Class information for:
Level 1: FRESH CUT//MINIMAL PROCESSING//MODIFIED ATMOSPHERE PACKAGING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3006 2013 29.9 56%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
415 16016 POSTHARVEST BIOLOGY AND TECHNOLOGY//POLYPHENOL OXIDASE//FIRMNESS

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 FRESH CUT Author keyword 61 39% 6% 125
2 MINIMAL PROCESSING Author keyword 51 39% 5% 104
3 MODIFIED ATMOSPHERE PACKAGING Author keyword 50 24% 9% 179
4 MINIMALLY PROCESSED Author keyword 39 42% 3% 70
5 POSTHARVEST BIOLOGY AND TECHNOLOGY Journal 35 11% 15% 304
6 MODIFIED ATMOSPHERE Author keyword 27 22% 5% 110
7 POSTHARVEST REFRIGERAT GRP Address 26 47% 2% 41
8 LIGHTLY PROCESSED Author keyword 21 90% 0% 9
9 GRP INVEST INGN ALIMENTOS Address 15 42% 1% 28
10 FRESH CUT TOMATO Author keyword 15 88% 0% 7

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 FRESH CUT 61 39% 6% 125 Search FRESH+CUT Search FRESH+CUT
2 MINIMAL PROCESSING 51 39% 5% 104 Search MINIMAL+PROCESSING Search MINIMAL+PROCESSING
3 MODIFIED ATMOSPHERE PACKAGING 50 24% 9% 179 Search MODIFIED+ATMOSPHERE+PACKAGING Search MODIFIED+ATMOSPHERE+PACKAGING
4 MINIMALLY PROCESSED 39 42% 3% 70 Search MINIMALLY+PROCESSED Search MINIMALLY+PROCESSED
5 MODIFIED ATMOSPHERE 27 22% 5% 110 Search MODIFIED+ATMOSPHERE Search MODIFIED+ATMOSPHERE
6 LIGHTLY PROCESSED 21 90% 0% 9 Search LIGHTLY+PROCESSED Search LIGHTLY+PROCESSED
7 FRESH CUT TOMATO 15 88% 0% 7 Search FRESH+CUT+TOMATO Search FRESH+CUT+TOMATO
8 BROCCOLI 12 13% 4% 87 Search BROCCOLI Search BROCCOLI
9 RESPIRATION RATE 11 14% 4% 75 Search RESPIRATION+RATE Search RESPIRATION+RATE
10 FRESH CUT LETTUCE 11 57% 1% 13 Search FRESH+CUT+LETTUCE Search FRESH+CUT+LETTUCE

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 MODIFIED ATMOSPHERE PACKAGES 65 72% 3% 51
2 ICEBERG LETTUCE 38 32% 5% 98
3 PHENOLIC METABOLISM 38 47% 3% 60
4 MODELING RESPIRATION 32 88% 1% 15
5 STORED BROCCOLI 27 83% 1% 15
6 SUPERATMOSPHERIC OXYGEN 26 61% 1% 28
7 USE GRATED CARROTS 25 66% 1% 23
8 POSTHARVEST SENESCENCE 23 54% 1% 30
9 SURFACE DISCOLORATION 23 72% 1% 18
10 SHREDDED CARROTS 23 74% 1% 17

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 POSTHARVEST BIOLOGY AND TECHNOLOGY 35 11% 15% 304

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Modified atmosphere packaging of fresh produce: Current status and future needs 2010 71 92 62%
Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review 2002 182 43 88%
Extending and measuring the quality of fresh-cut fruit and vegetables: a review 2007 189 123 34%
The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review 2009 48 130 54%
Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables 2008 161 137 23%
Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities 2009 70 97 35%
Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables 2007 69 103 46%
Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing 2010 35 79 39%
Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress 2008 46 86 55%
Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest 2015 1 96 13%

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 POSTHARVEST REFRIGERAT GRP 26 47% 2.0% 41
2 GRP INVEST INGN ALIMENTOS 15 42% 1.4% 28
3 MANN 7 22% 1.5% 30
4 BIOPROD SYST SCI POSTHARVEST SCI 5 60% 0.3% 6
5 UTPV CERTA 5 24% 0.9% 18
6 PROC CHEM ENGN 4 14% 1.2% 24
7 POSTHARVEST PHYSIOL QUAL CONTROL 3 60% 0.1% 3
8 FOOD SCI ENVIRONM HLTH 3 11% 1.1% 23
9 IST RIC PLICAZ BIOTECNOL SICUREZZA VALORIZZ 3 15% 0.8% 16
10 CIENCIA ALIMENTOS DCA 2 29% 0.3% 7

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000193412 BATCH BEHAVIOUR//HORT PROD CHAINS//GRP AFSG
2 0.0000166950 POLYPHENOL OXIDASE//ENZYMATIC BROWNING//POLYPHENOLOXIDASE
3 0.0000131324 EDIBLE COATING//OLIGOCHITOSAN//CHITOSAN COATING
4 0.0000123867 FRESH PRODUCE//FOOD SAFETY INTERVENT TECHNOL UNIT//PRODUCE
5 0.0000120558 CHILLING INJURY//QUARANTINE TREATMENT//DISINFESTATION
6 0.0000118228 1 METHYLCYCLOPROPENE//1 MCP//POSTHARVEST BIOLOGY AND TECHNOLOGY
7 0.0000113869 SO2 ALTERNATIVE//TABLE GRAPES//BERRY ABSCISSION
8 0.0000112014 ASPARAGUS RACEMOSUS//ASPARAGUS FILICINUS//ASPARAGUS
9 0.0000107981 PHYSIOLOGICAL LOSS//PRE HARVEST SPRAYS//SPOILAGE LOSS
10 0.0000095513 CUCUMIS MELO//CUCUMIS MELO L//ORIENTAL SWEET MELON