Class information for:
Level 1: EXTRUSION COOKING//SPECIFIC MECHANICAL ENERGY//WATER ABSORPTION INDEX

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3803 1830 27.9 49%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1767 5861 EXTRUSION COOKING//CEREAL CHEMISTRY//NIXTAMALIZATION

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 EXTRUSION COOKING Author keyword 85 58% 5% 99
2 SPECIFIC MECHANICAL ENERGY Author keyword 21 69% 1% 18
3 WATER ABSORPTION INDEX Author keyword 17 68% 1% 15
4 EXTRUDATES Author keyword 13 47% 1% 21
5 WATER SOLUBILITY INDEX Author keyword 13 69% 1% 11
6 READY TO EAT SNACKS Author keyword 12 86% 0% 6
7 EXTRUDED SNACKS Author keyword 10 73% 0% 8
8 RAIZES AMIDOS TROP Address 10 63% 1% 10
9 SECT FOOD ENGN Address 8 70% 0% 7
10 THERMOPLASTIC EXTRUSION Author keyword 8 50% 1% 12

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 EXTRUSION COOKING 85 58% 5% 99 Search EXTRUSION+COOKING Search EXTRUSION+COOKING
2 SPECIFIC MECHANICAL ENERGY 21 69% 1% 18 Search SPECIFIC+MECHANICAL+ENERGY Search SPECIFIC+MECHANICAL+ENERGY
3 WATER ABSORPTION INDEX 17 68% 1% 15 Search WATER+ABSORPTION+INDEX Search WATER+ABSORPTION+INDEX
4 EXTRUDATES 13 47% 1% 21 Search EXTRUDATES Search EXTRUDATES
5 WATER SOLUBILITY INDEX 13 69% 1% 11 Search WATER+SOLUBILITY+INDEX Search WATER+SOLUBILITY+INDEX
6 READY TO EAT SNACKS 12 86% 0% 6 Search READY+TO+EAT+SNACKS Search READY+TO+EAT+SNACKS
7 EXTRUDED SNACKS 10 73% 0% 8 Search EXTRUDED+SNACKS Search EXTRUDED+SNACKS
8 THERMOPLASTIC EXTRUSION 8 50% 1% 12 Search THERMOPLASTIC+EXTRUSION Search THERMOPLASTIC+EXTRUSION
9 SUPERCRITICAL FLUID EXTRUSION 8 52% 1% 11 Search SUPERCRITICAL+FLUID+EXTRUSION Search SUPERCRITICAL+FLUID+EXTRUSION
10 FOOD EXTRUSION 7 53% 0% 9 Search FOOD+EXTRUSION Search FOOD+EXTRUSION

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 EXTRUSION COOKING 140 45% 13% 234
2 TWIN SCREW EXTRUSION 127 64% 7% 126
3 CORN MEAL 94 80% 3% 59
4 EXPANDED SNACKS 62 90% 1% 27
5 SCREW SPEED 58 92% 1% 23
6 MAIZE GRITS 47 81% 2% 29
7 SCREW EXTRUSION 44 67% 2% 39
8 COOKING 42 12% 18% 323
9 MANIOC STARCH 36 79% 1% 23
10 MACROMOLECULAR MODIFICATIONS 35 76% 1% 25

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks 2013 25 73 41%
Nutritional aspects of food extrusion: a review 2007 108 76 57%
Dietary fiber in extruded cereals: Limitations and opportunities 2012 19 50 78%
Rheology to understand and optimize processibility, structures and properties of starch polymeric materials 2012 31 146 42%
Functionality of Protein-Fortified Extrudates 2013 5 130 77%
CHEMICAL AND NUTRITIONAL CHANGES IN FOODS DURING EXTRUSION 1990 231 87 62%
Polysaccharide functionality through extrusion processing 2010 22 66 47%
High moisture food extrusion 1999 34 27 85%
EXTRUSION OF FOOD PROTEINS 1992 91 57 68%
Stability of Vitamins during Extrusion 2009 20 11 55%

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 RAIZES AMIDOS TROP 10 63% 0.5% 10
2 SECT FOOD ENGN 8 70% 0.4% 7
3 IND AGR PROD 8 21% 1.7% 32
4 TECHNOL FOOD TECHNOL 6 100% 0.2% 4
5 HOLLINGS 5 25% 0.9% 17
6 FOOD CONSUMER TECHNOL 3 38% 0.3% 6
7 O TECNOL PROC BIOL BIOQUIM 3 50% 0.2% 4
8 SECT FOOD PROC ENGN 1 3 20% 0.6% 11
9 ENGN CEREALS TECHNOL 2 38% 0.3% 5
10 TUSKEGEE ENVIRONM SYST HUMAN EXPLORAT SPACE 2 67% 0.1% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000162548 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
2 0.0000116473 EXPANSION VOLUME//POPPING QUALITY//POPPING VOLUME
3 0.0000094287 NIXTAMALIZATION//TORTILLA//NIXTAMALISATION
4 0.0000082313 THERMOPLASTIC STARCH//GREEN POLYMER//PLASTICIZED STARCH
5 0.0000063899 DIETARY FIBRE//ALCOHOL INSOLUBLE SOLID//FAECAL BULK
6 0.0000062985 STARCH-STARKE//RETROGRADATION//GELATINIZATION
7 0.0000062023 INTERNATIONAL POLYMER PROCESSING//KATEDRA PROCESOW POLIMEROWYCH//ZAKLAD PRZETWORSTWA TWORZYW SZTUCZNYCH
8 0.0000062005 PEANUT BEVERAGE//CEREAL BARS//PEANUT MILK
9 0.0000060724 PASTA//NOODLES//SPAGHETTI
10 0.0000056792 V AMYLOSE//VINE TWINING POLYMERIZATION//AMYLOSE INCLUSION COMPLEXATION