Class information for:
Level 1: FOOD QUALITY AND PREFERENCE//FOOD CHOICE QUESTIONNAIRE//FUNCTIONAL FOODS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
7155 1323 36.9 51%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
100 24828 PUBLIC HEALTH NUTRITION//APPETITE//JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

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 FOOD QUALITY AND PREFERENCE Journal 54 17% 22% 294
2 FOOD CHOICE QUESTIONNAIRE Author keyword 21 90% 1% 9
3 FUNCTIONAL FOODS Author keyword 16 13% 8% 110
4 M P Address 14 33% 3% 35
5 CONSUMER STUDIES Author keyword 8 42% 1% 15
6 FOOD CHOICE MOTIVES Author keyword 7 57% 1% 8
7 NEW FOODS Author keyword 7 67% 0% 6
8 SECC EVALUAC SENSORIAL Address 6 26% 1% 19
9 HEALTH CLAIMS Author keyword 6 16% 2% 32
10 MEAL CONTEXT Author keyword 6 100% 0% 4

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 FOOD CHOICE QUESTIONNAIRE 21 90% 1% 9 Search FOOD+CHOICE+QUESTIONNAIRE Search FOOD+CHOICE+QUESTIONNAIRE
2 FUNCTIONAL FOODS 16 13% 8% 110 Search FUNCTIONAL+FOODS Search FUNCTIONAL+FOODS
3 CONSUMER STUDIES 8 42% 1% 15 Search CONSUMER+STUDIES Search CONSUMER+STUDIES
4 FOOD CHOICE MOTIVES 7 57% 1% 8 Search FOOD+CHOICE+MOTIVES Search FOOD+CHOICE+MOTIVES
5 NEW FOODS 7 67% 0% 6 Search NEW+FOODS Search NEW+FOODS
6 HEALTH CLAIMS 6 16% 2% 32 Search HEALTH+CLAIMS Search HEALTH+CLAIMS
7 MEAL CONTEXT 6 100% 0% 4 Search MEAL+CONTEXT Search MEAL+CONTEXT
8 EXTRINSIC ATTRIBUTES 4 67% 0% 4 Search EXTRINSIC+ATTRIBUTES Search EXTRINSIC+ATTRIBUTES
9 INTRINSIC ATTRIBUTES 4 67% 0% 4 Search INTRINSIC+ATTRIBUTES Search INTRINSIC+ATTRIBUTES
10 CENTRAL LOCATION TEST 4 75% 0% 3 Search CENTRAL+LOCATION+TEST Search CENTRAL+LOCATION+TEST

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 PERCEIVED HEALTHINESS 93 86% 4% 48
2 HEDONIC RATINGS 27 71% 2% 22
3 FUNCTIONAL FOODS 22 18% 9% 113
4 TASTE ATTITUDES 19 80% 1% 12
5 LIKING 17 18% 7% 88
6 FAT SPREAD 12 54% 1% 15
7 LABEL INFORMATION 11 78% 1% 7
8 CHOICE QUESTIONNAIRE 8 50% 1% 12
9 HOME USE TEST 8 75% 0% 6
10 CONSUMER PURCHASE PROBABILITY 8 100% 0% 5

Journals


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 FOOD QUALITY AND PREFERENCE 54 17% 22% 294

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Functional food. Product development, marketing and consumer acceptance-A review 2008 221 70 61%
Credence and the effect on consumer liking of food - A review 2014 10 101 63%
Innovation trends in the food industry: The case of functional foods 2013 32 66 56%
Functional foods: a conceptual definition 2008 24 9 67%
An integrated approach to current trends in food consumption: Moving toward functional and organic products? 2012 17 41 32%
The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis 2013 6 29 52%
Traditional food: A better compatibility with industry requirements 2013 2 6 83%
Functional food product development - Opportunities and challenges for food manufacturers 2013 16 40 23%
European Union and national food favoring quality systems 2014 0 1 100%
Consumer concerns and expectations about novel food processing technologies: effects on product liking 2003 78 43 37%

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 M P 14 33% 2.6% 35
2 SECC EVALUAC SENSORIAL 6 26% 1.4% 19
3 SOCIAL SCI MKT 5 44% 0.6% 8
4 ORG CONSUMPT ECON 4 56% 0.4% 5
5 FOOD BUSINESS DEV 3 25% 0.9% 12
6 FUNCT FOODS HLTH PROGRAM 3 57% 0.3% 4
7 UMR CSGA 3 45% 0.4% 5
8 AGR MKT 3 33% 0.5% 7
9 COMMERCE SERV 2 67% 0.2% 2
10 EXPERIMENTAT SOCIAL SCI BEHAV ANAL LESSAC 2 67% 0.2% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000217744 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING
2 0.0000211465 NUTRITION LABELLING//FOOD LABELS//FOOD LABEL
3 0.0000207578 ORGANIC FOODS//EXPERIMENTAL AUCTIONS//ORGANIC FOOD
4 0.0000179073 FOODWORK//COOKING SKILLS//COOKING SKILL
5 0.0000160142 MEANS END CHAIN//HIERARCHICAL VALUE MAP//LADDERING
6 0.0000093575 CONSUMER MARKET KNOWLEDGE//RETAIL SERV//SHARIATI
7 0.0000093394 EFNEP//EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM//5 A DAY
8 0.0000084074 JOURNAL OF SENSORY STUDIES//DUO TRIO//9 POINT HEDONIC SCALE
9 0.0000082600 COMMUNICATION PROFESSIONAL//ETHNOGRAPHIC DISCOURSE//FUNCTIONAL BENEFITS
10 0.0000077991 PORTION SIZE//PLATE SIZE//MENU LABELING