Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 17370 | 539 | 26.3 | 46% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 2823 | 2503 | ANTIFREEZE PROTEIN//ICE SLURRY//ANTIFREEZE PROTEINS |
Terms with highest relevance score |
| Rank | Term | Type of term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|---|
| 1 | ICE CREAM | Author keyword | 85 | 43% | 28% | 153 |
| 2 | FROZEN DESSERT | Author keyword | 10 | 73% | 1% | 8 |
| 3 | FAT DESTABILIZATION | Author keyword | 8 | 70% | 1% | 7 |
| 4 | ICE CRYSTAL SIZE | Author keyword | 7 | 53% | 2% | 10 |
| 5 | FROZEN YOGHURT | Author keyword | 6 | 80% | 1% | 4 |
| 6 | LOW FAT ICE CREAM | Author keyword | 6 | 71% | 1% | 5 |
| 7 | ICE CREAM MIX | Author keyword | 4 | 50% | 1% | 6 |
| 8 | AIR CELLS | Author keyword | 4 | 56% | 1% | 5 |
| 9 | CONTINUOUS FREEZER | Author keyword | 3 | 100% | 1% | 3 |
| 10 | LIPID EMULSIFIER | Author keyword | 3 | 100% | 1% | 3 |
Web of Science journal categories |
Author Key Words |
| Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | ICE CREAM | 85 | 43% | 28% | 153 | Search ICE+CREAM | Search ICE+CREAM |
| 2 | FROZEN DESSERT | 10 | 73% | 1% | 8 | Search FROZEN+DESSERT | Search FROZEN+DESSERT |
| 3 | FAT DESTABILIZATION | 8 | 70% | 1% | 7 | Search FAT+DESTABILIZATION | Search FAT+DESTABILIZATION |
| 4 | ICE CRYSTAL SIZE | 7 | 53% | 2% | 10 | Search ICE+CRYSTAL+SIZE | Search ICE+CRYSTAL+SIZE |
| 5 | FROZEN YOGHURT | 6 | 80% | 1% | 4 | Search FROZEN+YOGHURT | Search FROZEN+YOGHURT |
| 6 | LOW FAT ICE CREAM | 6 | 71% | 1% | 5 | Search LOW+FAT+ICE+CREAM | Search LOW+FAT+ICE+CREAM |
| 7 | ICE CREAM MIX | 4 | 50% | 1% | 6 | Search ICE+CREAM+MIX | Search ICE+CREAM+MIX |
| 8 | AIR CELLS | 4 | 56% | 1% | 5 | Search AIR+CELLS | Search AIR+CELLS |
| 9 | CONTINUOUS FREEZER | 3 | 100% | 1% | 3 | Search CONTINUOUS+FREEZER | Search CONTINUOUS+FREEZER |
| 10 | LIPID EMULSIFIER | 3 | 100% | 1% | 3 | Search LIPID+EMULSIFIER | Search LIPID+EMULSIFIER |
Key Words Plus |
| Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|
| 1 | AQUEOUS FRUCTOSE SOLUTIONS | 15 | 73% | 2% | 11 |
| 2 | POLYSACCHARIDE STABILIZERS | 13 | 67% | 2% | 12 |
| 3 | HYDROCOLLOID SUSPENSIONS | 12 | 63% | 2% | 12 |
| 4 | WATER CRYSTALLIZATION | 10 | 61% | 2% | 11 |
| 5 | LINEAR RATE | 9 | 59% | 2% | 10 |
| 6 | FAT DESTABILIZATION | 8 | 75% | 1% | 6 |
| 7 | AIR CELLS | 7 | 57% | 1% | 8 |
| 8 | FROZEN SUCROSE | 6 | 40% | 2% | 12 |
| 9 | FROZEN YOGURT | 6 | 50% | 1% | 8 |
| 10 | VANILLA ICE CREAM | 4 | 75% | 1% | 3 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Mechanisms of Ice Crystallization in Ice Cream Production | 2010 | 16 | 33 | 58% |
| Formation and stabilisation of structure in ice-cream and related products | 2002 | 61 | 42 | 67% |
| Application and Functions of Stabilizers in Ice Cream | 2011 | 8 | 79 | 68% |
| Mechanisms of ice crystallization and recrystallization in ice cream: A review | 2000 | 34 | 27 | 81% |
| Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability | 2014 | 2 | 187 | 30% |
| Water crystallization and its importance to freezing of foods: A review | 2011 | 32 | 102 | 17% |
| Colloidal aspects of ice cream - A review | 1997 | 145 | 50 | 28% |
| Dairy ingredients in ice-cream | 2003 | 2 | 30 | 93% |
| Ice cream .1. | 1997 | 2 | 5 | 100% |
| SWEETENERS FOR FROZEN SUCCESS - A REVIEW | 1994 | 5 | 18 | 78% |
Address terms |
| Rank | Address term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|
| 1 | UP A Q5008 | 2 | 67% | 0.4% | 2 |
| 2 | UR GENIE PROC FRIGORIF | 1 | 50% | 0.4% | 2 |
| 3 | ENGN AGR IND | 1 | 33% | 0.6% | 3 |
| 4 | UP A Q5007 | 1 | 30% | 0.6% | 3 |
| 5 | DEGUSSA FOOD INGREDIENTS | 1 | 33% | 0.4% | 2 |
| 6 | POLYTECH ZOGRAFOU | 1 | 33% | 0.4% | 2 |
| 7 | OLIVIER VAN NOORTLAAN | 1 | 50% | 0.2% | 1 |
| 8 | SENSORY FOOD | 1 | 50% | 0.2% | 1 |
| 9 | UNIV ABERTA | 1 | 50% | 0.2% | 1 |
| 10 | CHEESE FERMENTED FOODS | 1 | 22% | 0.4% | 2 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000125122 | PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY |
| 2 | 0.0000122664 | FREEZE CONCENTRATION//EUTECTIC FREEZE CRYSTALLIZATION//PROGRESSIVE FREEZE CONCENTRATION |
| 3 | 0.0000113518 | BACTERIAL DETERGENT RESISTANCE//ICE POP//ENERGY DEPENDENT CELL LYSIS |
| 4 | 0.0000093443 | AROMA RELEASE//FLAVOR RELEASE//TIME INTENSITY |
| 5 | 0.0000087759 | FREEZE DRYING//LYOPHILIZATION//FREEZE DRYING LYOPHILIZATION |
| 6 | 0.0000083415 | AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE |
| 7 | 0.0000074298 | LACTOSE RECOVERY//SONOCRYSTALLIZATION//SONOCRYSTALLISATION |
| 8 | 0.0000068018 | PROBIOTIC//LACTOBACILLUS ACIDOPHILUS//PROBIOTIC BACTERIA |
| 9 | 0.0000063467 | FREEZING TIME//FREEZING TUNNEL//BIOPROD ENVIRONM ENGN |
| 10 | 0.0000059895 | CASEIN MICELLES//CASEIN MICELLE//RENNET COAGULATION |