Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 23479 | 289 | 21.9 | 30% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 1717 | 6087 | OIL UPTAKE//JOURNAL OF FOOD ENGINEERING//VACUUM FRYING |
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 | GRP INRA GASTRON MOL | Address | 2 | 67% | 1% | 2 |
| 2 | UMR 214 | Address | 2 | 27% | 2% | 6 |
| 3 | EQUIPE GASTRON MOL | Address | 1 | 38% | 1% | 3 |
| 4 | GRP MOL GASTRON | Address | 1 | 38% | 1% | 3 |
| 5 | BLANCHING WATER | Author keyword | 1 | 50% | 1% | 2 |
| 6 | CARROTS DAUCUS CAROTA L | Author keyword | 1 | 50% | 1% | 2 |
| 7 | EQUIPE INRA GASTRONOM MOL | Address | 1 | 100% | 1% | 2 |
| 8 | FRUIT SPREADS | Author keyword | 1 | 100% | 1% | 2 |
| 9 | INRA TEAM MOL GASTRON | Address | 1 | 100% | 1% | 2 |
| 10 | LOSSES BY DIFFUSION | Author keyword | 1 | 100% | 1% | 2 |
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 | BLANCHING WATER | 1 | 50% | 1% | 2 | Search BLANCHING+WATER | Search BLANCHING+WATER |
| 2 | CARROTS DAUCUS CAROTA L | 1 | 50% | 1% | 2 | Search CARROTS+DAUCUS+CAROTA+L | Search CARROTS+DAUCUS+CAROTA+L |
| 3 | FRUIT SPREADS | 1 | 100% | 1% | 2 | Search FRUIT+SPREADS | Search FRUIT+SPREADS |
| 4 | LOSSES BY DIFFUSION | 1 | 100% | 1% | 2 | Search LOSSES+BY+DIFFUSION | Search LOSSES+BY+DIFFUSION |
| 5 | MOLECULAR GASTRONOMY | 1 | 24% | 1% | 4 | Search MOLECULAR+GASTRONOMY | Search MOLECULAR+GASTRONOMY |
| 6 | INVERSION PROCESSING | 1 | 40% | 1% | 2 | Search INVERSION+PROCESSING | Search INVERSION+PROCESSING |
| 7 | FICK 2ND LAW | 1 | 50% | 0% | 1 | Search FICK+2ND+LAW | Search FICK+2ND+LAW |
| 8 | HIGH TEMPERATURE SHORT TIME DEGRADATION | 1 | 50% | 0% | 1 | Search HIGH+TEMPERATURE+SHORT+TIME+DEGRADATION | Search HIGH+TEMPERATURE+SHORT+TIME+DEGRADATION |
| 9 | IMPHAL VALLEY | 1 | 50% | 0% | 1 | Search IMPHAL+VALLEY | Search IMPHAL+VALLEY |
| 10 | PECTINASE ENZYMES | 1 | 50% | 0% | 1 | Search PECTINASE+ENZYMES | Search PECTINASE+ENZYMES |
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 | MOLECULAR GASTRONOMY | 1 | 27% | 1% | 3 |
| 2 | CHERRY PEPPERS | 1 | 50% | 0% | 1 |
| 3 | TECHNE | 0 | 33% | 0% | 1 |
| 4 | FROZEN GREEN BEANS | 0 | 17% | 1% | 2 |
| 5 | ACEROLA FRUIT | 0 | 25% | 0% | 1 |
| 6 | COMPUTER CONTROLLED THERMORESISTOMETER | 0 | 25% | 0% | 1 |
| 7 | MUSHROOM POLYPHENOLOXIDASE | 0 | 25% | 0% | 1 |
| 8 | THERMOSONICATION TREATMENTS | 0 | 25% | 0% | 1 |
| 9 | LINEARLY INCREASING TEMPERATURE | 0 | 13% | 1% | 2 |
| 10 | CONTINUOUS FLOW MICROWAVE | 0 | 20% | 0% | 1 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
|---|---|---|---|---|
| Molecular Gastronomy, a Scientific Look at Cooking | 2009 | 8 | 10 | 60% |
| Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds | 2007 | 64 | 31 | 13% |
| Nutritional comparison of fresh, frozen, and canned fruits and vegetables - II. Vitamin A and carotenoids, vitamin E, minerals and fiber | 2007 | 34 | 19 | 11% |
| METHODS OF BLANCHING-COOLING OF VEGETABLES PRIOR TO FREEZING | 1984 | 2 | 4 | 100% |
| The science of food structuring | 2009 | 31 | 87 | 2% |
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 | GRP INRA GASTRON MOL | 2 | 67% | 0.7% | 2 |
| 2 | UMR 214 | 2 | 27% | 2.1% | 6 |
| 3 | EQUIPE GASTRON MOL | 1 | 38% | 1.0% | 3 |
| 4 | GRP MOL GASTRON | 1 | 38% | 1.0% | 3 |
| 5 | EQUIPE INRA GASTRONOM MOL | 1 | 100% | 0.7% | 2 |
| 6 | INRA TEAM MOL GASTRON | 1 | 100% | 0.7% | 2 |
| 7 | SCI IND VIVANT ENVIRONM AGROPARISTECH | 1 | 50% | 0.7% | 2 |
| 8 | CHEM MOL INTERACT | 1 | 50% | 0.3% | 1 |
| 9 | FOOD ENGN AREA | 1 | 50% | 0.3% | 1 |
| 10 | UMR 1145 | 1 | 13% | 1.7% | 5 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000176619 | TOMATO PEELING//LYE PEELING//ENZYMATIC PEELING |
| 2 | 0.0000166111 | PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS |
| 3 | 0.0000123387 | OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLIDS GAIN |
| 4 | 0.0000112503 | ASEPTIC PROCESSING//THERMAL PROCESSING//PARTICULATE FOODS |
| 5 | 0.0000112449 | COLORED POTATO//POTATO PEEL EXTRACT//COLORADO AGR EXPT STN |
| 6 | 0.0000094599 | JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING |
| 7 | 0.0000091705 | WILD VEGETABLES//MOROGO//AFRICAN LEAFY VEGETABLES |
| 8 | 0.0000085909 | MARINATION//NMR T 2 RELAXATION//TUMBLING |
| 9 | 0.0000083562 | TABLE OLIVES//GREEN OLIVES//GREEN TABLE OLIVES |
| 10 | 0.0000083142 | NERVOUS PROCESSES//LEHRBEREICH ORGAN CHEM//ABT DIDAKT CHEM |