Class information for:
Level 1: PEANUT SKIN//PEANUT//NOUGAT

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
18673 541 28.1 50%


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
2173 2             NUTS//WALNUT//ALMOND 4961
18673 1                   PEANUT SKIN//PEANUT//NOUGAT 541

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 PEANUT SKIN authKW 1536442 6% 78% 35
2 PEANUT authKW 517313 23% 7% 125
3 NOUGAT authKW 361221 1% 80% 8
4 CONFECTIONERY PRODUCT authKW 282207 1% 100% 5
5 CIENCIAS AGROPECUARIAS UNC address 276558 1% 70% 7
6 CIENCIAS EXACTAS FIS NAT UNC address 251415 1% 64% 7
7 ARACHIDIN authKW 225765 1% 100% 4
8 ARAHYPIN authKW 225765 1% 100% 4
9 FLAVOR FADE authKW 225765 1% 100% 4
10 LUIZ DE QUEIROZ AGR ESALQ USP address 169324 1% 100% 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 27693 81% 0% 439
2 Chemistry, Applied 8265 37% 0% 199
3 Agriculture, Multidisciplinary 4866 20% 0% 108
4 Nutrition & Dietetics 591 9% 0% 50
5 AGRICULTURAL EXPERIMENT STATION REPORTS 210 0% 0% 2
6 Microscopy 111 2% 0% 9
7 Agricultural Engineering 95 2% 0% 10
8 Agronomy 91 4% 0% 22
9 Plant Sciences 19 4% 0% 23
10 Biotechnology & Applied Microbiology 3 3% 0% 14

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 CIENCIAS AGROPECUARIAS UNC 276558 1% 70% 7
2 CIENCIAS EXACTAS FIS NAT UNC 251415 1% 64% 7
3 LUIZ DE QUEIROZ AGR ESALQ USP 169324 1% 100% 3
4 MARKET QUAL HANDLING 126991 1% 75% 3
5 MARKET QUAL HANDLING UNIT 114280 2% 23% 9
6 MULTIDISCIPLIN BIOL VEGETAL 112883 0% 100% 2
7 IMBIV 91607 3% 10% 17
8 IMBIV CONICET 86442 2% 13% 12
9 CIENCIAS AGR UNC 84659 1% 50% 3
10 MKT QUAL HANDLING UNIT 75254 0% 67% 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 FOOD STRUCTURE 20473 1% 5% 7
2 JOURNAL OF FOOD SCIENCE 15369 12% 0% 63
3 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 10883 15% 0% 81
4 FOOD ENGINEERING 9065 1% 5% 3
5 GRASAS Y ACEITES 7834 3% 1% 15
6 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 6308 5% 0% 29
7 JOURNAL OF FOOD QUALITY 5613 2% 1% 12
8 ZIMBABWE JOURNAL OF AGRICULTURAL RESEARCH 3268 0% 3% 2
9 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2633 4% 0% 22
10 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2629 3% 0% 15

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 PEANUT SKIN 1536442 6% 78% 35 Search PEANUT+SKIN Search PEANUT+SKIN
2 PEANUT 517313 23% 7% 125 Search PEANUT Search PEANUT
3 NOUGAT 361221 1% 80% 8 Search NOUGAT Search NOUGAT
4 CONFECTIONERY PRODUCT 282207 1% 100% 5 Search CONFECTIONERY+PRODUCT Search CONFECTIONERY+PRODUCT
5 ARACHIDIN 225765 1% 100% 4 Search ARACHIDIN Search ARACHIDIN
6 ARAHYPIN 225765 1% 100% 4 Search ARAHYPIN Search ARAHYPIN
7 FLAVOR FADE 225765 1% 100% 4 Search FLAVOR+FADE Search FLAVOR+FADE
8 TORRONE 169324 1% 100% 3 Search TORRONE Search TORRONE
9 TURRON 169324 1% 100% 3 Search TURRON Search TURRON
10 PEANUT BUTTER 164902 3% 19% 15 Search PEANUT+BUTTER Search PEANUT+BUTTER

