Class information for:
Level 1: RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
14328 776 26.2 47%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
357 3       DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION 34799
1472 2             JOURNAL OF FOOD ENGINEERING//OHMIC HEATING//OIL UPTAKE 7687
14328 1                   RAW MAT PROC FRUIT VEGETABLES//BLANCHING//PREPARING FOR CONSUMPTION 776

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 RAW MAT PROC FRUIT VEGETABLES address 968543 5% 62% 40
2 BLANCHING authKW 430483 10% 15% 75
3 PREPARING FOR CONSUMPTION authKW 196741 1% 100% 5
4 GREEN STAINING ALTERATION authKW 125913 1% 80% 4
5 BLANCHING INDEX authKW 118045 0% 100% 3
6 FROZEN AND CANNED PRODUCTS authKW 118045 0% 100% 3
7 FROZEN VEGETABLES authKW 109296 1% 56% 5
8 GREEN BEANS authKW 106642 2% 18% 15
9 BLANCHED authKW 104926 1% 67% 4
10 BLANCHING WATER authKW 88532 0% 75% 3

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 38616 80% 0% 621
2 Chemistry, Applied 3778 21% 0% 164
3 Nutrition & Dietetics 2526 15% 0% 120
4 Agriculture, Multidisciplinary 2230 11% 0% 89
5 Engineering, Chemical 90 6% 0% 46
6 Horticulture 48 2% 0% 12
7 Agronomy 41 3% 0% 20
8 AGRICULTURAL EXPERIMENT STATION REPORTS 35 0% 0% 1
9 Biotechnology & Applied Microbiology 6 3% 0% 22
10 Agricultural Engineering 6 1% 0% 4

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 RAW MAT PROC FRUIT VEGETABLES 968543 5% 62% 40
2 BIOCHEMPHYS CHEM FOODS 39348 0% 100% 1
3 CBQF BIOTECNOL QUIM FINN 39348 0% 100% 1
4 CHEM BIOCHEM PIGMENTS FOOD PHYTOCHEM 39348 0% 100% 1
5 DYNAM MEMBRANES VEGETALES 39348 0% 100% 1
6 EMEA ANALYT SCI 39348 0% 100% 1
7 FED SUL RIO GRANDENSE 39348 0% 100% 1
8 FOOD NUT 39348 0% 100% 1
9 FRUIT VEGETABLE MUSHROOMS PROC 39348 0% 100% 1
10 GOVT CHEM 39348 0% 100% 1

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 JOURNAL OF FOOD QUALITY 15670 3% 2% 24
2 JOURNAL OF FOOD SCIENCE 15160 10% 1% 75
3 JOURNAL OF FOOD PROCESSING AND PRESERVATION 14333 4% 1% 28
4 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 11821 5% 1% 38
5 JOURNAL OF FOOD TECHNOLOGY 9695 1% 2% 11
6 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 8070 4% 1% 34
7 JOURNAL OF FOOD ENGINEERING 6892 5% 0% 36
8 FOOD CHEMISTRY 6354 7% 0% 58
9 LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 4850 1% 1% 10
10 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 3643 4% 0% 31

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 BLANCHING 430483 10% 15% 75 Search BLANCHING Search BLANCHING
2 PREPARING FOR CONSUMPTION 196741 1% 100% 5 Search PREPARING+FOR+CONSUMPTION Search PREPARING+FOR+CONSUMPTION
3 GREEN STAINING ALTERATION 125913 1% 80% 4 Search GREEN+STAINING+ALTERATION Search GREEN+STAINING+ALTERATION
4 BLANCHING INDEX 118045 0% 100% 3 Search BLANCHING+INDEX Search BLANCHING+INDEX
5 FROZEN AND CANNED PRODUCTS 118045 0% 100% 3 Search FROZEN+AND+CANNED+PRODUCTS Search FROZEN+AND+CANNED+PRODUCTS
6 FROZEN VEGETABLES 109296 1% 56% 5 Search FROZEN+VEGETABLES Search FROZEN+VEGETABLES
7 GREEN BEANS 106642 2% 18% 15 Search GREEN+BEANS Search GREEN+BEANS
8 BLANCHED 104926 1% 67% 4 Search BLANCHED Search BLANCHED
9 BLANCHING WATER 88532 0% 75% 3 Search BLANCHING+WATER Search BLANCHING+WATER
10 COOKERS 81970 1% 42% 5 Search COOKERS Search COOKERS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 MAZZEO, T , PACIULLI, M , CHIAVARO, E , VISCONTI, A , FOGLIANO, V , GANINO, T , PELLEGRINI, N , (2015) IMPACT OF THE INDUSTRIAL FREEZING PROCESS ON SELECTED VEGETABLES -PART II. COLOUR AND BIOACTIVE COMPOUNDS.FOOD RESEARCH INTERNATIONAL. VOL. 75. ISSUE . P. 89 -97 22 58% 1
2 WAWIRE, M , OEY, I , MATHOOKO, FM , NJOROGE, CK , SHITANDA, D , HENDRICKX, M , (2016) KINETICS OF THERMAL INACTIVATION OF PEROXIDASE AND COLOR DEGRADATION OF AFRICAN COWPEA (VIGNA UNGUICULATA) LEAVES.JOURNAL OF FOOD SCIENCE. VOL. 81. ISSUE 1. P. E56 -E64 21 57% 0
3 DERMESONLUOGLU, E , KATSAROS, G , TSEVDOU, M , GIANNAKOUROU, M , TAOUKIS, P , (2015) KINETIC STUDY OF QUALITY INDICES AND SHELF LIFE MODELLING OF FROZEN SPINACH UNDER DYNAMIC CONDITIONS OF THE COLD CHAIN.JOURNAL OF FOOD ENGINEERING. VOL. 148. ISSUE . P. 13 -23 16 67% 5
4 KOCA, N , KARADENIZ, F , BURDURLU, HS , (2007) EFFECT OF PH ON CHLOROPHYLL DEGRADATION AND COLOUR LOSS IN BLANCHED GREEN PEAS.FOOD CHEMISTRY. VOL. 100. ISSUE 2. P. 609-615 15 88% 24
5 LISIEWSKA, Z , GEBCZYNSKI, P , KMIECIK, W , (2007) EFFECTS OF THE METHODS OF PRE-TREATMENT BEFORE FREEZING ON THE RETENTION OF CHLOROPHYLLS IN FROZEN LEAF VEGETABLES PREPARED FOR CONSUMPTION.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 226. ISSUE 1-2. P. 25 -31 17 71% 2
6 TOSUN, BN , YUCECAN, S , (2008) INFLUENCE OF COMMERCIAL FREEZING AND STORAGE ON VITAMIN C CONTENT OF SOME VEGETABLES.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 43. ISSUE 2. P. 316-321 16 70% 8
7 GUZEK, D , WIERZBICKA, A , GLABSKA, D , (2012) INFLUENCE OF LOW TEMPERATURE BLANCHING AND CALCIUM CHLORIDE SOAKING ON COLOUR AND CONSUMER ATTRACTIVENESS OF BROCCOLI.JOURNAL OF FOOD AND NUTRITION RESEARCH. VOL. 51. ISSUE 2. P. 73-80 16 64% 0
8 LISIEWSKA, Z , KMIECIK, W , GEBCZYNSKI, P , SOBCZYNSKA, L , (2011) RETENTION OF CHLOROPHYLLS IN FROZEN FRENCH BEAN, GREEN ASPARAGUS AND PEA PREPARED FOR CONSUMPTION DEPENDING ON PRE-TREATMENT BEFORE FREEZING AND THE TEMPERATURE OF FROZEN STORAGE.ACTA ALIMENTARIA. VOL. 40. ISSUE 2. P. 217-226 14 74% 1
9 GUILLEN, S , MIR-BEL, J , ORIA, R , SALVADOR, ML , (2017) INFLUENCE OF COOKING CONDITIONS ON ORGANOLEPTIC AND HEALTH-RELATED PROPERTIES OF ARTICHOKES, GREEN BEANS, BROCCOLI AND CARROTS.FOOD CHEMISTRY. VOL. 217. ISSUE . P. 209 -216 17 53% 0
10 PETZOLD, G , CARO, M , MORENO, J , (2014) INFLUENCE OF BLANCHING, FREEZING AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF BROAD BEANS (VICIA FABA L).INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID. VOL. 40. ISSUE . P. 429 -434 16 59% 1

Classes with closest relation at Level 1


Rank Class id link
1 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
2 10077 CAROTENOIDS//LUTEIN//C 30
3 16668 APPETIZER//JUICE POWDER//NONENZYMATIC BROWNING
4 22619 ASPARAGINE SYNTHETASE//ENERGY AND SILAGE MAIZE//ENSILAGED MAIZE
5 9435 THERMAL PROCESSING//ASEPTIC PROCESSING//TIME TEMPERATURE INTEGRATOR
6 3198 MODIFIED ATMOSPHERE PACKAGING//FRESH CUT//MINIMAL PROCESSING
7 23631 OHMIC HEATING//OHMIC ASSISTED HYDRODISTILLATION//OHMIC COOKING
8 29555 TOMATO PEELING//STEAM PEELING//FREEZE THAW INFUSION
9 16852 NITRATE CONTENT//VEGETABLE CROPS PROC//OXALATE ACCUMULATION
10 27561 TELFAIRIA OCCIDENTALIS//FUNCT FOODS NUTRACEUT UNIT//FLUTED PUMPKIN

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