Class information for: |
Basic class information |
Class id | #P | Avg. number of references |
Database coverage of references |
---|---|---|---|
16668 | 642 | 23.6 | 37% |
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 |
1050 | 2 | DRYING TECHNOLOGY//OSMOTIC DEHYDRATION//DRYING | 10088 |
16668 | 1 | APPETIZER//JUICE POWDER//NONENZYMATIC BROWNING | 642 |
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 | APPETIZER | authKW | 304391 | 1% | 80% | 8 |
2 | JUICE POWDER | authKW | 198172 | 1% | 83% | 5 |
3 | NONENZYMATIC BROWNING | authKW | 168676 | 4% | 13% | 28 |
4 | AONLA JUICE | authKW | 95123 | 0% | 100% | 2 |
5 | ASCORBIC ACID DESTRUCTION | authKW | 95123 | 0% | 100% | 2 |
6 | BENITAKA | authKW | 95123 | 0% | 100% | 2 |
7 | CITRUS PSEUDOLIMON TAN | authKW | 95123 | 0% | 100% | 2 |
8 | GALGAL | authKW | 95123 | 0% | 100% | 2 |
9 | MODELING OF BROWNING | authKW | 95123 | 0% | 100% | 2 |
10 | OSMO VAC DRYING | authKW | 95123 | 0% | 100% | 2 |
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 | 34293 | 83% | 0% | 532 |
2 | Chemistry, Applied | 2293 | 18% | 0% | 117 |
3 | Nutrition & Dietetics | 1062 | 11% | 0% | 72 |
4 | Agriculture, Multidisciplinary | 820 | 8% | 0% | 50 |
5 | Horticulture | 197 | 3% | 0% | 20 |
6 | Agronomy | 71 | 3% | 0% | 22 |
7 | Engineering, Chemical | 41 | 5% | 0% | 31 |
8 | Biotechnology & Applied Microbiology | 10 | 3% | 0% | 21 |
9 | Engineering, General | 5 | 1% | 0% | 8 |
10 | Engineering, Industrial | 2 | 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 | AGR CROPS ANIM PROD | 47562 | 0% | 100% | 1 |
2 | AGR EQUIPMENT FOOD ENGN | 47562 | 0% | 100% | 1 |
3 | CHEM BIOACT CABONHYDRATES PROT | 47562 | 0% | 100% | 1 |
4 | CHEM BIOACT CARGBOHYDRATES PROT | 47562 | 0% | 100% | 1 |
5 | CIENCIA FRUTAS HORTALICAS | 47562 | 0% | 100% | 1 |
6 | F ESP OLARSHIP | 47562 | 0% | 100% | 1 |
7 | FOOD TECHNOL UTPV XARTA | 47562 | 0% | 100% | 1 |
8 | FUNDDAMENTAL | 47562 | 0% | 100% | 1 |
9 | INRAUMR UB 1082 | 47562 | 0% | 100% | 1 |
10 | MICROBIOL UNIT MIXTE RECH | 47562 | 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 SCIENCE AND TECHNOLOGY-MYSORE | 45197 | 11% | 1% | 73 |
2 | JOURNAL OF FOOD SCIENCE | 28881 | 15% | 1% | 94 |
3 | FOOD ENGINEERING | 21224 | 1% | 9% | 5 |
4 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 18599 | 5% | 1% | 29 |
5 | REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 14849 | 2% | 3% | 11 |
6 | JOURNAL OF FOOD QUALITY | 7392 | 2% | 1% | 15 |
7 | AMERICAN DAIRY REVIEW | 6793 | 0% | 14% | 1 |
8 | DESIGN ENGINEERING-LONDON | 5943 | 0% | 13% | 1 |
9 | FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 5827 | 2% | 1% | 11 |
10 | JOURNAL OF MICRONUTRIENT ANALYSIS | 5507 | 1% | 3% | 4 |
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 | APPETIZER | 304391 | 1% | 80% | 8 | Search APPETIZER | Search APPETIZER |
2 | JUICE POWDER | 198172 | 1% | 83% | 5 | Search JUICE+POWDER | Search JUICE+POWDER |
3 | NONENZYMATIC BROWNING | 168676 | 4% | 13% | 28 | Search NONENZYMATIC+BROWNING | Search NONENZYMATIC+BROWNING |
4 | AONLA JUICE | 95123 | 0% | 100% | 2 | Search AONLA+JUICE | Search AONLA+JUICE |
