Class information for:
Level 1: CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
22638 373 26.9 55%


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
357 3       DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION 34799
1472 2             JOURNAL OF FOOD ENGINEERING//OHMIC HEATING//OIL UPTAKE 7687
22638 1                   CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS 373

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 CRISPNESS authKW 1709111 13% 43% 49
2 JOURNAL OF TEXTURE STUDIES journal 525145 25% 7% 92
3 CRUNCHINESS authKW 390047 2% 53% 9
4 CRISPINESS authKW 267911 2% 55% 6
5 CRITICAL WATER ACTIVITY authKW 267911 2% 55% 6
6 ACOUSTIC MECHANICAL ANALYSIS authKW 245590 1% 100% 3
7 CRISPY authKW 245584 2% 50% 6
8 ACOUSTIC AND MECHANICAL PROFILE authKW 163727 1% 100% 2
9 BRITTLE FOODS authKW 163727 1% 100% 2
10 CEREAL SCI GRP address 163727 1% 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 20439 84% 0% 313
2 Horticulture 635 7% 0% 26
3 Engineering, Chemical 241 12% 0% 44
4 Agronomy 120 5% 0% 20
5 Chemistry, Applied 113 6% 0% 22
6 Agriculture, Multidisciplinary 56 3% 0% 11
7 Literature, Slavic 36 0% 0% 1
8 Agricultural Engineering 19 1% 0% 4
9 Nutrition & Dietetics 8 2% 0% 7
10 Automation & Control Systems 4 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 CEREAL SCI GRP 163727 1% 100% 2
2 VBL OFF 119069 1% 36% 4
3 UCDS FOOD HLTH 109150 1% 67% 2
4 ACTIVITES AGROSUP 81863 0% 100% 1
5 ADV FOODS BRANCH 81863 0% 100% 1
6 ADV MEASUREMENT 81863 0% 100% 1
7 AGR ETSIA 81863 0% 100% 1
8 AGRO ENGN AGRO ECON 81863 0% 100% 1
9 AGRO ENVIRONM ECON 81863 0% 100% 1
10 BIOTECHNOL PLICAT SECUR VALORIZAT 81863 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 TEXTURE STUDIES 525145 25% 7% 92
2 JOURNAL OF FOOD ENGINEERING 12855 9% 0% 34
3 FOOD RESEARCH INTERNATIONAL 6033 5% 0% 20
4 POSTHARVEST BIOLOGY AND TECHNOLOGY 5131 4% 0% 14
5 JOURNAL OF CEREAL SCIENCE 3528 3% 0% 11
6 JOURNAL OF SENSORY STUDIES 3509 2% 1% 6
7 ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC 3430 1% 1% 5
8 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 3072 3% 0% 11
9 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2879 2% 0% 8
10 SCIENCES DES ALIMENTS 2361 2% 0% 6

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 CRISPNESS 1709111 13% 43% 49 Search CRISPNESS Search CRISPNESS
2 CRUNCHINESS 390047 2% 53% 9 Search CRUNCHINESS Search CRUNCHINESS
3 CRISPINESS 267911 2% 55% 6 Search CRISPINESS Search CRISPINESS
4 CRITICAL WATER ACTIVITY 267911 2% 55% 6 Search CRITICAL+WATER+ACTIVITY Search CRITICAL+WATER+ACTIVITY
5 ACOUSTIC MECHANICAL ANALYSIS 245590 1% 100% 3 Search ACOUSTIC+MECHANICAL+ANALYSIS Search ACOUSTIC+MECHANICAL+ANALYSIS
6 CRISPY 245584 2% 50% 6 Search CRISPY Search CRISPY
7 ACOUSTIC AND MECHANICAL PROFILE 163727 1% 100% 2 Search ACOUSTIC+AND+MECHANICAL+PROFILE Search ACOUSTIC+AND+MECHANICAL+PROFILE
8 BRITTLE FOODS 163727 1% 100% 2 Search BRITTLE+FOODS Search BRITTLE+FOODS
9 CRUNCHY 163727 1% 100% 2 Search CRUNCHY Search CRUNCHY
10 EXTRUDED BREAD 163727 1% 100% 2 Search EXTRUDED+BREAD Search EXTRUDED+BREAD

