Class information for:
Level 2: CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
622 13892 31.3 59%


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
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
168 3       CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE 59873
622 2             CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY 13892
841 1                   DOUGH//BREAD//GLUTEN FREE BREAD 3013
1234 1                   GLUTENIN//HMW GS//HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS 2769
7186 1                   PASTA//NOODLES//WAXY PROTEIN 1395
8186 1                   BETA GLUCAN//BARLEY BETA GLUCAN//CEREAL BETA GLUCAN 1282
9671 1                   COOKIES//BISCUITS//MUFFINS 1132
10512 1                   ALKYLRESORCINOLS//WHOLE GRAIN//ALKYLHYDROXYBENZENES 1057
10688 1                   ARABINOXYLAN//XYLANASE INHIBITOR//ENDOXYLANASE INHIBITOR 1042
15193 1                   EINKORN//SPELT//YELLOW PIGMENT CONTENT 726
16959 1                   PUROINDOLINES//GRAIN HARDNESS//WESTERN WHEAT QUAL 625
21404 1                   AVENANTHRAMIDES//WHEAT GERM//NAKED OAT AVENA NUDA 420
27451 1                   MILLED STREAMS//BIOIND SCI TECHNOL//BIOL SCI CROP PROTECT 229
35101 1                   IMPROVEMENT MECHANISM//GLUTATHIONE DEHYDROGENASE//CYSTEINE THIYL RADICAL 102
35277 1                   SUNN PEST//WHEAT BUG//EURYGASTER SPP 100

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 CEREAL CHEMISTRY journal 1578340 13% 40% 1795
2 JOURNAL OF CEREAL SCIENCE journal 1388867 10% 48% 1329
3 FOOD SCIENCE & TECHNOLOGY WoSSC 451432 65% 2% 9017
4 ARABINOXYLAN authKW 418880 2% 57% 337
5 GLUTENIN authKW 386165 2% 70% 252
6 BREAD authKW 359321 3% 39% 423
7 DOUGH authKW 350276 2% 66% 242
8 CEREAL FOODS WORLD journal 276913 3% 30% 420
9 BETA GLUCAN authKW 271705 3% 29% 432
10 WHOLE GRAIN authKW 263018 2% 57% 212

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 451432 65% 2% 9017
2 Chemistry, Applied 108912 27% 1% 3694
3 Agronomy 19187 10% 1% 1440
4 Agriculture, Multidisciplinary 17438 8% 1% 1073
5 Nutrition & Dietetics 14424 9% 1% 1254
6 Horticulture 6519 4% 1% 526
7 Plant Sciences 4502 9% 0% 1302
8 Genetics & Heredity 916 5% 0% 674
9 Biotechnology & Applied Microbiology 291 4% 0% 489
10 Engineering, Chemical 106 3% 0% 377

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 WESTERN WHEAT QUAL 184223 1% 82% 102
2 FOOD CHEM BIOCHEM 175400 1% 43% 185
3 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 170707 1% 72% 108
4 WHEAT IMPROVEMENT 85213 1% 46% 85
5 LEUVEN FOOD SCI NUTR LFORCE 67355 1% 24% 129
6 GRAIN 64816 1% 34% 87
7 GRAIN SCI IND 57446 1% 19% 141
8 SOFT WHEAT QUAL 52658 0% 50% 48
9 UNITE TECHNOL CEREALES AGROPOLYME 51712 0% 67% 35
10 CEREAL GRP 50306 0% 60% 38

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 CEREAL CHEMISTRY 1578340 13% 40% 1795
2 JOURNAL OF CEREAL SCIENCE 1388867 10% 48% 1329
3 CEREAL FOODS WORLD 276913 3% 30% 420
4 BAKERS DIGEST 43090 0% 55% 36
5 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 36689 2% 6% 308
6 LWT-FOOD SCIENCE AND TECHNOLOGY 31266 2% 6% 260
7 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 27350 3% 4% 361
8 JOURNAL OF TEXTURE STUDIES 26625 1% 10% 127
9 CEREAL RESEARCH COMMUNICATIONS 23283 1% 6% 186
10 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 18562 1% 4% 203

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 ARABINOXYLAN 418880 2% 57% 337 Search ARABINOXYLAN Search ARABINOXYLAN
2 GLUTENIN 386165 2% 70% 252 Search GLUTENIN Search GLUTENIN
3 BREAD 359321 3% 39% 423 Search BREAD Search BREAD
4 DOUGH 350276 2% 66% 242 Search DOUGH Search DOUGH
5 BETA GLUCAN 271705 3% 29% 432 Search BETA+GLUCAN Search BETA+GLUCAN
6 WHOLE GRAIN 263018 2% 57% 212 Search WHOLE+GRAIN Search WHOLE+GRAIN
7 ALKYLRESORCINOLS 244249 1% 88% 127 Search ALKYLRESORCINOLS Search ALKYLRESORCINOLS
8 PUROINDOLINES 239551 1% 91% 120 Search PUROINDOLINES Search PUROINDOLINES
9 DOUGH RHEOLOGY 232989 1% 84% 127 Search DOUGH+RHEOLOGY Search DOUGH+RHEOLOGY
10 BREAD MAKING QUALITY 188290 1% 66% 129 Search BREAD+MAKING+QUALITY Search BREAD+MAKING+QUALITY

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 MASURE, HG , FIERENS, E , DELCOUR, JA , (2016) CURRENT AND FORWARD LOOKING EXPERIMENTAL APPROACHES IN GLUTEN-FREE BREAD MAKING RESEARCH.JOURNAL OF CEREAL SCIENCE. VOL. 67. ISSUE . P. 92 -111 151 78% 2
2 FADDA, C , SANGUINETTI, AM , DEL CARO, A , COLLAR, C , PIGA, A , (2014) BREAD STALING: UPDATING THE VIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 4. P. 473 -492 155 80% 14
3 VERAVERBEKE, WS , DELCOUR, JA , (2002) WHEAT PROTEIN COMPOSITION AND PROPERTIES OF WHEAT GLUTENIN IN RELATION TO BREADMAKING FUNCTIONALITY.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 42. ISSUE 3. P. 179 -208 150 96% 119
4 BUSTOS, MC , PEREZ, GT , LEON, AE , (2015) STRUCTURE AND QUALITY OF PASTA ENRICHED WITH FUNCTIONAL INGREDIENTS.RSC ADVANCES. VOL. 5. ISSUE 39. P. 30780 -30792 129 82% 5
5 LAZARIDOU, A , BILIADERIS, CG , (2007) MOLECULAR ASPECTS OF CEREAL BETA-GLUCAN FUNCTIONALITY: PHYSICAL PROPERTIES, TECHNOLOGICAL APPLICATIONS AND PHYSIOLOGICAL EFFECTS.JOURNAL OF CEREAL SCIENCE. VOL. 46. ISSUE 2. P. 101-118 109 90% 188
6 SHEWRY, PR , HALFORD, NG , (2003) GENETICS OF WHEAT GLUTEN PROTEINS.ADVANCES IN GENETICS, VOL 49. VOL. 49. ISSUE . P. 111 -184 140 86% 102
7 GIANIBELLI, MC , LARROQUE, OR , MACRITCHIE, F , WRIGLEY, CW , (2001) BIOCHEMICAL, GENETIC, AND MOLECULAR CHARACTERIZATION OF WHEAT GLUTENIN AND ITS COMPONENT SUBUNITS.CEREAL CHEMISTRY. VOL. 78. ISSUE 6. P. 635 -646 123 96% 164
8 IZYDORCZYK, MS , DEXTER, JE , (2008) BARLEY BETA-GLUCANS AND ARABINOXYLANS: MOLECULAR STRUCTURE, PHYSICOCHEMICAL PROPERTIES, AND USES IN FOOD PRODUCTS-A REVIEW.FOOD RESEARCH INTERNATIONAL. VOL. 41. ISSUE 9. P. 850-868 107 80% 119
9 SINGH, M , KHATKAR, BS , (2005) STRUCTURAL AND FUNCTIONAL PROPERTIES OF WHEAT STORAGE PROTEINS: A REVIEW.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 42. ISSUE 6. P. 455-471 113 99% 18
10 D'OVIDIO, R , MASCI, S , (2004) THE LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS OF WHEAT GLUTEN.JOURNAL OF CEREAL SCIENCE. VOL. 39. ISSUE 3. P. 321 -339 110 83% 183

Classes with closest relation at Level 2


Rank Class id link
1 2118 CEREAL CHEMISTRY//TORTILLA//EXTRUSION COOKING
2 988 GLYCEMIC INDEX//RESISTANT STARCH//DIETARY FIBER
3 3525 GAMMA ORYZANOL//RICE BRAN//ORYZANOL
4 323 AGRONOMY//TRITICUM AESTIVUM//WHEAT
5 1001 STARCH-STARKE//STARCH//THERMOPLASTIC STARCH
6 3028 BUCKWHEAT//QUINOA//TARTARY BUCKWHEAT
7 2592 JOURNAL OF THE INSTITUTE OF BREWING//MALTING//BROMELAIN
8 4093 FOOD TECHNOLOGY IN AUSTRALIA//FOOD AUSTRALIA//BACTERIA DETECTING SYSTEM
9 3117 XANTHOHUMOL//HOPS//BEER
10 2234 LUPIN//ANTINUTRITIONAL FACTORS//HARD TO COOK

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