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 |
2140 | 2 | PULSED ELECTRIC FIELDS//HIGH PRESSURE PROCESSING//HIGH HYDROSTATIC PRESSURE | 5371 |
9027 | 1 | PULSED ELECTRIC FIELDS//HIGH INTENSITY PULSED ELECTRIC FIELDS//PEF | 1225 |
Terms with highest relevance score |
rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|---|
1 | PULSED ELECTRIC FIELDS | authKW | 7981301 | 38% | 67% | 461 |
2 | HIGH INTENSITY PULSED ELECTRIC FIELDS | authKW | 1245946 | 4% | 91% | 53 |
3 | PEF | authKW | 1200069 | 7% | 53% | 88 |
4 | PULSED ELECTRIC FIELDS PEF | authKW | 914756 | 4% | 83% | 43 |
5 | PULSED ELECTRIC FIELD PEF | authKW | 779880 | 4% | 63% | 48 |
6 | BIO OIDAL CHEM | address | 382932 | 3% | 39% | 38 |
7 | RECH ROYALLIEU | address | 328062 | 7% | 15% | 83 |
8 | FOOD BIOTECHNOL FOOD PROC ENGN | address | 291199 | 4% | 26% | 44 |
9 | ELECTROPLASMOLYSIS | authKW | 284967 | 1% | 92% | 12 |
10 | MICROBIAL INACTIVATION | authKW | 273146 | 4% | 23% | 47 |
Web of Science journal categories |
chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|
1 | Food Science & Technology | 51824 | 74% | 0% | 908 |
2 | Engineering, Chemical | 1292 | 15% | 0% | 180 |
3 | Chemistry, Applied | 974 | 9% | 0% | 111 |
4 | Biotechnology & Applied Microbiology | 827 | 12% | 0% | 150 |
5 | Agriculture, Multidisciplinary | 536 | 5% | 0% | 58 |
6 | Nutrition & Dietetics | 416 | 5% | 0% | 67 |
7 | Microbiology | 318 | 8% | 0% | 99 |
8 | Agricultural Engineering | 262 | 2% | 0% | 25 |
9 | Physics, Fluids & Plasmas | 50 | 2% | 0% | 26 |
10 | Agriculture, Dairy & Animal Science | 12 | 1% | 0% | 15 |
Address terms |
chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|
1 | BIO OIDAL CHEM | 382932 | 3% | 39% | 38 |
2 | RECH ROYALLIEU | 328062 | 7% | 15% | 83 |
3 | FOOD BIOTECHNOL FOOD PROC ENGN | 291199 | 4% | 26% | 44 |
4 | UNITE TRANSFORMAT INTEGREES MAT RENOUVE LE | 256363 | 1% | 59% | 17 |
5 | EQUIPE TECHNOL AGROIND | 197891 | 1% | 77% | 10 |
6 | UNITE TRANSFORMAT INTEGREES MATIERE RENOUVE LE | 163827 | 1% | 58% | 11 |
7 | TPV XARTA | 161058 | 1% | 52% | 12 |
8 | UTPV CERTA | 151241 | 2% | 28% | 21 |
9 | TRANSFORMAT INTEGREES MAT RENOUVE LE | 114580 | 1% | 32% | 14 |
10 | CERTA UTPV | 94315 | 1% | 33% | 11 |
Journals |
chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|
1 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 214402 | 9% | 8% | 111 |
2 | JOURNAL OF FOOD ENGINEERING | 32843 | 8% | 1% | 98 |
3 | FOOD AND BIOPROCESS TECHNOLOGY | 27145 | 4% | 2% | 45 |
4 | FOOD ENGINEERING REVIEWS | 11110 | 1% | 5% | 8 |
5 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 10407 | 3% | 1% | 32 |
6 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 10038 | 2% | 2% | 25 |
7 | FOOD AND BIOPRODUCTS PROCESSING | 8193 | 2% | 2% | 20 |
8 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 7259 | 4% | 1% | 45 |
9 | JOURNAL OF FOOD PROCESS ENGINEERING | 6776 | 2% | 1% | 19 |
10 | LWT-FOOD SCIENCE AND TECHNOLOGY | 5079 | 3% | 1% | 32 |
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 |