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 |
| 210 | 3 | FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 51618 |
| 311 | 2 | FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 18705 |
| 16483 | 1 | SOUTHEAST DAIRY FOODS//SE DAIRY FOODS//LIGHT OXIDATION | 678 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | SOUTHEAST DAIRY FOODS | address | 578628 | 3% | 66% | 19 |
| 2 | SE DAIRY FOODS | address | 337237 | 6% | 19% | 38 |
| 3 | LIGHT OXIDATION | authKW | 253075 | 1% | 78% | 7 |
| 4 | LIGHT INDUCED OXIDATION | authKW | 209167 | 1% | 50% | 9 |
| 5 | WHOLE MILK POWDER | authKW | 209161 | 2% | 38% | 12 |
| 6 | HAVARTI CHEESE | authKW | 185935 | 1% | 100% | 4 |
| 7 | FOOD BIOPROC NUTR SCI | address | 176821 | 7% | 8% | 46 |
| 8 | INT PACKAGING S | address | 139451 | 0% | 100% | 3 |
| 9 | PACKAGE LIGHT TRANSMITTANCE | authKW | 139451 | 0% | 100% | 3 |
| 10 | SOLID PHASE MICROEXTRACTION GAS CHROMATOGRAPHY | authKW | 105639 | 1% | 45% | 5 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 42800 | 90% | 0% | 612 |
| 2 | Agriculture, Dairy & Animal Science | 4394 | 19% | 0% | 128 |
| 3 | Chemistry, Applied | 2904 | 20% | 0% | 135 |
| 4 | Agriculture, Multidisciplinary | 2065 | 12% | 0% | 80 |
| 5 | Nutrition & Dietetics | 411 | 7% | 0% | 48 |
| 6 | Engineering, Manufacturing | 24 | 1% | 0% | 9 |
| 7 | Biotechnology & Applied Microbiology | 14 | 4% | 0% | 24 |
| 8 | Chemistry, Analytical | 6 | 3% | 0% | 20 |
| 9 | Psychology, Biological | 2 | 0% | 0% | 2 |
| 10 | Biochemical Research Methods | 0 | 1% | 0% | 8 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | SOUTHEAST DAIRY FOODS | 578628 | 3% | 66% | 19 |
| 2 | SE DAIRY FOODS | 337237 | 6% | 19% | 38 |
| 3 | FOOD BIOPROC NUTR SCI | 176821 | 7% | 8% | 46 |
| 4 | INT PACKAGING S | 139451 | 0% | 100% | 3 |
| 5 | CHEM MAT ENGN FOOD SCI PROC ENGN GRP | 92967 | 0% | 100% | 2 |
| 6 | INNOVAT BRABRAND | 92963 | 1% | 50% | 4 |
| 7 | ARLA FOODS RD | 46484 | 0% | 100% | 1 |
| 8 | BIMOL INTERACT | 46484 | 0% | 100% | 1 |
| 9 | BIOENGN FOOD MICROBIAL DYNAM INTER ES | 46484 | 0% | 100% | 1 |
| 10 | BIOTECHNOL TEACHING PROGRAM | 46484 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | INTERNATIONAL DAIRY JOURNAL | 34644 | 7% | 2% | 47 |
| 2 | MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 23928 | 6% | 1% | 40 |
| 3 | JOURNAL OF DAIRY SCIENCE | 22990 | 14% | 1% | 95 |
| 4 | JOURNAL OF FOOD SCIENCE | 12848 | 9% | 0% | 64 |
| 5 | JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY | 11427 | 1% | 3% | 9 |
| 6 | IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 10322 | 1% | 6% | 4 |
| 7 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 6711 | 10% | 0% | 71 |
| 8 | AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 6166 | 2% | 1% | 11 |
| 9 | PACKAGING TECHNOLOGY AND SCIENCE | 5112 | 1% | 1% | 9 |
| 10 | JOURNAL OF DAIRY RESEARCH | 4740 | 2% | 1% | 16 |
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 |