Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 25963 | 220 | 26.7 | 47% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 509 | 14456 | INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH |
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 | REFRIGERATED MILK | Author keyword | 5 | 63% | 2% | 5 |
| 2 | ANTHOTYROS | Author keyword | 4 | 75% | 1% | 3 |
| 3 | ACTIVE COATING | Author keyword | 2 | 27% | 3% | 6 |
| 4 | WHEY CHEESE | Author keyword | 2 | 29% | 2% | 5 |
| 5 | CO2 ACIDIFIED MILK | Author keyword | 1 | 100% | 1% | 2 |
| 6 | FRESH WHITE CHEESES | Author keyword | 1 | 100% | 1% | 2 |
| 7 | FOOD PACKAGING | Address | 1 | 14% | 3% | 6 |
| 8 | FIORDILATTE | Author keyword | 1 | 33% | 1% | 2 |
| 9 | FOOD TECHNOL QUAL CONTROL SAFETY | Address | 1 | 50% | 0% | 1 |
| 10 | LACTIC ACID CHEESE | Author keyword | 1 | 50% | 0% | 1 |
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 | REFRIGERATED MILK | 5 | 63% | 2% | 5 | Search REFRIGERATED+MILK | Search REFRIGERATED+MILK |
| 2 | ANTHOTYROS | 4 | 75% | 1% | 3 | Search ANTHOTYROS | Search ANTHOTYROS |
| 3 | ACTIVE COATING | 2 | 27% | 3% | 6 | Search ACTIVE+COATING | Search ACTIVE+COATING |
| 4 | WHEY CHEESE | 2 | 29% | 2% | 5 | Search WHEY+CHEESE | Search WHEY+CHEESE |
| 5 | CO2 ACIDIFIED MILK | 1 | 100% | 1% | 2 | Search CO2+ACIDIFIED+MILK | Search CO2+ACIDIFIED+MILK |
| 6 | FRESH WHITE CHEESES | 1 | 100% | 1% | 2 | Search FRESH+WHITE+CHEESES | Search FRESH+WHITE+CHEESES |
| 7 | FIORDILATTE | 1 | 33% | 1% | 2 | Search FIORDILATTE | Search FIORDILATTE |
| 8 | LACTIC ACID CHEESE | 1 | 50% | 0% | 1 | Search LACTIC+ACID+CHEESE | Search LACTIC+ACID+CHEESE |
| 9 | NANOANTIMICROBIAL | 1 | 50% | 0% | 1 | Search NANOANTIMICROBIAL | Search NANOANTIMICROBIAL |
| 10 | PROVOLONE CHEESE | 1 | 50% | 0% | 1 | Search PROVOLONE+CHEESE | Search PROVOLONE+CHEESE |
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 | COTTAGE CHEESE | 14 | 36% | 15% | 32 |
| 2 | CAMEROS CHEESE | 11 | 69% | 4% | 9 |
| 3 | REFRIGERATED MILK | 11 | 78% | 3% | 7 |
| 4 | GREEK WHEY CHEESE | 9 | 83% | 2% | 5 |
| 5 | WHEY CHEESE | 8 | 70% | 3% | 7 |
| 6 | CO2 TREATED MILK | 3 | 100% | 1% | 3 |
| 7 | DI LATTE CHEESE | 3 | 37% | 3% | 7 |
| 8 | DIOXIDE ADDITION | 2 | 67% | 1% | 2 |
| 9 | MICROBIAL LEVELS | 2 | 67% | 1% | 2 |
| 10 | REQUEIJAO | 2 | 50% | 1% | 3 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Addition of carbon dioxide to dairy products to improve quality: A comprehensive review | 2006 | 20 | 78 | 58% |
| The use of carbon dioxide in the processing and packaging of milk and dairy products: A review | 2012 | 4 | 115 | 53% |
| Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review | 2012 | 1 | 58 | 48% |
| Replacing fat with food technology - A brief review of new fat replacement ingredients | 1997 | 5 | 2 | 50% |
| Scenarios for a future dairy chain in the Netherlands | 2009 | 5 | 90 | 3% |
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 | FOOD PACKAGING | 1 | 14% | 2.7% | 6 |
| 2 | FOOD TECHNOL QUAL CONTROL SAFETY | 1 | 50% | 0.5% | 1 |
| 3 | QUAL INNOVAT SAFETY ENVIRONM | 1 | 50% | 0.5% | 1 |
| 4 | SARAYONU FOOD TECHNOL | 1 | 50% | 0.5% | 1 |
| 5 | SUSURLUK MILK IND | 1 | 50% | 0.5% | 1 |
| 6 | PROLAIN | 1 | 29% | 0.9% | 2 |
| 7 | CHAIR FOOD PACKAGING TECHNOL | 0 | 11% | 1.8% | 4 |
| 8 | KATEDRA TOWAROZNAWSTWA LADUNKOZNAWSTWA | 0 | 33% | 0.5% | 1 |
| 9 | TECHNOL MANAGEMENT AGR ECOSYST ITEMA | 0 | 33% | 0.5% | 1 |
| 10 | COMPOSITES BIOMED MAT | 0 | 18% | 0.9% | 2 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000214294 | CHHANA//RASOGOLLA//PANEER |
| 2 | 0.0000181528 | BIOL LACTAT//PLASMIN//AGE GELATION |
| 3 | 0.0000152724 | LIGHT INDUCED OXIDATION//SE DAIRY FOODS//HAVARTI CHEESE |
| 4 | 0.0000151397 | PREMATURE BROWNING//COOKED COLOR//MODIFIED ATMOSPHERE PACKAGING |
| 5 | 0.0000128039 | MELTABILITY//MOZZARELLA CHEESE//IMITATION CHEESE |
| 6 | 0.0000089164 | PREDICTIVE MYCOLOGY//HEAT RESISTANT FUNGI//ENS BANA |
| 7 | 0.0000081569 | HIGH PRESSURE CARBON DIOXIDE//HIGH PRESSURE CO2//FRUIT VEGETABLE PROC ENGN |
| 8 | 0.0000080978 | CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL//CHEESE |
| 9 | 0.0000072071 | CHIKKI//SUPER EXPT TECNOL ALIMENTARIA//EVALUAC SENSORIAL ALIMENTOS |
| 10 | 0.0000071511 | GLOSSOSTEMON BRUGUIERI//MOGHAT//NAA CONCENTRATIONS |