Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 162 | 56469 | 30.8 | 56% |
Classes in level above (level 4) |
Classes in level below (level 2) |
| ID, lev. below |
Publications | Label for level below |
|---|---|---|
| 369 | 16584 | CEREAL CHEMISTRY//GLYCEMIC INDEX//DIETARY FIBER |
| 1135 | 9153 | STARCH-STARKE//STARCH//RETROGRADATION |
| 1767 | 5861 | EXTRUSION COOKING//CEREAL CHEMISTRY//NIXTAMALIZATION |
| 1887 | 5408 | HARD TO COOK//SUTHERLANDIA FRUTESCENS//ANTINUTRITIONAL FACTORS |
| 2071 | 4815 | FERULIC ACID//FERULOYL ESTERASE//HYDROXYSAFFLOR YELLOW A |
| 2256 | 4235 | EDIBLE FILMS//EDIBLE FILM//ZEIN |
| 2283 | 4188 | NUTS//WALNUTS//ALMOND SKINS |
| 2855 | 2422 | GAMMA ORYZANOL//ORYZANOL//HEAD RICE YIELD |
| 2934 | 2233 | BUCKWHEAT//QUINOA//CHENOPODIUM QUINOA |
| 3491 | 1031 | OLESTRA//ESTERIFIED PROPOXYLATED GLYCEROL//BEST FOODS |
| 3893 | 539 | EDIBLE INSECTS//ENTOMOPHAGY//MONASH ASIA |
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 | CEREAL CHEMISTRY | Journal | 2740 | 63% | 5% | 2755 |
| 2 | STARCH-STARKE | Journal | 1366 | 61% | 3% | 1447 |
| 3 | RESISTANT STARCH | Author keyword | 835 | 76% | 1% | 580 |
| 4 | JOURNAL OF CEREAL SCIENCE | Journal | 782 | 48% | 2% | 1211 |
| 5 | STARCH | Author keyword | 764 | 30% | 4% | 2121 |
| 6 | RETROGRADATION | Author keyword | 681 | 88% | 1% | 326 |
| 7 | GELATINIZATION | Author keyword | 540 | 75% | 1% | 393 |
| 8 | EDIBLE FILMS | Author keyword | 535 | 84% | 1% | 296 |
| 9 | GLYCEMIC INDEX | Author keyword | 452 | 62% | 1% | 472 |
| 10 | FERULIC ACID | Author keyword | 449 | 50% | 1% | 644 |
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 | RESISTANT STARCH | 835 | 76% | 1% | 580 | Search RESISTANT+STARCH | Search RESISTANT+STARCH |
| 2 | STARCH | 764 | 30% | 4% | 2121 | Search STARCH | Search STARCH |
| 3 | RETROGRADATION | 681 | 88% | 1% | 326 | Search RETROGRADATION | Search RETROGRADATION |
| 4 | GELATINIZATION | 540 | 75% | 1% | 393 | Search GELATINIZATION | Search GELATINIZATION |
| 5 | EDIBLE FILMS | 535 | 84% | 1% | 296 | Search EDIBLE+FILMS | Search EDIBLE+FILMS |
| 6 | GLYCEMIC INDEX | 452 | 62% | 1% | 472 | Search GLYCEMIC+INDEX | Search GLYCEMIC+INDEX |
| 7 | FERULIC ACID | 449 | 50% | 1% | 644 | Search FERULIC+ACID | Search FERULIC+ACID |
| 8 | AMYLOSE | 403 | 56% | 1% | 485 | Search AMYLOSE | Search AMYLOSE |
| 9 | DIETARY FIBER | 399 | 43% | 1% | 704 | Search DIETARY+FIBER | Search DIETARY+FIBER |
| 10 | EDIBLE FILM | 392 | 80% | 0% | 241 | Search EDIBLE+FILM | Search EDIBLE+FILM |
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 | GELATINIZATION | 3126 | 82% | 3% | 1830 |
| 2 | AMYLOSE | 1787 | 64% | 3% | 1756 |
| 3 | EDIBLE FILMS | 1583 | 78% | 2% | 1041 |
| 4 | WHEAT STARCH | 1380 | 85% | 1% | 739 |
| 5 | DIETARY FIBER | 1342 | 43% | 4% | 2397 |
| 6 | RETROGRADATION | 1329 | 86% | 1% | 685 |
| 7 | AMYLOPECTIN | 1278 | 68% | 2% | 1108 |
| 8 | POTATO STARCH | 982 | 75% | 1% | 704 |
| 9 | FLOUR | 954 | 48% | 3% | 1440 |
| 10 | WATER VAPOR PERMEABILITY | 936 | 78% | 1% | 609 |
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 | 2740 | 63% | 5% | 2755 |
| 2 | STARCH-STARKE | 1366 | 61% | 3% | 1447 |
