Class information for:
Level 2: ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
2661 3444 27.0 52%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
387 3       DOCOSAHEXAENOIC ACID//CONJUGATED LINOLEIC ACID//FISH OIL 31006
2661 2             ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER 3444
2759 1                   SOLID FAT CONTENT//COCOA BUTTER//INTERESTERIFICATION 2155
13243 1                   ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM 852
20994 1                   OLEOGEL//BIGELS//ORGANOGEL 437

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 ICE CREAM authKW 878951 6% 52% 190
2 SOLID FAT CONTENT authKW 799536 4% 72% 126
3 COCOA BUTTER authKW 607741 3% 57% 120
4 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY journal 371752 16% 8% 560
5 INTERESTERIFICATION authKW 337831 3% 34% 112
6 CHOCOLATE authKW 324906 5% 23% 157
7 CHEMICAL INTERESTERIFICATION authKW 281133 1% 77% 41
8 PALM STEARIN authKW 270217 1% 61% 50
9 FAT BLOOM authKW 266971 1% 94% 32
10 FAT CRYSTALLIZATION authKW 257851 1% 73% 40

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 156909 77% 1% 2639
2 Chemistry, Applied 31775 29% 0% 991
3 Nutrition & Dietetics 3192 9% 0% 295
4 Agriculture, Dairy & Animal Science 969 4% 0% 150
5 Agriculture, Multidisciplinary 596 3% 0% 108
6 Engineering, Chemical 484 6% 0% 219
7 Microscopy 182 1% 0% 31
8 Crystallography 153 2% 0% 85
9 Chemistry, Physical 78 7% 0% 230
10 Thermodynamics 50 2% 0% 55

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 FOOD TECHNOL ENGN 145655 2% 30% 55
2 VANDEMOORTELE LIPID SCI TECHNOL 91173 0% 86% 12
3 BIOTECHNOL MED ENGN 75349 1% 19% 45
4 FOOD SCI 57973 13% 2% 441
5 FOOD SOFT MAT SCI 56968 0% 43% 15
6 EQUIPE PHYSICOCHIM SYST POLYPHASES 51554 0% 36% 16
7 PHYSICOCHIM SYST POLYPHASES 36923 0% 42% 10
8 ALBERTA LIPID UTILIZAT PROGRAM 35739 0% 37% 11
9 AGRIFOOD MAT SCI 35458 0% 100% 4
10 FOOD TECH ENGN 35458 0% 100% 4

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 THE AMERICAN OIL CHEMISTS SOCIETY 371752 16% 8% 560
2 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 81293 4% 6% 145
3 DAIRY INDUSTRIES INTERNATIONAL 76979 2% 14% 60
4 FOOD RESEARCH INTERNATIONAL 29259 4% 2% 134
5 FOOD BIOPHYSICS 22360 1% 7% 34
6 FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY 22243 1% 5% 46
7 REVUE FRANCAISE DES CORPS GRAS 19580 1% 8% 28
8 JOURNAL OF TEXTURE STUDIES 18073 2% 4% 52
9 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 17704 2% 3% 79
10 JOURNAL OF FOOD LIPIDS 16105 1% 7% 27

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 ICE CREAM 878951 6% 52% 190 Search ICE+CREAM Search ICE+CREAM
2 SOLID FAT CONTENT 799536 4% 72% 126 Search SOLID+FAT+CONTENT Search SOLID+FAT+CONTENT
3 COCOA BUTTER 607741 3% 57% 120 Search COCOA+BUTTER Search COCOA+BUTTER
4 INTERESTERIFICATION 337831 3% 34% 112 Search INTERESTERIFICATION Search INTERESTERIFICATION
5 CHOCOLATE 324906 5% 23% 157 Search CHOCOLATE Search CHOCOLATE
6 CHEMICAL INTERESTERIFICATION 281133 1% 77% 41 Search CHEMICAL+INTERESTERIFICATION Search CHEMICAL+INTERESTERIFICATION
7 PALM STEARIN 270217 1% 61% 50 Search PALM+STEARIN Search PALM+STEARIN
8 FAT BLOOM 266971 1% 94% 32 Search FAT+BLOOM Search FAT+BLOOM
9 FAT CRYSTALLIZATION 257851 1% 73% 40 Search FAT+CRYSTALLIZATION Search FAT+CRYSTALLIZATION
10 OLEOGEL 252179 1% 68% 42 Search OLEOGEL Search OLEOGEL

