Class information for:
Level 1: HARD TO COOK//ANTINUTRITIONAL FACTORS//ANTINUTRIENTS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
1539 2605 31.4 41%


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
168 3       CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE 59873
2234 2             LUPIN//ANTINUTRITIONAL FACTORS//HARD TO COOK 4767
1539 1                   HARD TO COOK//ANTINUTRITIONAL FACTORS//ANTINUTRIENTS 2605

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 HARD TO COOK authKW 389459 1% 92% 36
2 ANTINUTRITIONAL FACTORS authKW 316007 3% 30% 91
3 ANTINUTRIENTS authKW 305217 3% 36% 72
4 COOKING TIME authKW 290269 2% 49% 51
5 PLANT FOODS FOR HUMAN NUTRITION journal 218944 6% 12% 162
6 IN VITRO PROTEIN DIGESTIBILITY authKW 176576 1% 42% 36
7 SOAKING authKW 176443 3% 22% 67
8 AKARA authKW 143567 1% 88% 14
9 DEHULLING authKW 140979 1% 32% 38
10 ALPHA GALACTOSIDES authKW 127488 1% 40% 27

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 115907 76% 1% 1973
2 Chemistry, Applied 29276 32% 0% 825
3 Nutrition & Dietetics 25825 26% 0% 690
4 Agriculture, Multidisciplinary 12444 15% 0% 382
5 Plant Sciences 1148 11% 0% 277
6 Agronomy 320 4% 0% 93
7 Agriculture, Dairy & Animal Science 108 2% 0% 52
8 Agricultural Engineering 75 1% 0% 22
9 Microscopy 40 1% 0% 14
10 Horticulture 33 1% 0% 22

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 DIGEST FUNCT HUMAN NUTR 35160 0% 100% 3
2 PG HOME SCI 32551 0% 56% 5
3 IC HOME SCI 26369 0% 75% 3
4 FOODS NUTR 26110 2% 4% 53
5 SOYBEAN PROC UTILISAT 23440 0% 100% 2
6 HOME SCI NUTR 22198 0% 32% 6
7 ANIM NUTR AQUACULTURE 19726 0% 21% 8
8 FODDER CROPS PASTURE 18747 0% 40% 4
9 SEED TECHNOL 18296 0% 16% 10
10 ETHNOPHARMACOL UNIT 17577 0% 50% 3

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 PLANT FOODS FOR HUMAN NUTRITION 218944 6% 12% 162
2 QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION 84126 2% 18% 41
3 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 82644 8% 4% 199
4 ARCHIVOS LATINOAMERICANOS DE NUTRICION 41158 3% 5% 76
5 JOURNAL OF FOOD SCIENCE 39158 8% 2% 221
6 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 36854 7% 2% 180
7 FOOD CHEMISTRY 32521 9% 1% 240
8 CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 15451 0% 10% 13
9 NAHRUNG-FOOD 14764 2% 2% 55
10 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 12231 3% 1% 71

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 HARD TO COOK 389459 1% 92% 36 Search HARD+TO+COOK Search HARD+TO+COOK
2 ANTINUTRITIONAL FACTORS 316007 3% 30% 91 Search ANTINUTRITIONAL+FACTORS Search ANTINUTRITIONAL+FACTORS
3 ANTINUTRIENTS 305217 3% 36% 72 Search ANTINUTRIENTS Search ANTINUTRIENTS
4 COOKING TIME 290269 2% 49% 51 Search COOKING+TIME Search COOKING+TIME
5 IN VITRO PROTEIN DIGESTIBILITY 176576 1% 42% 36 Search IN+VITRO+PROTEIN+DIGESTIBILITY Search IN+VITRO+PROTEIN+DIGESTIBILITY
6 SOAKING 176443 3% 22% 67 Search SOAKING Search SOAKING
7 AKARA 143567 1% 88% 14 Search AKARA Search AKARA
8 DEHULLING 140979 1% 32% 38 Search DEHULLING Search DEHULLING
9 ALPHA GALACTOSIDES 127488 1% 40% 27 Search ALPHA+GALACTOSIDES Search ALPHA+GALACTOSIDES
10 HCL EXTRACTABILITY 123788 0% 81% 13 Search HCL+EXTRACTABILITY Search HCL+EXTRACTABILITY