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 LYKOMITROS, D , FOGLIANO, V , CAPUANO, E , (2016) FLAVOR OF ROASTED PEANUTS (ARACHIS HYPOGAEA) - PART I: EFFECT OF RAW MATERIAL AND PROCESSING TECHNOLOGY ON FLAVOR, COLOR AND FATTY ACID COMPOSITION OF PEANUTS.FOOD RESEARCH INTERNATIONAL. VOL. 89. ISSUE . P. 860 -869 24 96% 0
2 LYKOMITROS, D , FOGLIANO, V , CAPUANO, E , (2016) FLAVOR OF ROASTED PEANUTS (ARACHIS HYPOGAEA) PART II: CORRELATION OF VOLATILE COMPOUNDS TO SENSORY CHARACTERISTICS.FOOD RESEARCH INTERNATIONAL. VOL. 89. ISSUE . P. 870 -881 22 61% 0
3 RIVEROS, CG , MESTRALLET, MG , GAYOL, MF , QUIROGA, PR , NEPOTE, V , GROSSO, NR , (2010) EFFECT OF STORAGE ON CHEMICAL AND SENSORY PROFILES OF PEANUT PASTES PREPARED WITH HIGH-OLEIC AND NORMAL PEANUTS.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 90. ISSUE 15. P. 2694 -2699 15 94% 15
4 QUIROGA, PR , ASENSIO, CM , NEPOTE, V , (2015) ANTIOXIDANT EFFECTS OF THEMONOTERPENES CARVACROL, THYMOL AND SABINENE HYDRATE ON CHEMICAL AND SENSORY STABILITY OF ROASTED SUNFLOWER SEEDS.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 95. ISSUE 3. P. 471 -479 17 61% 10
5 RIVEROS, CG , MESTRALLET, MG , QUIROGA, PR , NEPOTE, V , GROSSO, NR , (2013) PRESERVING SENSORY ATTRIBUTES OF ROASTED PEANUTS USING EDIBLE COATINGS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 48. ISSUE 4. P. 850-859 16 76% 0
6 RIVEROS, CG , MESTRALLET, MG , NEPOTE, V , GROSSO, NR , (2009) CHEMICAL COMPOSITION AND SENSORY ANALYSIS OF PEANUT PASTES ELABORATED WITH HIGH-OLEIC AND REGULAR PEANUTS FROM ARGENTINA.GRASAS Y ACEITES. VOL. 60. ISSUE 4. P. 388 -395 13 100% 6
7 LARRAURI, M , DEMARIA, MG , RYAN, LC , ASENSIO, CM , GROSSO, NR , NEPOTE, V , (2016) CHEMICAL AND SENSORY QUALITY PRESERVATION IN COATED ALMONDS WITH THE ADDITION OF ANTIOXIDANTS.JOURNAL OF FOOD SCIENCE. VOL. 81. ISSUE 1. P. S208 -S215 17 65% 0
8 OLMEDO, RH , NEPOTE, V , GROSSO, NR , (2012) SENSORY AND CHEMICAL STABILITY IN COATED PEANUTS WITH THE ADDITION OF ESSENTIAL OILS AND SYNTHETIC ANTIOXIDANTS.GRASAS Y ACEITES. VOL. 63. ISSUE 1. P. 5-13 15 75% 8
9 SANDERS, CT , DEMASIE, CL , KERR, WL , HARGROVE, JL , PEGG, RB , SWANSON, RB , (2014) PEANUT SKINS-FORTIFIED PEANUT BUTTERS: EFFECTS ON CONSUMER ACCEPTABILITY AND QUALITY CHARACTERISTICS.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 59. ISSUE 1. P. 222 -228 16 67% 4
10 LOPES, RM , AGOSTINI-COSTA, TD , GIMENES, MA , SILVEIRA, D , (2011) CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITIES OF ARACHIS SPECIES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 59. ISSUE 9. P. 4321-4330 31 34% 18

Classes with closest relation at Level 1


Rank Class id link
1 7181 NUTS//WALNUT//ALMOND
2 10391 ARACHIS//GROUNDNUT//ARACHIS HYPOGAEA
3 18782 GROUNDNUT//ARACHIS HYPOGAEA L//PLANT SCI AGR OURCES
4 37250 MARAMA BEAN//TYLOSEMA ESCULENTUM//MORAMA BEAN
5 36697 TIGER NUT//CHUFA OIL//HORCHATA
6 22905 SPROUTED SOYBEANS//PEANUT BEVERAGE//PEANUT MILK
7 29167 DULCE DE LECHE//CUCCIA//CUT OFF POINT METHODOLOGY
8 27342 RICE BRAN LIPASE//3 O CAFFEOYL D QUINIC ACID//BEAD FORM GUARAN
9 36930 BYTTNERIACEAE//DAVALLIA DENTICULATA//DIGESTIVE AND ABSORBING FUNCTION
10 33273 FINELY COMMINUTED LIVER SAUSAGE//LIVER SAUSAGE//TECH ADVISORY SERV UNIT

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