Class information for:
Level 1: FRUIT BAR//FOAM MAT//FOAM MAT DRYING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
28577 166 23.6 32%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1927 5261 OSMOTIC DEHYDRATION//MYRTACEAE//VACUUM IMPREGNATION

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 FRUIT BAR Author keyword 12 86% 4% 6
2 FOAM MAT Author keyword 9 83% 3% 5
3 FOAM MAT DRYING Author keyword 5 54% 4% 7
4 JACKFRUIT BULBS Author keyword 4 75% 2% 3
5 FRUIT LEATHER Author keyword 4 44% 4% 7
6 BLANCHING TIME Author keyword 3 60% 2% 3
7 DASHEHARI MANGO Author keyword 2 67% 1% 2
8 FRUIT LEATHERS Author keyword 2 67% 1% 2
9 LAMINATED POUCHES Author keyword 2 67% 1% 2
10 MANGO POWDER Author keyword 2 50% 2% 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 FRUIT BAR 12 86% 4% 6 Search FRUIT+BAR Search FRUIT+BAR
2 FOAM MAT 9 83% 3% 5 Search FOAM+MAT Search FOAM+MAT
3 FOAM MAT DRYING 5 54% 4% 7 Search FOAM+MAT+DRYING Search FOAM+MAT+DRYING
4 JACKFRUIT BULBS 4 75% 2% 3 Search JACKFRUIT+BULBS Search JACKFRUIT+BULBS
5 FRUIT LEATHER 4 44% 4% 7 Search FRUIT+LEATHER Search FRUIT+LEATHER
6 BLANCHING TIME 3 60% 2% 3 Search BLANCHING+TIME Search BLANCHING+TIME
7 DASHEHARI MANGO 2 67% 1% 2 Search DASHEHARI+MANGO Search DASHEHARI+MANGO
8 FRUIT LEATHERS 2 67% 1% 2 Search FRUIT+LEATHERS Search FRUIT+LEATHERS
9 LAMINATED POUCHES 2 67% 1% 2 Search LAMINATED+POUCHES Search LAMINATED+POUCHES
10 MANGO POWDER 2 50% 2% 3 Search MANGO+POWDER Search MANGO+POWDER

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 FRUIT LEATHER 12 86% 4% 6
2 DEHYDRATED CAULIFLOWER 6 80% 2% 4
3 CARAMBOLA L PUREE 4 67% 2% 4
4 MANGO LEATHER 3 100% 2% 3
5 L BULBS 1 100% 1% 2
6 ANALYSIS TPA 1 50% 1% 1
7 PACKAGING MATERIAL 0 14% 2% 3
8 FOAMING AGENTS 0 33% 1% 1
9 PESTIL 0 33% 1% 1
10 FREEZE DEHYDRATION 0 25% 1% 1

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
Sensory and color characteristics of frozen ready-made sauces 2006 0 2 100%

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 AMITY FOOD TECHNOL 1 50% 0.6% 1
2 CEMSUR CITEP 1 50% 0.6% 1
3 FHT 1 50% 0.6% 1
4 POSTHARVEST INNOVAT 1 50% 0.6% 1
5 TRANSFER TECHNOL 1 25% 1.2% 2
6 DAIRY TECHNOL SECT 1 22% 1.2% 2
7 FRUITS VEGETABLES TECHNOL DISCIPLINE 0 20% 1.2% 2
8 PROGRAM FOOD ENGN 0 11% 1.8% 3
9 AGR ENGN PROGRAMME 0 25% 0.6% 1
10 KAB 2 0 25% 0.6% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000239442 SPONDIAS SPP//CAMPOMANESIA PHAEA//JELLY
2 0.0000218032 JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING
3 0.0000161956 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
4 0.0000159015 OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLIDS GAIN
5 0.0000148389 DRYING TECHNOLOGY//THIN LAYER DRYING//DRYING KINETICS
6 0.0000118009 PHYSIOLOGICAL LOSS//PRE HARVEST SPRAYS//SPOILAGE LOSS
7 0.0000105704 APPETIZER//RTS BEVERAGES//VERMOUTH
8 0.0000104378 BESAN//COCOA PROC UTILIZAT UNIT//DALIA
9 0.0000101119 DURIAN//ALDH INHIBITION//CHILLED TEMPERATURE
10 0.0000097061 SPRAY DRYING//SINGLE DROPLET DRYING//DRYING PROC TECHNOL GRP