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 |
| 9572 | 1 | PASTA//NOODLES//SPAGHETTI | 1173 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | PASTA | authKW | 2016393 | 12% | 51% | 146 |
| 2 | NOODLES | authKW | 1088202 | 7% | 51% | 80 |
| 3 | SPAGHETTI | authKW | 636069 | 3% | 58% | 41 |
| 4 | COOKING QUALITY | authKW | 631962 | 5% | 41% | 58 |
| 5 | GLUTEN FREE PASTA | authKW | 429863 | 2% | 80% | 20 |
| 6 | PASTA QUALITY | authKW | 300155 | 2% | 62% | 18 |
| 7 | YELLOW ALKALINE NOODLE | authKW | 292545 | 1% | 78% | 14 |
| 8 | FRESH PASTA | authKW | 276342 | 1% | 86% | 12 |
| 9 | CEREAL CHEMISTRY | journal | 209091 | 16% | 4% | 189 |
| 10 | WHITE SALTED NOODLE | authKW | 191052 | 1% | 89% | 8 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 73084 | 90% | 0% | 1052 |
| 2 | Chemistry, Applied | 11147 | 29% | 0% | 343 |
| 3 | Nutrition & Dietetics | 1139 | 9% | 0% | 103 |
| 4 | Agriculture, Multidisciplinary | 482 | 5% | 0% | 54 |
| 5 | Agronomy | 193 | 4% | 0% | 47 |
| 6 | Engineering, Chemical | 106 | 5% | 0% | 64 |
| 7 | Horticulture | 104 | 2% | 0% | 21 |
| 8 | Plant Sciences | 14 | 3% | 0% | 38 |
| 9 | Microscopy | 5 | 0% | 0% | 4 |
| 10 | Biotechnology & Applied Microbiology | 4 | 2% | 0% | 28 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | FLOUR MILLING BAKING CONFECTIONERY TECHNOL | 161320 | 3% | 19% | 31 |
| 2 | PANZANI | 134335 | 0% | 100% | 5 |
| 3 | GRAIN | 110768 | 3% | 13% | 33 |
| 4 | STATE ENGN CEREAL FERMENTAT TECHNOL | 107468 | 0% | 100% | 4 |
| 5 | WHEAT FOODS | 80601 | 0% | 100% | 3 |
| 6 | QUAL ASSURANCE DEV | 71643 | 0% | 67% | 4 |
| 7 | WESTERN WHEAT QUAL | 66930 | 2% | 14% | 18 |
| 8 | BIOAGROMED IST RIC PLICAZ BIOTECNOL SICUREZZA | 60449 | 0% | 75% | 3 |
| 9 | JRU IATE AGROPOLYMERS ENGN EMERGING TECHNOL 120 | 53734 | 0% | 100% | 2 |
| 10 | CARBOHYDRATE BIOPROD | 45769 | 1% | 11% | 15 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CEREAL CHEMISTRY | 209091 | 16% | 4% | 189 |
| 2 | JOURNAL OF CEREAL SCIENCE | 52057 | 6% | 3% | 75 |
| 3 | CEREAL FOODS WORLD | 47305 | 4% | 4% | 50 |
| 4 | LWT-FOOD SCIENCE AND TECHNOLOGY | 20691 | 5% | 1% | 63 |
| 5 | JOURNAL OF TEXTURE STUDIES | 16594 | 2% | 2% | 29 |
| 6 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 9838 | 4% | 1% | 43 |
| 7 | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 8357 | 1% | 3% | 11 |
| 8 | JOURNAL OF FOOD ENGINEERING | 7510 | 4% | 1% | 46 |
| 9 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 5214 | 3% | 1% | 34 |
| 10 | JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 5098 | 2% | 1% | 25 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | PASTA | 2016393 | 12% | 51% | 146 | Search PASTA | Search PASTA |
| 2 | NOODLES | 1088202 | 7% | 51% | 80 | Search NOODLES | Search NOODLES |
| 3 | SPAGHETTI | 636069 | 3% | 58% | 41 | Search SPAGHETTI | Search SPAGHETTI |
| 4 | COOKING QUALITY | 631962 | 5% | 41% | 58 | Search COOKING+QUALITY | Search COOKING+QUALITY |
| 5 | GLUTEN FREE PASTA | 429863 | 2% | 80% | 20 | Search GLUTEN+FREE+PASTA | Search GLUTEN+FREE+PASTA |
| 6 | PASTA QUALITY | 300155 | 2% | 62% | 18 | Search PASTA+QUALITY | Search PASTA+QUALITY |
| 7 | YELLOW ALKALINE NOODLE | 292545 | 1% | 78% | 14 | Search YELLOW+ALKALINE+NOODLE | Search YELLOW+ALKALINE+NOODLE |
| 8 | FRESH PASTA | 276342 | 1% | 86% | 12 | Search FRESH+PASTA | Search FRESH+PASTA |
| 9 | WHITE SALTED NOODLE | 191052 | 1% | 89% | 8 | Search WHITE+SALTED+NOODLE | Search WHITE+SALTED+NOODLE |
| 10 | PASTA DRYING | 188069 | 1% | 100% | 7 | Search PASTA+DRYING | Search PASTA+DRYING |
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 | 13556 | AVENANTHRAMIDES//EINKORN//YELLOW PIGMENT CONTENT |
| 2 | 289 | BREAD//DOUGH//STALING |
| 3 | 22769 | BULGUR//SOYBEAN HYDRATION//PELEGS EQUATION |
| 4 | 14427 | PUROINDOLINES//GRAIN HARDNESS//WESTERN WHEAT QUAL |
| 5 | 624 | GLUTENIN//HMW GS//BREAD MAKING QUALITY |
| 6 | 38 | STARCH-STARKE//RETROGRADATION//STARCH |
| 7 | 30271 | SPELT//FARRO//CHAIR AGR ECOL |
| 8 | 3655 | EXTRUSION COOKING//EXTRUSION//EXTRUDATES |
| 9 | 13308 | WHITE SAUCE//RETROGRADATION//RICE STARCH |
| 10 | 25479 | DRYING INDUCED STRESSES//TECHNOL CHEM ENGN//TUNNEL KILN |