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 |
| 101 | 3 | CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE | 75819 |
| 463 | 2 | CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY | 16199 |
| 30957 | 1 | OIL BINDING ABILITY//IMPROVEMENT MECHANISM//RICE FLOUR PROTEINS | 175 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | OIL BINDING ABILITY | authKW | 900484 | 3% | 100% | 5 |
| 2 | IMPROVEMENT MECHANISM | authKW | 540290 | 2% | 100% | 3 |
| 3 | RICE FLOUR PROTEINS | authKW | 540290 | 2% | 100% | 3 |
| 4 | CONFECTIONERY COURSE | address | 360193 | 1% | 100% | 2 |
| 5 | COOKING CONFECTIONERY | address | 360193 | 1% | 100% | 2 |
| 6 | DRY HEATED WHEAT FLOUR | authKW | 360193 | 1% | 100% | 2 |
| 7 | INTERACTION OF WHEAT FLOUR COMPONENTS | authKW | 360193 | 1% | 100% | 2 |
| 8 | PANCAKE SPRINGINESS | authKW | 360193 | 1% | 100% | 2 |
| 9 | CHUOO KU | address | 360189 | 2% | 50% | 4 |
| 10 | GLUTATHIONE DEHYDROGENASE | authKW | 240128 | 1% | 67% | 2 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 10217 | 87% | 0% | 152 |
| 2 | Chemistry, Applied | 4698 | 49% | 0% | 85 |
| 3 | Agriculture, Multidisciplinary | 170 | 7% | 0% | 12 |
| 4 | Biotechnology & Applied Microbiology | 23 | 6% | 0% | 11 |
| 5 | Nutrition & Dietetics | 20 | 3% | 0% | 6 |
| 6 | Materials Science, Textiles | 3 | 1% | 0% | 1 |
| 7 | Microscopy | 3 | 1% | 0% | 1 |
| 8 | Fisheries | 3 | 1% | 0% | 2 |
| 9 | Materials Science, Paper & Wood | 2 | 1% | 0% | 1 |
| 10 | Integrative & Complementary Medicine | 2 | 1% | 0% | 1 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CONFECTIONERY COURSE | 360193 | 1% | 100% | 2 |
| 2 | COOKING CONFECTIONERY | 360193 | 1% | 100% | 2 |
| 3 | CHUOO KU | 360189 | 2% | 50% | 4 |
| 4 | MOL MED BIOL SCI | 180097 | 1% | 100% | 1 |
| 5 | PETR CHIM SYNTHESE ORGAN IND | 180097 | 1% | 100% | 1 |
| 6 | PHARMACOGNOSIE 27 BLVD J MOULIN | 180097 | 1% | 100% | 1 |
| 7 | TECH HIGHER EDUC | 180095 | 1% | 50% | 2 |
| 8 | SUMA KU | 95014 | 11% | 3% | 19 |
| 9 | KATEDRA INZYNIERII TECHNOL ZBOZ | 90047 | 1% | 50% | 1 |
| 10 | HOME ECON | 84018 | 14% | 2% | 24 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CEREAL CHEMISTRY | 132108 | 33% | 1% | 58 |
| 2 | FOOD SCIENCE AND TECHNOLOGY RESEARCH | 14506 | 6% | 1% | 11 |
| 3 | JOURNAL OF CEREAL SCIENCE | 10488 | 7% | 0% | 13 |
| 4 | CEREAL FOODS WORLD | 4564 | 3% | 0% | 6 |
| 5 | ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 2518 | 3% | 0% | 5 |
| 6 | STARKE | 1695 | 1% | 0% | 2 |
| 7 | BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1186 | 5% | 0% | 9 |
| 8 | STARCH-STARKE | 1094 | 2% | 0% | 4 |
| 9 | FOOD MICROSTRUCTURE | 966 | 1% | 1% | 1 |
| 10 | HEMIJSKA INDUSTRIJA | 950 | 1% | 0% | 2 |
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 |