Class information for:
Level 1: STARCH-STARKE//RETROGRADATION//GELATINIZATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
30 5039 31.9 63%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1135 9153 STARCH-STARKE//STARCH//RETROGRADATION

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 STARCH-STARKE Journal 453 39% 18% 920
2 RETROGRADATION Author keyword 282 67% 5% 251
3 GELATINIZATION Author keyword 186 50% 5% 265
4 RICE STARCH Author keyword 173 65% 3% 163
5 HEAT MOISTURE TREATMENT Author keyword 158 85% 2% 82
6 STARCH Author keyword 122 13% 18% 894
7 AMYLOPECTIN Author keyword 105 39% 4% 214
8 PASTING PROPERTIES Author keyword 104 55% 3% 130
9 PASTING Author keyword 101 57% 2% 120
10 AMYLOSE Author keyword 100 31% 5% 268

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 RETROGRADATION 282 67% 5% 251 Search RETROGRADATION Search RETROGRADATION
2 GELATINIZATION 186 50% 5% 265 Search GELATINIZATION Search GELATINIZATION
3 RICE STARCH 173 65% 3% 163 Search RICE+STARCH Search RICE+STARCH
4 HEAT MOISTURE TREATMENT 158 85% 2% 82 Search HEAT+MOISTURE+TREATMENT Search HEAT+MOISTURE+TREATMENT
5 STARCH 122 13% 18% 894 Search STARCH Search STARCH
6 AMYLOPECTIN 105 39% 4% 214 Search AMYLOPECTIN Search AMYLOPECTIN
7 PASTING PROPERTIES 104 55% 3% 130 Search PASTING+PROPERTIES Search PASTING+PROPERTIES
8 PASTING 101 57% 2% 120 Search PASTING Search PASTING
9 AMYLOSE 100 31% 5% 268 Search AMYLOSE Search AMYLOSE
10 GELATINISATION 90 63% 2% 90 Search GELATINISATION Search GELATINISATION

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 GELATINIZATION 1170 59% 26% 1316
2 AMYLOPECTIN 629 52% 17% 848
3 AMYLOSE 549 40% 22% 1089
4 RETROGRADATION 477 62% 10% 495
5 CEREAL STARCHES 403 78% 5% 266
6 RICE STARCH 377 76% 5% 267
7 POTATO STARCH 330 50% 9% 471
8 POTATO STARCHES 286 83% 3% 163
9 PASTING PROPERTIES 248 59% 6% 281
10 WHEAT STARCH 242 46% 8% 398

Journals


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 STARCH-STARKE 453 39% 18% 920
2 STARKE 35 26% 2% 113

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review 2010 158 190 85%
Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review 2015 2 146 90%
Effect of food additives on starch retrogradation: A review 2015 3 89 55%
Morphological, thermal and rheological properties of starches from different botanical sources 2003 374 80 88%
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review 2007 215 117 81%
Starch gelatinization and its complexity for analysis 2015 2 78 62%
Pasting, paste, and gel properties of starch-hydrocolloid combinations 2011 65 197 83%
Starch - composition, fine structure and architecture 2004 323 120 82%
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review 2001 383 83 90%
Structure-function relationships of starch components 2015 1 155 94%

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 WHISTLER CARBOHYDRATE 34 33% 1.7% 86
2 S CROP GENET PHYSIOL JIANGSU PROV PLAN 27 74% 0.4% 20
3 CASSAVA STARCH TECHNOL UNIT 12 49% 0.4% 18
4 ENGN RICE BY PROD FURTHER PROC 12 86% 0.1% 6
5 NAWI GRAZ CEPOL MC MOL CHARACTERIST 11 100% 0.1% 6
6 DESARROLLO PROD BIOT 8 18% 0.9% 43
7 CEREAL SCI 7 24% 0.5% 27
8 ANAL EVALUAT FOOD QUAL 7 27% 0.5% 23
9 COINNOVAT MODERN PROD TECHNOL GRAIN CROPS 6 38% 0.3% 13
10 CARBOHYDRATE 6 27% 0.4% 18

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000217138 V AMYLOSE//VINE TWINING POLYMERIZATION//AMYLOSE INCLUSION COMPLEXATION
2 0.0000216541 OSA STARCH//OCTENYLSUCCINIC ANHYDRIDE//STARCH OCTENYLSUCCINATE
3 0.0000164462 SOUR CASSAVA STARCH//CARBOHYDRATE RADICALS//STARCH OXIDATION
4 0.0000141021 STARCH SYNTHASE//STARCH BRANCHING ENZYME//GRANULE BOUND STARCH SYNTHASE
5 0.0000100331 HEAD RICE YIELD//DEGREE OF MILLING//PARBOILING
6 0.0000083485 PASTA//NOODLES//SPAGHETTI
7 0.0000083112 ANISOTROPIC MOTIONS//CHEM PULPING//CIBACRON BLUE DYE
8 0.0000077649 NIXTAMALIZATION//TORTILLA//NIXTAMALISATION
9 0.0000072083 THERMOPLASTIC STARCH//GREEN POLYMER//PLASTICIZED STARCH
10 0.0000069325 AMYLOSE LIPID COMPLEX TRANSITION//CHLORPROPHAM CIPC//BIOCHEM UNIT FEED UTILIZAT ASSESSMENT