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 |
| 1349 | 2 | OSMOTIC DEHYDRATION//JOURNAL OF FOOD ENGINEERING//OHMIC HEATING | 8610 |
| 17478 | 1 | PLANT FOODS SCI TECHNOL//TECNOL PROD AGRARIOS//BLANCHING | 625 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | PLANT FOODS SCI TECHNOL | address | 404018 | 4% | 32% | 25 |
| 2 | TECNOL PROD AGRARIOS | address | 201703 | 1% | 100% | 4 |
| 3 | BLANCHING | authKW | 167754 | 7% | 8% | 42 |
| 4 | POTATO | authKW | 156874 | 18% | 3% | 115 |
| 5 | DUAL MECHANISM FIRST ORDER KINETIC MODEL | authKW | 151277 | 0% | 100% | 3 |
| 6 | FREEZING AND THAWING RATES | authKW | 151277 | 0% | 100% | 3 |
| 7 | COOKED POTATO | authKW | 115255 | 1% | 57% | 4 |
| 8 | BAKED POTATO | authKW | 113456 | 0% | 75% | 3 |
| 9 | BLANCHING WATER | authKW | 113456 | 0% | 75% | 3 |
| 10 | DEGREE OF COOKING | authKW | 113456 | 0% | 75% | 3 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 32402 | 82% | 0% | 512 |
| 2 | Chemistry, Applied | 1912 | 17% | 0% | 106 |
| 3 | Agriculture, Multidisciplinary | 1811 | 12% | 0% | 72 |
| 4 | Agronomy | 356 | 7% | 0% | 43 |
| 5 | Nutrition & Dietetics | 224 | 6% | 0% | 35 |
| 6 | Engineering, Chemical | 190 | 9% | 0% | 54 |
| 7 | Agricultural Engineering | 117 | 2% | 0% | 12 |
| 8 | Microscopy | 2 | 0% | 0% | 2 |
| 9 | Horticulture | 1 | 0% | 0% | 3 |
| 10 | Materials Science, Composites | 0 | 0% | 0% | 2 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | PLANT FOODS SCI TECHNOL | 404018 | 4% | 32% | 25 |
| 2 | TECNOL PROD AGRARIOS | 201703 | 1% | 100% | 4 |
| 3 | BIOCHEM FOOD PROC | 100851 | 0% | 100% | 2 |
| 4 | SCI TECHNOL VEGETABLE PROD | 100851 | 0% | 100% | 2 |
| 5 | PLANT PHYSIOL BIOL | 67233 | 0% | 67% | 2 |
| 6 | FRUIT VEGETABLE FOOD SCI | 52559 | 1% | 15% | 7 |
| 7 | FRIO | 52096 | 5% | 3% | 32 |
| 8 | AGR ICHTYOL AQUAT ENVIRONM | 50426 | 0% | 100% | 1 |
| 9 | AGRATECH BORNIM EV | 50426 | 0% | 100% | 1 |
| 10 | ANIM QUAL | 50426 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF TEXTURE STUDIES | 45452 | 6% | 3% | 35 |
| 2 | LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 20185 | 3% | 2% | 18 |
| 3 | JOURNAL OF FOOD SCIENCE | 17671 | 12% | 0% | 72 |
| 4 | LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 13100 | 2% | 2% | 11 |
| 5 | POTATO RESEARCH | 13024 | 3% | 1% | 18 |
| 6 | JOURNAL OF FOOD ENGINEERING | 11810 | 7% | 1% | 42 |
| 7 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 8414 | 5% | 1% | 29 |
| 8 | JOURNAL OF FOOD TECHNOLOGY | 8318 | 1% | 2% | 9 |
| 9 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 7136 | 6% | 0% | 39 |
| 10 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 6458 | 3% | 1% | 18 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | BLANCHING | 167754 | 7% | 8% | 42 | Search BLANCHING | Search BLANCHING |
| 2 | POTATO | 156874 | 18% | 3% | 115 | Search POTATO | Search POTATO |
| 3 | DUAL MECHANISM FIRST ORDER KINETIC MODEL | 151277 | 0% | 100% | 3 | Search DUAL+MECHANISM+FIRST+ORDER+KINETIC+MODEL | Search DUAL+MECHANISM+FIRST+ORDER+KINETIC+MODEL |
| 4 | FREEZING AND THAWING RATES | 151277 | 0% | 100% | 3 | Search FREEZING+AND+THAWING+RATES | Search FREEZING+AND+THAWING+RATES |
| 5 | COOKED POTATO | 115255 | 1% | 57% | 4 | Search COOKED+POTATO | Search COOKED+POTATO |
| 6 | BAKED POTATO | 113456 | 0% | 75% | 3 | Search BAKED+POTATO | Search BAKED+POTATO |
| 7 | BLANCHING WATER | 113456 | 0% | 75% | 3 | Search BLANCHING+WATER | Search BLANCHING+WATER |
| 8 | DEGREE OF COOKING | 113456 | 0% | 75% | 3 | Search DEGREE+OF+COOKING | Search DEGREE+OF+COOKING |
| 9 | TISSUE STABILITY | 113456 | 0% | 75% | 3 | Search TISSUE+STABILITY | Search TISSUE+STABILITY |
| 10 | MASHED POTATOES | 113450 | 1% | 38% | 6 | Search MASHED+POTATOES | Search MASHED+POTATOES |
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 |