5 | ASCORBIC ACID DESTRUCTION | 95123 | 0% | 100% | 2 | Search ASCORBIC+ACID+DESTRUCTION | Search ASCORBIC+ACID+DESTRUCTION |
6 | BENITAKA | 95123 | 0% | 100% | 2 | Search BENITAKA | Search BENITAKA |
7 | CITRUS PSEUDOLIMON TAN | 95123 | 0% | 100% | 2 | Search CITRUS+PSEUDOLIMON+TAN | Search CITRUS+PSEUDOLIMON+TAN |
8 | GALGAL | 95123 | 0% | 100% | 2 | Search GALGAL | Search GALGAL |
9 | MODELING OF BROWNING | 95123 | 0% | 100% | 2 | Search MODELING+OF+BROWNING | Search MODELING+OF+BROWNING |
10 | OSMO VAC DRYING | 95123 | 0% | 100% | 2 | Search OSMO+VAC+DRYING | Search OSMO+VAC+DRYING |
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 | WIBOWO, S , GRAUWET, T , SANTIAGO, JS , TOMIC, J , VERVOORT, L , HENDRICKX, M , VAN LOEY, A , (2015) QUALITY CHANGES OF PASTEURISED ORANGE JUICE DURING STORAGE: A KINETIC STUDY OF SPECIFIC PARAMETERS AND THEIR RELATION TO COLOUR INSTABILITY.FOOD CHEMISTRY. VOL. 187. ISSUE . P. 140 -151 | 20 | 61% | 10 |
2 | BHARATE, SB , BHARATE, SS , (2014) NON-ENZYMATIC BROWNING IN CITRUS JUICE: CHEMICAL MARKERS, THEIR DETECTION AND WAYS TO IMPROVE PRODUCT QUALITY.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 51. ISSUE 10. P. 2271 -2288 | 31 | 39% | 7 |
3 | BERLINET, C , BRAT, P , BRILLOUET, JM , DUCRUET, V , (2006) ASCORBIC ACID, AROMA COMPOUNDS AND BROWNING OF ORANGE JUICES RELATED TO PET PACKAGING MATERIALS AND PH.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 86. ISSUE 13. P. 2206-2212 | 16 | 80% | 13 |
4 | IBARZ, A , PAGAN, J , GARZA, S , (1999) KINETIC MODELS FOR COLOUR CHANGES IN PEAR PUREE DURING HEATING AT RELATIVELY HIGH TEMPERATURES.JOURNAL OF FOOD ENGINEERING. VOL. 39. ISSUE 4. P. 415 -422 | 15 | 88% | 117 |
5 | IBARZ, A , PAGAN, J , GARZA, S , (2000) KINETIC MODELS OF NON-ENZYMATIC BROWNING IN APPLE PUREE.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 80. ISSUE 8. P. 1162 -1168 | 16 | 84% | 54 |
6 | VAIKOUSI, H , KOUTSOUMANIS, K , BILIADERIS, CG , (2008) KINETIC MODELLING OF NON-ENZYMATIC BROWNING OF APPLE JUICE CONCENTRATES DIFFERING IN WATER ACTIVITY UNDER ISOTHERMAL AND DYNAMIC HEATING CONDITIONS.FOOD CHEMISTRY. VOL. 107. ISSUE 2. P. 785 -796 | 15 | 71% | 23 |
7 | IBARZ, A , GARZA, S , GARVIN, A , PAGAN, J , (2011) DEGRADATION OF MANDARIN JUICE CONCENTRATES TREATED AT HIGH TEMPERATURES.JOURNAL OF FOOD PROCESS ENGINEERING. VOL. 34. ISSUE 3. P. 682-696 | 12 | 86% | 5 |
8 | BURDURLU, HS , KOCA, N , KARADENIZ, F , (2006) DEGRADATION OF VITAMIN C IN CITRUS JUICE CONCENTRATES DURING STORAGE.JOURNAL OF FOOD ENGINEERING. VOL. 74. ISSUE 2. P. 211-216 | 11 | 85% | 100 |
9 | JOHNSON, JR , BRADDOCK, RJ , CHEN, CS , (1995) KINETICS OF ASCORBIC-ACID LOSS AND NONENZYMATIC BROWNING IN ORANGE JUICE SERUM - EXPERIMENTAL RATE CONSTANTS.JOURNAL OF FOOD SCIENCE. VOL. 60. ISSUE 3. P. 502-505 | 15 | 94% | 69 |
10 | MALDONADO, JA , BRUINS, RB , YANG, T , WRIGHT, A , DUNNE, CP , KARWE, MV , (2015) BROWNING AND ASCORBIC ACID DEGRADATION IN MEALS READY-TO-EAT PEAR RATIONS IN ACCELERATED SHELF LIFE.JOURNAL OF FOOD PROCESSING AND PRESERVATION. VOL. 39. ISSUE 6. P. 2035 -2042 | 11 | 79% | 0 |
Classes with closest relation at Level 1 |