Class information for: |
Basic class information |
Class id | #P | Avg. number of references |
Database coverage of references |
---|---|---|---|
3207 | 2039 | 31.8 | 49% |
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 |
3207 | 1 | FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING | 2039 |
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 | FOOD QUALITY AND PREFERENCE | journal | 4255507 | 37% | 38% | 754 |
2 | JOURNAL OF SENSORY STUDIES | journal | 1786025 | 15% | 38% | 316 |
3 | PREFERENCE MAPPING | authKW | 613188 | 3% | 69% | 59 |
4 | SENSORY ANAL | address | 355679 | 3% | 42% | 56 |
5 | SENSORY CHARACTERIZATION | authKW | 273561 | 1% | 70% | 26 |
6 | CHECK ALL THAT APPLY | authKW | 260410 | 1% | 87% | 20 |
7 | CATA | authKW | 242555 | 1% | 60% | 27 |
8 | CONSUMER STUDIES | authKW | 239948 | 1% | 64% | 25 |
9 | PROJECTIVE MAPPING | authKW | 222805 | 1% | 60% | 25 |
10 | DESCRIPTIVE ANALYSIS | authKW | 201748 | 3% | 20% | 67 |
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 | 116822 | 86% | 0% | 1749 |
2 | Behavioral Sciences | 877 | 5% | 0% | 104 |
3 | Nutrition & Dietetics | 676 | 5% | 0% | 110 |
4 | Agriculture, Multidisciplinary | 380 | 3% | 0% | 66 |
5 | Chemistry, Applied | 259 | 4% | 0% | 84 |
6 | Agriculture, Dairy & Animal Science | 138 | 2% | 0% | 49 |
7 | Horticulture | 122 | 2% | 0% | 31 |
8 | Statistics & Probability | 73 | 2% | 0% | 41 |
9 | Agricultural Economics & Policy | 15 | 0% | 0% | 5 |
10 | Psychology, Biological | 4 | 0% | 0% | 6 |
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 | SENSORY ANAL | 355679 | 3% | 42% | 56 |
2 | SECC EVALUAC SENSORIAL | 184574 | 1% | 41% | 30 |
3 | SENSOMETR CONSUMER SCI | 159711 | 1% | 67% | 16 |
4 | POLO TECNOL PANDO | 119775 | 1% | 50% | 16 |
5 | CATEDRA QUIM COSMET | 106479 | 0% | 89% | 8 |
6 | SENSORY CONSUMER | 106479 | 0% | 89% | 8 |
7 | HN | 91713 | 0% | 88% | 7 |
8 | CIENCIA TECNOL ALIMENTOS | 77574 | 4% | 6% | 80 |
9 | PERCEPT SENSORIELLE SENSOMETRIE | 74869 | 0% | 100% | 5 |
10 | UMR SCI GOUT 1214 | 74869 | 0% | 100% | 5 |
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 QUALITY AND PREFERENCE | 4255507 | 37% | 38% | 754 |
2 | JOURNAL OF SENSORY STUDIES | 1786025 | 15% | 38% | 316 |
3 | APPETITE | 20972 | 4% | 2% | 76 |
4 | FOOD RESEARCH INTERNATIONAL | 14655 | 4% | 1% | 73 |
5 | BRITISH FOOD JOURNAL | 14335 | 2% | 3% | 34 |
6 | JOURNAL OF FOOD SCIENCE | 11646 | 5% | 1% | 107 |
7 | SCIENCES DES ALIMENTS | 6333 | 1% | 2% | 23 |
8 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2882 | 2% | 0% | 45 |
9 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2562 | 1% | 1% | 16 |
10 | AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH | 2544 | 0% | 2% | 10 |
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 | PREFERENCE MAPPING | 613188 | 3% | 69% | 59 | Search PREFERENCE+MAPPING | Search PREFERENCE+MAPPING |