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 BRESSANI, R , (1993) GRAIN QUALITY OF COMMON BEANS.FOOD REVIEWS INTERNATIONAL. VOL. 9. ISSUE 2. P. 237-297 136 68% 51
2 REYESMORENO, C , PAREDESLOPEZ, O , (1993) HARD-TO-COOK PHENOMENON IN COMMON BEANS - A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 33. ISSUE 3. P. 227-286 124 63% 121
3 GONCALVES, A , GOUFO, P , BARROS, A , DOMINGUEZ-PERLES, R , TRINDADE, H , ROSA, EAS , FERREIRA, L , RODRIGUES, M , (2016) COWPEA (VIGNA UNGUICULATA L. WALP), A RENEWED MULTIPURPOSE CROP FOR A MORE SUSTAINABLE AGRI-FOOD SYSTEM: NUTRITIONAL ADVANTAGES AND CONSTRAINTS.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 96. ISSUE 9. P. 2941 -2951 68 58% 0
4 MUBAIWA, J , FOGLIANO, V , CHIDEWE, C , LINNEMANN, AR , (2017) HARD-TO-COOK PHENOMENON IN BAMBARA GROUNDNUT (VIGNA SUBTERRANEA (L.) VERDC.) PROCESSING: OPTIONS TO IMPROVE ITS ROLE IN PROVIDING FOOD SECURITY.FOOD REVIEWS INTERNATIONAL. VOL. 33. ISSUE 2. P. 167 -194 56 66% 0
5 YOUSIF, AM , KATO, J , DEETH, HC , (2007) EFFECT OF STORAGE ON THE BIOCHEMICAL STRUCTURE AND PROCESSING QUALITY OF ADZUKI BEAN (VIGNA ANGULARIS).FOOD REVIEWS INTERNATIONAL. VOL. 23. ISSUE 1. P. 1-33 52 85% 8
6 PHILLIPS, RD , MCWATTERS, KH , CHINNAN, MS , HUNG, YC , BEUCHAT, LR , SEFA-DEDEH, S , SAKYI-DAWSON, E , NGODDY, P , NNANYELUGO, D , ENWERE, J , ET AL (2003) UTILIZATION OF COWPEAS FOR HUMAN FOOD.FIELD CROPS RESEARCH. VOL. 82. ISSUE 2-3. P. 193-213 48 84% 37
7 BHAT, R , KARIM, AA , (2009) EXPLORING THE NUTRITIONAL POTENTIAL OF WILD AND UNDERUTILIZED LEGUMES.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 8. ISSUE 4. P. 305-331 75 46% 15
8 VIJAYAKUMARI, K , PUGALENTHI, M , VADIVEL, V , (2007) EFFECT OF SOAKING AND HYDROTHERMAL PROCESSING METHODS ON THE LEVELS OF ANTINUTRIENTS AND IN VITRO PROTEIN DIGESTIBILITY OF BAUHINIA PURPUREA L. SEEDS.FOOD CHEMISTRY. VOL. 103. ISSUE 3. P. 968-975 33 87% 24
9 SHEHATA, AME , (1992) HARD-TO-COOK PHENOMENON IN LEGUMES.FOOD REVIEWS INTERNATIONAL. VOL. 8. ISSUE 2. P. 191-221 55 86% 23
10 KALPANADEVI, V , MOHAN, VR , (2013) EFFECT OF PROCESSING ON ANTINUTRIENTS AND IN VITRO PROTEIN DIGESTIBILITY OF THE UNDERUTILIZED LEGUME, VIGNA UNGUICULATA (L.) WALP SUBSP UNGUICULATA.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 51. ISSUE 2. P. 455 -461 31 76% 6

Classes with closest relation at Level 1


Rank Class id link
1 19115 INDIGENOUS PROCESSING METHODS//TOTAL FREE PHENOLICS//PROLINE LINKED PENTOSE PHOSPHATE PATHWAY
2 18241 ARALIA CORDATE//PHYTOHAEMAGGLUTININ//GUT HYPERPLASIA
3 21698 BULGUR//PELEG//PELEGS EQUATION
4 5854 FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE
5 21340 FATTY ACID DISTRIBUTION//AGNO3 TLC//ACYL LIPIDS
6 25884 TEMPEH//TEMPE//RHIZOPUS OLIGOSPORUS
7 10550 NUTR SCI ALIMENTAI//KINEMA//UGBA
8 37317 ANGUIL AGRON//SAFE MOISTURE CONTENT//SOAKED COWPEA
9 24992 L CANAVANINE//CANAVANINE//BIOCHEM ECOL
10 11032 LUPIN//LUPINUS ALBUS//LUPINUS ANGUSTIFOLIUS

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