| 3 | JOURNAL OF CEREAL SCIENCE | 782 | 48% | 2% | 1211 |
| 4 | CEREAL FOODS WORLD | 417 | 47% | 1% | 654 |
| 5 | CARBOHYDRATE POLYMERS | 316 | 17% | 3% | 1645 |
| 6 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 252 | 21% | 2% | 1044 |
| 7 | FOOD CHEMISTRY | 212 | 11% | 3% | 1886 |
| 8 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 208 | 14% | 2% | 1350 |
| 9 | JOURNAL OF FOOD SCIENCE | 206 | 12% | 3% | 1645 |
| 10 | PLANT FOODS FOR HUMAN NUTRITION | 171 | 33% | 1% | 432 |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| International table of glycemic index and glycemic load values: 2002 | 2002 | 948 | 105 | 91% |
| Effect of food additives on starch retrogradation: A review | 2015 | 3 | 89 | 89% |
| Review article: the role of butyrate on colonic function | 2008 | 430 | 195 | 59% |
| Short-chain fatty acids and human colonic function: Roles of resistant starch and nonstarch polysaccharides | 2001 | 868 | 294 | 66% |
| Cholesterol-lowering effects of dietary fiber: a meta-analysis | 1999 | 681 | 84 | 82% |
| The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review | 2010 | 158 | 190 | 87% |
| Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review | 2015 | 2 | 146 | 91% |
| Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review | 2011 | 142 | 93 | 61% |
| Edible films from pectin: Physical-mechanical and antimicrobial properties - A review | 2014 | 21 | 70 | 61% |
| Understanding gluten-free dough for reaching breads with physical quality and nutritional balance | 2015 | 2 | 75 | 89% |
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 | FOOD SCI TECHNOL | 321 | 11% | 4.9% | 2752 |
| 2 | FOOD CHEM BIOCHEM | 219 | 61% | 0.4% | 230 |
| 3 | CEREAL QUAL | 161 | 86% | 0.1% | 83 |
| 4 | GRAIN SCI IND | 146 | 41% | 0.5% | 281 |
| 5 | FLOUR MILLING BAKING CONFECTIONERY TECHNOL | 146 | 77% | 0.2% | 101 |
| 6 | GRAIN SCI TECHNOL | 122 | 70% | 0.2% | 101 |
| 7 | WHISTLER CARBOHYDRATE | 118 | 56% | 0.3% | 145 |
| 8 | FOOD TECHNOL | 116 | 11% | 1.7% | 961 |
| 9 | FOOD ENGN | 92 | 10% | 1.5% | 865 |
| 10 | IND AGR PROD | 72 | 57% | 0.2% | 86 |
Related classes at same level (level 3) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000003458 | BIOFLOCCULANT//KONJAC GLUCOMANNAN//POLYGAMMA GLUTAMIC ACID |
| 2 | 0.0000003401 | POSTHARVEST BIOLOGY AND TECHNOLOGY//DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING |
| 3 | 0.0000003216 | INTERNATIONAL DAIRY JOURNAL//BETA LACTOGLOBULIN//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL |
| 4 | 0.0000002540 | BACTERIOCIN//LACTIC ACID BACTERIA//PROBIOTICS |
| 5 | 0.0000002432 | POULTRY SCIENCE//AGRICULTURE, DAIRY & ANIMAL SCIENCE//BRITISH POULTRY SCIENCE |
| 6 | 0.0000002252 | AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//ACRYLAMIDE//MAILLARD REACTION |
| 7 | 0.0000001996 | MATERIALS SCIENCE, PAPER & WOOD//TAPPI JOURNAL//JOURNAL OF PULP AND PAPER SCIENCE |
| 8 | 0.0000001835 | AGRONOMY//CROP SCIENCE//INDIAN JOURNAL OF AGRONOMY |
| 9 | 0.0000001785 | CYANIDE//AMERICAN POTATO JOURNAL//POTATO RESEARCH |
| 10 | 0.0000001543 | POLYHYDROXYALKANOATES//POLYHYDROXYALKANOATE//POLY3 HYDROXYBUTYRATE |