Class information for:
Level 1: TORTILLA//NIXTAMALIZATION//NEJAYOTE

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
16603 645 26.8 53%


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
2118 2             CEREAL CHEMISTRY//TORTILLA//EXTRUSION COOKING 5099
16603 1                   TORTILLA//NIXTAMALIZATION//NEJAYOTE 645

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 TORTILLA authKW 3036558 13% 74% 87
2 NIXTAMALIZATION authKW 2391382 11% 72% 70
3 NEJAYOTE authKW 500028 2% 81% 13
4 CALIDAD MAIZ address 486926 2% 86% 12
5 NIXTAMALISATION authKW 477347 2% 92% 11
6 TORTILLA QUALITY authKW 383455 1% 90% 9
7 CORN TORTILLAS authKW 363649 2% 59% 13
8 NIXTAMAL authKW 336641 1% 89% 8
9 LIME COOKING authKW 289958 1% 88% 7
10 PURPLE CORN authKW 260361 2% 50% 11

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 26644 73% 0% 471
2 Chemistry, Applied 6658 30% 0% 196
3 Nutrition & Dietetics 1286 12% 0% 79
4 Agriculture, Multidisciplinary 960 8% 0% 54
5 Agronomy 228 6% 0% 36
6 Soil Science 84 2% 0% 16
7 Engineering, Chemical 68 6% 0% 37
8 Plant Sciences 24 4% 0% 28
9 Ecology 16 3% 0% 19
10 Horticulture 11 1% 0% 6

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 CALIDAD MAIZ 486926 2% 86% 12
2 CEREAL QUAL 252925 4% 23% 23
3 PROGRAMA MAIZ 210875 1% 64% 7
4 MAIZ 197250 1% 83% 5
5 PROGRAMA REG NOROESTE DOCTORADO BIOTECNOL 143189 2% 28% 11
6 CIENCIAS NAT LICENCIATURA NUTR 108203 1% 57% 4
7 SUPER STUDIES CUAUTITLAN UNAM FESC 106514 0% 75% 3
8 DESARROLLO PROD BIOT 104505 4% 9% 25
9 INVEST QUIM FARMACOL PROD NAT 100242 1% 35% 6
10 EXPT MULTIDISCIPLINARIO INGN ALIMENTOS 94681 0% 100% 2

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 CEREAL CHEMISTRY 103443 15% 2% 99
2 CEREAL FOODS WORLD 62619 7% 3% 43
3 REVISTA FITOTECNIA MEXICANA 28892 3% 4% 17
4 CYTA-JOURNAL OF FOOD 26088 2% 3% 16
5 ARCHIVOS LATINOAMERICANOS DE NUTRICION 21003 4% 2% 27
6 JOURNAL OF CEREAL SCIENCE 15212 5% 1% 30
7 PLANT FOODS FOR HUMAN NUTRITION 13457 3% 1% 20
8 BIOCYCLE 10389 2% 1% 16
9 AGROCIENCIA 6686 2% 1% 12
10 REVISTA MEXICANA DE INGENIERIA QUIMICA 5788 1% 2% 8

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 TORTILLA 3036558 13% 74% 87 Search TORTILLA Search TORTILLA
2 NIXTAMALIZATION 2391382 11% 72% 70 Search NIXTAMALIZATION Search NIXTAMALIZATION
3 NEJAYOTE 500028 2% 81% 13 Search NEJAYOTE Search NEJAYOTE
4 NIXTAMALISATION 477347 2% 92% 11 Search NIXTAMALISATION Search NIXTAMALISATION
5 TORTILLA QUALITY 383455 1% 90% 9 Search TORTILLA+QUALITY Search TORTILLA+QUALITY
6 CORN TORTILLAS 363649 2% 59% 13 Search CORN+TORTILLAS Search CORN+TORTILLAS
7 NIXTAMAL 336641 1% 89% 8 Search NIXTAMAL Search NIXTAMAL
8 LIME COOKING 289958 1% 88% 7 Search LIME+COOKING Search LIME+COOKING
9 PURPLE CORN 260361 2% 50% 11 Search PURPLE+CORN Search PURPLE+CORN
10 NIXTAMALIZED MAIZE FLOUR 236702 1% 100% 5 Search NIXTAMALIZED+MAIZE+FLOUR Search NIXTAMALIZED+MAIZE+FLOUR

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 VARGAS, S , RANGEL, D , QUINTANILLA, F , RODRIGUEZ, R , (2014) DETERMINATION OF CALCIUM MOBILITY IN ALKALINE-COOKED GROUNDED CORN IN PRESENCE OF A MAGNETIC FIELD.JOURNAL OF FOOD SCIENCE. VOL. 79. ISSUE 7. P. E1343 -E1350 22 88% 1
2 GAYTAN-MARTINEZ, M , FIGUEROA, JDC , VAZQUEZ-LANDAVERDE, PA , MORALES-SANCHEZ, E , MARTINEZ-FLORES, HE , REYES-VEGA, ML , (2012) PHYSICOCHEMICAL, FUNCTIONAL, AND CHEMICAL CHARACTERIZATION OF NIXTAMALIZED CORN FLOUR OBTAINED BY OHMIC HEATING AND TRADITIONAL PROCESS.CYTA-JOURNAL OF FOOD. VOL. 10. ISSUE 3. P. 182 -195 29 67% 4
3 ESCALANTE-ABURTO, A , RAMIREZ-WONG, B , TORRES-CHAVEZ, PI , BARRON-HOYOS, JM , FIGUEROA-CARDENAS, JD , LOPEZ-CERVANTES, J , (2013) THE NIXTAMALIZATION PROCESS AND ITS EFFECT ON ANTHOCYANIN CONTENT OF PIGMENTED MAIZE, A REVIEW.REVISTA FITOTECNIA MEXICANA. VOL. 36. ISSUE 4. P. 429-437 27 69% 3
4 GUTIERREZ-DORADO, R , AYALA-RODRIGUEZ, AE , MILAN-CARRILLO, J , LOPEZ-CERVANTES, J , GARZON-TIZNADO, JA , LOPEZ-VALENZUELA, JA , PAREDES-LOPEZ, O , REYES-MORENO, C , (2008) TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF FLOURS AND TORTILLAS FROM NIXTAMALIZED AND EXTRUDED QUALITY PROTEIN MAIZE (ZEA MAYS L.).CEREAL CHEMISTRY. VOL. 85. ISSUE 6. P. 808-816 28 70% 14
5 ROONEY, LW , SUHENDRO, EL , (1999) PERSPECTIVES ON NIXTAMALIZATION (ALKALINE COOKING) OF MAIZE FOR TORTILLAS AND SNACKS.CEREAL FOODS WORLD. VOL. 44. ISSUE 7. P. 466 -470 28 90% 29
6 ROSENTRATER, KA , (2006) A REVIEW OF CORN MASA PROCESSING RESIDUES: GENERATION, PROPERTIES, AND POTENTIAL UTILIZATION.WASTE MANAGEMENT. VOL. 26. ISSUE 3. P. 284-292 24 83% 18
7 RUIZ-GUTIERREZ, MG , QUINTERO-RAMOS, A , MELENDEZ-PIZARRO, CO , TALAMAS-ABBUD, R , BARNARD, J , MARQUEZ-MELENDEZ, R , LARDIZABAL-GUTIERREZ, D , (2012) NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS AND THE RELATIONSHIP WITH CHEMICAL, TEXTURE AND THERMAL PROPERTIES IN MASA AND TORTILLA.JOURNAL OF FOOD PROCESS ENGINEERING. VOL. 35. ISSUE 5. P. 772 -783 23 72% 6
8 SANTIAGO-RAMOS, D , FIGUEROA-CARDENAS, JD , VELES-MEDINA, JJ , REYNOSO-CAMACHO, R , RAMOS-GOMEZ, M , GAYTAN-MARTINEZ, M , MORALES-SANCHEZ, E , (2015) EFFECTS OF ANNEALING AND CONCENTRATION OF CALCIUM SALTS ON THERMAL AND RHEOLOGICAL PROPERTIES OF MAIZE STARCH DURING AN ECOLOGICAL NIXTAMALIZATION PROCESS.CEREAL CHEMISTRY. VOL. 92. ISSUE 5. P. 475 -480 23 68% 1
9 PALACIOS-FONSECA, AJ , VAZQUEZ-RAMOS, C , RODRIGUEZ-GARCIA, ME , (2009) PHYSICOCHEMICAL CHARACTERIZING OF INDUSTRIAL AND TRADITIONAL NIXTAMALIZED CORN FLOURS.JOURNAL OF FOOD ENGINEERING. VOL. 93. ISSUE 1. P. 45-51 18 90% 12
10 FERNANDEZ-MUNOZ, JL , MARTIN-MARTINEZ, ES , DIAZ-GONGORA, J , CALDERON, A , ALVARADO-ESCOBAR, A , ORTIZ-CARDENAS, H , (2007) EVALUATION OF PHYSICOCHEMICAL CHANGES IN NIXTAMALIZED MAIZE FLOURS AS A FUNCTION OF STEEPING TIME.JOURNAL OF FOOD ENGINEERING. VOL. 78. ISSUE 3. P. 972-977 16 100% 4

Classes with closest relation at Level 1


Rank Class id link
1 16753 DRY GRIND PROCESS//CEREAL CHEMISTRY//DRY GRIND ETHANOL
2 37634 TABLE OF FOOD COMPOSITION//BEANS AND CORN TORTILLAS//BONE MASS AND DENSITY
3 14650 OPAQUE 2//QUALITY PROTEIN MAIZE//ZEINS
4 3803 EXTRUSION COOKING//EXTRUSION//EXTRUDATES
5 9801 KAFIRIN//SORGHUM//CEREAL QUAL
6 9108 RESISTANT STARCH//STARCH DIGESTIBILITY//HIGH AMYLOSE CORNSTARCH
7 15193 EINKORN//SPELT//YELLOW PIGMENT CONTENT
8 40 STARCH-STARKE//STARCH//RETROGRADATION
9 27839 CEREAL BREAD TECHNOL//KUWAITI DISHES//SAUDI ARABIAN DISHES
10 841 DOUGH//BREAD//GLUTEN FREE BREAD

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