Class information for:
Level 1: JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
14196 720 24.5 40%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1927 5261 OSMOTIC DEHYDRATION//MYRTACEAE//VACUUM IMPREGNATION

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 JUICE POWDER Author keyword 9 83% 1% 5
2 DRIED APRICOTS Author keyword 6 58% 1% 7
3 NON ENZYMATIC BROWNING Author keyword 5 21% 3% 22
4 SORBATE STABILITY Author keyword 4 75% 0% 3
5 COLOUR KINETICS Author keyword 3 50% 1% 4
6 THERMIC DEGRADATION Author keyword 3 60% 0% 3
7 DULCE DE LECHE Author keyword 2 32% 1% 6
8 6 PROPYLBENZOFURAN 7 OL Author keyword 2 67% 0% 2
9 AONLA JUICE Author keyword 2 67% 0% 2
10 APPLE BEVERAGE Author keyword 2 67% 0% 2

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 JUICE POWDER 9 83% 1% 5 Search JUICE+POWDER Search JUICE+POWDER
2 DRIED APRICOTS 6 58% 1% 7 Search DRIED+APRICOTS Search DRIED+APRICOTS
3 NON ENZYMATIC BROWNING 5 21% 3% 22 Search NON+ENZYMATIC+BROWNING Search NON+ENZYMATIC+BROWNING
4 SORBATE STABILITY 4 75% 0% 3 Search SORBATE+STABILITY Search SORBATE+STABILITY
5 COLOUR KINETICS 3 50% 1% 4 Search COLOUR+KINETICS Search COLOUR+KINETICS
6 THERMIC DEGRADATION 3 60% 0% 3 Search THERMIC+DEGRADATION Search THERMIC+DEGRADATION
7 DULCE DE LECHE 2 32% 1% 6 Search DULCE+DE+LECHE Search DULCE+DE+LECHE
8 6 PROPYLBENZOFURAN 7 OL 2 67% 0% 2 Search 6+PROPYLBENZOFURAN+7+OL Search 6+PROPYLBENZOFURAN+7+OL
9 AONLA JUICE 2 67% 0% 2 Search AONLA+JUICE Search AONLA+JUICE
10 APPLE BEVERAGE 2 67% 0% 2 Search APPLE+BEVERAGE Search APPLE+BEVERAGE

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 CLARIFIED APPLE JUICE 13 67% 2% 12
2 PEACH PUREE 9 55% 2% 11
3 GREEN COLOR 8 43% 2% 15
4 HIGH WATER ACTIVITY 6 31% 2% 17
5 PEAR JUICES 6 100% 1% 4
6 SINGLE SUGARS 5 45% 1% 9
7 CITRUS JUICE 4 33% 2% 11
8 DETERIORATIVE REACTIONS 4 50% 1% 6
9 REDUCED WATER ACTIVITY 4 50% 1% 6
10 PUREE 4 13% 4% 27

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality 2014 3 79 39%
Colour Measurement and Analysis in Fresh and Processed Foods: A Review 2013 33 188 13%
CHEMISTRY OF SORBATES - A BASIC PERSPECTIVE 1994 35 34 56%
Apricot culture in Turkey 2009 12 3 33%
Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal 2009 11 65 31%
Vitamin C and the Role of Citrus Juices as Functional Food 2009 22 223 14%
Predicting the stability of natural colours in food products A review 2010 1 2 50%
Kinetics of Food Quality Changes During Thermal Processing: a Review 2015 1 86 13%
Shelf-life prediction of aseptically packaged orange juice 1996 1 5 100%
Kinetics of the formation of oxygen-containing heterocyclic compounds via the Maillard reaction 1995 0 1 100%

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 AGRO TECHNOL 1 50% 0.1% 1
2 BIOSYS ENGN FOOD SCI 1 50% 0.1% 1
3 CHAIR ENGN NUTR 1 50% 0.1% 1
4 CHAIRE IND AGROALIMENTAI 1 50% 0.1% 1
5 DEP TEC ALIMENTOS 1 50% 0.1% 1
6 FOOD HYGIENE MICROBIOL 1 50% 0.1% 1
7 FOOD IRRADIAT SECT 1 50% 0.1% 1
8 HUMAN PHYSIOL SCI NUTR 1 50% 0.1% 1
9 INRAUMR 1208 1 50% 0.1% 1
10 KATEDRA SUROWCOW PRZETWORSTWA OWOCOWO WARZYWNEG 1 50% 0.1% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000218032 FRUIT BAR//FOAM MAT//FOAM MAT DRYING
2 0.0000152291 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
3 0.0000137600 APPETIZER//RTS BEVERAGES//VERMOUTH
4 0.0000111249 WINE FILTRATION//CLARIFICATION//COMPLETE PORE BLOCKING
5 0.0000108412 ACEROLA//COCONUT WATER//MALPIGHIA EMARGINATA DC
6 0.0000106345 AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE
7 0.0000101878 MACROSCOPIC CONSTANTS//NONENZYMIC BROWNING//EXTRATHERMODYNAMIC ASSUMPTION
8 0.0000094599 GRP INRA GASTRON MOL//UMR 214//EQUIPE GASTRON MOL
9 0.0000090515 CHIKKI//SUPER EXPT TECNOL ALIMENTARIA//EVALUAC SENSORIAL ALIMENTOS
10 0.0000088740 POLYPHENOL OXIDASE//ENZYMATIC BROWNING//POLYPHENOLOXIDASE