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 |
| 415 | 2 | MEAT SCIENCE//BEEF//MEAT QUALITY | 16944 |
| 1331 | 2 | SURIMI//FROZEN STORAGE//FOOD SCIENCE & TECHNOLOGY | 8725 |
| 3832 | 2 | ARCHIV FUR TIERERNAHRUNG-ARCHIVES OF ANIMAL NUTRITION//ZIVOCISNA VYROBA//COMMERCIAL CROSSING | 1022 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | MEAT SCIENCE | journal | 2281924 | 13% | 55% | 3539 |
| 2 | FOOD SCIENCE & TECHNOLOGY | WoSSC | 740969 | 60% | 4% | 16090 |
| 3 | BEEF | authKW | 585899 | 4% | 42% | 1173 |
| 4 | MEAT QUALITY | authKW | 479487 | 4% | 36% | 1134 |
| 5 | TENDERNESS | authKW | 459738 | 2% | 59% | 661 |
| 6 | JOURNAL OF FOOD SCIENCE | journal | 352368 | 8% | 14% | 2105 |
| 7 | SURIMI | authKW | 328353 | 1% | 82% | 338 |
| 8 | FLEISCHWIRTSCHAFT | journal | 304634 | 3% | 30% | 862 |
| 9 | LIPID OXIDATION | authKW | 278537 | 3% | 30% | 799 |
| 10 | JOURNAL OF MUSCLE FOODS | journal | 229404 | 1% | 70% | 277 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 740969 | 60% | 4% | 16090 |
| 2 | Agriculture, Dairy & Animal Science | 145646 | 17% | 3% | 4635 |
| 3 | Chemistry, Applied | 32089 | 11% | 1% | 2922 |
| 4 | Agriculture, Multidisciplinary | 25503 | 7% | 1% | 1814 |
| 5 | Fisheries | 23957 | 6% | 1% | 1649 |
| 6 | Nutrition & Dietetics | 11831 | 6% | 1% | 1642 |
| 7 | Veterinary Sciences | 4349 | 6% | 0% | 1478 |
| 8 | Biotechnology & Applied Microbiology | 330 | 3% | 0% | 825 |
| 9 | AGRICULTURAL EXPERIMENT STATION REPORTS | 324 | 0% | 2% | 18 |
| 10 | Anatomy & Morphology | 58 | 0% | 0% | 103 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | LIVESTOCK PROD TECHNOL | 105058 | 1% | 51% | 176 |
| 2 | ANIM SCI | 70811 | 7% | 3% | 1872 |
| 3 | FISH PROC TECHNOL | 62277 | 0% | 53% | 100 |
| 4 | FOOD TECHNOL | 56921 | 3% | 7% | 715 |
| 5 | MEAT PROC QUAL CONTROL | 54641 | 0% | 46% | 102 |
| 6 | SEAFOOD | 53140 | 1% | 34% | 134 |
| 7 | MEAT SCI MUSCLE BIOL | 52403 | 0% | 64% | 69 |
| 8 | MEAT SCI | 50360 | 0% | 52% | 83 |
| 9 | FOOD SCI BIOTECHNOL ANIM OURCES | 47660 | 1% | 30% | 135 |
| 10 | FRIO | 44965 | 1% | 20% | 195 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | MEAT SCIENCE | 2281924 | 13% | 55% | 3539 |
| 2 | JOURNAL OF FOOD SCIENCE | 352368 | 8% | 14% | 2105 |
| 3 | FLEISCHWIRTSCHAFT | 304634 | 3% | 30% | 862 |
| 4 | JOURNAL OF MUSCLE FOODS | 229404 | 1% | 70% | 277 |
| 5 | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 142545 | 1% | 33% | 365 |
| 6 | JOURNAL OF ANIMAL SCIENCE | 128705 | 5% | 8% | 1351 |
| 7 | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 102997 | 1% | 41% | 213 |
| 8 | NIPPON SUISAN GAKKAISHI | 73705 | 2% | 12% | 532 |
| 9 | FOOD CHEMISTRY | 53254 | 4% | 5% | 1004 |
| 10 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 41760 | 2% | 8% | 425 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | BEEF | 585899 | 4% | 42% | 1173 | Search BEEF | Search BEEF |
| 2 | MEAT QUALITY | 479487 | 4% | 36% | 1134 | Search MEAT+QUALITY | Search MEAT+QUALITY |
| 3 | TENDERNESS | 459738 | 2% | 59% | 661 | Search TENDERNESS | Search TENDERNESS |
| 4 | SURIMI | 328353 | 1% | 82% | 338 | Search SURIMI | Search SURIMI |
| 5 | LIPID OXIDATION | 278537 | 3% | 30% | 799 | Search LIPID+OXIDATION | Search LIPID+OXIDATION |
| 6 | PORK | 220670 | 2% | 37% | 509 | Search PORK | Search PORK |
| 7 | DRY CURED HAM | 193256 | 1% | 68% | 241 | Search DRY+CURED+HAM | Search DRY+CURED+HAM |
| 8 | FROZEN STORAGE | 180020 | 1% | 54% | 282 | Search FROZEN+STORAGE | Search FROZEN+STORAGE |
| 9 | INTRAMUSCULAR FAT | 133647 | 1% | 51% | 222 | Search INTRAMUSCULAR+FAT | Search INTRAMUSCULAR+FAT |
| 10 | FERMENTED SAUSAGES | 131113 | 1% | 62% | 180 | Search FERMENTED+SAUSAGES | Search FERMENTED+SAUSAGES |
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 3 |