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 |
| 2959 | 2 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE//DULCE DE LECHE//FOOD SCIENCE & TECHNOLOGY | 2888 |
| 24689 | 1 | PEANUT BEVERAGE//SPROUTED SOYBEANS//PEANUT MILK | 327 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | PEANUT BEVERAGE | authKW | 401586 | 2% | 83% | 5 |
| 2 | SPROUTED SOYBEANS | authKW | 289143 | 1% | 100% | 3 |
| 3 | PEANUT MILK | authKW | 220296 | 1% | 57% | 4 |
| 4 | THREE COMPONENT CONSTRAINED MIXTURE DESIGN | authKW | 192762 | 1% | 100% | 2 |
| 5 | TROPICAL FOOD | authKW | 192762 | 1% | 100% | 2 |
| 6 | COFFEE WHITENER | authKW | 173484 | 1% | 60% | 3 |
| 7 | BLANCHING EFFECT | authKW | 128507 | 1% | 67% | 2 |
| 8 | ACCESSIONS COLLECTION | authKW | 96381 | 0% | 100% | 1 |
| 9 | BACTERIAL GELLING POLYSACCHARIDE | authKW | 96381 | 0% | 100% | 1 |
| 10 | BEVERAGE POWDERS | authKW | 96381 | 0% | 100% | 1 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 18682 | 86% | 0% | 281 |
| 2 | Nutrition & Dietetics | 349 | 9% | 0% | 30 |
| 3 | Chemistry, Applied | 267 | 9% | 0% | 30 |
| 4 | AGRICULTURAL EXPERIMENT STATION REPORTS | 89 | 0% | 0% | 1 |
| 5 | Agriculture, Multidisciplinary | 53 | 3% | 0% | 10 |
| 6 | Agronomy | 15 | 2% | 0% | 8 |
| 7 | Horticulture | 12 | 1% | 0% | 4 |
| 8 | Robotics | 2 | 0% | 0% | 1 |
| 9 | Biotechnology & Applied Microbiology | 1 | 2% | 0% | 8 |
| 10 | Agricultural Engineering | 0 | 0% | 0% | 1 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | FLOURMILLING BAKING CONFECTIONERY TECHNOL | 96381 | 0% | 100% | 1 |
| 2 | INGN TECNOL ADECUADAS | 96381 | 0% | 100% | 1 |
| 3 | INRAENSIAUMR GENIE IND ALIMENTAIRE | 96381 | 0% | 100% | 1 |
| 4 | MAESTRIA CIENCIA ALIMENTOS | 96381 | 0% | 100% | 1 |
| 5 | NKPOLU | 96381 | 0% | 100% | 1 |
| 6 | SEAFOOD DENMARK | 96381 | 0% | 100% | 1 |
| 7 | CHEM PL NUTR | 48190 | 0% | 50% | 1 |
| 8 | SENSORY TEAM | 48190 | 0% | 50% | 1 |
| 9 | UMR GENIE IND ALIMENTAIRECEMAGREF | 48190 | 0% | 50% | 1 |
| 10 | ICHS | 48188 | 1% | 25% | 2 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | FOOD TECHNOLOGY | 88347 | 13% | 2% | 44 |
| 2 | CEREAL FOODS WORLD | 17381 | 5% | 1% | 16 |
| 3 | RICE JOURNAL | 16062 | 0% | 17% | 1 |
| 4 | JOURNAL OF FOOD SCIENCE | 13211 | 14% | 0% | 45 |
| 5 | JOURNAL OF FOOD QUALITY | 9174 | 4% | 1% | 12 |
| 6 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 6516 | 6% | 0% | 20 |
| 7 | FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 6253 | 2% | 1% | 8 |
| 8 | INDUSTRIA CONSERVE | 3107 | 0% | 3% | 1 |
| 9 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 3085 | 3% | 0% | 9 |
| 10 | LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 2972 | 2% | 1% | 5 |
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 |