Class information for:
Level 1: KUNUN ZAKI//WEANING FOOD//KENKEY

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
9497 1082 27.5 38%


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 KUNUN ZAKI Author keyword 20 100% 1% 9
2 WEANING FOOD Author keyword 14 51% 2% 19
3 KENKEY Author keyword 11 78% 1% 7
4 OGI Author keyword 9 55% 1% 11
5 FINGER MILLET Author keyword 8 19% 4% 38
6 IDLI Author keyword 8 62% 1% 8
7 WEANING FOODS Author keyword 7 38% 1% 15
8 MAIZE DOUGH Author keyword 6 80% 0% 4
9 RABADI Author keyword 6 80% 0% 4
10 SORGHUM BEER Author keyword 5 50% 1% 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 KUNUN ZAKI 20 100% 1% 9 Search KUNUN+ZAKI Search KUNUN+ZAKI
2 WEANING FOOD 14 51% 2% 19 Search WEANING+FOOD Search WEANING+FOOD
3 KENKEY 11 78% 1% 7 Search KENKEY Search KENKEY
4 OGI 9 55% 1% 11 Search OGI Search OGI
5 FINGER MILLET 8 19% 4% 38 Search FINGER+MILLET Search FINGER+MILLET
6 IDLI 8 62% 1% 8 Search IDLI Search IDLI
7 WEANING FOODS 7 38% 1% 15 Search WEANING+FOODS Search WEANING+FOODS
8 MAIZE DOUGH 6 80% 0% 4 Search MAIZE+DOUGH Search MAIZE+DOUGH
9 RABADI 6 80% 0% 4 Search RABADI Search RABADI
10 SORGHUM BEER 5 50% 1% 7 Search SORGHUM+BEER Search SORGHUM+BEER

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 KENKEY PRODUCTION 45 94% 1% 16
2 OGI 22 56% 2% 27
3 BEN SAALGA 15 73% 1% 11
4 DIETARY BULK 15 73% 1% 11
5 WEANING FOODS 13 43% 2% 23
6 GHANAIAN MAIZE DOUGH 12 75% 1% 9
7 WEANING FOOD 11 45% 2% 19
8 PITO 11 78% 1% 7
9 ELEUSINE CORACANA 9 31% 2% 25
10 GREEN GRAM 8 56% 1% 10

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Cereal-based fermented foods and beverages 2003 152 46 46%
Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits 2013 12 122 40%
A review of traditional fermented foods and beverages of Zimbabwe 1999 44 15 80%
Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review 2014 11 98 17%
Field survey and literature review on traditional fermented milk products of Ethiopia 2001 25 11 73%
Millet-based Traditional Processed Foods and Beverages-A Review 2011 6 40 53%
The potential for upgrading traditional fermented foods through biotechnology 2005 17 8 50%
Boza: A lactic acid fermented cereal beverage as a traditional Turkish food 2002 25 3 67%
Cereal-based fermented foods in developing countries: ancient foods for modern research 2012 6 29 34%
Traditional fermented foods and beverages in Burundi 2009 6 14 57%

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 NUTR SCI ALIMENTAI 5 27% 1.4% 15
2 GRAIN SCI TECHNOL 4 17% 2.2% 24
3 BIOL SCI PROGRAMME 4 42% 0.7% 8
4 OSHODI FIIRO 4 75% 0.3% 3
5 ENVIRONM PUBL HLTH MICROBIOL GRP 4 56% 0.5% 5
6 UR106 3 45% 0.5% 5
7 PG HOME SCI 3 50% 0.4% 4
8 CRSBAN 2 19% 0.8% 9
9 CHEM BIOTECHNOL FOOD SCI IKBM 2 26% 0.5% 5
10 HOME SCI NUTR 2 26% 0.5% 5

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000205305 KAFIRIN//CEREAL QUAL//KAFIRINS
2 0.0000163012 JOURNAL OF THE INSTITUTE OF BREWING//SORGHUM MALT//MALTING
3 0.0000149931 AGROIND POST HARVEST MANAGEMENT SERV//COLLECTED FOOD//DEGERMING
4 0.0000146124 TARHANA//KISHK//DEP FOOD ENG
5 0.0000131012 TEMPE//TEMPEH//RHIZOPUS OLIGOSPORUS
6 0.0000119471 FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS//UGBA
7 0.0000109612 HARD TO COOK//COOKING TIME//ANTINUTRITIONAL FACTORS
8 0.0000096429 BESAN//COCOA PROC UTILIZAT UNIT//DALIA
9 0.0000095517 KONZO//GARI//LINAMARIN
10 0.0000091680 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID