Class information for:
Level 1: FREEZE THAW DRYING//CEREAL BARS//DALIA

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
27810 220 23.0 32%


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
1 4 ECONOMICS//EDUCATION & EDUCATIONAL RESEARCH//PSYCHOL 3876184
598 3       CONTINGENT VALUATION//WILLINGNESS TO PAY//FOOD QUALITY AND PREFERENCE 14699
1938 2             FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//ORGANIC FOOD 5764
27810 1                   FREEZE THAW DRYING//CEREAL BARS//DALIA 220

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 FREEZE THAW DRYING authKW 555189 2% 100% 4
2 CEREAL BARS authKW 377828 3% 39% 7
3 DALIA authKW 312292 1% 75% 3
4 JACKFRUIT authKW 294622 5% 19% 11
5 PAPAD authKW 293916 3% 35% 6
6 ANTIOXYGENIC SALT authKW 277594 1% 100% 2
7 SOY SOOJI authKW 277594 1% 100% 2
8 WHEAT SOOJI authKW 277594 1% 100% 2
9 KHEER authKW 208193 1% 50% 3
10 MATHRI authKW 185062 1% 67% 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 11711 83% 0% 182
2 Nutrition & Dietetics 902 17% 0% 38
3 Chemistry, Applied 288 11% 0% 25
4 Horticulture 95 4% 0% 8
5 Agriculture, Multidisciplinary 88 5% 0% 10
6 Plant Sciences 2 3% 0% 7
7 Agriculture, Dairy & Animal Science 1 1% 0% 2
8 Agronomy 0 1% 0% 2
9 Forestry 0 0% 0% 1
10 Electrochemistry -0 0% 0% 1

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 ABF INGREDIENTS CO 138797 0% 100% 1
2 CEREALS PULSES TECHNOL DISCIPLINE 138797 0% 100% 1
3 EDIFICO TECNOL ALIMETOS 138797 0% 100% 1
4 FGP 138797 0% 100% 1
5 PROGRAMA MESTRADO PROFISS TECNOL ALIMENTO 138797 0% 100% 1
6 SERV ASSISTANCIA ESPECIALIZADA 138797 0% 100% 1
7 TECNOL ANAL AGRONEGOCIO CETEAGRO 138797 0% 100% 1
8 AGROIND TECNOL ALIMENTOS 111035 1% 40% 2
9 AGRON ENGN ALIMENTOS 69398 0% 50% 1
10 FLAVOR ANAL CROMATOG 69398 0% 50% 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 FOOD SCIENCE AND TECHNOLOGY-MYSORE 170887 38% 1% 83
2 FOOD SCIENCE AND TECHNOLOGY 19129 4% 2% 8
3 ARCHIVOS LATINOAMERICANOS DE NUTRICION 5404 4% 0% 8
4 BOLETIM DO CENTRO DE PESQUISA DE PROCESSAMENTO DE ALIMENTOS 4234 1% 2% 2
5 ACTA SCIENTIARUM-TECHNOLOGY 3916 2% 1% 4
6 CEREAL FOODS WORLD 3567 3% 0% 6
7 CIENCIA Y TECNOLOGIA ALIMENTARIA 3383 0% 2% 1
8 FOOD TECHNOLOGY 2370 3% 0% 6
9 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 1808 2% 0% 5
10 JOURNAL OF FOOD PROCESSING AND PRESERVATION 1608 2% 0% 5

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 FREEZE THAW DRYING 555189 2% 100% 4 Search FREEZE+THAW+DRYING Search FREEZE+THAW+DRYING
2 CEREAL BARS 377828 3% 39% 7 Search CEREAL+BARS Search CEREAL+BARS
3 DALIA 312292 1% 75% 3 Search DALIA Search DALIA
4 JACKFRUIT 294622 5% 19% 11 Search JACKFRUIT Search JACKFRUIT
5 PAPAD 293916 3% 35% 6 Search PAPAD Search PAPAD
6 ANTIOXYGENIC SALT 277594 1% 100% 2 Search ANTIOXYGENIC+SALT Search ANTIOXYGENIC+SALT
7 SOY SOOJI 277594 1% 100% 2 Search SOY+SOOJI Search SOY+SOOJI
8 WHEAT SOOJI 277594 1% 100% 2 Search WHEAT+SOOJI Search WHEAT+SOOJI
9 KHEER 208193 1% 50% 3 Search KHEER Search KHEER
10 MATHRI 185062 1% 67% 2 Search MATHRI Search MATHRI

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 RAHMAN, MA , NAHAR, N , MIAN, AJ , MOSIHUZZAMAN, M , (1999) VARIATION OF CARBOHYDRATE COMPOSITION OF TWO FORMS OF FRUIT FROM JACK TREE (ARTOCARPUS HETEROPHYLLUS L.) WITH MATURITY AND CLIMATIC CONDITIONS.FOOD CHEMISTRY. VOL. 65. ISSUE 1. P. 91-97 9 90% 29
2 SANTOS, CT , BONOMO, RF , FONTAN, RDI , BONOMO, P , VELOSO, CM , FONTAN, GCR , (2011) CHARACTERIZATION AND SENSORIAL EVALUATION OF CEREAL BARS WITH JACKFRUIT.ACTA SCIENTIARUM-TECHNOLOGY. VOL. 33. ISSUE 1. P. 81 -85 6 86% 6
3 MARQUES, TR , CORREA, AD , SIMAO, APDAAA , PINHEIRO, ACM , RAMOS, VD , (2015) CEREAL BARS ENRICHED WITH ANTIOXIDANT SUBSTANCES AND RICH IN FIBER, PREPARED WITH FLOURS OF ACEROLA RESIDUES.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 52. ISSUE 8. P. 5084 -5092 7 64% 0
4 JAGADEESH, SL , REDDY, BS , SWAMY, GSK , GORBAL, K , HEGDE, L , RAGHAVAN, GSV , (2007) CHEMICAL COMPOSITION OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) SELECTIONS OF WESTERN GHATS OF INDIA.FOOD CHEMISTRY. VOL. 102. ISSUE 1. P. 361-365 6 86% 11
5 JAGADEESH, SL , REDDY, BS , BASAVARAJ, N , SWAMY, GSK , HEGDE, L , (2008) INTER TREE VARIABILITY IN CHIPS PURPOSE JACKFRULT SELECTIONS OF WESTERN GHATS OF KARNATAKA, INDIA.INDIAN JOURNAL OF GENETICS AND PLANT BREEDING. VOL. 68. ISSUE 2. P. 183-188 5 100% 0
6 KHAN, MA , SEMWAL, AD , SHARMA, GK , BAWA, AS , (2014) STUDIES ON THE OPTIMIZATION AND STABILITY OF INSTANT WHEAT PORRIDGE (DALIA) MIX.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 51. ISSUE 6. P. 1154-1160 5 83% 0
7 SEBASTIAN, L , GOWRI, BS , PRAKASH, J , (2005) QUALITY CHARACTERISTICS OF RAGI (ELEUSINE CORACANA)-INCORPORATED "CHAKLI" - AN INDIAN DEEP-FRIED PRODUCT.JOURNAL OF FOOD PROCESSING AND PRESERVATION. VOL. 29. ISSUE 5-6. P. 319-330 5 100% 0
8 LI, YZ , MAO, Q , FENG, F , YE, CH , (2010) GENETIC DIVERSITY WITHIN A JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) GERMPLASM COLLECTION IN CHINA USING AFLP MARKERS.AGRICULTURAL SCIENCES IN CHINA. VOL. 9. ISSUE 9. P. 1263-1270 6 67% 3
9 GEETHALAKSHMI , PRAKASH, J , (2000) PROCESSING VARIABLES AND QUALITY PARAMETERS OF CHAKLI - AN INDIAN TRADITIONAL DEEP-FRIED PRODUCT.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 37. ISSUE 3. P. 227-232 5 100% 0
10 CHOWDHURY, FA , RAMAN, MA , MIAN, AJ , (1997) DISTRIBUTION OF FREE SUGARS AND FATTY ACIDS IN JACKFRUIT (ARTOCARPUS HETEROPHYLLUS).FOOD CHEMISTRY. VOL. 60. ISSUE 1. P. 25-28 7 78% 11

Classes with closest relation at Level 1


Rank Class id link
1 22905 SPROUTED SOYBEANS//PEANUT BEVERAGE//PEANUT MILK
2 29296 CHHANA//PANEER//RASOGOLLA
3 30342 FRUIT LEATHER//FRUIT BAR//FOAM MAT DRYING
4 29167 DULCE DE LECHE//CUCCIA//CUT OFF POINT METHODOLOGY
5 13539 OIL UPTAKE//FRYING//VACUUM FRYING
6 33469 BREADFRUIT//ARTOCARPUS ALTILIS//ARTOCARPUS CAMANSI
7 26336 ANAL VALEUR BIOL ALIMENTS//3D TEST//N NITROSO N 3 KETO 1 2 BUTANEDIOL 3 NITROTYRAMINE
8 35084 FRUIT BAGASSE//FLUSSIGES OBST//ZONA IND REG
9 9671 COOKIES//BISCUITS//MUFFINS
10 3803 EXTRUSION COOKING//EXTRUSION//EXTRUDATES

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