Class information for:
Level 1: PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
16295 596 25.2 44%


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 PLANT FOODS SCI TECHNOL Address 13 37% 5% 29
2 MASHED POTATOES Author keyword 10 63% 2% 10
3 TECNOL PROD AGRARIOS Address 6 100% 1% 4
4 COOKED POTATO Author keyword 4 67% 1% 4
5 BAKED POTATO Author keyword 4 75% 1% 3
6 DEGREE OF COOKING Author keyword 4 75% 1% 3
7 LOW TEMPERATURE BLANCHING Author keyword 3 57% 1% 4
8 ASPARAGUS TEXTURE Author keyword 3 100% 1% 3
9 DUAL MECHANISM FIRST ORDER KINETIC MODEL Author keyword 3 100% 1% 3
10 FREEZING AND THAWING RATES Author keyword 3 100% 1% 3

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 MASHED POTATOES 10 63% 2% 10 Search MASHED+POTATOES Search MASHED+POTATOES
2 COOKED POTATO 4 67% 1% 4 Search COOKED+POTATO Search COOKED+POTATO
3 BAKED POTATO 4 75% 1% 3 Search BAKED+POTATO Search BAKED+POTATO
4 DEGREE OF COOKING 4 75% 1% 3 Search DEGREE+OF+COOKING Search DEGREE+OF+COOKING
5 LOW TEMPERATURE BLANCHING 3 57% 1% 4 Search LOW+TEMPERATURE+BLANCHING Search LOW+TEMPERATURE+BLANCHING
6 ASPARAGUS TEXTURE 3 100% 1% 3 Search ASPARAGUS+TEXTURE Search ASPARAGUS+TEXTURE
7 DUAL MECHANISM FIRST ORDER KINETIC MODEL 3 100% 1% 3 Search DUAL+MECHANISM+FIRST+ORDER+KINETIC+MODEL Search DUAL+MECHANISM+FIRST+ORDER+KINETIC+MODEL
8 FREEZING AND THAWING RATES 3 100% 1% 3 Search FREEZING+AND+THAWING+RATES Search FREEZING+AND+THAWING+RATES
9 TISSUE STABILITY 3 100% 1% 3 Search TISSUE+STABILITY Search TISSUE+STABILITY
10 APPARENT SHEAR MODULUS 2 67% 0% 2 Search APPARENT+SHEAR+MODULUS Search APPARENT+SHEAR+MODULUS

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 COOKED POTATOES 37 67% 6% 34
2 COOKED POTATO 24 82% 2% 14
3 TISSUES CV MONALISA 15 88% 1% 7
4 BOILED POTATOES 14 100% 1% 7
5 COOKING KINETICS 14 100% 1% 7
6 CV MONALISA 11 67% 2% 10
7 MONALISA 11 100% 1% 6
8 CARROT FIRMNESS 10 73% 1% 8
9 3 JAPANESE CULTIVARS 8 100% 1% 5
10 BAKED POTATO 8 100% 1% 5

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
A critical review - Fractional conversion for determining texture degradation kinetics of vegetables 1997 77 14 64%
EFFECT OF PREHEATING ON POTATO TEXTURE 1994 105 14 57%
Application of DNA-Based Methods to Identify Fish and Seafood Substitution on the Commercial Market 2009 19 89 27%
Potato: A comparative study of the effect of cultivars and cultivation conditions and genetic modification on the physico-chemical properties of potato tubers in conjunction with multivariate analysis towards authenticity 2008 16 76 29%
The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components 2009 3 48 60%
Blanching at low temperatures: A thermal bioprocess applied to fruits and vegetables to improve textural quality 2004 3 22 64%
Studies on the control of the hardness of vegetables in food processing 2000 0 11 82%
POTATO FLAVOR 1994 40 53 30%
APPLICATIONS OF CHEMICAL KINETIC-THEORY TO THE RATE OF THERMAL SOFTENING OF VEGETABLE TISSUE 1989 10 4 75%
Flavor release from French fries 2006 0 25 36%

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 PLANT FOODS SCI TECHNOL 13 37% 4.9% 29
2 TECNOL PROD AGRARIOS 6 100% 0.7% 4
3 PLANT PHYSIOL BIOL 2 67% 0.3% 2
4 BIOCHEM FOOD PROC 1 100% 0.3% 2
5 SCI TECHNOL VEGETABLE PROD 1 100% 0.3% 2
6 FRUIT VEGETABLE FOOD SCI 1 15% 1.2% 7
7 AATF 1 50% 0.2% 1
8 DEV KOHOKU KU 1 50% 0.2% 1
9 FRIO CIENCIA TECNOL PROD VEGETALES 1 50% 0.2% 1
10 INVEST GRP BICAMSA 1 50% 0.2% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000186606 OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING
2 0.0000182678 BRUISE VOLUME//INSTRUMENTED SPHERE//BRUISE SUSCEPTIBILITY
3 0.0000182483 TOMATO PEELING//LYE PEELING//ENZYMATIC PEELING
4 0.0000166111 GRP INRA GASTRON MOL//UMR 214//EQUIPE GASTRON MOL
5 0.0000119201 OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLIDS GAIN
6 0.0000110123 SPROUT INHIBITION//CHIP COLOUR//LOW TEMPERATURE SWEETENING
7 0.0000108438 TABLE OLIVES//GREEN OLIVES//GREEN TABLE OLIVES
8 0.0000102579 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
9 0.0000100087 PECTIN//PECTIN METHYLESTERASE//PECTIN EXTRACTION
10 0.0000088906 COLORED POTATO//POTATO PEEL EXTRACT//COLORADO AGR EXPT STN