Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 28726 | 164 | 18.3 | 35% |
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 | TOMATO PEELING | Author keyword | 8 | 100% | 3% | 5 |
| 2 | LYE PEELING | Author keyword | 4 | 67% | 2% | 4 |
| 3 | ENZYMATIC PEELING | Author keyword | 4 | 46% | 4% | 6 |
| 4 | STEAM PEELING | Author keyword | 3 | 100% | 2% | 3 |
| 5 | PROC FOOD UNIT | Address | 2 | 67% | 1% | 2 |
| 6 | PRODUCTION YIELD ANALYSIS | Author keyword | 2 | 67% | 1% | 2 |
| 7 | ENZYMIC PEELING | Author keyword | 1 | 100% | 1% | 2 |
| 8 | HEAD PROC TECHNOL | Address | 1 | 100% | 1% | 2 |
| 9 | MECHANICAL PEELING | Author keyword | 1 | 33% | 1% | 2 |
| 10 | ADVANTAGES AND LIMITATIONS | Author keyword | 1 | 50% | 1% | 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 | TOMATO PEELING | 8 | 100% | 3% | 5 | Search TOMATO+PEELING | Search TOMATO+PEELING |
| 2 | LYE PEELING | 4 | 67% | 2% | 4 | Search LYE+PEELING | Search LYE+PEELING |
| 3 | ENZYMATIC PEELING | 4 | 46% | 4% | 6 | Search ENZYMATIC+PEELING | Search ENZYMATIC+PEELING |
| 4 | STEAM PEELING | 3 | 100% | 2% | 3 | Search STEAM+PEELING | Search STEAM+PEELING |
| 5 | PRODUCTION YIELD ANALYSIS | 2 | 67% | 1% | 2 | Search PRODUCTION+YIELD+ANALYSIS | Search PRODUCTION+YIELD+ANALYSIS |
| 6 | ENZYMIC PEELING | 1 | 100% | 1% | 2 | Search ENZYMIC+PEELING | Search ENZYMIC+PEELING |
| 7 | MECHANICAL PEELING | 1 | 33% | 1% | 2 | Search MECHANICAL+PEELING | Search MECHANICAL+PEELING |
| 8 | ADVANTAGES AND LIMITATIONS | 1 | 50% | 1% | 1 | Search ADVANTAGES+AND+LIMITATIONS | Search ADVANTAGES+AND+LIMITATIONS |
| 9 | CITRIC FRUIT | 1 | 50% | 1% | 1 | Search CITRIC+FRUIT | Search CITRIC+FRUIT |
| 10 | CITRUS TAMURANA HORT EX TANAKA | 1 | 50% | 1% | 1 | Search CITRUS+TAMURANA+HORT+EX+TANAKA | Search CITRUS+TAMURANA+HORT+EX+TANAKA |
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 | PEELABILITY | 17 | 100% | 5% | 8 |
| 2 | LYE | 2 | 24% | 4% | 6 |
| 3 | PIMIENTO PEPPERS | 1 | 100% | 1% | 2 |
| 4 | JUICE VESICLES | 1 | 33% | 1% | 2 |
| 5 | FRIED FRENCH FRIES | 1 | 50% | 1% | 1 |
| 6 | JUICE SACS | 0 | 14% | 1% | 2 |
| 7 | AIR COOLING PROCESS | 0 | 25% | 1% | 1 |
| 8 | CLINGSTONE PEACHES | 0 | 20% | 1% | 1 |
| 9 | FRESH STRAWBERRY PACKAGES | 0 | 20% | 1% | 1 |
| 10 | FRUIT SKIN | 0 | 17% | 1% | 1 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
|---|---|---|---|---|
| Optimization of vacuum infusion and incubation time for enzymatic peeling of 'Thomson' and 'Mollar' oranges | 2007 | 4 | 12 | 75% |
| Conventional and Alternative Methods for Tomato Peeling | 2012 | 1 | 18 | 50% |
| QUALITY AND STABILITY OF ENZYMICALLY PEELED AND SECTIONED CITRUS-FRUIT | 1989 | 8 | 1 | 100% |
| Development of Foods for People with Ingestion and Swallowing Difficulties Using Vacuum Enzyme Infusion into Food Materials Enhanced by Freeze-thaw | 2008 | 0 | 6 | 33% |
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 | PROC FOOD UNIT | 2 | 67% | 1.2% | 2 |
| 2 | HEAD PROC TECHNOL | 1 | 100% | 1.2% | 2 |
| 3 | QUIM BIOQUIM BIOL MOL INMUNOL B | 1 | 50% | 0.6% | 1 |
| 4 | ARAVA RD | 0 | 33% | 0.6% | 1 |
| 5 | IBBCGB | 0 | 25% | 0.6% | 1 |
| 6 | TOBONG GU | 0 | 17% | 0.6% | 1 |
| 7 | ESPO | 0 | 10% | 0.6% | 1 |
| 8 | 8050 2IKARASHI | 0 | 100% | 0.6% | 1 |
| 9 | AGR MINIST GREECE | 0 | 100% | 0.6% | 1 |
| 10 | ANR CENT VALLEY REG | 0 | 100% | 0.6% | 1 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000182483 | PLANT FOODS SCI TECHNOL//MASHED POTATOES//TECNOL PROD AGRARIOS |
| 2 | 0.0000176619 | GRP INRA GASTRON MOL//UMR 214//EQUIPE GASTRON MOL |
| 3 | 0.0000110318 | INTEGRATED PRODUCT AND PROCESS ENGINEERING//CERAMICS RADIATION//HEATING OF PAPER |
| 4 | 0.0000098314 | WINE FILTRATION//CLARIFICATION//COMPLETE PORE BLOCKING |
| 5 | 0.0000083907 | POLYGALACTURONASE//EXO POLYGALACTURONASE//PECTIN LYASE |
| 6 | 0.0000083608 | SWEETPOTATO LEAF//SWEET POTATO//PURPLE SWEET POTATO |
| 7 | 0.0000075468 | OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLIDS GAIN |
| 8 | 0.0000075065 | SPONDIAS SPP//CAMPOMANESIA PHAEA//JELLY |
| 9 | 0.0000073497 | TARHANA//KISHK//DEP FOOD ENG |
| 10 | 0.0000070098 | KIWIFRUIT//ACTINIDIA DELICIOSA//FUCHU BRANCH |