Class information for:
Level 2: ICE CREAM//COCOA BUTTER//SOLID FAT CONTENT

Basic class information
Bar chart of Publication_year

Last years might be incomplete

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
679 3       JOUYBAN ACREE MODEL//ICE CREAM//POUR POINT DEPRESSANT 8906
2607 2             ICE CREAM//COCOA BUTTER//SOLID FAT CONTENT 3854
3945 1                   SOLID FAT CONTENT//COCOA BUTTER//CHOCOLATE 1911
14087 1                   ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM 824
23344 1                   OLEOGEL//BIGELS//ORGANOGEL 372
23605 1                   FATTY ACID MIXTURE//EXTRAE//DETQUI 363
27028 1                   PISTON GAUGE//PRIMARY PRESSURE STANDARD//METROLOGIA 259
34417 1                   SECT ACOUSTOELECT//FAT MEAT TECHNOL//ANALYTIC CROSS CORRELATION 125

Terms with highest relevance score


rank Category termType chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 ICE CREAM authKW 766299 5% 50% 188
2 COCOA BUTTER authKW 526930 3% 55% 118
3 SOLID FAT CONTENT authKW 500681 3% 58% 105
4 OLEOGEL authKW 370971 2% 74% 61
5 PARTIAL COALESCENCE authKW 319254 1% 81% 48
6 CHOCOLATE authKW 296213 4% 23% 160
7 FAT BLOOM authKW 262531 1% 94% 34
8 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY journal 257348 13% 6% 488
9 FAT CRYSTALLIZATION authKW 248634 1% 72% 42
10 CHEMICAL INTERESTERIFICATION authKW 188945 1% 66% 35

Web of Science journal categories


chi_square_rank Category chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 Food Science & Technology 111910 62% 1% 2375
2 Chemistry, Applied 20631 22% 0% 854
3 Nutrition & Dietetics 1889 6% 0% 248
4 Instruments & Instrumentation 1022 6% 0% 229
5 Crystallography 804 4% 0% 173
6 Agriculture, Dairy & Animal Science 730 4% 0% 141
7 Engineering, Chemical 466 6% 0% 233
8 Chemistry, Physical 347 10% 0% 370
9 Agriculture, Multidisciplinary 331 2% 0% 90
10 Microscopy 185 1% 0% 33

Address terms


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 FOOD TECHNOL ENGN 140242 2% 30% 58
2 VANDEMOORTELE LIPID SCI TECHNOL 94257 0% 82% 14
3 BIOTECHNOL MED ENGN 82406 1% 19% 52
4 FOOD SOFT MAT SCI 56550 0% 43% 16
5 FOOD SCI 54187 12% 1% 456
6 EQUIPE PHYSICOCHIM SYST POLYPHASES 47548 0% 36% 16
7 FOOD TECH ENGN 40879 0% 100% 5
8 SOCIAL SCI HLTH TECHNOL 38922 0% 48% 10
9 PHYSICOCHIM SYST POLYPHASES 34054 0% 42% 10
10 ALBERTA LIPID UTILIZAT PROGRAM 32962 0% 37% 11

Journals


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 257348 13% 6% 488
2 DAIRY INDUSTRIES INTERNATIONAL 57492 1% 13% 54
3 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 55265 3% 5% 129
4 METROLOGIA 34127 3% 4% 109
5 FOOD RESEARCH INTERNATIONAL 29215 4% 3% 141
6 FOOD BIOPHYSICS 25782 1% 8% 39
7 JOURNAL OF TEXTURE STUDIES 16822 1% 4% 53
8 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 15095 2% 2% 76
9 JOURNAL OF FOOD LIPIDS 11728 1% 6% 24
10 FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY 10536 1% 4% 33

Author Key Words


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass LCSH search Wikipedia search
1 ICE CREAM 766299 5% 50% 188 Search ICE+CREAM Search ICE+CREAM
2 COCOA BUTTER 526930 3% 55% 118 Search COCOA+BUTTER Search COCOA+BUTTER
3 SOLID FAT CONTENT 500681 3% 58% 105 Search SOLID+FAT+CONTENT Search SOLID+FAT+CONTENT
4 OLEOGEL 370971 2% 74% 61 Search OLEOGEL Search OLEOGEL
5 PARTIAL COALESCENCE 319254 1% 81% 48 Search PARTIAL+COALESCENCE Search PARTIAL+COALESCENCE
6 CHOCOLATE 296213 4% 23% 160 Search CHOCOLATE Search CHOCOLATE
7 FAT BLOOM 262531 1% 94% 34 Search FAT+BLOOM Search FAT+BLOOM
8 FAT CRYSTALLIZATION 248634 1% 72% 42 Search FAT+CRYSTALLIZATION Search FAT+CRYSTALLIZATION
9 CHEMICAL INTERESTERIFICATION 188945 1% 66% 35 Search CHEMICAL+INTERESTERIFICATION Search CHEMICAL+INTERESTERIFICATION
10 WHIPPED CREAM 181122 1% 92% 24 Search WHIPPED+CREAM Search WHIPPED+CREAM

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


rank cluster_id2 link
1 3585 ROTATOR PHASE//THERMODYNAM SEPARAT//SURFACE FREEZING
2 1248 TRANS FATTY ACIDS//JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY//FRYING
3 2959 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE//DULCE DE LECHE//FOOD SCIENCE & TECHNOLOGY
4 1527 PICKERING EMULSION//MEMBRANE EMULSIFICATION//NANOEMULSION
5 3534 POUR POINT DEPRESSANT//WAXY CRUDE OIL//WAX DEPOSITION
6 1959 SPRAY DRYING//FREEZE DRYING//LYOPHILIZATION
7 371 LIPASE//JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC//IMMOBILIZED LIPASE
8 202 BETA LACTOGLOBULIN//FOOD SCIENCE & TECHNOLOGY//FOOD HYDROCOLLOIDS
9 1113 BIODIESEL//TRANSESTERIFICATION//JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
10 3885 OLESTRA//ESTERIFIED PROPOXYLATED GLYCEROL//ANTIMICROBIAL AND SURFACE ACTIVITIES

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