Class information for: |
Basic class information |
Class id | #P | Avg. number of references |
Database coverage of references |
---|---|---|---|
2495 | 2227 | 31.3 | 64% |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
Cluster id | Level | Cluster label | #P |
---|---|---|---|
0 | 4 | BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY | 4064930 |
456 | 3 | VIRGIN OLIVE OIL//OLIVE OIL//HYDROXYTYROSOL | 25234 |
1935 | 2 | VIRGIN OLIVE OIL//HYDROXYTYROSOL//OLIVE MILL WASTEWATER | 5771 |
2495 | 1 | VIRGIN OLIVE OIL//OLIVE OIL//EXTRA VIRGIN OLIVE OIL | 2227 |
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 | VIRGIN OLIVE OIL | authKW | 4496390 | 21% | 69% | 474 |
2 | OLIVE OIL | authKW | 1828655 | 25% | 24% | 560 |
3 | EXTRA VIRGIN OLIVE OIL | authKW | 1110111 | 8% | 44% | 182 |
4 | MALAXATION | authKW | 411289 | 1% | 100% | 30 |
5 | OLIVE OIL QUALITY | authKW | 396198 | 2% | 85% | 34 |
6 | RIVISTA ITALIANA DELLE SOSTANZE GRASSE | journal | 338988 | 4% | 28% | 87 |
7 | OLIVE FRUIT | authKW | 312164 | 2% | 48% | 47 |
8 | GRASAS Y ACEITES | journal | 242150 | 8% | 10% | 169 |
9 | GRASA | address | 234226 | 7% | 11% | 149 |
10 | FOOD TECHNOL CONTROL | address | 219354 | 1% | 100% | 16 |
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 | 106545 | 78% | 0% | 1748 |
2 | Chemistry, Applied | 56146 | 47% | 0% | 1047 |
3 | Agriculture, Multidisciplinary | 17917 | 19% | 0% | 421 |
4 | Nutrition & Dietetics | 10796 | 19% | 0% | 417 |
5 | Chemistry, Analytical | 723 | 9% | 0% | 203 |
6 | Horticulture | 427 | 3% | 0% | 56 |
7 | Biochemical Research Methods | 184 | 4% | 0% | 89 |
8 | Agricultural Engineering | 24 | 1% | 0% | 13 |
9 | Spectroscopy | 12 | 1% | 0% | 30 |
10 | Agronomy | 4 | 1% | 0% | 23 |
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 | GRASA | 234226 | 7% | 11% | 149 |
2 | FOOD TECHNOL CONTROL | 219354 | 1% | 100% | 16 |
3 | CARACTERISAT QUAL HUILE OLIVE | 172725 | 1% | 60% | 21 |
4 | CARACTERISAT QUALITE HUILE OLIVE | 165077 | 1% | 71% | 17 |
5 | PHYSIOL TECHNOL PLANT PROD | 123369 | 1% | 50% | 18 |
6 | SUPER BIOTECHNOL SFAX | 89973 | 1% | 41% | 16 |
7 | SEZ TECNOL BIOTECNOL ALIMENTI | 83956 | 1% | 44% | 14 |
8 | VEGETAL BIOL ECOL SOIL SCI | 82258 | 0% | 100% | 6 |
9 | BIOTECHNOL OLIVIER | 76156 | 0% | 56% | 10 |
10 | OLIVE | 72389 | 1% | 41% | 13 |
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 | RIVISTA ITALIANA DELLE SOSTANZE GRASSE | 338988 | 4% | 28% | 87 |
2 | GRASAS Y ACEITES | 242150 | 8% | 10% | 169 |
3 | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 138337 | 7% | 7% | 152 |
4 | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 63926 | 8% | 3% | 187 |
5 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 37682 | 14% | 1% | 306 |
6 | FOOD CHEMISTRY | 33178 | 10% | 1% | 224 |
7 | ITALIAN JOURNAL OF FOOD SCIENCE | 21337 | 2% | 4% | 44 |
8 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 10703 | 4% | 1% | 90 |
9 | FOOD RESEARCH INTERNATIONAL | 8439 | 3% | 1% | 58 |
10 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 7367 | 2% | 1% | 46 |
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 | VIRGIN OLIVE OIL | 4496390 | 21% | 69% | 474 | Search VIRGIN+OLIVE+OIL | Search VIRGIN+OLIVE+OIL |
2 | OLIVE OIL | 1828655 | 25% | 24% | 560 | Search OLIVE+OIL | Search OLIVE+OIL |
3 | EXTRA VIRGIN OLIVE OIL | 1110111 | 8% | 44% | 182 | Search EXTRA+VIRGIN+OLIVE+OIL | Search EXTRA+VIRGIN+OLIVE+OIL |
4 | MALAXATION | 411289 | 1% | 100% | 30 | Search MALAXATION | Search MALAXATION |
5 | OLIVE OIL QUALITY | 396198 | 2% | 85% | 34 | Search OLIVE+OIL+QUALITY | Search OLIVE+OIL+QUALITY |
6 | OLIVE FRUIT | 312164 | 2% | 48% | 47 | Search OLIVE+FRUIT | Search OLIVE+FRUIT |
7 | OLIVE VARIETY | 190343 | 1% | 73% | 19 | Search OLIVE+VARIETY | Search OLIVE+VARIETY |
8 | OLIVE | 166203 | 4% | 12% | 100 | Search OLIVE | Search OLIVE |
9 | ARBEQUINA CULTIVAR | 150806 | 0% | 100% | 11 | Search ARBEQUINA+CULTIVAR | Search ARBEQUINA+CULTIVAR |
10 | OLEA EUROPAEA | 138263 | 4% | 11% | 88 | Search OLEA+EUROPAEA | Search OLEA+EUROPAEA |
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 | CLODOVEO, ML , HBAIEB, RH , KOTTI, F , MUGNOZZA, GS , GARGOURI, M , (2014) MECHANICAL STRATEGIES TO INCREASE NUTRITIONAL AND SENSORY QUALITY OF VIRGIN OLIVE OIL BY MODULATING THE ENDOGENOUS ENZYME ACTIVITIES.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 2. P. 135 -154 | 122 | 66% | 15 |
2 | FREGAPANE, G , SALVADOR, MD , (2013) PRODUCTION OF SUPERIOR QUALITY EXTRA VIRGIN OLIVE OIL MODULATING THE CONTENT AND PROFILE OF ITS MINOR COMPONENTS.FOOD RESEARCH INTERNATIONAL. VOL. 54. ISSUE 2. P. 1907-1914 | 72 | 97% | 16 |
3 | EL RIACHY, M , PRIEGO-CAPOTE, F , LEON, L , RALLO, L , DE CASTRO, MDL , (2011) HYDROPHILIC ANTIOXIDANTS OF VIRGIN OLIVE OIL. PART 2: BIOSYNTHESIS AND BIOTRANSFORMATION OF PHENOLIC COMPOUNDS IN VIRGIN OLIVE OIL AS AFFECTED BY AGRONOMIC AND PROCESSING FACTORS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 113. ISSUE 6. P. 692 -707 | 81 | 87% | 18 |
4 | BENDINI, A , CERRETANI, L , CARRASCO-PANCORBO, A , GOMEZ-CARAVACA, AM , SEGURA-CARRETERO, A , FERNANDEZ-GUTIERREZ, A , LERCKER, G , (2007) PHENOLIC MOLECULES IN VIRGIN OLIVE OILS: A SURVEY OF THEIR SENSORY PROPERTIES, HEALTH EFFECTS, ANTIOXIDANT ACTIVITY AND ANALYTICAL METHODS. AN OVERVIEW OF THE LAST DECADE.MOLECULES. VOL. 12. ISSUE 8. P. 1679-1719 | 88 | 50% | 261 |
5 | KALUA, CM , ALLEN, MS , BEDGOOD, DR , BISHOP, AG , PRENZLER, PD , ROBARDS, K , (2007) OLIVE OIL VOLATILE COMPOUNDS, FLAVOUR DEVELOPMENT AND QUALITY: A CRITICAL REVIEW.FOOD CHEMISTRY. VOL. 100. ISSUE 1. P. 273-286 | 53 | 85% | 197 |
6 | CARRASCO-PANCORBO, A , CERRETANI, L , BENDINI, A , SEGURA-CARRETERO, A , GALLINA-TOSCHI, T , FERNANDEZ-GUTIERREZ, A , (2005) ANALYTICAL DETERMINATION OF POLYPHENOLS IN OLIVE OILS.JOURNAL OF SEPARATION SCIENCE. VOL. 28. ISSUE 9-10. P. 837 -858 | 80 | 66% | 94 |
7 | SANCHEZ-ORTIZ, A , BEJAOUI, MA , HERRERA, MPA , MARQUEZ, AJ , MAZA, GB , (2016) APPLICATION OF OXYGEN DURING OLIVE FRUIT CRUSHING IMPACTS ON THE CHARACTERISTICS AND SENSORY PROFILE OF THE VIRGIN OLIVE OIL.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 118. ISSUE 7. P. 1018 -1029 | 43 | 100% | 0 |
8 | SERVILI, M , SELVAGGINI, R , ESPOSTO, S , TATICCHI, A , MONTEDORO, G , MOROZZI, G , (2004) HEALTH AND SENSORY PROPERTIES OF VIRGIN OLIVE OIL HYDROPHILIC PHENOLS: AGRONOMIC AND TECHNOLOGICAL ASPECTS OF PRODUCTION THAT AFFECT THEIR OCCURRENCE IN THE OIL.JOURNAL OF CHROMATOGRAPHY A. VOL. 1054. ISSUE 1-2. P. 113 -127 | 62 | 68% | 261 |
9 | CAPONIO, F , SQUEO, G , DIFONZO, G , PASQUALONE, A , SUMMO, C , PARADISO, VM , (2016) HAS THE USE OF TALC AN EFFECT ON YIELD AND EXTRA VIRGIN OLIVE OIL QUALITY?.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 96. ISSUE 10. P. 3292 -3299 | 54 | 71% | 1 |
10 | MANNINA, L , SOBOLEV, AP , (2011) HIGH RESOLUTION NMR CHARACTERIZATION OF OLIVE OILS IN TERMS OF QUALITY, AUTHENTICITY AND GEOGRAPHICAL ORIGIN.MAGNETIC RESONANCE IN CHEMISTRY. VOL. 49. ISSUE . P. S3-S11 | 56 | 77% | 21 |
Classes with closest relation at Level 1 |