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 |
| 101 | 3 | CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE | 75819 |
| 366 | 2 | STARCH-STARKE//STARCH//EDIBLE FILMS | 17829 |
| 14269 | 1 | V AMYLOSE//AMYLOSE LIPID COMPLEX//AMYLOSE | 812 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | V AMYLOSE | authKW | 700562 | 2% | 95% | 19 |
| 2 | AMYLOSE LIPID COMPLEX | authKW | 427721 | 3% | 48% | 23 |
| 3 | AMYLOSE | authKW | 423092 | 13% | 11% | 102 |
| 4 | VINE TWINING POLYMERIZATION | authKW | 388124 | 1% | 100% | 10 |
| 5 | AMYLOSE COMPLEX | authKW | 237724 | 1% | 88% | 7 |
| 6 | AMYLOSE INCLUSION COMPLEXATION | authKW | 232874 | 1% | 100% | 6 |
| 7 | CORN STARCH CRYOTEXTURES | authKW | 232874 | 1% | 100% | 6 |
| 8 | STEAM JET COOKING | authKW | 209580 | 1% | 60% | 9 |
| 9 | CENT PHYS CHEM TESTING FOODS | address | 199605 | 1% | 86% | 6 |
| 10 | STARCH FATTY ACID INTERACTIONS | authKW | 194062 | 1% | 100% | 5 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Chemistry, Applied | 11966 | 36% | 0% | 294 |
| 2 | Food Science & Technology | 9848 | 40% | 0% | 327 |
| 3 | Polymer Science | 5668 | 32% | 0% | 258 |
| 4 | Chemistry, Organic | 1638 | 21% | 0% | 172 |
| 5 | Agriculture, Multidisciplinary | 366 | 5% | 0% | 39 |
| 6 | Biochemistry & Molecular Biology | 150 | 16% | 0% | 126 |
| 7 | Materials Science, Biomaterials | 85 | 2% | 0% | 16 |
| 8 | Nutrition & Dietetics | 77 | 3% | 0% | 26 |
| 9 | Chemistry, Multidisciplinary | 76 | 9% | 0% | 76 |
| 10 | Biophysics | 15 | 3% | 0% | 22 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CENT PHYS CHEM TESTING FOODS | 199605 | 1% | 86% | 6 |
| 2 | BIOPOLYMERS OIDS GRP | 124198 | 0% | 80% | 4 |
| 3 | CHEM BIOTECHNOL CHEM ENGN | 95236 | 2% | 14% | 18 |
| 4 | PLANT POLYMER UNIT | 70730 | 2% | 10% | 19 |
| 5 | NETHERLANDS CARBOHYDRATE | 51749 | 0% | 67% | 2 |
| 6 | ANIM REPROD FOOD REACT | 38812 | 0% | 100% | 1 |
| 7 | BIOCHEM AUTANAL | 38812 | 0% | 100% | 1 |
| 8 | BIOMAT PROC UNITUSDA | 38812 | 0% | 100% | 1 |
| 9 | BIOPOLYMERS COLOIDS | 38812 | 0% | 100% | 1 |
| 10 | BME STATE OPTOELECT MAT TECHNOLDSA | 38812 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | STARCH-STARKE | 55130 | 8% | 2% | 61 |
| 2 | CARBOHYDRATE POLYMERS | 34503 | 13% | 1% | 103 |
| 3 | STARKE | 26422 | 2% | 4% | 17 |
| 4 | CEREAL CHEMISTRY | 8079 | 4% | 1% | 31 |
| 5 | FOOD HYDROCOLLOIDS | 5866 | 3% | 1% | 26 |
| 6 | LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 4784 | 1% | 1% | 10 |
| 7 | JOURNAL OF CEREAL SCIENCE | 4308 | 2% | 1% | 18 |
| 8 | CARBOHYDRATE RESEARCH | 4275 | 5% | 0% | 39 |
| 9 | FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 2509 | 1% | 1% | 8 |
| 10 | BIOMACROMOLECULES | 2204 | 2% | 0% | 20 |
Author Key Words |
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 |