Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 19837 | 487 | 24.9 | 43% |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
| Cluster id | Level | Cluster label | #P |
|---|---|---|---|
| 3 | 4 | PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY | 1882812 |
| 357 | 3 | DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION | 34799 |
| 1472 | 2 | JOURNAL OF FOOD ENGINEERING//OHMIC HEATING//OIL UPTAKE | 7687 |
| 19837 | 1 | TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL | 487 |
Terms with highest relevance score |
| rank | Term | termType | Chi square | Shr. of publ. in class containing term |
Class's shr. of term's tot. occurrences |
#P with term in class |
|---|---|---|---|---|---|---|
| 1 | TECNOL PROD AGRARIOS | address | 250800 | 1% | 100% | 4 |
| 2 | COOKED POTATO | authKW | 223925 | 1% | 71% | 5 |
| 3 | DUAL MECHANISM FIRST ORDER KINETIC MODEL | authKW | 188100 | 1% | 100% | 3 |
| 4 | FREEZING AND THAWING RATES | authKW | 188100 | 1% | 100% | 3 |
| 5 | BLANCHING | authKW | 158025 | 7% | 7% | 36 |
| 6 | PLANT FOODS SCI TECHNOL | address | 157531 | 3% | 18% | 14 |
| 7 | BAKED POTATO | authKW | 141073 | 1% | 75% | 3 |
| 8 | DEGREE OF COOKING | authKW | 141073 | 1% | 75% | 3 |
| 9 | TISSUE STABILITY | authKW | 141073 | 1% | 75% | 3 |
| 10 | POTATO | authKW | 137730 | 20% | 2% | 95 |
Web of Science journal categories |
| Rank | Term | Chi square | Shr. of publ. in class containing term |
Class's shr. of term's tot. occurrences |
#P with term in class |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 25420 | 82% | 0% | 399 |
| 2 | Chemistry, Applied | 2050 | 20% | 0% | 96 |
| 3 | Agriculture, Multidisciplinary | 1916 | 13% | 0% | 65 |
| 4 | Nutrition & Dietetics | 327 | 7% | 0% | 36 |
| 5 | Agronomy | 323 | 7% | 0% | 36 |
| 6 | Engineering, Chemical | 81 | 7% | 0% | 33 |
| 7 | Agricultural Engineering | 49 | 1% | 0% | 7 |
| 8 | Microscopy | 10 | 1% | 0% | 3 |
| 9 | Materials Science, Characterization, Testing | 0 | 0% | 0% | 1 |
| 10 | Emergency Medicine | 0 | 0% | 0% | 1 |
Address terms |
| Rank | Term | Chi square | Shr. of publ. in class containing term |
Class's shr. of term's tot. occurrences |
#P with term in class |
|---|---|---|---|---|---|
| 1 | TECNOL PROD AGRARIOS | 250800 | 1% | 100% | 4 |
| 2 | PLANT FOODS SCI TECHNOL | 157531 | 3% | 18% | 14 |
| 3 | BIOCHEM FOOD PROC | 125400 | 0% | 100% | 2 |
| 4 | SCI TECHNOL VEGETABLE PROD | 125400 | 0% | 100% | 2 |
| 5 | FRUIT VEGETABLE FOOD SCI | 65356 | 1% | 15% | 7 |
| 6 | AGR ICHTYOL AQUAT ENVIRONM | 62700 | 0% | 100% | 1 |
| 7 | AGRATECH BORNIM EV | 62700 | 0% | 100% | 1 |
| 8 | ESCELA TECN SUPER INGN AGRON | 62700 | 0% | 100% | 1 |
| 9 | ESCUELA CIENCIA TECNOLLIMENTOS | 62700 | 0% | 100% | 1 |
| 10 | ESTUSIOS POST | 62700 | 0% | 100% | 1 |
Journals |
| Rank | Term | Chi square | Shr. of publ. in class containing term |
Class's shr. of term's tot. occurrences |
#P with term in class |
|---|---|---|---|---|---|
| 1 | JOURNAL OF TEXTURE STUDIES | 45622 | 6% | 2% | 31 |
| 2 | POTATO RESEARCH | 18231 | 4% | 2% | 19 |
| 3 | JOURNAL OF FOOD SCIENCE | 12538 | 11% | 0% | 54 |
| 4 | LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 10904 | 2% | 2% | 9 |
| 5 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 7456 | 7% | 0% | 35 |
| 6 | JOURNAL OF FOOD ENGINEERING | 7143 | 6% | 0% | 29 |
| 7 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 5781 | 4% | 0% | 19 |
| 8 | ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 5454 | 1% | 1% | 6 |
| 9 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 4916 | 3% | 1% | 13 |
| 10 | LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 3788 | 1% | 1% | 7 |
Author Key Words |
