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 |
| 210 | 3 | FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 51618 |
| 311 | 2 | FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 18705 |
| 743 | 1 | INTERNATIONAL DAIRY JOURNAL//CHEESE RIPENING//CHEESE | 3135 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | INTERNATIONAL DAIRY JOURNAL | journal | 430317 | 11% | 12% | 356 |
| 2 | CHEESE RIPENING | authKW | 397985 | 3% | 45% | 89 |
| 3 | CHEESE | authKW | 307899 | 8% | 13% | 243 |
| 4 | CHEDDAR CHEESE | authKW | 254926 | 3% | 31% | 82 |
| 5 | LAIT | journal | 247833 | 5% | 15% | 169 |
| 6 | PROTEOLYSIS | authKW | 220100 | 10% | 7% | 316 |
| 7 | ADJUNCT CULTURE | authKW | 146074 | 1% | 58% | 25 |
| 8 | CHEESE FLAVOUR | authKW | 143579 | 1% | 71% | 20 |
| 9 | FOOD SCIENCE & TECHNOLOGY | WoSSC | 141630 | 77% | 1% | 2400 |
| 10 | RIPENING | authKW | 136180 | 5% | 8% | 165 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 141630 | 77% | 1% | 2400 |
| 2 | Agriculture, Dairy & Animal Science | 22503 | 20% | 0% | 622 |
| 3 | Microbiology | 3153 | 14% | 0% | 450 |
| 4 | Chemistry, Applied | 2770 | 10% | 0% | 298 |
| 5 | Biotechnology & Applied Microbiology | 2603 | 13% | 0% | 420 |
| 6 | Nutrition & Dietetics | 832 | 5% | 0% | 154 |
| 7 | Agriculture, Multidisciplinary | 761 | 4% | 0% | 114 |
| 8 | AGRICULTURAL EXPERIMENT STATION REPORTS | 8 | 0% | 0% | 1 |
| 9 | Biochemical Research Methods | 7 | 2% | 0% | 48 |
| 10 | Agronomy | 0 | 1% | 0% | 24 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CHEESE | 91374 | 0% | 91% | 10 |
| 2 | WESTERN DAIRY | 86112 | 1% | 29% | 30 |
| 3 | UNITE BIOCHIM STRUCT PROT | 77739 | 1% | 37% | 21 |
| 4 | UNITE RECH BIOCHIM STRUCT PROT | 75715 | 1% | 42% | 18 |
| 5 | LACTOL IND | 66091 | 1% | 26% | 25 |
| 6 | DAIRY TECHNOL | 64608 | 2% | 10% | 62 |
| 7 | RECH TECHNOL LAITIERE | 58883 | 1% | 16% | 36 |
| 8 | DAIRY SCI TECHNOL | 54705 | 1% | 14% | 38 |
| 9 | DAIRY | 49959 | 2% | 10% | 52 |
| 10 | MILCHFOR BAKTERIOL | 42878 | 0% | 53% | 8 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | INTERNATIONAL DAIRY JOURNAL | 430317 | 11% | 12% | 356 |
| 2 | LAIT | 247833 | 5% | 15% | 169 |
| 3 | MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 132010 | 6% | 7% | 202 |
| 4 | AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 112619 | 3% | 11% | 101 |
| 5 | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 70416 | 3% | 8% | 84 |
| 6 | JOURNAL OF DAIRY RESEARCH | 60740 | 4% | 5% | 123 |
| 7 | JOURNAL OF DAIRY SCIENCE | 52420 | 10% | 2% | 309 |
| 8 | NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY | 26802 | 1% | 11% | 25 |
| 9 | DAIRY SCIENCE & TECHNOLOGY | 20740 | 1% | 7% | 30 |
| 10 | NETHERLANDS MILK AND DAIRY JOURNAL | 17646 | 1% | 7% | 26 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | CHEESE RIPENING | 397985 | 3% | 45% | 89 | Search CHEESE+RIPENING | Search CHEESE+RIPENING |
| 2 | CHEESE | 307899 | 8% | 13% | 243 | Search CHEESE | Search CHEESE |
| 3 | CHEDDAR CHEESE | 254926 | 3% | 31% | 82 | Search CHEDDAR+CHEESE | Search CHEDDAR+CHEESE |
| 4 | PROTEOLYSIS | 220100 | 10% | 7% | 316 | Search PROTEOLYSIS | Search PROTEOLYSIS |
| 5 | ADJUNCT CULTURE | 146074 | 1% | 58% | 25 | Search ADJUNCT+CULTURE | Search ADJUNCT+CULTURE |
| 6 | CHEESE FLAVOUR | 143579 | 1% | 71% | 20 | Search CHEESE+FLAVOUR | Search CHEESE+FLAVOUR |
| 7 | RIPENING | 136180 | 5% | 8% | 165 | Search RIPENING | Search RIPENING |
| 8 | GOAT CHEESE | 135648 | 1% | 38% | 36 | Search GOAT+CHEESE | Search GOAT+CHEESE |
| 9 | MANCHEGO CHEESE | 131465 | 1% | 59% | 22 | Search MANCHEGO+CHEESE | Search MANCHEGO+CHEESE |
| 10 | CHEESE FLAVOR | 121025 | 1% | 71% | 17 | Search CHEESE+FLAVOR | Search CHEESE+FLAVOR |
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 |