Class information for:
Level 1: DULCE DE LECHE//CUCCIA//CUT OFF POINT METHODOLOGY

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
29167 191 23.4 41%


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
29167 1                   DULCE DE LECHE//CUCCIA//CUT OFF POINT METHODOLOGY 191

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 DULCE DE LECHE authKW 1798546 8% 75% 15
2 CUCCIA authKW 319743 1% 100% 2
3 CUT OFF POINT METHODOLOGY authKW 319743 1% 100% 2
4 DOCE DE LEITE authKW 319743 1% 100% 2
5 NUMBER CONSUMER authKW 319743 1% 100% 2
6 SURVIVAL ANALYSIS STATISTICS authKW 319743 1% 100% 2
7 YOGURT FORMULATION authKW 319743 1% 100% 2
8 WEIBULL HAZARD authKW 287766 2% 60% 3
9 SECC EVALUAC SENSORIAL address 264974 6% 15% 11
10 SENSORY SHELF LIFE authKW 205546 2% 43% 3

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 9148 79% 0% 150
2 Chemistry, Applied 233 11% 0% 21
3 Agriculture, Dairy & Animal Science 169 7% 0% 14
4 Agriculture, Multidisciplinary 64 4% 0% 8
5 Nutrition & Dietetics 59 5% 0% 10
6 Agronomy 46 5% 0% 9
7 Horticulture 12 2% 0% 3
8 Statistics & Probability 8 2% 0% 4
9 Business 3 1% 0% 2
10 Materials Science, Paper & Wood 2 1% 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 SECC EVALUAC SENSORIAL 264974 6% 15% 11
2 CATEDRA CIENCIA TECNOL ALIMENTOS 181664 3% 23% 5
3 ASONTODO BIDEA 159871 1% 100% 1
4 DATACHEM AGROFOOD PL CHEMOMETR GRP 159871 1% 100% 1
5 DISEASE 159871 1% 100% 1
6 ENITIAA UNIT SENSOMETR CHIM 159871 1% 100% 1
7 FOOD SAFETY LINZ 159871 1% 100% 1
8 LATIN AMER FOODS INNOVAT 159871 1% 100% 1
9 SECC EVALUAC SENSORIL 159871 1% 100% 1
10 UNIDAD INVEST CIENCIAS TECNOL 159871 1% 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 SENSORY STUDIES 27481 6% 1% 12
2 FOOD QUALITY AND PREFERENCE 11487 6% 1% 12
3 ITALIAN JOURNAL OF FOOD SCIENCE 6309 4% 1% 7
4 REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS 5112 1% 2% 2
5 JOURNAL OF FOOD SCIENCE 3954 10% 0% 19
6 LEBENSMITTEL INDUSTRIE 3631 1% 2% 1
7 CAFE CACAO THE 3146 1% 1% 2
8 CEREAL FOODS WORLD 2853 3% 0% 5
9 LATTE 2853 1% 2% 1
10 FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 2176 2% 0% 4

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 DULCE DE LECHE 1798546 8% 75% 15 Search DULCE+DE+LECHE Search DULCE+DE+LECHE
2 CUCCIA 319743 1% 100% 2 Search CUCCIA Search CUCCIA
3 CUT OFF POINT METHODOLOGY 319743 1% 100% 2 Search CUT+OFF+POINT+METHODOLOGY Search CUT+OFF+POINT+METHODOLOGY
4 DOCE DE LEITE 319743 1% 100% 2 Search DOCE+DE+LEITE Search DOCE+DE+LEITE
5 NUMBER CONSUMER 319743 1% 100% 2 Search NUMBER+CONSUMER Search NUMBER+CONSUMER
6 SURVIVAL ANALYSIS STATISTICS 319743 1% 100% 2 Search SURVIVAL+ANALYSIS+STATISTICS Search SURVIVAL+ANALYSIS+STATISTICS
7 YOGURT FORMULATION 319743 1% 100% 2 Search YOGURT+FORMULATION Search YOGURT+FORMULATION
8 WEIBULL HAZARD 287766 2% 60% 3 Search WEIBULL+HAZARD Search WEIBULL+HAZARD
9 SENSORY SHELF LIFE 205546 2% 43% 3 Search SENSORY+SHELF+LIFE Search SENSORY+SHELF+LIFE
10 AMINO FUNCTIONALIZED SILICA NANOPARTICLES 159871 1% 100% 1 Search AMINO+FUNCTIONALIZED+SILICA+NANOPARTICLES Search AMINO+FUNCTIONALIZED+SILICA+NANOPARTICLES

