Class information for:
Level 1: NIXTAMALIZATION//TORTILLA//NIXTAMALISATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
18099 504 26.7 50%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1767 5861 EXTRUSION COOKING//CEREAL CHEMISTRY//NIXTAMALIZATION

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 NIXTAMALIZATION Author keyword 70 69% 12% 59
2 TORTILLA Author keyword 60 72% 10% 48
3 NIXTAMALISATION Author keyword 24 91% 2% 10
4 CALIDAD MAIZ Address 23 86% 2% 12
5 NIXTAMAL Author keyword 18 89% 2% 8
6 TORTILLA QUALITY Author keyword 15 88% 1% 7
7 TORTILLAS Author keyword 13 47% 4% 21
8 NEJAYOTE Author keyword 13 71% 2% 10
9 LIME COOKING Author keyword 12 86% 1% 6
10 MAIZ Address 9 83% 1% 5

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 NIXTAMALIZATION 70 69% 12% 59 Search NIXTAMALIZATION Search NIXTAMALIZATION
2 TORTILLA 60 72% 10% 48 Search TORTILLA Search TORTILLA
3 NIXTAMALISATION 24 91% 2% 10 Search NIXTAMALISATION Search NIXTAMALISATION
4 NIXTAMAL 18 89% 2% 8 Search NIXTAMAL Search NIXTAMAL
5 TORTILLA QUALITY 15 88% 1% 7 Search TORTILLA+QUALITY Search TORTILLA+QUALITY
6 TORTILLAS 13 47% 4% 21 Search TORTILLAS Search TORTILLAS
7 NEJAYOTE 13 71% 2% 10 Search NEJAYOTE Search NEJAYOTE
8 LIME COOKING 12 86% 1% 6 Search LIME+COOKING Search LIME+COOKING
9 NIXTAMALIZED CORN FLOUR 9 83% 1% 5 Search NIXTAMALIZED+CORN+FLOUR Search NIXTAMALIZED+CORN+FLOUR
10 CORN TORTILLA 5 63% 1% 5 Search CORN+TORTILLA Search CORN+TORTILLA

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 MASA 92 82% 11% 54
2 ALKALINE COOKING 65 93% 5% 25
3 TORTILLA 50 62% 10% 51
4 TORTILLAS 32 48% 10% 49
5 NIXTAMALIZATION 28 68% 5% 25
6 LIME COOKING 15 88% 1% 7
7 TORTILLA PREPARATION 9 83% 1% 5
8 TORTILLA PRODUCTION 9 83% 1% 5
9 CALCIUM ION DIFFUSION 8 75% 1% 6
10 QUALITY PROTEIN MAIZE 7 29% 4% 20

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
A review of corn masa processing residues: Generation, properties, and potential utilization 2006 15 29 86%
IMPORTANCE OF MEXICAN MAIZE LANDRACES IN THE NATIONAL DIET. AN ESSENTIAL REVIEW 2013 1 13 54%
THE NIXTAMALIZATION PROCESS AND ITS EFFECT ON ANTHOCYANIN CONTENT OF PIGMENTED MAIZE, A REVIEW 2013 0 39 64%
CONTENT AND TYPE VARIABILITY OF ANTHOCYANINS IN BLUE/PURPLE COLORED GRAINS OF MEXICAN MAIZE POPULATIONS 2013 0 20 60%
PHYSICAL KERNEL PROPERTIES AND QUALITY OF RACIAL GROUPS OF MAIZE LANDRACES OF MEXICO 2013 0 15 40%
NUTRACEUTICAL POTENTIAL OF NATIVE MAIZE AND CHANGES DURING TRADITIONAL AND EXTRUSION PROCESSING 2013 0 23 39%
GRAIN PRODUCTS AS A SOURCE OF DIETARY CALCIUM 1986 6 5 40%

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 CALIDAD MAIZ 23 86% 2.4% 12
2 MAIZ 9 83% 1.0% 5
3 PROGRAMA MAIZ 5 60% 1.2% 6
4 CIENCIAS NAT LICENCIATURA NUTR 3 57% 0.8% 4
5 CEREAL OILSEED SCI TECHNOL 3 50% 0.8% 4
6 PROGRAMA REG NOROESTE DOCTORADO BIOTECNOL 3 26% 1.8% 9
7 INVEST REG NOROESTE 2 44% 0.8% 4
8 PLANT BREEDING SUSTAINABLE AGR 2 36% 1.0% 5
9 AGRON UANL FA 2 67% 0.4% 2
10 COORDINAC INVEST CIENT 2 67% 0.4% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000189847 DRY GRIND PROCESS//ELUSIEVE//GRAIN CHEM UTILIZAT
2 0.0000098442 OPAQUE 2//OPAQUE2//QUALITY PROTEIN MAIZE
3 0.0000094287 EXTRUSION COOKING//SPECIFIC MECHANICAL ENERGY//WATER ABSORPTION INDEX
4 0.0000092606 KAFIRIN//CEREAL QUAL//KAFIRINS
5 0.0000087453 AVENANTHRAMIDES//AVENANTHRAMIDE//FOXTAIL MILLET BRAN
6 0.0000077649 STARCH-STARKE//RETROGRADATION//GELATINIZATION
7 0.0000054856 BULGUR//PELEG//PELEGS EQUATION
8 0.0000053293 EXPANSION VOLUME//POPPING QUALITY//POPPING VOLUME
9 0.0000050572 CHIKKI//SUPER EXPT TECNOL ALIMENTARIA//EVALUAC SENSORIAL ALIMENTOS
10 0.0000050218 OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING