Class information for:
Level 1: ICE CREAM//FROZEN DESSERT//FAT DESTABILIZATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
17370 539 26.3 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
2823 2503 ANTIFREEZE PROTEIN//ICE SLURRY//ANTIFREEZE PROTEINS

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 ICE CREAM Author keyword 85 43% 28% 153
2 FROZEN DESSERT Author keyword 10 73% 1% 8
3 FAT DESTABILIZATION Author keyword 8 70% 1% 7
4 ICE CRYSTAL SIZE Author keyword 7 53% 2% 10
5 FROZEN YOGHURT Author keyword 6 80% 1% 4
6 LOW FAT ICE CREAM Author keyword 6 71% 1% 5
7 ICE CREAM MIX Author keyword 4 50% 1% 6
8 AIR CELLS Author keyword 4 56% 1% 5
9 CONTINUOUS FREEZER Author keyword 3 100% 1% 3
10 LIPID EMULSIFIER 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 ICE CREAM 85 43% 28% 153 Search ICE+CREAM Search ICE+CREAM
2 FROZEN DESSERT 10 73% 1% 8 Search FROZEN+DESSERT Search FROZEN+DESSERT
3 FAT DESTABILIZATION 8 70% 1% 7 Search FAT+DESTABILIZATION Search FAT+DESTABILIZATION
4 ICE CRYSTAL SIZE 7 53% 2% 10 Search ICE+CRYSTAL+SIZE Search ICE+CRYSTAL+SIZE
5 FROZEN YOGHURT 6 80% 1% 4 Search FROZEN+YOGHURT Search FROZEN+YOGHURT
6 LOW FAT ICE CREAM 6 71% 1% 5 Search LOW+FAT+ICE+CREAM Search LOW+FAT+ICE+CREAM
7 ICE CREAM MIX 4 50% 1% 6 Search ICE+CREAM+MIX Search ICE+CREAM+MIX
8 AIR CELLS 4 56% 1% 5 Search AIR+CELLS Search AIR+CELLS
9 CONTINUOUS FREEZER 3 100% 1% 3 Search CONTINUOUS+FREEZER Search CONTINUOUS+FREEZER
10 LIPID EMULSIFIER 3 100% 1% 3 Search LIPID+EMULSIFIER Search LIPID+EMULSIFIER

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 AQUEOUS FRUCTOSE SOLUTIONS 15 73% 2% 11
2 POLYSACCHARIDE STABILIZERS 13 67% 2% 12
3 HYDROCOLLOID SUSPENSIONS 12 63% 2% 12
4 WATER CRYSTALLIZATION 10 61% 2% 11
5 LINEAR RATE 9 59% 2% 10
6 FAT DESTABILIZATION 8 75% 1% 6
7 AIR CELLS 7 57% 1% 8
8 FROZEN SUCROSE 6 40% 2% 12
9 FROZEN YOGURT 6 50% 1% 8
10 VANILLA ICE CREAM 4 75% 1% 3

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Mechanisms of Ice Crystallization in Ice Cream Production 2010 16 33 58%
Formation and stabilisation of structure in ice-cream and related products 2002 61 42 67%
Application and Functions of Stabilizers in Ice Cream 2011 8 79 68%
Mechanisms of ice crystallization and recrystallization in ice cream: A review 2000 34 27 81%
Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability 2014 2 187 30%
Water crystallization and its importance to freezing of foods: A review 2011 32 102 17%
Colloidal aspects of ice cream - A review 1997 145 50 28%
Dairy ingredients in ice-cream 2003 2 30 93%
Ice cream .1. 1997 2 5 100%
SWEETENERS FOR FROZEN SUCCESS - A REVIEW 1994 5 18 78%

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 UP A Q5008 2 67% 0.4% 2
2 UR GENIE PROC FRIGORIF 1 50% 0.4% 2
3 ENGN AGR IND 1 33% 0.6% 3
4 UP A Q5007 1 30% 0.6% 3
5 DEGUSSA FOOD INGREDIENTS 1 33% 0.4% 2
6 POLYTECH ZOGRAFOU 1 33% 0.4% 2
7 OLIVIER VAN NOORTLAAN 1 50% 0.2% 1
8 SENSORY FOOD 1 50% 0.2% 1
9 UNIV ABERTA 1 50% 0.2% 1
10 CHEESE FERMENTED FOODS 1 22% 0.4% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000125122 PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY
2 0.0000122664 FREEZE CONCENTRATION//EUTECTIC FREEZE CRYSTALLIZATION//PROGRESSIVE FREEZE CONCENTRATION
3 0.0000113518 BACTERIAL DETERGENT RESISTANCE//ICE POP//ENERGY DEPENDENT CELL LYSIS
4 0.0000093443 AROMA RELEASE//FLAVOR RELEASE//TIME INTENSITY
5 0.0000087759 FREEZE DRYING//LYOPHILIZATION//FREEZE DRYING LYOPHILIZATION
6 0.0000083415 AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE
7 0.0000074298 LACTOSE RECOVERY//SONOCRYSTALLIZATION//SONOCRYSTALLISATION
8 0.0000068018 PROBIOTIC//LACTOBACILLUS ACIDOPHILUS//PROBIOTIC BACTERIA
9 0.0000063467 FREEZING TIME//FREEZING TUNNEL//BIOPROD ENVIRONM ENGN
10 0.0000059895 CASEIN MICELLES//CASEIN MICELLE//RENNET COAGULATION