Class information for:
Level 2: EXTRUSION COOKING//CEREAL CHEMISTRY//NIXTAMALIZATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
1767 5861 26.9 44%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 3)


ID, lev.
above		 Publications Label for level above
162 56469 CEREAL CHEMISTRY//STARCH-STARKE//RESISTANT STARCH

Classes in level below (level 1)


ID, lev. below Publications Label for level below
3803 1830 EXTRUSION COOKING//SPECIFIC MECHANICAL ENERGY//WATER ABSORPTION INDEX
9497 1082 KUNUN ZAKI//WEANING FOOD//KENKEY
12104 868 KAFIRIN//CEREAL QUAL//KAFIRINS
16329 594 JOURNAL OF THE INSTITUTE OF BREWING//SORGHUM MALT//MALTING
16598 580 DRY GRIND PROCESS//ELUSIEVE//GRAIN CHEM UTILIZAT
18099 504 NIXTAMALIZATION//TORTILLA//NIXTAMALISATION
28935 160 BIOFILLERS//DISTILLERS DRIED GRAINS WITH SOLUBLES DDGS//BIOTHERMOPLASTICS
30146 142 EXPANSION VOLUME//POPPING QUALITY//POPPING VOLUME
32898 101 BESAN//COCOA PROC UTILIZAT UNIT//DALIA

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 92 59% 2% 102
2 CEREAL CHEMISTRY Journal 80 13% 10% 570
3 NIXTAMALIZATION Author keyword 70 69% 1% 59
4 TORTILLA Author keyword 60 72% 1% 48
5 SORGHUM Author keyword 59 16% 6% 345
6 SORGHUM MALT Author keyword 58 92% 0% 23
7 MALTING Author keyword 55 41% 2% 105
8 EXTRUSION Author keyword 52 10% 8% 484
9 JOURNAL OF THE INSTITUTE OF BREWING Journal 41 15% 4% 251
10 CEREAL QUAL Address 40 54% 1% 52

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 92 59% 2% 102 Search EXTRUSION+COOKING Search EXTRUSION+COOKING
2 NIXTAMALIZATION 70 69% 1% 59 Search NIXTAMALIZATION Search NIXTAMALIZATION
3 TORTILLA 60 72% 1% 48 Search TORTILLA Search TORTILLA
4 SORGHUM 59 16% 6% 345 Search SORGHUM Search SORGHUM
5 SORGHUM MALT 58 92% 0% 23 Search SORGHUM+MALT Search SORGHUM+MALT
6 MALTING 55 41% 2% 105 Search MALTING Search MALTING
7 EXTRUSION 52 10% 8% 484 Search EXTRUSION Search EXTRUSION
8 KAFIRIN 39 67% 1% 35 Search KAFIRIN Search KAFIRIN
9 NIXTAMALISATION 24 91% 0% 10 Search NIXTAMALISATION Search NIXTAMALISATION
10 SORGHUM BEER 23 86% 0% 12 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 EXTRUSION COOKING 171 49% 4% 254
2 TWIN SCREW EXTRUSION 130 64% 2% 127
3 MASA 99 83% 1% 55
4 CORN MEAL 94 80% 1% 59
5 BREAKAGE SUSCEPTIBILITY 79 91% 1% 32
6 EXPANDED SNACKS 76 93% 0% 28
7 COOKING 73 16% 7% 423
8 MAIZE GRITS 70 89% 1% 32
9 ALKALINE COOKING 65 93% 0% 25
10 TORTILLA 64 68% 1% 56

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 CEREAL CHEMISTRY 80 13% 10% 570
2 JOURNAL OF THE INSTITUTE OF BREWING 41 15% 4% 251

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Fortification of Foods With Vitamin D in India: Strategies Targeted at Children 2015 1 8 63%
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks 2013 25 73 42%
Biotechnological processes for conversion of corn into ethanol 2005 190 6 50%
Nutritional aspects of food extrusion: a review 2007 108 76 58%
Dietary fiber in extruded cereals: Limitations and opportunities 2012 19 50 78%
Chemical Composition of Distillers Grains, a Review 2011 51 88 40%
Sorghum and millet phenols and antioxidants 2006 116 75 51%
Factors affecting sorghum protein digestibility 2003 159 92 50%
Cereal-based fermented foods and beverages 2003 152 46 50%
Novel food and non-food uses for sorghum and millets 2006 93 120 58%

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 CEREAL QUAL 40 54% 0.9% 52
2 CALIDAD MAIZ 23 86% 0.2% 12
3 GRAIN SCI TECHNOL 14 28% 0.7% 41
4 GRAIN CHEM UTILIZAT 12 58% 0.2% 14
5 MAIZ 11 100% 0.1% 6
6 RAIZES AMIDOS TROP 10 63% 0.2% 10
7 SECT FOOD ENGN 8 70% 0.1% 7
8 BREWING SCI TECHNOL 8 60% 0.2% 9
9 IND AGR PROD 8 21% 0.5% 32
10 NUTR SCI ALIMENTAI 7 32% 0.3% 18

Related classes at same level (level 2)


Rank Relatedness score Related classes
1 0.0000034265 STARCH-STARKE//STARCH//RETROGRADATION
2 0.0000025608 HARD TO COOK//SUTHERLANDIA FRUTESCENS//ANTINUTRITIONAL FACTORS
3 0.0000020722 GAMMA ORYZANOL//ORYZANOL//HEAD RICE YIELD
4 0.0000020197 CEREAL CHEMISTRY//GLYCEMIC INDEX//DIETARY FIBER
5 0.0000015095 BUCKWHEAT//QUINOA//CHENOPODIUM QUINOA
6 0.0000012862 FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY
7 0.0000012815 ILEAL DIGESTIBILITY//ANIMAL FEED SCIENCE AND TECHNOLOGY//DIGESTIBILITY
8 0.0000012036 OIL UPTAKE//JOURNAL OF FOOD ENGINEERING//VACUUM FRYING
9 0.0000010992 PLANT DEFENSIN//BETA AMYLASE//LIMIT DEXTRINASE
10 0.0000010975 EDIBLE FILMS//EDIBLE FILM//ZEIN