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 |
| 158 | 3 | HORTICULTURE//HORTSCIENCE//JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE | 62780 |
| 266 | 2 | POSTHARVEST BIOLOGY AND TECHNOLOGY//HORTICULTURE//POLYPHENOL OXIDASE | 19365 |
| 24030 | 1 | FURANEOL//2 5 DIMETHYL 4 HYDROXY 32H FURANONE//MICROVIAL INSERT THERMAL DESORPTION | 349 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | FURANEOL | authKW | 914326 | 5% | 56% | 18 |
| 2 | 2 5 DIMETHYL 4 HYDROXY 32H FURANONE | authKW | 619227 | 3% | 57% | 12 |
| 3 | MICROVIAL INSERT THERMAL DESORPTION | authKW | 451527 | 1% | 100% | 5 |
| 4 | 2 5 DIMETHYL 4 METHOXY 32H FURANONE | authKW | 270916 | 1% | 100% | 3 |
| 5 | D FRUCTOSE 1 6 DIPHOSPHATE | authKW | 270916 | 1% | 100% | 3 |
| 6 | METHOXYFURANEOL | authKW | 270916 | 1% | 100% | 3 |
| 7 | STRAWBERRY | authKW | 217153 | 19% | 4% | 65 |
| 8 | 2 5 DIMETHYL 4 HYDROXY 2H FURAN 3 ONE | authKW | 180611 | 1% | 100% | 2 |
| 9 | 2OR 5ETHYL 4 HYDROXY 5OR 2 METHYL 32H FURANONE | authKW | 180611 | 1% | 100% | 2 |
| 10 | BLACKBERRY AROMA | authKW | 180611 | 1% | 100% | 2 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 9936 | 61% | 0% | 213 |
| 2 | Agriculture, Multidisciplinary | 4592 | 24% | 0% | 84 |
| 3 | Chemistry, Applied | 3870 | 32% | 0% | 110 |
| 4 | Horticulture | 924 | 9% | 0% | 30 |
| 5 | Plant Sciences | 195 | 12% | 0% | 41 |
| 6 | Agronomy | 147 | 6% | 0% | 21 |
| 7 | Nutrition & Dietetics | 104 | 5% | 0% | 18 |
| 8 | Chemistry, Analytical | 61 | 7% | 0% | 25 |
| 9 | Biotechnology & Applied Microbiology | 35 | 6% | 0% | 20 |
| 10 | Biochemical Research Methods | 15 | 3% | 0% | 11 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | DIENSTLEISTUNGSZENTRUM LANDLICHER RAUM DLR RHEINP | 116103 | 1% | 43% | 3 |
| 2 | BIOL VEGETAL BIOTECNOL 2 | 90305 | 0% | 100% | 1 |
| 3 | CNRSUMR 5472 | 90305 | 0% | 100% | 1 |
| 4 | FOOD ENVIRONM TOXCIOL | 90305 | 0% | 100% | 1 |
| 5 | GERMPLASM REPOSITORY PINE PLE ANANAS COMOSUS ZHA | 90305 | 0% | 100% | 1 |
| 6 | HGEBIET WEINALAYT GETRANKEFOR | 90305 | 0% | 100% | 1 |
| 7 | IAA UNITA RIC PROC IND AGROALIMENTARE | 90305 | 0% | 100% | 1 |
| 8 | KAWAI21065 | 90305 | 0% | 100% | 1 |
| 9 | NORWEGIAN CROP PLANTEFORSK | 90305 | 0% | 100% | 1 |
| 10 | PHYS TOXI CHIM SYST | 90305 | 0% | 100% | 1 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 12075 | 19% | 0% | 68 |
| 2 | ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 9910 | 4% | 1% | 14 |
| 3 | JOURNAL OF APPLIED BOTANY AND FOOD QUALITY | 4192 | 1% | 1% | 4 |
| 4 | FLAVOUR AND FRAGRANCE JOURNAL | 1942 | 2% | 0% | 6 |
| 5 | LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1780 | 1% | 0% | 4 |
| 6 | POSTHARVEST BIOLOGY AND TECHNOLOGY | 1780 | 2% | 0% | 8 |
| 7 | JOURNAL OF FOOD SCIENCE | 1745 | 5% | 0% | 17 |
| 8 | FOOD CHEMISTRY | 1322 | 5% | 0% | 18 |
| 9 | SCIENCES DES ALIMENTS | 1155 | 1% | 0% | 4 |
| 10 | DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 938 | 1% | 0% | 4 |
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 |