Class information for: |
Basic class information |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
Terms with highest relevance score |
rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|---|
1 | TRANS FATTY ACIDS | authKW | 1157660 | 6% | 59% | 571 |
2 | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | journal | 465202 | 11% | 13% | 1015 |
3 | FRYING | authKW | 209401 | 2% | 34% | 181 |
4 | FRYING OIL | authKW | 202129 | 1% | 69% | 86 |
5 | OXIDATIVE STABILITY | authKW | 173050 | 3% | 21% | 244 |
6 | DEEP FRYING | authKW | 154593 | 1% | 59% | 77 |
7 | FOOD SCIENCE & TECHNOLOGY | WoSSC | 152059 | 47% | 1% | 4310 |
8 | LIPID OXIDATION | authKW | 146199 | 4% | 13% | 340 |
9 | TRIACYLGLYCEROL | authKW | 138711 | 4% | 12% | 332 |
10 | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | journal | 138666 | 3% | 13% | 316 |
Web of Science journal categories |
chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|
1 | Food Science & Technology | 152059 | 47% | 1% | 4310 |
2 | Chemistry, Applied | 81322 | 28% | 1% | 2600 |
3 | Nutrition & Dietetics | 59784 | 22% | 1% | 1993 |
4 | Agriculture, Multidisciplinary | 5329 | 5% | 0% | 496 |
5 | Chemistry, Analytical | 4861 | 11% | 0% | 1031 |
6 | Biochemical Research Methods | 2056 | 6% | 0% | 542 |
7 | Biochemistry & Molecular Biology | 1607 | 15% | 0% | 1404 |
8 | Spectroscopy | 647 | 3% | 0% | 272 |
9 | Biophysics | 326 | 3% | 0% | 303 |
10 | Agriculture, Dairy & Animal Science | 88 | 1% | 0% | 113 |
Address terms |
chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|
1 | LIPOCHIM ALIMENTAIRE | 59058 | 0% | 79% | 22 |
2 | UNITE NUTR LIPID | 32151 | 0% | 30% | 31 |
3 | ISTAB | 26462 | 0% | 29% | 27 |
4 | IND FOOD | 25201 | 0% | 31% | 24 |
5 | CHENOWETH | 21629 | 0% | 16% | 40 |
6 | WORKING GRP LIPID | 18783 | 0% | 50% | 11 |
7 | COATINGS TECHNOL MAT INTER E CHEM | 18219 | 0% | 67% | 8 |
8 | LASCARAY | 17289 | 0% | 24% | 21 |
9 | SEZ SCI TECNOL ALIMENTARI | 15890 | 0% | 42% | 11 |
10 | BIOACT NAT PROD GRP | 15670 | 0% | 31% | 15 |
Journals |
chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
---|---|---|---|---|---|
1 | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 465202 | 11% | 13% | 1015 |
2 | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 138666 | 3% | 13% | 316 |
3 | LIPIDS | 130502 | 5% | 8% | 477 |
4 | REVUE FRANCAISE DES CORPS GRAS | 61307 | 1% | 22% | 80 |
5 | GRASAS Y ACEITES | 57668 | 2% | 10% | 167 |
6 | JOURNAL OF FOOD LIPIDS | 39389 | 1% | 17% | 68 |
7 | FETTE SEIFEN ANSTRICHMITTEL | 33127 | 1% | 12% | 78 |
8 | FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 30635 | 1% | 10% | 87 |
9 | FOOD CHEMISTRY | 20875 | 4% | 2% | 369 |
10 | CHEMISTRY AND PHYSICS OF LIPIDS | 20872 | 2% | 4% | 142 |
Author Key Words |
chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
---|---|---|---|---|---|---|---|
1 | TRANS FATTY ACIDS | 1157660 | 6% | 59% | 571 | Search TRANS+FATTY+ACIDS | Search TRANS+FATTY+ACIDS |
2 | FRYING | 209401 | 2% | 34% | 181 | Search FRYING | Search FRYING |
3 | FRYING OIL | 202129 | 1% | 69% | 86 | Search FRYING+OIL | Search FRYING+OIL |
4 | OXIDATIVE STABILITY | 173050 | 3% | 21% | 244 | Search OXIDATIVE+STABILITY | Search OXIDATIVE+STABILITY |
5 | DEEP FRYING | 154593 | 1% | 59% | 77 | Search DEEP+FRYING | Search DEEP+FRYING |
6 | LIPID OXIDATION | 146199 | 4% | 13% | 340 | Search LIPID+OXIDATION | Search LIPID+OXIDATION |
7 | TRIACYLGLYCEROL | 138711 | 4% | 12% | 332 | Search TRIACYLGLYCEROL | Search TRIACYLGLYCEROL |
8 | POLAR COMPOUNDS | 136923 | 1% | 45% | 90 | Search POLAR+COMPOUNDS | Search POLAR+COMPOUNDS |
9 | TRANS FAT | 134992 | 1% | 58% | 68 | Search TRANS+FAT | Search TRANS+FAT |
10 | DEEP FAT FRYING | 106535 | 1% | 40% | 79 | Search DEEP+FAT+FRYING | Search DEEP+FAT+FRYING |
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 2 |