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 CORRIGAN, V , HEDDERLEY, D , HARVEY, W , (2012) MODELING THE SHELF LIFE OF FRUIT-FILLED SNACK BARS USING SURVIVAL ANALYSIS AND SENSORY PROFILING TECHNIQUES.JOURNAL OF SENSORY STUDIES. VOL. 27. ISSUE 6. P. 403-416 19 86% 3
2 HOUGH, G , GARITTA, L , (2012) METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: A REVIEW.JOURNAL OF SENSORY STUDIES. VOL. 27. ISSUE 3. P. 137-147 30 49% 5
3 LIBERTINO, LM , OSORNIO, MML , HOUGH, G , (2011) NUMBER OF CONSUMERS NECESSARY FOR SURVIVAL ANALYSIS ESTIMATIONS BASED ON EACH CONSUMER EVALUATING A SINGLE SAMPLE.FOOD QUALITY AND PREFERENCE. VOL. 22. ISSUE 1. P. 24-30 14 82% 8
4 GIMENEZ, A , ARES, F , ARES, G , (2012) SENSORY SHELF-LIFE ESTIMATION: A REVIEW OF CURRENT METHODOLOGICAL APPROACHES.FOOD RESEARCH INTERNATIONAL. VOL. 49. ISSUE 1. P. 311-325 28 36% 13
5 GARITTA, L , LANGOHR, K , GOMEZ, G , HOUGH, G , BEEREN, C , (2015) SENSORY CUT-OFF POINT OBTAINED FROM SURVIVAL ANALYSIS STATISTICS.FOOD QUALITY AND PREFERENCE. VOL. 43. ISSUE . P. 135 -140 12 80% 0
6 MANZOCCO, L , (2016) THE ACCEPTABILITY LIMIT IN FOOD SHELF LIFE STUDIES.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 10. P. 1640 -1646 19 44% 0
7 MANZOCCO, L , LAGAZIO, C , (2009) COFFEE BREW SHELF LIFE MODELLING BY INTEGRATION OF ACCEPTABILITY AND QUALITY DATA.FOOD QUALITY AND PREFERENCE. VOL. 20. ISSUE 1. P. 24-29 12 75% 11
8 GIMENEZ, A , ARES, G , GAMBARO, A , (2008) CONSUMER REACTION TO CHANGES IN SENSORY PROFILE OF DULCE DE LECHE DUE TO LACTOSE HYDROLYSIS.INTERNATIONAL DAIRY JOURNAL. VOL. 18. ISSUE 9. P. 951-955 11 79% 7
9 NICOLI, MC , CALLIGARIS, S , MANZOCCO, L , (2009) SHELF-LIFE TESTING OF COFFEE AND RELATED PRODUCTS: UNCERTAINTIES, PITFALLS, AND PERSPECTIVES.FOOD ENGINEERING REVIEWS. VOL. 1. ISSUE 2. P. 159-168 15 54% 2
10 PAULETTI, MS , MATTA, EJ , ROZYCKI, S , (1999) KINETICS OF HEAT-INDUCED BROWNING IN CONCENTRATED MILK WITH SUCROSE AS AFFECTED BY PH AND TEMPERATURE.FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. VOL. 5. ISSUE 5. P. 407 -413 13 81% 7

Classes with closest relation at Level 1


Rank Class id link
1 3207 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING
2 16668 APPETIZER//JUICE POWDER//NONENZYMATIC BROWNING
3 27810 FREEZE THAW DRYING//CEREAL BARS//DALIA
4 15803 SOUTHEAST DAIRY FOODS//SE DAIRY FOODS//WHOLE MILK POWDER
5 25840 SOLID ENCAPSULATION//REFRIGERATED MILK//COMPLEXED POWDER
6 3198 MODIFIED ATMOSPHERE PACKAGING//FRESH CUT//MINIMAL PROCESSING
7 18673 PEANUT SKIN//PEANUT//NOUGAT
8 27839 CEREAL BREAD TECHNOL//KUWAITI DISHES//SAUDI ARABIAN DISHES
9 36413 YAYIK BUTTER//TRADITIONAL BUTTER//BIOL MICROORGANISMS BIOTECHNOL
10 30004 MUCILAGINOUS ACHENE//ROOT COLUMELLA//MYXOSPERMY

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