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 SAELEAW, M , SCHLEINING, G , (2011) A REVIEW: CRISPNESS IN DRY FOODS AND QUALITY MEASUREMENTS BASED ON ACOUSTIC-MECHANICAL DESTRUCTIVE TECHNIQUES.JOURNAL OF FOOD ENGINEERING. VOL. 105. ISSUE 3. P. 387-399 54 82% 31
2 TUNICK, MH , ONWULATA, CI , THOMAS, AE , PHILLIPS, JG , MUKHOPADHYAY, S , SHEEN, S , LIU, CK , LATONA, N , PIMENTEL, MR , COOKE, PH , (2013) CRITICAL EVALUATION OF CRISPY AND CRUNCHY TEXTURES: A REVIEW.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 16. ISSUE 5. P. 949 -963 45 83% 7
3 ARIMI, JM , DUGGAN, E , O'SULLIVAN, M , LYNG, JG , O'RIORDAN, ED , (2010) EFFECT OF WATER ACTIVITY ON THE CRISPINESS OF A BISCUIT (CRACKERBREAD): MECHANICAL AND ACOUSTIC EVALUATION.FOOD RESEARCH INTERNATIONAL. VOL. 43. ISSUE 6. P. 1650-1655 30 97% 13
4 ROUDAUT, G , DACREMONT, C , PAMIES, BV , COLAS, B , LE MESTE, M , (2002) CRISPNESS: A CRITICAL REVIEW ON SENSORY AND MATERIAL SCIENCE APPROACHES.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 13. ISSUE 6-7. P. 217 -227 49 61% 118
5 SANAHUJA, S , BRIESEN, H , (2015) DYNAMIC SPECTRAL ANALYSIS OF JAGGED MECHANICAL SIGNATURES OF A BRITTLE PUFFED SNACK.JOURNAL OF TEXTURE STUDIES. VOL. 46. ISSUE 3. P. 171 -186 35 70% 0
6 HEIDENREICH, S , JAROS, D , ROHM, H , ZIEMS, A , (2004) RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS.JOURNAL OF TEXTURE STUDIES. VOL. 35. ISSUE 6. P. 621-633 28 100% 26
7 CHAUVIN, MA , YOUNCE, F , ROSS, C , SWANSON, B , (2008) STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS.JOURNAL OF TEXTURE STUDIES. VOL. 39. ISSUE 4. P. 345-368 25 96% 19
8 PRIMO-MARTIN, C , SOZER, N , HAMER, RJ , VAN VLIET, T , (2009) EFFECT OF WATER ACTIVITY ON FRACTURE AND ACOUSTIC CHARACTERISTICS OF A CRUST MODEL.JOURNAL OF FOOD ENGINEERING. VOL. 90. ISSUE 2. P. 277-284 27 84% 24
9 PRIMO-MARTIN, C , VAN VLIET, T , (2009) SENSORY CRISPNESS OF CRISPY ROLLS: EFFECT OF FORMULATION, STORAGE CONDITIONS, AND WATER DISTRIBUTION IN THE CRUST.JOURNAL OF FOOD SCIENCE. VOL. 74. ISSUE 8. P. S377-S383 25 96% 3
10 ARIMI, JM , DUGGAN, E , O'SULLIVAN, M , LYNG, JG , O'RIORDAN, ED , (2010) DEVELOPMENT OF AN ACOUSTIC MEASUREMENT SYSTEM FOR ANALYZING CRISPINESS DURING MECHANICAL AND SENSORY TESTING.JOURNAL OF TEXTURE STUDIES. VOL. 41. ISSUE 3. P. 320-340 21 100% 10

Classes with closest relation at Level 1


Rank Class id link
1 10971 INSTRUMENTED SPHERE//BRUISE SUSCEPTIBILITY//BRUISE VOLUME
2 13539 OIL UPTAKE//FRYING//VACUUM FRYING
3 7242 MASTICATION//MASTICATORY PERFORMANCE//FOOD BOLUS
4 3803 EXTRUSION COOKING//EXTRUSION//EXTRUDATES
5 7871 GLASS TRANSITION//CAKING//STATE DIAGRAM
6 22549 CEREAL FOAM//THERMO PHYSICS//BAKING
7 36791 FOOD INTAKE MONITORING//FOOD INTAKE DETECTION//MONITORING OF INGESTIVE BEHAVIOR
8 6268 SORPTION ISOTHERM//EQUILIBRIUM MOISTURE CONTENT//ISOSTERIC HEAT
9 12053 ALCOHOL ACYLTRANSFERASE//AROMA//AREA POST ITA
10 3207 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING

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