOL BIOENGN | 208722 | 1% | 100% | 1 |
| 3 | FM RD | 208722 | 1% | 100% | 1 |
| 4 | FOOD CHEM NUTR CHEM FERMENTAT CHEM | 208722 | 1% | 100% | 1 |
| 5 | JUGOINSPEKT BEL E | 208722 | 1% | 100% | 1 |
| 6 | SETBU SHINKIN BANK | 208722 | 1% | 100% | 1 |
| 7 | TESTING QUAL FOOD SAFETY PROD | 208722 | 1% | 100% | 1 |
| 8 | NUTR BROMATOL 2 | 202624 | 7% | 10% | 10 |
| 9 | FRIO IF ICTAN | 166975 | 1% | 40% | 2 |
| 10 | FOOD NUTR SCI UNIT | 104360 | 1% | 50% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 10788 | 9% | 0% | 13 |
| 2 | FOOD SCIENCE AND TECHNOLOGY RESEARCH | 4997 | 4% | 0% | 6 |
| 3 | FOOD ENGINEERING | 3725 | 1% | 2% | 1 |
| 4 | JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 2828 | 4% | 0% | 6 |
| 5 | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2457 | 8% | 0% | 12 |
| 6 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2253 | 3% | 0% | 4 |
| 7 | CIENCIA E TECNOLOGIA DE ALIMENTOS | 2001 | 2% | 0% | 3 |
| 8 | NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY | 1816 | 2% | 0% | 3 |
| 9 | JOURNAL OF ANTIBIOTICS | 1506 | 5% | 0% | 7 |
| 10 | ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 1044 | 3% | 0% | 5 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | OKARA | 2854261 | 26% | 34% | 40 | Search OKARA | Search OKARA |
| 2 | SOYA WASTE | 556588 | 3% | 67% | 4 | Search SOYA+WASTE | Search SOYA+WASTE |
| 3 | ONCOM | 469622 | 2% | 75% | 3 | Search ONCOM | Search ONCOM |
| 4 | AGROFOOD BY PRODUCT | 417443 | 1% | 100% | 2 | Search AGROFOOD+BY+PRODUCT | Search AGROFOOD+BY+PRODUCT |
| 5 | ASPERENONE | 417443 | 1% | 100% | 2 | Search ASPERENONE | Search ASPERENONE |
| 6 | HTC PROCESSING | 417443 | 1% | 100% | 2 | Search HTC+PROCESSING | Search HTC+PROCESSING |
| 7 | ONTJOM | 417443 | 1% | 100% | 2 | Search ONTJOM | Search ONTJOM |
| 8 | TECHNOLOGICAL FUNCTIONAL PROPERTIES | 417443 | 1% | 100% | 2 | Search TECHNOLOGICAL+FUNCTIONAL+PROPERTIES | Search TECHNOLOGICAL+FUNCTIONAL+PROPERTIES |
| 9 | SOYBEAN RESIDUE | 340901 | 5% | 23% | 7 | Search SOYBEAN+RESIDUE | Search SOYBEAN+RESIDUE |
| 10 | FERMENTED BARLEY | 278294 | 1% | 67% | 2 | Search FERMENTED+BARLEY | Search FERMENTED+BARLEY |
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 |