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 SMITH, KW , BHAGGAN, K , TALBOT, G , VAN MALSSEN, KF , (2011) CRYSTALLIZATION OF FATS: INFLUENCE OF MINOR COMPONENTS AND ADDITIVES.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. VOL. 88. ISSUE 8. P. 1085 -1101 104 87% 61
2 RIBEIRO, APB , MASUCHI, MH , MIYASAKI, EK , DOMINGUES, MAF , STROPPA, VLZ , DE OLIVEIRA, GM , KIECKBUSCH, TG , (2015) CRYSTALLIZATION MODIFIERS IN LIPID SYSTEMS.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 52. ISSUE 7. P. 3925 -3946 85 96% 7
3 HIMAWAN, C , STAROV, VM , STAPLEY, AGF , (2006) THERMODYNAMIC AND KINETIC ASPECTS OF FAT CRYSTALLIZATION.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 122. ISSUE 1-3. P. 3-33 116 70% 180
4 DELBAERE, C , VAN DE WALLE, D , DEPYPERE, F , GELLYNCK, X , DEWETTINCK, K , (2016) RELATIONSHIP BETWEEN CHOCOLATE MICROSTRUCTURE, OIL MIGRATION, AND FAT BLOOM IN FILLED CHOCOLATES.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 118. ISSUE 12. P. 1800 -1826 83 94% 0
5 RIBEIRO, APB , BASSO, RC , GRIMALDI, R , GIOIELLI, LA , GONCALVES, LAG , (2009) INSTRUMENTAL METHODS FOR THE EVALUATION OF INTERESTERIFIED FATS.FOOD ANALYTICAL METHODS. VOL. 2. ISSUE 4. P. 282-302 87 94% 31
6 RAMEL, PR , CO, ED , ACEVEDO, NC , MARANGONI, AG , (2016) STRUCTURE AND FUNCTIONALITY OF NANOSTRUCTURED TRIACYLGLYCEROL CRYSTAL NETWORKS.PROGRESS IN LIPID RESEARCH. VOL. 64. ISSUE . P. 231 -242 84 88% 0
7 MARANGONI, AG , ACEVEDO, N , MALEKY, F , CO, E , PEYRONEL, F , MAZZANTI, G , QUINN, B , PINK, D , (2012) STRUCTURE AND FUNCTIONALITY OF EDIBLE FATS.SOFT MATTER. VOL. 8. ISSUE 5. P. 1275 -1300 94 70% 38
8 RONHOLT, S , MORTENSEN, K , KNUDSEN, JC , (2013) THE EFFECTIVE FACTORS ON THE STRUCTURE OF BUTTER AND OTHER MILK FAT-BASED PRODUCTS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 12. ISSUE 5. P. 468-482 78 87% 5
9 SATO, K , BAYES-GARCIA, L , CALVET, T , CUEVAS-DIARTE, MA , UENO, S , (2013) EXTERNAL FACTORS AFFECTING POLYMORPHIC CRYSTALLIZATION OF LIPIDS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 115. ISSUE 11. P. 1224-1238 72 79% 20
10 PATEL, AR , DEWETTINCK, K , (2016) EDIBLE OIL STRUCTURING: AN OVERVIEW AND RECENT UPDATES.FOOD & FUNCTION. VOL. 7. ISSUE 1. P. 20 -29 44 73% 9

Classes with closest relation at Level 2


Rank Class id link
1 2001 STRUCTURED LIPIDS//JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY//ACIDOLYSIS
2 2647 POUR POINT DEPRESSANT//WAXY CRUDE OIL//WAX DEPOSITION
3 3773 VEGETABLE OIL HYDROGENATION//OTONEUROLOGY//CHLOROPHYLL ANALYSIS
4 730 BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY
5 3383 INERTIAL FORCE//OPTICAL INTERFEROMETER//INERTIAL MASS
6 799 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH//INTERNATIONAL DAIRY JOURNAL
7 1592 TREHALOSE//SPRAY DRYING//FREEZE DRYING
8 3697 THEOBROMA CACAO//COCOA//CACAO
9 1134 BIODIESEL//TRANSESTERIFICATION//PLANT STEROLS
10 1526 KONJAC GLUCOMANNAN//BIOFLOCCULANT//CURDLAN

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