| Rank | Term | Chi square | Shr. of publ. in class containing term |
Class's shr. of term's tot. occurrences |
#P with term in class |
LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | COOKED POTATO | 223925 | 1% | 71% | 5 | Search COOKED+POTATO | Search COOKED+POTATO |
| 2 | DUAL MECHANISM FIRST ORDER KINETIC MODEL | 188100 | 1% | 100% | 3 | Search DUAL+MECHANISM+FIRST+ORDER+KINETIC+MODEL | Search DUAL+MECHANISM+FIRST+ORDER+KINETIC+MODEL |
| 3 | FREEZING AND THAWING RATES | 188100 | 1% | 100% | 3 | Search FREEZING+AND+THAWING+RATES | Search FREEZING+AND+THAWING+RATES |
| 4 | BLANCHING | 158025 | 7% | 7% | 36 | Search BLANCHING | Search BLANCHING |
| 5 | BAKED POTATO | 141073 | 1% | 75% | 3 | Search BAKED+POTATO | Search BAKED+POTATO |
| 6 | DEGREE OF COOKING | 141073 | 1% | 75% | 3 | Search DEGREE+OF+COOKING | Search DEGREE+OF+COOKING |
| 7 | TISSUE STABILITY | 141073 | 1% | 75% | 3 | Search TISSUE+STABILITY | Search TISSUE+STABILITY |
| 8 | POTATO | 137730 | 20% | 2% | 95 | Search POTATO | Search POTATO |
| 9 | COOKING TYPE | 125400 | 0% | 100% | 2 | Search COOKING+TYPE | Search COOKING+TYPE |
| 10 | LIPID DERIVED COMPOUNDS | 125400 | 0% | 100% | 2 | Search LIPID+DERIVED+COMPOUNDS | Search LIPID+DERIVED+COMPOUNDS |
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. |
| Rank | Reference | # ref. in cl. |
Shr. of ref. in cl. |
Citations |
|---|---|---|---|---|
| 1 | OCHSENBEIN, C , HOFFMANN, T , ESCHER, F , KNEUBUHLER, H , KEISER, A , (2010) METHODS TO ROUTINELY PREDICT THE TEXTURE QUALITY OF POTATOES BY TUBER SPECIFIC GRAVITY.JOURNAL OF TEXTURE STUDIES. VOL. 41. ISSUE 1. P. 1-16 | 22 | 85% | 1 |
| 2 | SOLOMON, WK , JINDAL, VK , (2003) MODELING THERMAL SOFTENING KINETICS OF POTATOES USING FRACTIONAL CONVERSION OF RHEOLOGICAL PARAMETERS.JOURNAL OF TEXTURE STUDIES. VOL. 34. ISSUE 3. P. 231 -247 | 23 | 96% | 2 |
| 3 | JANSKY, SH , (2010) POTATO FLAVOR.AMERICAN JOURNAL OF POTATO RESEARCH. VOL. 87. ISSUE 2. P. 209 -217 | 33 | 49% | 7 |
| 4 | SEEFELDT, HF , TONNING, E , THYBO, AK , (2011) EXPLORATORY SENSORY PROFILING OF THREE CULINARY PREPARATIONS OF POTATOES (SOLANUM TUBEROSUM L.).JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 91. ISSUE 1. P. 104 -112 | 20 | 77% | 3 |
| 5 | KREUTZMANN, S , BASSOMPIERRE, M , THYBO, AK , BUCH, L , ENGELSEN, SB , (2011) EXPLORATORY STUDY OF POTATO CULTIVAR DIFFERENCES IN SENSORY AND HEDONISTIC APPLICABILITY TESTS.POTATO RESEARCH. VOL. 54. ISSUE 1. P. 13-28 | 18 | 86% | 2 |
| 6 | DRESOW, JF , BOHM, H , (2009) THE INFLUENCE OF VOLATILE COMPOUNDS OF THE FLAVOUR OF RAW, BOILED AND BAKED POTATOES: IMPACT OF AGRICULTURAL MEASURES ON THE VOLATILE COMPONENTS.LANDBAUFORSCHUNG VOLKENRODE. VOL. 59. ISSUE 4. P. 309-337 | 27 | 56% | 5 |
| 7 | ALVAREZ, MD , CANET, W , TORTOSA, ME , (2001) KINETICS OF THERMAL SOFTENING OF POTATO TISSUE (CV. MONALISA) BY WATER HEATING.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 212. ISSUE 5. P. 588-596 | 18 | 90% | 28 |
| 8 | SADOWSKA, J , VACEK, J , FORNAL, J , ZAGORSKI-OSTOJA, W , (2005) EFFECT OF ANTIVIRAL GENETICAL MODIFICATION ON SOFTENING OF POTATO TUBERS DURING COOKING.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 221. ISSUE 3-4. P. 336 -341 | 14 | 100% | 1 |
| 9 | GARCIA-SEGOVIA, P , ANDRES-BELLO, A , MARTINEZ-MONZO, J , (2008) TEXTURAL PROPERTIES OF POTATOES (SOLANUM TUBEROSUM L., CV. MONALISA) AS AFFECTED BY DIFFERENT COOKING PROCESSES.JOURNAL OF FOOD ENGINEERING. VOL. 88. ISSUE 1. P. 28-35 | 13 | 93% | 19 |
| 10 | ALVAREZ, MD , CANET, W , (2001) KINETICS OF THERMAL SOFTENING OF POTATO TISSUE HEATED BY DIFFERENT METHODS.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 212. ISSUE 4. P. 454-464 | 19 | 79% | 12 |
Classes with closest relation at Level 1 |