Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 20306 | 467 | 28.3 | 58% |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
| Cluster id | Level | Cluster label | #P |
|---|---|---|---|
| 18 | 4 | THERMODYNAMICS//ENERGY & FUELS//ENGINEERING, CHEMICAL | 531182 |
| 283 | 3 | POWDER TECHNOLOGY//ENGINEERING, CHEMICAL//FLUIDIZATION | 42723 |
| 2927 | 2 | LIQUID LIQUID DISPERSION//DISPERSED PHASE HOLDUP//ULTRA HIGH PRESSURE HOMOGENIZATION | 2732 |
| 20306 | 1 | ULTRA HIGH PRESSURE HOMOGENIZATION//CELL DISRUPTION//ULTRA HIGH PRESSURE HOMOGENISATION | 467 |
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 | ULTRA HIGH PRESSURE HOMOGENIZATION | authKW | 1381253 | 6% | 81% | 26 |
| 2 | CELL DISRUPTION | authKW | 717502 | 11% | 22% | 51 |
| 3 | ULTRA HIGH PRESSURE HOMOGENISATION | authKW | 581576 | 3% | 68% | 13 |
| 4 | HIGH PRESSURE HOMOGENIZATION | authKW | 523604 | 12% | 14% | 58 |
| 5 | DYNAMIC HIGH PRESSURE | authKW | 441992 | 3% | 52% | 13 |
| 6 | CERPTAXARTAXIT | address | 392311 | 1% | 100% | 6 |
| 7 | ULTRA HIGH PRESSURE HOMOGENIZATION UHPH | authKW | 378294 | 2% | 64% | 9 |
| 8 | HIGH PRESSURE HOMOGENISATION | authKW | 307000 | 4% | 26% | 18 |
| 9 | LOCATION FACTOR | authKW | 261537 | 1% | 67% | 6 |
| 10 | CERPTA | address | 229629 | 3% | 29% | 12 |
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 | 8024 | 48% | 0% | 222 |
| 2 | Biotechnology & Applied Microbiology | 3700 | 38% | 0% | 177 |
| 3 | Engineering, Chemical | 1091 | 21% | 0% | 98 |
| 4 | Agriculture, Dairy & Animal Science | 209 | 5% | 0% | 25 |
| 5 | Microbiology | 206 | 10% | 0% | 47 |
| 6 | Biochemical Research Methods | 184 | 7% | 0% | 35 |
| 7 | Chemistry, Applied | 65 | 4% | 0% | 20 |
| 8 | Nutrition & Dietetics | 3 | 1% | 0% | 6 |
| 9 | Agriculture, Multidisciplinary | 2 | 1% | 0% | 4 |
| 10 | Agricultural Engineering | 2 | 0% | 0% | 2 |
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 | CERPTAXARTAXIT | 392311 | 1% | 100% | 6 |
| 2 | CERPTA | 229629 | 3% | 29% | 12 |
| 3 | ESPECIAL RECERCA PLANTA TECNOL ALIMENTS | 213982 | 1% | 55% | 6 |
| 4 | FOOD TECHNOL DTA | 197140 | 3% | 22% | 14 |
| 5 | XARTATECNIOMALTA CONSOLIDER | 149448 | 1% | 57% | 4 |
| 6 | XARTATECNIOMALTA CONSOLIDER VET | 147115 | 1% | 75% | 3 |
| 7 | FOOD ENGN FEA | 147091 | 3% | 15% | 15 |
| 8 | MALTA CONSOLIDER GRP | 130770 | 0% | 100% | 2 |
| 9 | TECNIOMALTA CONSOLIDER GRP CIENCIA ANIM A | 130770 | 0% | 100% | 2 |
| 10 | XARTATECNIOMALTA CONSOLIDER GRP VET | 130770 | 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 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 18736 | 4% | 1% | 20 |
| 2 | BIOTECHNOLOGY TECHNIQUES | 7512 | 3% | 1% | 13 |
| 3 | BIOSEPARATION | 7191 | 1% | 2% | 5 |
| 4 | LATTE | 4667 | 0% | 4% | 2 |
| 5 | BIOCHEMICAL ENGINEERING JOURNAL | 3370 | 3% | 0% | 13 |
| 6 | BIOTECHNOLOGY PROGRESS | 2747 | 3% | 0% | 14 |
| 7 | JOURNAL OF DAIRY RESEARCH | 2659 | 2% | 0% | 10 |
