Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 17369 | 539 | 26.7 | 46% |
Classes in level above (level 2) |
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 | PEANUT SKIN | Author keyword | 25 | 73% | 4% | 19 |
| 2 | CIENCIAS AGROPECUARIAS UNC | Address | 21 | 90% | 2% | 9 |
| 3 | NOUGAT | Author keyword | 13 | 80% | 1% | 8 |
| 4 | CIENCIAS EXACTAS FIS NAT UNC | Address | 10 | 73% | 1% | 8 |
| 5 | CONFECTIONERY PRODUCT | Author keyword | 9 | 83% | 1% | 5 |
| 6 | PEANUT SKINS | Author keyword | 6 | 48% | 2% | 10 |
| 7 | FLAVOR FADE | Author keyword | 6 | 100% | 1% | 4 |
| 8 | PEANUTS | Author keyword | 5 | 12% | 8% | 42 |
| 9 | MARKET QUAL HANDLING | Address | 4 | 75% | 1% | 3 |
| 10 | LUIZ DE QUEIROZ AGR ESALQ USP | Address | 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 | PEANUT SKIN | 25 | 73% | 4% | 19 | Search PEANUT+SKIN | Search PEANUT+SKIN |
| 2 | NOUGAT | 13 | 80% | 1% | 8 | Search NOUGAT | Search NOUGAT |
| 3 | CONFECTIONERY PRODUCT | 9 | 83% | 1% | 5 | Search CONFECTIONERY+PRODUCT | Search CONFECTIONERY+PRODUCT |
| 4 | PEANUT SKINS | 6 | 48% | 2% | 10 | Search PEANUT+SKINS | Search PEANUT+SKINS |
| 5 | FLAVOR FADE | 6 | 100% | 1% | 4 | Search FLAVOR+FADE | Search FLAVOR+FADE |
| 6 | PEANUTS | 5 | 12% | 8% | 42 | Search PEANUTS | Search PEANUTS |
| 7 | TORRONE | 3 | 100% | 1% | 3 | Search TORRONE | Search TORRONE |
| 8 | PROANTHOCYANIDINS PACS | 3 | 60% | 1% | 3 | Search PROANTHOCYANIDINS+PACS | Search PROANTHOCYANIDINS+PACS |
| 9 | ROASTED PEANUT | 3 | 60% | 1% | 3 | Search ROASTED+PEANUT | Search ROASTED+PEANUT |
| 10 | PEANUT BUTTER | 2 | 17% | 2% | 12 | Search PEANUT+BUTTER | Search PEANUT+BUTTER |
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 | ROASTED PEANUTS | 27 | 62% | 5% | 28 |
| 2 | XIXONA TURRON | 23 | 100% | 2% | 10 |
| 3 | JIJONA TURRON | 17 | 100% | 1% | 8 |
| 4 | FRIED SALTED PEANUTS | 15 | 88% | 1% | 7 |
| 5 | DESCRIPTIVE FLAVOR | 11 | 78% | 1% | 7 |
| 6 | HAZELNUTS | 6 | 31% | 3% | 15 |
| 7 | HYPOGOEA | 4 | 67% | 1% | 4 |
| 8 | FATTY ACID VARIATION | 3 | 100% | 1% | 3 |
| 9 | REGULAR PEANUTS | 3 | 100% | 1% | 3 |
| 10 | SPANISH CONFECTIONERY PRODUCT | 3 | 100% | 1% | 3 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Physicochemical Characteristics, Functional Properties, and Nutritional Benefits of Peanut Oil: A Review | 2014 | 4 | 60 | 30% |
| Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review | 2013 | 5 | 69 | 26% |
| A review of the nutritional composition, organoleptic characteristics and biological effects of the high oleic peanut | 2014 | 1 | 61 | 28% |
| EFFECT OF STORAGE ON ROASTED PEANUT QUALITY - DESCRIPTIVE SENSORY ANALYSIS AND GAS-CHROMATOGRAPHIC TECHNIQUES | 1992 | 40 | 8 | 38% |
| Peanut oil: Compositional data | 2010 | 4 | 39 | 38% |
| Functional components in peanuts | 2008 | 18 | 146 | 17% |
| Chemical Composition and Biological Activities of Arachis Species | 2011 | 14 | 90 | 18% |
| Potential use of peanut by-products in food processing: a review | 2012 | 9 | 36 | 19% |
| Plant based butters | 2015 | 0 | 36 | 44% |
| MICROSTRUCTURE OF PEANUT SEED - A REVIEW | 1990 | 15 | 14 | 50% |
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 | CIENCIAS AGROPECUARIAS UNC | 21 | 90% | 1.7% | 9 |
| 2 | CIENCIAS EXACTAS FIS NAT UNC | 10 | 73% | 1.5% | 8 |
| 3 | MARKET QUAL HANDLING | 4 | 75% | 0.6% | 3 |
| 4 | LUIZ DE QUEIROZ AGR ESALQ USP | 3 | 100% | 0.6% | 3 |
| 5 | MARKET QUAL HANDLING UNIT | 3 | 24% | 1.7% | 9 |
| 6 | UNIDAD FISIOL CELULAR NUTR | 2 | 67% | 0.4% | 2 |
| 7 | CIENCIAS AGR UNC | 2 | 50% | 0.6% | 3 |
| 8 | MULTIDISCIPLIN BIOL VEGETAL | 1 | 100% | 0.4% | 2 |
| 9 | IMBIV CONICET | 1 | 13% | 1.9% | 10 |
| 10 | IMBIVCONICET | 1 | 22% | 0.7% | 4 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000247900 | NUTS//WALNUTS//ALMOND SKINS |
| 2 | 0.0000158159 | ARACHIS//GROUNDNUT//ARACHIS SPP |
| 3 | 0.0000119115 | PEANUT BEVERAGE//CEREAL BARS//PEANUT MILK |
| 4 | 0.0000098506 | GROUNDNUT ARACHIS HYPOGAEA L//SPAD CHLOROPHYLL METER READING//PLANT SCI AGR OURCES |
| 5 | 0.0000092529 | CHIKKI//SUPER EXPT TECNOL ALIMENTARIA//EVALUAC SENSORIAL ALIMENTOS |
| 6 | 0.0000074149 | PICEID//POLYDATIN//TRANS RESVERATROL |
| 7 | 0.0000073209 | AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE |
| 8 | 0.0000069828 | CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY |
| 9 | 0.0000067795 | COCOA FERMENTATION//COCOA BEAN FERMENTATION//COCOA BEANS |
| 10 | 0.0000060156 | MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND |