Class information for:
Level 1: CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
20121 412 25.4 53%


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 CRISPNESS Author keyword 21 38% 11% 45
2 CRUNCHINESS Author keyword 7 53% 2% 9
3 CRITICAL WATER ACTIVITY Author keyword 5 63% 1% 5
4 CRISPINESS Author keyword 4 50% 1% 6
5 CRISPY Author keyword 4 46% 1% 6
6 BIOCHEM FOOD SCI HUMAN NUTR Address 3 39% 2% 7
7 BREAD CRUST Author keyword 2 44% 1% 4
8 COMPRESSION WORK Author keyword 2 67% 0% 2
9 CRISPNESS RETENTION Author keyword 2 67% 0% 2
10 DRIED GELS Author keyword 2 67% 0% 2

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 CRISPNESS 21 38% 11% 45 Search CRISPNESS Search CRISPNESS
2 CRUNCHINESS 7 53% 2% 9 Search CRUNCHINESS Search CRUNCHINESS
3 CRITICAL WATER ACTIVITY 5 63% 1% 5 Search CRITICAL+WATER+ACTIVITY Search CRITICAL+WATER+ACTIVITY
4 CRISPINESS 4 50% 1% 6 Search CRISPINESS Search CRISPINESS
5 CRISPY 4 46% 1% 6 Search CRISPY Search CRISPY
6 BREAD CRUST 2 44% 1% 4 Search BREAD+CRUST Search BREAD+CRUST
7 COMPRESSION WORK 2 67% 0% 2 Search COMPRESSION+WORK Search COMPRESSION+WORK
8 CRISPNESS RETENTION 2 67% 0% 2 Search CRISPNESS+RETENTION Search CRISPNESS+RETENTION
9 DRIED GELS 2 67% 0% 2 Search DRIED+GELS Search DRIED+GELS
10 ACOUSTIC MECHANICAL ANALYSIS 1 100% 0% 2 Search ACOUSTIC+MECHANICAL+ANALYSIS Search ACOUSTIC+MECHANICAL+ANALYSIS

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 CRISPNESS 52 46% 21% 86
2 CRUNCHY 45 83% 6% 25
3 CRUSHING SOUNDS 42 94% 4% 15
4 CRUNCHINESS 38 78% 6% 25
5 CHEWING SOUNDS 35 86% 4% 18
6 FOOD CRUSHING SOUNDS 33 74% 6% 25
7 SNACK FOOD PRODUCTS 14 100% 2% 7
8 STRESS STRAIN RELATIONSHIPS 13 67% 3% 12
9 ORAL PHYSIOLOGY 6 71% 1% 5
10 SENSORY CRISPNESS 6 71% 1% 5

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
A review: Crispness in dry foods and quality measurements based on acoustic-mechanical destructive techniques 2011 20 66 79%
Texture measurement approaches in fresh and processed foods - A review 2013 28 201 18%
Crispy/crunchy crusts of cellular solid foods: A literature review with discussion 2004 59 96 46%
Crispness: a critical review on sensory and material science approaches 2002 108 80 66%
Measures of line jaggedness and their use in foods textural evaluation 1997 19 14 86%
Review: Mechanical properties of dry cellular solid foods 1997 36 23 52%
Approaches to analysis and modeling texture in fresh and processed foods - A review 2013 8 123 25%
Developments and Trends in Fruit Bar Production and Characterization 2014 1 76 16%
Production, properties, and applications of hydrocolloid cellular solids 2005 5 45 49%
Rehydration of crispy cereal products: A tentative explanation of texture changes 2003 3 26 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 BIOCHEM FOOD SCI HUMAN NUTR 3 39% 1.7% 7
2 UCDS FOOD HLTH 2 67% 0.5% 2
3 VBL OFF 2 36% 1.0% 4
4 CEREAL SCI GRP 1 100% 0.5% 2
5 BIOCHIM PHYSICOCHIM PROPRIETES SENSORIELLES 1 27% 0.7% 3
6 AGR BIOCHEM FOOD SCI NUTR 1 50% 0.2% 1
7 AREA TECNOL ALIMENTARI 1 50% 0.2% 1
8 CAFT 1 50% 0.2% 1
9 CIENCIAS BASICAS ZAB 1 50% 0.2% 1
10 FOOD CHEM ENGN PROGRAM 1 50% 0.2% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000218805 OIL UPTAKE//VACUUM FRYING//DEEP FAT FRYING
2 0.0000169249 MASTICATION//MASTICATORY PERFORMANCE//CHEWING EFFICIENCY
3 0.0000162548 EXTRUSION COOKING//SPECIFIC MECHANICAL ENERGY//WATER ABSORPTION INDEX
4 0.0000161956 FRUIT BAR//FOAM MAT//FOAM MAT DRYING
5 0.0000157175 BRUISE VOLUME//INSTRUMENTED SPHERE//BRUISE SUSCEPTIBILITY
6 0.0000123722 BAKING//CEREAL FOAM//THERMO PHYSICS
7 0.0000111694 ISOSTERIC HEAT OF SORPTION//ISOSTERIC HEAT//EQUILIBRIUM MOISTURE CONTENT
8 0.0000102579 PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS
9 0.0000095297 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING
10 0.0000083102 BULGUR//PELEG//PELEGS EQUATION