Class information for:
Level 1: SOUS VIDE//DONER//LTLT

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
23392 347 27.0 29%


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
1576 2             JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY//MICROWAVE HEATING//MICROWAVE 7270
23392 1                   SOUS VIDE//DONER//LTLT 347

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 SOUS VIDE authKW 1608421 11% 48% 38
2 DONER authKW 274988 1% 63% 5
3 LTLT authKW 263992 1% 100% 3
4 DONER KEBAB authKW 244433 1% 56% 5
5 DIBICT address 175995 1% 100% 2
6 DONER KEBAP authKW 175995 1% 100% 2
7 FOOD PRODUCT DEVELOPMENT journal 137489 1% 31% 5
8 COOK CHILL authKW 91656 1% 21% 5
9 1 1 DIPHENYL 2 PICRYL HYDRAZINE authKW 87997 0% 100% 1
10 ACCEPTED STANDARD authKW 87997 0% 100% 1

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 12402 68% 0% 236
2 AGRICULTURAL EXPERIMENT STATION REPORTS 330 1% 0% 2
3 Agriculture, Dairy & Animal Science 225 6% 0% 22
4 Nutrition & Dietetics 201 7% 0% 24
5 Biotechnology & Applied Microbiology 111 9% 0% 31
6 Chemistry, Applied 77 5% 0% 18
7 Construction & Building Technology 67 3% 0% 9
8 Energy & Fuels 33 4% 0% 14
9 International Relations 31 1% 0% 5
10 Engineering, Chemical 23 5% 0% 17

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 DIBICT 175995 1% 100% 2
2 CURSO BADPI 87997 0% 100% 1
3 DEP CIENCIAS FUND SOCIAIS 87997 0% 100% 1
4 FOOD HYG FOOD QUAL MANAGEMENT 87997 0% 100% 1
5 FOOD NUTR 105 MACKAY HALL 87997 0% 100% 1
6 H ANHALT BERNBURG 87997 0% 100% 1
7 INTE O RECURSOS PESQUEIROS AQUICULTURA B 87997 0% 100% 1
8 REG MURCIA 87997 0% 100% 1
9 SUSTAINABLE USE CONSULTING 87997 0% 100% 1
10 FOOD TECHNOL SCI HUMAN NUTR 50281 1% 29% 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 PRODUCT DEVELOPMENT 137489 1% 31% 5
2 JOURNAL OF FOOD SCIENCE 12787 13% 0% 46
3 FLEISCHWIRTSCHAFT 12328 6% 1% 20
4 FOOD TECHNOLOGY 8193 4% 1% 14
5 JOURNAL OF FOOD PROTECTION 6512 8% 0% 27
6 FOOD ENGINEERING 6282 1% 4% 2
7 JOURNAL OF FOOD QUALITY 6083 3% 1% 10
8 ASHRAE JOURNAL 4620 2% 1% 6
9 JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 4400 5% 0% 16
10 ETUDES INTERNATIONALES 3824 0% 4% 1

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 SOUS VIDE 1608421 11% 48% 38 Search SOUS+VIDE Search SOUS+VIDE
2 DONER 274988 1% 63% 5 Search DONER Search DONER
3 LTLT 263992 1% 100% 3 Search LTLT Search LTLT
4 DONER KEBAB 244433 1% 56% 5 Search DONER+KEBAB Search DONER+KEBAB
5 DONER KEBAP 175995 1% 100% 2 Search DONER+KEBAP Search DONER+KEBAP
6 COOK CHILL 91656 1% 21% 5 Search COOK+CHILL Search COOK+CHILL
7 1 1 DIPHENYL 2 PICRYL HYDRAZINE 87997 0% 100% 1 Search 1+1+DIPHENYL+2+PICRYL+HYDRAZINE Search 1+1+DIPHENYL+2+PICRYL+HYDRAZINE
8 ACCEPTED STANDARD 87997 0% 100% 1 Search ACCEPTED+STANDARD Search ACCEPTED+STANDARD
9 ANTIMICROBIALS OCCURRING NATURALLY IN FOODS 87997 0% 100% 1 Search ANTIMICROBIALS+OCCURRING+NATURALLY+IN+FOODS Search ANTIMICROBIALS+OCCURRING+NATURALLY+IN+FOODS
10 BACTERIOLOGIC EVALUATION 87997 0% 100% 1 Search BACTERIOLOGIC+EVALUATION Search BACTERIOLOGIC+EVALUATION

