Class information for:
Level 1: BREAD//DOUGH//STALING

Basic class information
Bar chart of Publication_year

Last years might be incomplete

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
101 3       CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE 75819
463 2             CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY 16199
289 1                   BREAD//DOUGH//STALING 3756

Terms with highest relevance score


rank Category termType chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 BREAD authKW 881427 9% 30% 348
2 DOUGH authKW 845459 5% 51% 197
3 STALING authKW 652735 3% 75% 104
4 GLUTEN FREE BREAD authKW 626414 3% 77% 97
5 DOUGH RHEOLOGY authKW 510622 3% 61% 99
6 CEREAL CHEMISTRY journal 477179 14% 11% 511
7 GLUTEN FREE authKW 428399 3% 41% 124
8 FROZEN DOUGH authKW 416181 2% 79% 63
9 BREAD QUALITY authKW 404005 2% 57% 85
10 FLOUR MILLING BAKING CONFECTIONERY TECHNOL address 318919 2% 49% 78

Web of Science journal categories


chi_square_rank Category chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 Food Science & Technology 241037 91% 1% 3418
2 Chemistry, Applied 28871 26% 0% 991
3 Agriculture, Multidisciplinary 2146 5% 0% 201
4 Nutrition & Dietetics 1830 6% 0% 241
5 Engineering, Chemical 395 6% 0% 216
6 Agronomy 42 2% 0% 58
7 AGRICULTURAL EXPERIMENT STATION REPORTS 6 0% 0% 1
8 Microscopy 2 0% 0% 7
9 Mechanics 0 1% 0% 47
10 Agricultural Engineering -0 0% 0% 6

Address terms


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 318919 2% 49% 78
2 CEREAL GRP 182268 1% 59% 37
3 FOOD CHEM BIOCHEM 101287 2% 16% 74
4 CEREALES 97062 0% 64% 18
5 BREWING BEVERAGE TECHNOL 64879 1% 37% 21
6 EQUIPMENT OPERAT MAINTENANCE FOOD IND 53026 0% 45% 14
7 LEUVEN FOOD SCI NUTR LFORCE 52325 2% 10% 60
8 INT EXCHANGE COOPERAT PROGRAM 50745 0% 55% 11
9 AGROQUIM TECNOL ALIMENTOS 47053 2% 6% 90
10 BIOTRANSFER UNIT 45657 0% 39% 14

Journals


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 CEREAL CHEMISTRY 477179 14% 11% 511
2 JOURNAL OF CEREAL SCIENCE 262006 8% 10% 301
3 CEREAL FOODS WORLD 131172 4% 11% 149
4 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 63704 6% 4% 212
5 BAKERS DIGEST 61491 1% 33% 22
6 JOURNAL OF TEXTURE STUDIES 55617 3% 7% 95
7 LWT-FOOD SCIENCE AND TECHNOLOGY 45894 4% 3% 168
8 FOOD AND BIOPROCESS TECHNOLOGY 36943 2% 5% 92
9 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 32406 3% 3% 125
10 JOURNAL OF FOOD ENGINEERING 28761 4% 2% 161

Author Key Words


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass LCSH search Wikipedia search
1 BREAD 881427 9% 30% 348 Search BREAD Search BREAD
2 DOUGH 845459 5% 51% 197 Search DOUGH Search DOUGH
3 STALING 652735 3% 75% 104 Search STALING Search STALING
4 GLUTEN FREE BREAD 626414 3% 77% 97 Search GLUTEN+FREE+BREAD Search GLUTEN+FREE+BREAD
5 DOUGH RHEOLOGY 510622 3% 61% 99 Search DOUGH+RHEOLOGY Search DOUGH+RHEOLOGY
6 GLUTEN FREE 428399 3% 41% 124 Search GLUTEN+FREE Search GLUTEN+FREE
7 FROZEN DOUGH 416181 2% 79% 63 Search FROZEN+DOUGH Search FROZEN+DOUGH
8 BREAD QUALITY 404005 2% 57% 85 Search BREAD+QUALITY Search BREAD+QUALITY
9 BREAD STALING 314078 1% 80% 47 Search BREAD+STALING Search BREAD+STALING
10 BREAD DOUGH 249989 1% 65% 46 Search BREAD+DOUGH Search BREAD+DOUGH

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


rank cluster_id2 link
1 30957 OIL BINDING ABILITY//IMPROVEMENT MECHANISM//RICE FLOUR PROTEINS
2 22140 BAKING//BREAD BAKING//CEREAL FOAM
3 22386 WHEAT LIPIDS//MICROSCALE BAKING TEST//WHEAT FLOUR LIPIDS
4 13599 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//LEHRSTUHL TECH MIKROBIOL
5 9572 PASTA//NOODLES//SPAGHETTI
6 10552 ARABINOXYLAN//XYLANASE INHIBITOR//FOOD CHEM BIOCHEM
7 14427 PUROINDOLINES//GRAIN HARDNESS//WESTERN WHEAT QUAL
8 13308 WHITE SAUCE//RETROGRADATION//RICE STARCH
9 624 GLUTENIN//HMW GS//BREAD MAKING QUALITY
10 20583 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS

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