Class information for:
Level 1: PASTA//NOODLES//SPAGHETTI

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
9739 1059 28.9 54%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
369 16584 CEREAL CHEMISTRY//GLYCEMIC INDEX//DIETARY FIBER

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 PASTA Author keyword 70 46% 11% 114
2 NOODLES Author keyword 33 55% 4% 41
3 SPAGHETTI Author keyword 28 53% 3% 37
4 COOKING QUALITY Author keyword 22 36% 5% 49
5 GLUTEN FREE PASTA Author keyword 19 76% 1% 13
6 NOODLE Author keyword 12 39% 2% 24
7 PASTA QUALITY Author keyword 12 54% 1% 15
8 PASTA PRODUCTION Author keyword 11 100% 1% 6
9 YELLOW ALKALINE NOODLE Author keyword 11 78% 1% 7
10 PASTA DRYING Author keyword 9 83% 0% 5

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 PASTA 70 46% 11% 114 Search PASTA Search PASTA
2 NOODLES 33 55% 4% 41 Search NOODLES Search NOODLES
3 SPAGHETTI 28 53% 3% 37 Search SPAGHETTI Search SPAGHETTI
4 COOKING QUALITY 22 36% 5% 49 Search COOKING+QUALITY Search COOKING+QUALITY
5 GLUTEN FREE PASTA 19 76% 1% 13 Search GLUTEN+FREE+PASTA Search GLUTEN+FREE+PASTA
6 NOODLE 12 39% 2% 24 Search NOODLE Search NOODLE
7 PASTA QUALITY 12 54% 1% 15 Search PASTA+QUALITY Search PASTA+QUALITY
8 PASTA PRODUCTION 11 100% 1% 6 Search PASTA+PRODUCTION Search PASTA+PRODUCTION
9 YELLOW ALKALINE NOODLE 11 78% 1% 7 Search YELLOW+ALKALINE+NOODLE Search YELLOW+ALKALINE+NOODLE
10 PASTA DRYING 9 83% 0% 5 Search PASTA+DRYING Search PASTA+DRYING

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 SPAGHETTI 159 66% 14% 148
2 ORIENTAL NOODLES 110 90% 4% 47
3 COOKED SPAGHETTI 98 94% 3% 34
4 JAPANESE NOODLES 62 80% 4% 39
5 COOKING QUALITY 59 45% 9% 100
6 PASTA 50 43% 8% 89
7 DURUM WHEAT PASTA 49 78% 3% 32
8 DRY NOODLES 44 100% 2% 16
9 WHOLE SEED ASSAY 37 100% 1% 14
10 ASIAN NOODLES 33 71% 3% 27

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
What can play the role of gluten in gluten free pasta? 2013 9 54 50%
Pasta brownness: An assessment 2000 66 36 78%
Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity 2009 29 59 53%
Instant Noodles: Processing, Quality, and Nutritional Aspects 2014 1 96 78%
Instrumental measurement of physical properties of cooked Asian wheat flour noodles 2006 21 53 74%
Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions 2010 20 21 62%
Role of Ingredients in Pasta Product Quality: A Review on Recent Developments 2010 13 53 49%
The effects of dietary fibre addition on the quality of common cereal products 2013 12 81 15%
Structure and quality of pasta enriched with functional ingredients 2015 0 158 71%
Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food 2012 5 38 32%

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 PANZANI 8 100% 0.5% 5
2 STATE ENGN CEREAL FERMENTAT TECHNOL 6 100% 0.4% 4
3 GRAIN 5 14% 3.1% 33
4 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 5 18% 2.3% 24
5 QUAL ASSURANCE DEV 3 57% 0.4% 4
6 WHEAT FOODS 3 100% 0.3% 3
7 WESTERN WHEAT QUAL 3 16% 1.7% 18
8 CEER ENGN BIOSYST 2 67% 0.2% 2
9 PROD SCI ENGN MECH ECON AGR LIVESTOCK SYST 2 36% 0.4% 4
10 BIOAGROMED IST RIC PLICAZ BIOTECNOL SICUREZZA 1 50% 0.2% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000208349 HORDEUM CHILENSE//TRITORDEUM//YELLOW PIGMENT CONTENT
2 0.0000127563 DOUGH//GLUTEN FREE BREAD//STALING
3 0.0000117108 BULGUR//PELEG//PELEGS EQUATION
4 0.0000098210 PUROINDOLINES//PUROINDOLINE//GRAIN HARDNESS
5 0.0000096054 HMW GS//LMW GS//GLUTENIN
6 0.0000083485 STARCH-STARKE//RETROGRADATION//GELATINIZATION
7 0.0000083327 CEPHUS CINCTUS//WHEAT STEM SAWFLY//BRACON CEPHI
8 0.0000075825 PRE HARVEST SPROUTING//LATE MATURITY ALPHA AMYLASE//PREHARVEST SPROUTING
9 0.0000074760 CAKE BATTER//MUFFINS//COOKIES
10 0.0000070723 DRYING INDUCED STRESSES//TECHNOL CHEM ENGN//ENERGET THERMAL PROC