Class information for: |
Basic class information |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
| Cluster id | Level | Cluster label | #P |
|---|---|---|---|
| 9 | 4 | PLANT SCIENCES//FOOD SCIENCE & TECHNOLOGY//AGRONOMY | 1475572 |
| 679 | 3 | JOUYBAN ACREE MODEL//ICE CREAM//POUR POINT DEPRESSANT | 8906 |
| 2607 | 2 | ICE CREAM//COCOA BUTTER//SOLID FAT CONTENT | 3854 |
| 14087 | 1 | ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM | 824 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | ICE CREAM | authKW | 3509619 | 23% | 49% | 186 |
| 2 | PARTIAL COALESCENCE | authKW | 1493565 | 6% | 81% | 48 |
| 3 | WHIPPED CREAM | authKW | 847317 | 3% | 92% | 24 |
| 4 | FAT DESTABILIZATION | authKW | 458965 | 1% | 100% | 12 |
| 5 | WHIPPING CREAM | authKW | 244778 | 1% | 80% | 8 |
| 6 | FROZEN YOGURT | authKW | 224975 | 1% | 59% | 10 |
| 7 | FROZEN DESSERT | authKW | 222524 | 1% | 73% | 8 |
| 8 | LOW FAT ICE CREAM | authKW | 187407 | 1% | 70% | 7 |
| 9 | MILIEUX DISPERSES ALIMENTAI PHYSICOCHIM FO | address | 152988 | 0% | 100% | 4 |
| 10 | DAIRY INDUSTRIES INTERNATIONAL | journal | 133334 | 5% | 9% | 38 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 41188 | 80% | 0% | 663 |
| 2 | Agriculture, Dairy & Animal Science | 2274 | 13% | 0% | 103 |
| 3 | Chemistry, Applied | 1083 | 11% | 0% | 94 |
| 4 | Microscopy | 154 | 2% | 0% | 13 |
| 5 | Nutrition & Dietetics | 90 | 3% | 0% | 28 |
| 6 | Agriculture, Multidisciplinary | 78 | 2% | 0% | 20 |
| 7 | Engineering, Chemical | 75 | 5% | 0% | 45 |
| 8 | Chemistry, Physical | 44 | 8% | 0% | 68 |
| 9 | Materials Science, Biomaterials | 10 | 1% | 0% | 7 |
| 10 | Social Issues | 0 | 0% | 0% | 1 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | MILIEUX DISPERSES ALIMENTAI PHYSICOCHIM FO | 152988 | 0% | 100% | 4 |
| 2 | GRP PHYSICOCHIM OIDES INTER ES | 114741 | 0% | 100% | 3 |
| 3 | DEGUSSA FOOD INGREDIENTS | 101990 | 0% | 67% | 4 |
| 4 | FOODS PLANNING DEV | 76494 | 0% | 100% | 2 |
| 5 | BIOPHYS MAT ALIMENTAI | 69401 | 1% | 26% | 7 |
| 6 | MILIEUX DISPERSES ALIMENTAI | 59856 | 1% | 26% | 6 |
| 7 | COMPLEX FLUID MICROSTRUCT | 57368 | 0% | 50% | 3 |
| 8 | UR GENIE PROC FRIGORIF | 57368 | 0% | 50% | 3 |
| 9 | AGR FOOD TECHNOL DAIRY | 38247 | 0% | 100% | 1 |
| 10 | AIMENTOS | 38247 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | DAIRY INDUSTRIES INTERNATIONAL | 133334 | 5% | 9% | 38 |
| 2 | INTERNATIONAL DAIRY JOURNAL | 20623 | 5% | 1% | 40 |
| 3 | MILK INDUSTRY | 16996 | 0% | 22% | 2 |
| 4 | FOOD HYDROCOLLOIDS | 16613 | 5% | 1% | 44 |
| 5 | MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 15929 | 4% | 1% | 36 |
| 6 | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 15184 | 2% | 2% | 20 |
| 7 | JOURNAL OF DAIRY SCIENCE | 12702 | 9% | 0% | 78 |
| 8 | JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY | 7425 | 1% | 2% | 8 |
| 9 | FOOD BIOPHYSICS | 6423 | 1% | 2% | 9 |
| 10 | NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY | 5872 | 1% | 3% | 6 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | ICE CREAM | 3509619 | 23% | 49% | 186 | Search ICE+CREAM | Search ICE+CREAM |
| 2 | PARTIAL COALESCENCE | 1493565 | 6% | 81% | 48 | Search PARTIAL+COALESCENCE | Search PARTIAL+COALESCENCE |
| 3 | WHIPPED CREAM | 847317 | 3% | 92% | 24 | Search WHIPPED+CREAM | Search WHIPPED+CREAM |
| 4 | FAT DESTABILIZATION | 458965 | 1% | 100% | 12 | Search FAT+DESTABILIZATION | Search FAT+DESTABILIZATION |
| 5 | WHIPPING CREAM | 244778 | 1% | 80% | 8 | Search WHIPPING+CREAM | Search WHIPPING+CREAM |
| 6 | FROZEN YOGURT | 224975 | 1% | 59% | 10 | Search FROZEN+YOGURT | Search FROZEN+YOGURT |
| 7 | FROZEN DESSERT | 222524 | 1% | 73% | 8 | Search FROZEN+DESSERT | Search FROZEN+DESSERT |
| 8 | LOW FAT ICE CREAM | 187407 | 1% | 70% | 7 | Search LOW+FAT+ICE+CREAM | Search LOW+FAT+ICE+CREAM |
| 9 | FROZEN YOGHURT | 122389 | 0% | 80% | 4 | Search FROZEN+YOGHURT | Search FROZEN+YOGHURT |
| 10 | CONTINUOUS FREEZER | 114741 | 0% | 100% | 3 | Search CONTINUOUS+FREEZER | Search CONTINUOUS+FREEZER |
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. |
Classes with closest relation at Level 1 |