Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 19817 | 424 | 23.0 | 51% |
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 | BAKING | Author keyword | 8 | 14% | 13% | 54 |
| 2 | CEREAL FOAM | Author keyword | 8 | 100% | 1% | 5 |
| 3 | THERMO PHYSICS | Author keyword | 8 | 100% | 1% | 5 |
| 4 | OVEN RISE | Author keyword | 6 | 80% | 1% | 4 |
| 5 | BAKING OVEN | Author keyword | 6 | 71% | 1% | 5 |
| 6 | BREAD BAKING | Author keyword | 5 | 39% | 3% | 11 |
| 7 | CAKE BAKING | Author keyword | 4 | 67% | 1% | 4 |
| 8 | CIDCA CONICET LA PLATA | Address | 4 | 75% | 1% | 3 |
| 9 | OVEN | Author keyword | 3 | 21% | 3% | 12 |
| 10 | CONVECTION OVEN | Author keyword | 2 | 44% | 1% | 4 |
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 | BAKING | 8 | 14% | 13% | 54 | Search BAKING | Search BAKING |
| 2 | CEREAL FOAM | 8 | 100% | 1% | 5 | Search CEREAL+FOAM | Search CEREAL+FOAM |
| 3 | THERMO PHYSICS | 8 | 100% | 1% | 5 | Search THERMO+PHYSICS | Search THERMO+PHYSICS |
| 4 | OVEN RISE | 6 | 80% | 1% | 4 | Search OVEN+RISE | Search OVEN+RISE |
| 5 | BAKING OVEN | 6 | 71% | 1% | 5 | Search BAKING+OVEN | Search BAKING+OVEN |
| 6 | BREAD BAKING | 5 | 39% | 3% | 11 | Search BREAD+BAKING | Search BREAD+BAKING |
| 7 | CAKE BAKING | 4 | 67% | 1% | 4 | Search CAKE+BAKING | Search CAKE+BAKING |
| 8 | OVEN | 3 | 21% | 3% | 12 | Search OVEN | Search OVEN |
| 9 | CONVECTION OVEN | 2 | 44% | 1% | 4 | Search CONVECTION+OVEN | Search CONVECTION+OVEN |
| 10 | BAKING PROCESS | 2 | 28% | 2% | 7 | Search BAKING+PROCESS | Search BAKING+PROCESS |
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 | BREAD BAKING | 20 | 58% | 5% | 23 |
| 2 | STARCH GELATINIZATION KINETICS | 18 | 89% | 2% | 8 |
| 3 | CAKE BAKING | 15 | 77% | 2% | 10 |
| 4 | BISCUIT BAKING | 9 | 83% | 1% | 5 |
| 5 | BREAD BAKING PROCESS | 9 | 67% | 2% | 8 |
| 6 | FORCED CONVECTION OVEN | 8 | 56% | 2% | 10 |
| 7 | ELECTRICAL HEATING OVEN | 6 | 100% | 1% | 4 |
| 8 | MEAT PATTIES | 5 | 39% | 3% | 11 |
| 9 | OVEN | 3 | 10% | 7% | 31 |
| 10 | BAND OVEN | 3 | 100% | 1% | 3 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
|---|---|---|---|---|
| Bread baking - A review | 2008 | 79 | 37 | 46% |
| Modeling of simultaneous heat and water transport in the baking process | 1998 | 48 | 10 | 80% |
| Browning development in bakery products - A review | 2010 | 40 | 69 | 30% |
| Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process-A Review | 2012 | 4 | 53 | 79% |
| Crust formation and its role during bread baking | 2009 | 33 | 68 | 32% |
| Recent advances in the studies of bread baking process and their impacts on the bread baking technology | 2003 | 17 | 36 | 50% |
| On the Theoretical Time-Scale Estimation of Physical and Chemical Kinetics Whilst Wheat Dough Processing | 2013 | 2 | 44 | 41% |
| FLAVOR AND FLAVORINGS IN MICROWAVE FOODS - AN OVERVIEW | 1994 | 4 | 3 | 100% |
| A review on microwave baking of foods | 2001 | 44 | 48 | 21% |
| MICROWAVE VOLATILIZATION OF AROMA COMPOUNDS | 1994 | 1 | 3 | 100% |
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 | CIDCA CONICET LA PLATA | 4 | 75% | 0.7% | 3 |
| 2 | CIDCA CCT LA PLATA CONICET | 2 | 67% | 0.5% | 2 |
| 3 | GRP BIO PROC TECHNOL PROC ANAL | 2 | 67% | 0.5% | 2 |
| 4 | GRP BIOPROC ANAL | 2 | 67% | 0.5% | 2 |
| 5 | MODIAL | 2 | 18% | 2.1% | 9 |
| 6 | GRP BIOPROC TECHNOL PROC ANAL | 1 | 38% | 0.7% | 3 |
| 7 | DPT TECHNOL GRAIN FODDER BREAD CONFECTIONERY PR | 1 | 100% | 0.5% | 2 |
| 8 | FOOD ENGN JOINT UNIT | 1 | 100% | 0.5% | 2 |
| 9 | FOOD PROC TECHNOL UNIT | 1 | 50% | 0.5% | 2 |
| 10 | HEAT TRANSFER PRACTICE | 1 | 29% | 0.9% | 4 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000204378 | FREEZING TIME//FREEZING TUNNEL//BIOPROD ENVIRONM ENGN |
| 2 | 0.0000186997 | OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING |
| 3 | 0.0000182475 | CAKE BATTER//MUFFINS//COOKIES |
| 4 | 0.0000178876 | VACUUM COOLING//IMMERSION VACUUM COOLING//DISPLAY CABINET |
| 5 | 0.0000152493 | DOUGH//GLUTEN FREE BREAD//STALING |
| 6 | 0.0000139616 | JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY//MICROWAVE HEATING//MULTIMODE APPLICATOR |
| 7 | 0.0000139428 | ASEPTIC PROCESSING//THERMAL PROCESSING//PARTICULATE FOODS |
| 8 | 0.0000123722 | CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY |
| 9 | 0.0000119118 | MARINATION//NMR T 2 RELAXATION//TUMBLING |
| 10 | 0.0000115475 | INTEGRATED PRODUCT AND PROCESS ENGINEERING//CERAMICS RADIATION//HEATING OF PAPER |