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 |
| 2959 | 2 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE//DULCE DE LECHE//FOOD SCIENCE & TECHNOLOGY | 2888 |
| 14485 | 1 | CONSISTENCY COEFFICIENT//FLOW BEHAVIOUR INDEX//PEKMEZ | 797 |
| 18267 | 1 | NONENZYMATIC BROWNING//READY TO SERVE BEVERAGE//AONLA JUICE | 585 |
| 24689 | 1 | PEANUT BEVERAGE//SPROUTED SOYBEANS//PEANUT MILK | 327 |
| 28824 | 1 | FREEZE THAW DRYING//BESAN//PAPAD | 217 |
| 29351 | 1 | ANAL VALEUR BIOL ALIMENTS//3D TEST//UPSEA 2405 | 205 |
| 29575 | 1 | FOAM MAT DRYING//FRUIT LEATHER//FRUIT BAR | 201 |
| 30154 | 1 | CHHANA//PANEER//RASOGOLLA | 189 |
| 31393 | 1 | DULCE DE LECHE//CUT OFF POINT METHODOLOGY//DOCE DE LEITE | 167 |
| 35535 | 1 | FRUIT CONTENT//SPONDIAS SPP//FRUIT PREPARATIONS | 111 |
| 37049 | 1 | SECT NEUROSCI ORAL BIOL//ORAL BIOLSECT NEUROSCI//ABTB2 | 89 |
Terms with highest relevance score |
| rank | Category | termType | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|---|
| 1 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | journal | 251932 | 13% | 6% | 369 |
| 2 | DULCE DE LECHE | authKW | 143326 | 1% | 77% | 17 |
| 3 | FOOD SCIENCE & TECHNOLOGY | WoSSC | 136919 | 78% | 1% | 2264 |
| 4 | CONSISTENCY COEFFICIENT | authKW | 126245 | 1% | 64% | 18 |
| 5 | CHHANA | authKW | 116897 | 1% | 71% | 15 |
| 6 | FLOW BEHAVIOUR INDEX | authKW | 111582 | 1% | 68% | 15 |
| 7 | FOAM MAT DRYING | authKW | 106921 | 0% | 70% | 14 |
| 8 | PEKMEZ | authKW | 102281 | 1% | 63% | 15 |
| 9 | PANEER | authKW | 95539 | 1% | 52% | 17 |
| 10 | KETCHUP | authKW | 87273 | 1% | 50% | 16 |
Web of Science journal categories |
| chi_square_rank | Category | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | Food Science & Technology | 136919 | 78% | 1% | 2264 |
| 2 | Chemistry, Applied | 4298 | 12% | 0% | 349 |
| 3 | Nutrition & Dietetics | 2203 | 8% | 0% | 227 |
| 4 | Agriculture, Multidisciplinary | 1228 | 5% | 0% | 135 |
| 5 | Engineering, Chemical | 583 | 7% | 0% | 212 |
| 6 | Agronomy | 357 | 4% | 0% | 103 |
| 7 | Horticulture | 297 | 2% | 0% | 55 |
| 8 | Toxicology | 60 | 2% | 0% | 63 |
| 9 | Agricultural Engineering | 56 | 1% | 0% | 21 |
| 10 | AGRICULTURAL EXPERIMENT STATION REPORTS | 37 | 0% | 0% | 2 |
Address terms |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | CHEESE FERMENTED FOODS | 73646 | 0% | 75% | 9 |
| 2 | AGR FO TRY ENGN ETSEA | 58188 | 0% | 67% | 8 |
| 3 | ANAL VALEUR BIOL ALIMENTS | 45462 | 0% | 83% | 5 |
| 4 | UPSEA 2405 | 32734 | 0% | 100% | 3 |
| 5 | TECH CAMPINAS COTUCA | 30351 | 0% | 35% | 8 |
| 6 | UNIV SCI AGEN | 29094 | 0% | 67% | 4 |
| 7 | DAIRY TECHNOL | 26320 | 1% | 6% | 38 |
| 8 | DAIRY TECHNOL SECT | 24793 | 0% | 45% | 5 |
| 9 | SECT NEUROSCI ORAL BIOL | 21822 | 0% | 100% | 2 |
| 10 | SECC EVALUAC SENSORIAL | 21503 | 0% | 16% | 12 |
Journals |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass |
|---|---|---|---|---|---|
| 1 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 251932 | 13% | 6% | 369 |
| 2 | JOURNAL OF TEXTURE STUDIES | 53911 | 3% | 6% | 82 |
| 3 | JOURNAL OF FOOD SCIENCE | 35232 | 8% | 1% | 219 |
| 4 | FOOD TECHNOLOGY | 27416 | 3% | 3% | 73 |
| 5 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 26913 | 3% | 3% | 79 |
| 6 | REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 23658 | 1% | 7% | 29 |
| 7 | JOURNAL OF FOOD ENGINEERING | 22550 | 4% | 2% | 125 |
| 8 | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 17686 | 2% | 3% | 57 |
| 9 | JOURNAL OF FOOD QUALITY | 15882 | 2% | 3% | 47 |
| 10 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 13448 | 3% | 2% | 79 |
Author Key Words |
| chi_square_rank | term | chi_square | shrOfCwithTerm | shrOfTermInClass | termInClass | LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | DULCE DE LECHE | 143326 | 1% | 77% | 17 | Search DULCE+DE+LECHE | Search DULCE+DE+LECHE |
| 2 | CONSISTENCY COEFFICIENT | 126245 | 1% | 64% | 18 | Search CONSISTENCY+COEFFICIENT | Search CONSISTENCY+COEFFICIENT |
| 3 | CHHANA | 116897 | 1% | 71% | 15 | Search CHHANA | Search CHHANA |
| 4 | FLOW BEHAVIOUR INDEX | 111582 | 1% | 68% | 15 | Search FLOW+BEHAVIOUR+INDEX | Search FLOW+BEHAVIOUR+INDEX |
| 5 | FOAM MAT DRYING | 106921 | 0% | 70% | 14 | Search FOAM+MAT+DRYING | Search FOAM+MAT+DRYING |
| 6 | PEKMEZ | 102281 | 1% | 63% | 15 | Search PEKMEZ | Search PEKMEZ |
| 7 | PANEER | 95539 | 1% | 52% | 17 | Search PANEER | Search PANEER |
| 8 | KETCHUP | 87273 | 1% | 50% | 16 | Search KETCHUP | Search KETCHUP |
| 9 | PSEUDOPLASTIC | 81149 | 1% | 30% | 25 | Search PSEUDOPLASTIC | Search PSEUDOPLASTIC |
| 10 | RASOGOLLA | 76378 | 0% | 100% | 7 | Search RASOGOLLA | Search RASOGOLLA |
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 |