Class information for:
Level 1: CAKE BATTER//MUFFINS//COOKIES

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
9726 1061 24.7 44%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
369 16584 CEREAL CHEMISTRY//GLYCEMIC INDEX//DIETARY FIBER

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 CAKE BATTER Author keyword 27 83% 1% 15
2 MUFFINS Author keyword 22 60% 2% 24
3 COOKIES Author keyword 17 26% 5% 56
4 CAKE QUALITY Author keyword 17 79% 1% 11
5 BISCUITS Author keyword 15 29% 4% 43
6 BISCUIT DOUGH Author keyword 13 67% 1% 12
7 SPREAD RATIO Author keyword 11 67% 1% 10
8 SUGAR SNAP COOKIE Author keyword 11 100% 1% 6
9 SOLVENT RETENTION CAPACITY Author keyword 11 78% 1% 7
10 BISCUIT Author keyword 11 26% 3% 35

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 CAKE BATTER 27 83% 1% 15 Search CAKE+BATTER Search CAKE+BATTER
2 MUFFINS 22 60% 2% 24 Search MUFFINS Search MUFFINS
3 COOKIES 17 26% 5% 56 Search COOKIES Search COOKIES
4 CAKE QUALITY 17 79% 1% 11 Search CAKE+QUALITY Search CAKE+QUALITY
5 BISCUITS 15 29% 4% 43 Search BISCUITS Search BISCUITS
6 BISCUIT DOUGH 13 67% 1% 12 Search BISCUIT+DOUGH Search BISCUIT+DOUGH
7 SPREAD RATIO 11 67% 1% 10 Search SPREAD+RATIO Search SPREAD+RATIO
8 SUGAR SNAP COOKIE 11 100% 1% 6 Search SUGAR+SNAP+COOKIE Search SUGAR+SNAP+COOKIE
9 SOLVENT RETENTION CAPACITY 11 78% 1% 7 Search SOLVENT+RETENTION+CAPACITY Search SOLVENT+RETENTION+CAPACITY
10 BISCUIT 11 26% 3% 35 Search BISCUIT Search BISCUIT

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 LAYER CAKES 53 79% 3% 34
2 COOKIES 44 48% 6% 68
3 AACC METHOD 56 11 27 78% 2% 18
4 SHORT DOUGH BISCUITS 22 81% 1% 13
5 SOLVENT RETENTION CAPACITIES 19 80% 1% 12
6 SUGAR SNAP COOKIES 15 62% 2% 16
7 BISCUITS 15 33% 3% 37
8 MUFFINS 14 57% 2% 17
9 PRIME STARCH 14 100% 1% 7
10 BAKING 11 11% 9% 92

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography 2014 6 27 78%
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding-A Review 2011 25 45 73%
Ingredient functionality in batter type cake making 2013 13 34 32%
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies 2008 29 65 57%
A review on polyols: new frontiers for health-based bakery products 2012 6 25 36%
A QUALITY COMPARISON OF BREADS BAKED BY CONVENTIONAL VERSUS NONCONVENTIONAL OVENS - A REVIEW 1995 26 18 33%
The effects of storage on flour quality and baking performance 1999 11 19 47%
Sugar replacement in sweetened bakery goods 2014 0 84 48%
NUTRITIONAL ENRICHMENT OF BAKERY PRODUCTS BY SUPPLEMENTATION WITH NONWHEAT FLOURS 1993 31 73 37%
Oil binding ability of chlorinated and heated wheat starch granules and their use in breadmaking and pancake baking 2001 4 16 56%

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 SOFT WHEAT QUAL 9 30% 2.5% 26
2 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 9 24% 3.0% 32
3 CEREAL FEED BAKERY TECHNOL 6 100% 0.4% 4
4 SLIVEN 4 75% 0.3% 3
5 INGN AGR FO TAL TECNOL ALIMENTOS 3 57% 0.4% 4
6 INGN AGRICOLA FO TAL TECNOL ALIMENTOS 2 67% 0.2% 2
7 INTEGRATED FOOD SCI FOOD PHYS 2 67% 0.2% 2
8 PLANT ASSESSMENT TECHNOL GRP 2 67% 0.2% 2
9 MUT VOCAT HIGHER EDUC 2 50% 0.3% 3
10 ETS INGN AGR 2 10% 1.3% 14

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000202046 DOUGH//GLUTEN FREE BREAD//STALING
2 0.0000182475 BAKING//CEREAL FOAM//THERMO PHYSICS
3 0.0000139657 PUROINDOLINES//PUROINDOLINE//GRAIN HARDNESS
4 0.0000104120 PEANUT BEVERAGE//CEREAL BARS//PEANUT MILK
5 0.0000094676 DIETARY FIBRE//ALCOHOL INSOLUBLE SOLID//FAECAL BULK
6 0.0000074760 PASTA//NOODLES//SPAGHETTI
7 0.0000072655 ARABINOXYLAN//ARABINOXYLANS//XYLANASE INHIBITOR
8 0.0000071950 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
9 0.0000069780 WHEAT CHIPS//BETA CASEINS//PURE POLYMERS
10 0.0000065345 GLOBIN HYDROLYSATES//PRINCIPAL COMPONENT SIMILARITY//PEPTIDE ALPHA 1