| 8 | ENZYME AND MICROBIAL TECHNOLOGY | 2462 | 3% | 0% | 15 |
| 9 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2338 | 3% | 0% | 13 |
| 10 | JOURNAL OF FOOD ENGINEERING | 1979 | 3% | 0% | 15 |
Author Key Words |
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 | PATRIGNANI, F , LANCIOTTI, R , (2016) APPLICATIONS OF HIGH AND ULTRA HIGH PRESSURE HOMOGENIZATION FOR FOOD SAFETY.FRONTIERS IN MICROBIOLOGY. VOL. 7. ISSUE . P. - | 63 | 82% | 0 |
| 2 | ZAMORA, A , GUAMIS, B , (2015) OPPORTUNITIES FOR ULTRA-HIGH-PRESSURE HOMOGENISATION (UHPH) FOR THE FOOD INDUSTRY.FOOD ENGINEERING REVIEWS. VOL. 7. ISSUE 2. P. 130 -142 | 63 | 76% | 5 |
| 3 | DUMAY, E , CHEVALIER-LUCIA, D , PICART-PALMADE, L , BENZARIA, A , GRACIA-JULIA, A , BLAYO, C , (2013) TECHNOLOGICAL ASPECTS AND POTENTIAL APPLICATIONS OF (ULTRA) HIGH-PRESSURE HOMOGENISATION.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 31. ISSUE 1. P. 13-26 | 54 | 62% | 42 |
| 4 | PATRIGNANI, F , VANNINI, L , KAMDEM, SLS , LANCIOTTI, R , GUERZONI, ME , (2009) EFFECT OF HIGH PRESSURE HOMOGENIZATION ON SACCHAROMYCES CEREVISIAE INACTIVATION AND PHYSICO-CHEMICAL FEATURES IN APRICOT AND CARROT JUICES.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 136. ISSUE 1. P. 26-31 | 31 | 74% | 28 |
| 5 | DIELS, AMJ , MICHIELS, CW , (2006) HIGH-PRESSURE HOMOGENIZATION AS A NON-THERMAL TECHNIQUE FOR THE INACTIVATION OF MICROORGANISMS.CRITICAL REVIEWS IN MICROBIOLOGY. VOL. 32. ISSUE 4. P. 201 -216 | 40 | 56% | 78 |
| 6 | DONSI, F , FERRARI, G , LENZA, E , MARESCA, P , (2009) MAIN FACTORS REGULATING MICROBIAL INACTIVATION BY HIGH-PRESSURE HOMOGENIZATION: OPERATING PARAMETERS AND SCALE OF OPERATION.CHEMICAL ENGINEERING SCIENCE. VOL. 64. ISSUE 3. P. 520-532 | 27 | 79% | 36 |
| 7 | CALLIGARIS, S , FOSCHIA, M , BARTOLOMEOLI, I , MAIFRENI, M , MANZOCCO, L , (2012) STUDY ON THE APPLICABILITY OF HIGH-PRESSURE HOMOGENIZATION FOR THE PRODUCTION OF BANANA JUICES.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 45. ISSUE 1. P. 117-121 | 21 | 81% | 20 |
| 8 | DONSI, F , ANNUNZIATA, M , FERRARI, G , (2013) MICROBIAL INACTIVATION BY HIGH PRESSURE HOMOGENIZATION: EFFECT OF THE DISRUPTION VALVE GEOMETRY.JOURNAL OF FOOD ENGINEERING. VOL. 115. ISSUE 3. P. 362-370 | 24 | 71% | 8 |
| 9 | GUAN, YJ , ZHOU, LY , BI, JF , YI, JY , LIU, X , CHEN, QQ , WU, XY , ZHOU, M , (2016) CHANGE OF MICROBIAL AND QUALITY ATTRIBUTES OF MANGO JUICE TREATED BY HIGH PRESSURE HOMOGENIZATION COMBINED WITH MODERATE INLET TEMPERATURES DURING STORAGE.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. VOL. 36. ISSUE . P. 320 -329 | 26 | 63% | 0 |
| 10 | AMADOR-ESPEJO, GG , SUAREZ-BERENCIA, A , JUAN, B , BARCENAS, ME , TRUJILLO, AJ , (2014) EFFECT OF MODERATE INLET TEMPERATURES IN ULTRA-HIGH-PRESSURE HOMOGENIZATION TREATMENTS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MILK.JOURNAL OF DAIRY SCIENCE. VOL. 97. ISSUE 2. P. 659-671 | 26 | 62% | 5 |
Classes with closest relation at Level 1 |