Class information for:
Level 1: AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
13102 796 24.3 46%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1717 6087 OIL UPTAKE//JOURNAL OF FOOD ENGINEERING//VACUUM FRYING

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 AGR FO TRY ENGN ETSEA Address 13 80% 1% 8
2 CONSISTENCY COEFFICIENT Author keyword 11 56% 2% 14
3 HOT PEPPER SOYBEAN PASTE Author keyword 11 100% 1% 6
4 TOMATO CONCENTRATE Author keyword 11 78% 1% 7
5 PEKMEZ Author keyword 9 55% 2% 12
6 BOSTWICK CONSISTOMETER Author keyword 9 83% 1% 5
7 KETCHUP Author keyword 9 47% 2% 14
8 SESAME PASTE Author keyword 8 75% 1% 6
9 FLOW BEHAVIOUR INDEX Author keyword 7 48% 1% 11
10 TAHIN Author keyword 6 80% 1% 4

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 CONSISTENCY COEFFICIENT 11 56% 2% 14 Search CONSISTENCY+COEFFICIENT Search CONSISTENCY+COEFFICIENT
2 HOT PEPPER SOYBEAN PASTE 11 100% 1% 6 Search HOT+PEPPER+SOYBEAN+PASTE Search HOT+PEPPER+SOYBEAN+PASTE
3 TOMATO CONCENTRATE 11 78% 1% 7 Search TOMATO+CONCENTRATE Search TOMATO+CONCENTRATE
4 PEKMEZ 9 55% 2% 12 Search PEKMEZ Search PEKMEZ
5 BOSTWICK CONSISTOMETER 9 83% 1% 5 Search BOSTWICK+CONSISTOMETER Search BOSTWICK+CONSISTOMETER
6 KETCHUP 9 47% 2% 14 Search KETCHUP Search KETCHUP
7 SESAME PASTE 8 75% 1% 6 Search SESAME+PASTE Search SESAME+PASTE
8 FLOW BEHAVIOUR INDEX 7 48% 1% 11 Search FLOW+BEHAVIOUR+INDEX Search FLOW+BEHAVIOUR+INDEX
9 TAHIN 6 80% 1% 4 Search TAHIN Search TAHIN
10 PSEUDOPLASTIC 6 28% 2% 18 Search PSEUDOPLASTIC Search PSEUDOPLASTIC

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 PULP CONTENT 69 96% 3% 22
2 FRUIT CONTENT 26 100% 1% 11
3 FLOW PROPERTIES 19 16% 13% 106
4 SESAME PASTE 18 89% 1% 8
5 PEKMEZ 17 68% 2% 15
6 CLARIFIED FRUIT JUICES 17 63% 2% 17
7 APRICOT PUREE 14 100% 1% 7
8 POTATO PUREE 14 100% 1% 7
9 TEHINEH 11 100% 1% 6
10 PEACH JAMS 9 83% 1% 5

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions 2014 3 135 44%
The production and quality of tomato concentrates 1998 66 19 63%
Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review 2013 0 9 67%
Quality attributes of processed tomato products: A review 1996 61 50 22%
Textural modification of processing tomatoes 1998 70 77 21%
Pekmez: A traditional concentrated fruit product 2005 11 10 40%
The rheology of colloidal and noncolloidal food dispersions 2007 47 52 10%
RHEOLOGICAL PROPERTIES OF PLANT FOOD DISPERSIONS 1989 0 25 80%
Dynamic oscillatory shear testing of foods - selected applications 2000 103 99 2%
Micronutrient Mineral and Folate Content of Australian and Imported Dried Fruit Products 2011 4 23 4%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 AGR FO TRY ENGN ETSEA 13 80% 1.0% 8
2 TECH CAMPINAS COTUCA 4 42% 1.0% 8
3 ALIMENTOS PROD NAT 4 75% 0.4% 3
4 FOOD TECHNOL DTA 3 23% 1.4% 11
5 MOSHTOHOR AGR 2 67% 0.3% 2
6 TECNOL ALIMENTS UTPV XARTA 2 67% 0.3% 2
7 FOOD ENGN FEA 2 15% 1.4% 11
8 HGEBIET LEBENSMITTELRHEOL 1 33% 0.4% 3
9 POST PROGRAM FOOD TECHNOL 1 27% 0.4% 3
10 STRUCT MAT PROC SCI 1 25% 0.4% 3

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000194922 MAYONNAISE//PHOSVITIN//EGG YOLK
2 0.0000115513 SPONDIAS SPP//CAMPOMANESIA PHAEA//JELLY
3 0.0000106345 JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING
4 0.0000105845 XANTHAN//GALACTOMANNAN//SEED GUM
5 0.0000105182 FREEZING TIME//FREEZING TUNNEL//BIOPROD ENVIRONM ENGN
6 0.0000104270 IN LINE RHEOMETRY//ULTRASONIC VELOCITY PROFILING//CLIN MED HERCHEL SMITH MED CHEM
7 0.0000090464 VISCOPLASTIC FLUID//YIELD STRESS FLUID//PAPANASTASIOU MODEL
8 0.0000087008 PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS
9 0.0000083415 ICE CREAM//FROZEN DESSERT//FAT DESTABILIZATION
10 0.0000079537 TIME PRESSURE DISPENSING//JETTING DISPENSER//DISPENSING PROCESS