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 |
| 265 | 3 | FOOD SCIENCE & TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//DRYING TECHNOLOGY | 45179 |
| 3696 | 2 | GLOBE ARTICHOKE//ARTICHOKE//CYNARA CARDUNCULUS | 1235 |
| 17249 | 1 | RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION | 636 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | RAW MAT PROC FRUIT VEGETABLES | address | 1219747 | 6% | 62% | 40 |
| 2 | BLANCHING | authKW | 419591 | 11% | 13% | 67 |
| 3 | PREPARING FOR CONSUMPTION | authKW | 247767 | 1% | 100% | 5 |
| 4 | GREEN STAINING ALTERATION | authKW | 158569 | 1% | 80% | 4 |
| 5 | FROZEN AND CANNED PRODUCTS | authKW | 148660 | 0% | 100% | 3 |
| 6 | COOKERS | authKW | 148654 | 1% | 50% | 6 |
| 7 | FROZEN BROCCOLI | authKW | 99107 | 0% | 100% | 2 |
| 8 | PREPARED FOR CONSUMPTION | authKW | 99107 | 0% | 100% | 2 |
| 9 | CORIANDER LEAVES | authKW | 89194 | 0% | 60% | 3 |
| 10 | FROZEN VEGETABLES | authKW | 88091 | 1% | 44% | 4 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 28866 | 77% | 0% | 488 |
| 2 | Chemistry, Applied | 4260 | 25% | 0% | 157 |
| 3 | Nutrition & Dietetics | 2952 | 18% | 0% | 117 |
| 4 | Agriculture, Multidisciplinary | 2386 | 13% | 0% | 83 |
| 5 | Horticulture | 107 | 2% | 0% | 15 |
| 6 | AGRICULTURAL EXPERIMENT STATION REPORTS | 45 | 0% | 0% | 1 |
| 7 | Agronomy | 32 | 3% | 0% | 16 |
| 8 | Engineering, Chemical | 18 | 4% | 0% | 24 |
| 9 | Plant Sciences | 17 | 4% | 0% | 25 |
| 10 | Thermodynamics | 4 | 1% | 0% | 8 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | RAW MAT PROC FRUIT VEGETABLES | 1219747 | 6% | 62% | 40 |
| 2 | CATERING TECHNOL CONSUMPT | 49553 | 0% | 100% | 1 |
| 3 | CHEM BIOCHEM PIGMENTS FOOD PHYTOCHEM | 49553 | 0% | 100% | 1 |
| 4 | DIPARTIMENTO SCI AGR BIOTECNOL | 49553 | 0% | 100% | 1 |
| 5 | EMEA ANALYT SCI | 49553 | 0% | 100% | 1 |
| 6 | FED SUL RIO GRANDENSE | 49553 | 0% | 100% | 1 |
| 7 | FRUIT VEGETABLE MUSHROOMS PROC | 49553 | 0% | 100% | 1 |
| 8 | GOVT CHEM | 49553 | 0% | 100% | 1 |
| 9 | HOME ENGN | 49553 | 0% | 100% | 1 |
| 10 | HORT PORD CHAINS GRP | 49553 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF FOOD QUALITY | 17326 | 4% | 2% | 23 |
| 2 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 8036 | 5% | 1% | 31 |
| 3 | JOURNAL OF FOOD SCIENCE | 8011 | 8% | 0% | 49 |
| 4 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 7072 | 3% | 1% | 19 |
| 5 | FOOD CHEMISTRY | 6355 | 8% | 0% | 53 |
| 6 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 6137 | 4% | 0% | 25 |
| 7 | PLANT FOODS FOR HUMAN NUTRITION | 5810 | 2% | 1% | 13 |
| 8 | ECOLOGY OF FOOD AND NUTRITION | 4208 | 2% | 1% | 10 |
| 9 | INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 4183 | 2% | 1% | 13 |
| 10 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 3862 | 5% | 0% | 29 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | BLANCHING | 419591 | 11% | 13% | 67 | Search BLANCHING | Search BLANCHING |
| 2 | PREPARING FOR CONSUMPTION | 247767 | 1% | 100% | 5 | Search PREPARING+FOR+CONSUMPTION | Search PREPARING+FOR+CONSUMPTION |
| 3 | GREEN STAINING ALTERATION | 158569 | 1% | 80% | 4 | Search GREEN+STAINING+ALTERATION | Search GREEN+STAINING+ALTERATION |
| 4 | FROZEN AND CANNED PRODUCTS | 148660 | 0% | 100% | 3 | Search FROZEN+AND+CANNED+PRODUCTS | Search FROZEN+AND+CANNED+PRODUCTS |
| 5 | COOKERS | 148654 | 1% | 50% | 6 | Search COOKERS | Search COOKERS |
| 6 | FROZEN BROCCOLI | 99107 | 0% | 100% | 2 | Search FROZEN+BROCCOLI | Search FROZEN+BROCCOLI |
| 7 | PREPARED FOR CONSUMPTION | 99107 | 0% | 100% | 2 | Search PREPARED+FOR+CONSUMPTION | Search PREPARED+FOR+CONSUMPTION |
| 8 | CORIANDER LEAVES | 89194 | 0% | 60% | 3 | Search CORIANDER+LEAVES | Search CORIANDER+LEAVES |
| 9 | FROZEN VEGETABLES | 88091 | 1% | 44% | 4 | Search FROZEN+VEGETABLES | Search FROZEN+VEGETABLES |
| 10 | BLANCHED | 74327 | 0% | 50% | 3 | Search BLANCHED | Search BLANCHED |
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 |