Class information for: |
Basic class information |
ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
---|---|---|---|
7000 | 1342 | 32.1 | 61% |
Classes in level above (level 2) |
ID, lev. above |
Publications | Label for level above |
---|---|---|
1899 | 5366 | PULSED ELECTRIC FIELDS//HIGH PRESSURE PROCESSING//HIGH HYDROSTATIC PRESSURE |
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 | PULSED ELECTRIC FIELDS | Author keyword | 275 | 72% | 16% | 219 |
2 | PULSED ELECTRIC FIELD | Author keyword | 126 | 55% | 12% | 160 |
3 | HIGH INTENSITY PULSED ELECTRIC FIELDS | Author keyword | 99 | 93% | 3% | 38 |
4 | OHMIC HEATING | Author keyword | 98 | 55% | 9% | 124 |
5 | PULSED ELECTRIC FIELDS PEF | Author keyword | 71 | 84% | 3% | 38 |
6 | HIGH INTENSITY PULSED ELECTRIC FIELD | Author keyword | 42 | 94% | 1% | 15 |
7 | PEF | Author keyword | 41 | 45% | 5% | 69 |
8 | PULSED ELECTRIC FIELD PEF | Author keyword | 38 | 62% | 3% | 39 |
9 | ELECTROPLASMOLYSIS | Author keyword | 27 | 92% | 1% | 11 |
10 | UNITE TRANSFORMAT INTEGREES MATIERE RENOUVE LE | Address | 24 | 91% | 1% | 10 |
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 | PULSED ELECTRIC FIELDS | 275 | 72% | 16% | 219 | Search PULSED+ELECTRIC+FIELDS | Search PULSED+ELECTRIC+FIELDS |
2 | PULSED ELECTRIC FIELD | 126 | 55% | 12% | 160 | Search PULSED+ELECTRIC+FIELD | Search PULSED+ELECTRIC+FIELD |
3 | HIGH INTENSITY PULSED ELECTRIC FIELDS | 99 | 93% | 3% | 38 | Search HIGH+INTENSITY+PULSED+ELECTRIC+FIELDS | Search HIGH+INTENSITY+PULSED+ELECTRIC+FIELDS |
4 | OHMIC HEATING | 98 | 55% | 9% | 124 | Search OHMIC+HEATING | Search OHMIC+HEATING |
5 | PULSED ELECTRIC FIELDS PEF | 71 | 84% | 3% | 38 | Search PULSED+ELECTRIC+FIELDS+PEF | Search PULSED+ELECTRIC+FIELDS+PEF |
6 | HIGH INTENSITY PULSED ELECTRIC FIELD | 42 | 94% | 1% | 15 | Search HIGH+INTENSITY+PULSED+ELECTRIC+FIELD | Search HIGH+INTENSITY+PULSED+ELECTRIC+FIELD |
7 | PEF | 41 | 45% | 5% | 69 | Search PEF | Search PEF |
8 | PULSED ELECTRIC FIELD PEF | 38 | 62% | 3% | 39 | Search PULSED+ELECTRIC+FIELD+PEF | Search PULSED+ELECTRIC+FIELD+PEF |
9 | ELECTROPLASMOLYSIS | 27 | 92% | 1% | 11 | Search ELECTROPLASMOLYSIS | Search ELECTROPLASMOLYSIS |
10 | MICROBIAL INACTIVATION | 13 | 26% | 3% | 45 | Search MICROBIAL+INACTIVATION | Search MICROBIAL+INACTIVATION |
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 | TREATMENT MEDIUM PH | 38 | 84% | 2% | 21 |
2 | JUICE EXTRACTION | 38 | 89% | 1% | 17 |
3 | FOOD PASTEURIZATION | 34 | 93% | 1% | 13 |
4 | PASTEURIZATION | 33 | 21% | 11% | 142 |
5 | VEGETABLE TISSUES | 29 | 88% | 1% | 14 |
6 | COSSETTES | 27 | 78% | 1% | 18 |
7 | PEF | 25 | 71% | 1% | 20 |
8 | ORANGE JUICE | 25 | 13% | 14% | 182 |
9 | VEGETABLE TISSUE | 23 | 100% | 1% | 10 |
10 | PULSED ELECTRIC FIELDS | 21 | 21% | 7% | 90 |
Journals |
Reviews |
Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
---|---|---|---|---|
Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing | 2015 | 1 | 55 | 85% |
Opportunities and challenges in pulsed electric field processing of dairy products | 2014 | 5 | 95 | 80% |
Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization | 2014 | 4 | 67 | 94% |
Review: Pulsed Electric Fields Processing of Protein-Based Foods | 2014 | 4 | 62 | 89% |
Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing | 2006 | 100 | 41 | 80% |
Effects of pulsed electric fields on bioactive compounds in foods: a review | 2009 | 39 | 60 | 90% |
Ohmic heating - a review | 2010 | 25 | 31 | 94% |
Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods | 2013 | 9 | 47 | 72% |
Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications | 2012 | 15 | 71 | 68% |
A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing | 2012 | 10 | 79 | 82% |
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 | UNITE TRANSFORMAT INTEGREES MATIERE RENOUVE LE | 24 | 91% | 0.7% | 10 |
2 | BIO OIDAL CHEM | 15 | 39% | 2.3% | 31 |
3 | RECH ROYALLIEU | 12 | 16% | 5.4% | 72 |
4 | FOOD BIOTECHNOL FOOD PROC ENGN | 12 | 26% | 2.9% | 39 |
5 | EQUIPE TECHNOL AGROIND | 10 | 73% | 0.6% | 8 |
6 | BIO OIDAL CHEM FD OVCHARENKO | 9 | 83% | 0.4% | 5 |
7 | TPV XARTA | 9 | 52% | 0.9% | 12 |
8 | UNITE TRANSFORMAT INTEGREES MAT RENOUVE LE | 8 | 50% | 0.9% | 12 |
9 | UTPV CERTA | 7 | 28% | 1.6% | 21 |
10 | NONTHERMAL PROC FOODS | 6 | 80% | 0.3% | 4 |
Related classes at same level (level 1) |
Rank | Relatedness score | Related classes |
---|---|---|
1 | 0.0000130642 | PULSED LIGHT//BIOL ANIM HLTH//UV C LIGHT |
2 | 0.0000126744 | MANOTHERMOSONICATION//MANOSONICATION//THERMOSONICATION |
3 | 0.0000102372 | HIGH PRESSURE PROCESSING//HIGH HYDROSTATIC PRESSURE//PRESSURE SHIFT FREEZING |
4 | 0.0000092259 | ELECTROCHEMOTHERAPY//ELECTROPERMEABILIZATION//ELECTROPORATION |
5 | 0.0000080954 | HEAT RESISTANCE//THERMAL INACTIVATION//THERMOBACTERIOLOGY |
6 | 0.0000076524 | JUICE POWDER//DRIED APRICOTS//NON ENZYMATIC BROWNING |
7 | 0.0000064450 | ULTRA HIGH PRESSURE HOMOGENIZATION//ULTRA HIGH PRESSURE HOMOGENIZATION UHPH//CELL DISRUPTION |
8 | 0.0000061835 | GRP INRA GASTRON MOL//UMR 214//EQUIPE GASTRON MOL |
9 | 0.0000058690 | OSMOTIC DEHYDRATION//VACUUM IMPREGNATION//SOLIDS GAIN |
10 | 0.0000052603 | WINE FILTRATION//CLARIFICATION//COMPLETE PORE BLOCKING |