Class information for:
Level 1: HARD TO COOK//COOKING TIME//ANTINUTRITIONAL FACTORS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
1554 2513 32.3 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
1887 5408 HARD TO COOK//SUTHERLANDIA FRUTESCENS//ANTINUTRITIONAL FACTORS

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 HARD TO COOK Author keyword 70 89% 1% 32
2 COOKING TIME Author keyword 35 51% 2% 50
3 ANTINUTRITIONAL FACTORS Author keyword 26 30% 3% 72
4 ALPHA GALACTOSIDES Author keyword 21 47% 1% 34
5 AKARA Author keyword 21 78% 1% 14
6 LENTILS Author keyword 17 34% 2% 41
7 ANTINUTRIENTS Author keyword 16 31% 2% 44
8 SOAKING Author keyword 16 22% 3% 64
9 PLANT FOODS FOR HUMAN NUTRITION Journal 14 10% 5% 134
10 INDIGENOUS PROCESSING METHODS Author keyword 14 100% 0% 7

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 HARD TO COOK 70 89% 1% 32 Search HARD+TO+COOK Search HARD+TO+COOK
2 COOKING TIME 35 51% 2% 50 Search COOKING+TIME Search COOKING+TIME
3 ANTINUTRITIONAL FACTORS 26 30% 3% 72 Search ANTINUTRITIONAL+FACTORS Search ANTINUTRITIONAL+FACTORS
4 ALPHA GALACTOSIDES 21 47% 1% 34 Search ALPHA+GALACTOSIDES Search ALPHA+GALACTOSIDES
5 AKARA 21 78% 1% 14 Search AKARA Search AKARA
6 LENTILS 17 34% 2% 41 Search LENTILS Search LENTILS
7 ANTINUTRIENTS 16 31% 2% 44 Search ANTINUTRIENTS Search ANTINUTRIENTS
8 SOAKING 16 22% 3% 64 Search SOAKING Search SOAKING
9 INDIGENOUS PROCESSING METHODS 14 100% 0% 7 Search INDIGENOUS+PROCESSING+METHODS Search INDIGENOUS+PROCESSING+METHODS
10 ANTINUTRITIONAL COMPOUNDS 13 80% 0% 8 Search ANTINUTRITIONAL+COMPOUNDS Search ANTINUTRITIONAL+COMPOUNDS

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 ANTINUTRITIONAL FACTORS 113 47% 7% 180
2 BLACK BEANS 65 77% 2% 44
3 DRY BEANS 64 50% 4% 93
4 ANTINUTRIENTS 47 62% 2% 49
5 COMMON BEANS 44 57% 2% 52
6 TRYPSIN INHIBITOR ACTIVITY 42 52% 2% 57
7 TRIBAL PULSE 38 84% 1% 21
8 LENTILS 38 54% 2% 49
9 LEGUME SEEDS 36 34% 3% 87
10 HARD TO COOK 32 88% 1% 15

Journals


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 PLANT FOODS FOR HUMAN NUTRITION 14 10% 5% 134
2 QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION 4 13% 1% 30

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Pulse proteins: Processing, characterization, functional properties and applications in food and feed 2010 89 118 25%
Achievements and Challenges in Improving the Nutritional Quality of Food Legumes 2015 2 259 27%
Mung Bean: Technological and Nutritional Potential 2015 1 80 48%
Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview 2014 7 146 26%
Legumes as a source of natural antioxidants 2008 42 78 54%
HARD-TO-COOK PHENOMENON IN COMMON BEANS - A REVIEW 1993 113 196 56%
Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review 2012 27 138 25%
Cooking quality of pulses 1999 17 28 93%
Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review 2010 6 31 84%
Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.) 2007 10 26 96%

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 RAW MAT PROC FRUIT VEGETABLES 13 40% 1.0% 26
2 UR TECHNOL VALORISAT ALIMENTAI 6 100% 0.2% 4
3 BIOPROD BIOPROC PROGRAM 4 31% 0.5% 12
4 DIGEST FUNCT HUMAN NUTR 3 100% 0.1% 3
5 STUDIES FOOD SCI 3 37% 0.3% 7
6 2710 2 67% 0.1% 2
7 ETHNOPHARMACOL UNIT 2 50% 0.1% 3
8 FRUIT VEGETABLE MUSHROOM PROC 2 50% 0.1% 3
9 FODDER CROPS PASTURE 2 40% 0.2% 4
10 RURAL HOME ECON 2 40% 0.2% 4

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000182162 GUT HYPERPLASIA//ARALIA CORDATE//PHYTOHAEMAGGLUTININ
2 0.0000161796 MEDERANTIL//AFRICAN YAM BEAN SEED VARIETIES//LIVER NITROGEN
3 0.0000141306 AGROIND POST HARVEST MANAGEMENT SERV//COLLECTED FOOD//DEGERMING
4 0.0000135388 BULGUR//PELEG//PELEGS EQUATION
5 0.0000113453 FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE
6 0.0000109612 KUNUN ZAKI//WEANING FOOD//KENKEY
7 0.0000108603 FATTY ACID DISTRIBUTIONS//AGNO3 TLC//ADZUKI BEANS VIGNA ANGULARIS
8 0.0000097148 TEMPE//TEMPEH//RHIZOPUS OLIGOSPORUS
9 0.0000084974 AREA QUIM MICROBIOL ALIMENTOS//MICROBIOL ALIMENTOSAREA BROMATOL//QUIM ORGAN MICROBIOL ALIMENTOS
10 0.0000074505 SUTHERLANDIA FRUTESCENS//L CANAVANINE//BIOCHEM ECOL