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 |
| 598 | 3 | SJOGRENS SYNDROME//TAURINE//XEROSTOMIA | 14703 |
| 3858 | 2 | LACTOPEROXIDASE//LACTOPEROXIDASE SYSTEM//END POINT TEMPERATURE | 983 |
| 32914 | 1 | END POINT TEMPERATURE//GAMMA GLUTAMYL BETA ALANYLHISTIDINE//FOOD QUAL SECT | 145 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | END POINT TEMPERATURE | authKW | 1956209 | 12% | 50% | 18 |
| 2 | GAMMA GLUTAMYL BETA ALANYLHISTIDINE | authKW | 869434 | 3% | 100% | 4 |
| 3 | FOOD QUAL SECT | address | 434717 | 1% | 100% | 2 |
| 4 | ANIMAL CRUDE DRUG | authKW | 391243 | 2% | 60% | 3 |
| 5 | KAMABOKO GEL | authKW | 289810 | 1% | 67% | 2 |
| 6 | ANIMAL NATURAL MEDICINES | authKW | 217359 | 1% | 100% | 1 |
| 7 | BRINE INGREDIENTS | authKW | 217359 | 1% | 100% | 1 |
| 8 | COOKED POULTRY MEAT | authKW | 217359 | 1% | 100% | 1 |
| 9 | COOKING ENDPOINT TEMPERATURE | authKW | 217359 | 1% | 100% | 1 |
| 10 | DAUBECHIES FAMILY | authKW | 217359 | 1% | 100% | 1 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 5405 | 70% | 0% | 101 |
| 2 | Agriculture, Multidisciplinary | 291 | 10% | 0% | 14 |
| 3 | Chemistry, Applied | 257 | 13% | 0% | 19 |
| 4 | Biotechnology & Applied Microbiology | 194 | 17% | 0% | 24 |
| 5 | Horticulture | 83 | 4% | 0% | 6 |
| 6 | Fisheries | 37 | 3% | 0% | 5 |
| 7 | Agricultural Engineering | 32 | 2% | 0% | 3 |
| 8 | Chemistry, Analytical | 12 | 6% | 0% | 8 |
| 9 | Nutrition & Dietetics | 9 | 3% | 0% | 4 |
| 10 | Agriculture, Dairy & Animal Science | 7 | 2% | 0% | 3 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | FOOD QUAL SECT | 434717 | 1% | 100% | 2 |
| 2 | N CENT REG ASSOC | 217359 | 1% | 100% | 1 |
| 3 | SEASONING DEV | 173884 | 1% | 40% | 2 |
| 4 | SICHERHEIT QUAL MILCH FI | 108678 | 1% | 50% | 1 |
| 5 | FOOD DEV S | 48294 | 3% | 6% | 4 |
| 6 | PL BIOL SCI CHIKUSA KU | 43470 | 1% | 20% | 1 |
| 7 | ARKANSAS ANALYT | 36225 | 1% | 17% | 1 |
| 8 | NAKA PLICAT | 31050 | 1% | 14% | 1 |
| 9 | HYBRIDOMA IL | 13583 | 1% | 6% | 1 |
| 10 | POULTRY PROC MEAT QUAL UNIT | 12417 | 1% | 3% | 2 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF FOOD SCIENCE | 13271 | 21% | 0% | 30 |
| 2 | JOURNAL OF FOOD PROTECTION | 10560 | 15% | 0% | 22 |
| 3 | I&CS-INSTRUMENTATION & CONTROL SYSTEMS | 3950 | 1% | 2% | 1 |
| 4 | ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1945 | 3% | 0% | 4 |
| 5 | JOURNAL OF FOOD TECHNOLOGY | 1770 | 1% | 0% | 2 |
| 6 | ARCHIV FUR FISCHEREIWISSENSCHAFT | 1497 | 1% | 1% | 1 |
| 7 | FLEISCHWIRTSCHAFT | 1206 | 3% | 0% | 4 |
| 8 | JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE | 1197 | 3% | 0% | 4 |
| 9 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 724 | 4% | 0% | 6 |
| 10 | JOURNAL OF CLINICAL LIGAND ASSAY | 704 | 1% | 0% | 1 |
Author Key Words |
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 |