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 BINGOL, EB , YILMAZ, F , MURATOGLU, K , BOSTAN, K , (2013) EFFECTS OF VACUUM PACKAGING ON THE QUALITY OF FROZEN COOKED DONER KEBAB.TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES. VOL. 37. ISSUE 6. P. 712-718 11 85% 0
2 KIM, KM , PARK, JH , SHIN, WS , (2009) OPTIMIZED CONDITIONS OF MODEL PROCESSING FOR READY-TO-EAT STYLE GALBI-JJIM PREPARED BY SOUS-VIDE AND COOK-CHILL SYSTEM.KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES. VOL. 29. ISSUE 6. P. 673 -679 10 91% 1
3 GONULALAN, Z , YETIM, H , KOSE, A , (2004) QUALITY CHARACTERISTICS OF DONER KEBAB MADE FROM SUCUK DOUGH WHICH IS A DRY FERMENTED TURKISH SAUSAGE.MEAT SCIENCE. VOL. 67. ISSUE 4. P. 669-674 10 91% 11
4 KAYISOGLU, S , YILMAZ, I , DEMIRCI, M , YETIM, H , (2003) CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF THE DONER KEBABS SOLD IN TEKIRDAG MARKET.FOOD CONTROL. VOL. 14. ISSUE 7. P. 469-474 9 100% 25
5 FELIX, N , SHAKILA, RJ , RAJ, BE , (2012) QUALITY AND SAFETY OF FISH CURRY PROCESSED BY SOUS VIDE COOK CHILLED AND HOT FILLED TECHNOLOGY PROCESS DURING REFRIGERATED STORAGE.FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. VOL. 18. ISSUE 3. P. 261 -269 11 65% 3
6 BOSTAN, K , YILMAZ, F , MURATOGLU, K , AYDIN, A , (2011) A STUDY ON THE MICROBIOLOGICAL GROWTH AND MICROBIOLOGICAL QUALITY IN THE COOKED DONER KEBABS.KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI. VOL. 17. ISSUE 5. P. 781-786 9 75% 3
7 BARTHOLOMA, A , HILDEBRANDT, G , STENZEL, WR , EROL, I , (1997) A PRELIMINARY INVESTIGATION OF DONER KEBAB IN THE GERMAN MARKET.FLEISCHWIRTSCHAFT. VOL. 77. ISSUE 10. P. 913-915 10 100% 8
8 ERGONUL, B , OZCAM, M , OBUZ, E , (2013) EFFECT OF DIFFERENT TEMPERATURE-TIME COMBINATIONS ON CHEMICAL, MICROBIOLOGICAL, TEXTURAL AND SENSORIAL ATTRIBUTES OF SOUS VIDE TURKEY BREAST MEATS COOKED FOR EXTENDED PERIODS.JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE. VOL. 64. ISSUE 6. P. 175 -178 7 88% 0
9 ERGONUL, B , TOSUN, H , OBUZ, E , KUNDAKCI, A , (2012) SEVERAL QUALITY ATTRIBUTES OF BEEF AND TURKEY MEAT DONER KEBABS PRODUCED BY TRADITIONAL OR CONTINUOUS PROCESS.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 49. ISSUE 4. P. 515-518 7 88% 0
10 KATO, HCA , LOURENCO, LFH , ARAUJO, EAF , SOUSA, CL , JOELE, MRSP , RIBEIRO, SCA , (2016) CHANGE IN PHYSICAL AND CHEMICAL CHARACTERISTICS RELATED TO THE BINOMIAL TIME-TEMPERATURE USED IN SOUS PASTEURIZATION SEE TAMBAQUI (COLOSSOMA MACROPOMUM).ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA. VOL. 68. ISSUE 1. P. 224 -232 9 60% 0

Classes with closest relation at Level 1


Rank Class id link
1 24919 BEAM MAT SCI TECHNOL//CONTINUOUS FLOW MICROWAVE TREATMENT//PALUSAMI
2 12681 THERMAL INACTIVATION//JOURNAL OF FOOD PROTECTION//SURVIVAL CURVES
3 22549 CEREAL FOAM//THERMO PHYSICS//BAKING
4 36068 MOISTURE ANALYSER//AIR OVEN//BRUTE PROTEIN
5 2105 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
6 21340 FATTY ACID DISTRIBUTION//AGNO3 TLC//ACYL LIPIDS
7 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
8 35473 ICE POP//BLACK DISCOLOURATION//CARNIMONAS NIGRIFICANS
9 1261 LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN
10 31206 CARBONYL AMINE REACTIONS//OXIDIZED LIPID PROTEIN REACTIONS//NONENZYMATIC BROWNING

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