2 | SENSORY CHARACTERIZATION | 273561 | 1% | 70% | 26 | Search SENSORY+CHARACTERIZATION | Search SENSORY+CHARACTERIZATION |
3 | CHECK ALL THAT APPLY | 260410 | 1% | 87% | 20 | Search CHECK+ALL+THAT+APPLY | Search CHECK+ALL+THAT+APPLY |
4 | CATA | 242555 | 1% | 60% | 27 | Search CATA | Search CATA |
5 | CONSUMER STUDIES | 239948 | 1% | 64% | 25 | Search CONSUMER+STUDIES | Search CONSUMER+STUDIES |
6 | PROJECTIVE MAPPING | 222805 | 1% | 60% | 25 | Search PROJECTIVE+MAPPING | Search PROJECTIVE+MAPPING |
7 | DESCRIPTIVE ANALYSIS | 201748 | 3% | 20% | 67 | Search DESCRIPTIVE+ANALYSIS | Search DESCRIPTIVE+ANALYSIS |
8 | CONSUMER RESEARCH | 200511 | 2% | 28% | 48 | Search CONSUMER+RESEARCH | Search CONSUMER+RESEARCH |
9 | MULTIPLE FACTOR ANALYSIS | 167092 | 1% | 45% | 25 | Search MULTIPLE+FACTOR+ANALYSIS | Search MULTIPLE+FACTOR+ANALYSIS |
10 | TEMPORAL DOMINANCE OF SENSATIONS TDS | 165863 | 1% | 92% | 12 | Search TEMPORAL+DOMINANCE+OF+SENSATIONS+TDS | Search TEMPORAL+DOMINANCE+OF+SENSATIONS+TDS |
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 | VALENTIN, D , CHOLLET, S , LELIEVRE, M , ABDI, H , (2012) QUICK AND DIRTY BUT STILL PRETTY GOOD: A REVIEW OF NEW DESCRIPTIVE METHODS IN FOOD SCIENCE.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 47. ISSUE 8. P. 1563-1578 | 72 | 85% | 62 |
2 | SCHOUTETEN, JJ , DE STEUR, H , SAS, B , DE BOURDEAUDHUIJ, I , GELLYNCK, X , (2017) THE EFFECT OF THE RESEARCH SETTING ON THE EMOTIONAL AND SENSORY PROFILING UNDER BLIND, EXPECTED, AND INFORMED CONDITIONS: A STUDY ON PREMIUM AND PRIVATE LABEL YOGURT PRODUCTS.JOURNAL OF DAIRY SCIENCE. VOL. 100. ISSUE 1. P. 169 -186 | 66 | 93% | 0 |
3 | VARELA, P , ARES, G , (2012) SENSORY PROFILING, THE BLURRED LINE BETWEEN SENSORY AND CONSUMER SCIENCE. A REVIEW OF NOVEL METHODS FOR PRODUCT CHARACTERIZATION.FOOD RESEARCH INTERNATIONAL. VOL. 48. ISSUE 2. P. 893-908 | 54 | 84% | 75 |
4 | SCHOUTETEN, JJ , DE STEUR, H , DE PELSMAEKER, S , LAGAST, S , DE BOURDEAUDHUIJ, I , GELLYNCK, X , (2015) AN INTEGRATED METHOD FOR THE EMOTIONAL CONCEPTUALIZATION AND SENSORY CHARACTERIZATION OF FOOD PRODUCTS: THE EMO SENSORY (R) WHEEL.FOOD RESEARCH INTERNATIONAL. VOL. 78. ISSUE . P. 96 -107 | 59 | 87% | 1 |
5 | FERNQVIST, F , EKELUND, L , (2014) CREDENCE AND THE EFFECT ON CONSUMER LIKING OF FOOD - A REVIEW.FOOD QUALITY AND PREFERENCE. VOL. 32. ISSUE . P. 340 -353 | 62 | 61% | 34 |
6 | VIDAL, L , CADENA, RS , CORREA, S , ABALOS, RA , GOMEZ, B , GIMENEZ, A , VARELA, P , ARES, G , (2014) ASSESSMENT OF GLOBAL AND INDIVIDUAL REPRODUCIBILITY OF PROJECTIVE MAPPING WITH CONSUMERS.JOURNAL OF SENSORY STUDIES. VOL. 29. ISSUE 1. P. 74 -87 | 41 | 100% | 3 |
7 | DORADO, R , CHAYA, C , TARREGA, A , HORT, J , (2016) THE IMPACT OF USING A WRITTEN SCENARIO WHEN MEASURING EMOTIONAL RESPONSE TO BEER.FOOD QUALITY AND PREFERENCE. VOL. 50. ISSUE . P. 38 -47 | 34 | 81% | 6 |
8 | ANTUNEZ, L , VIDAL, L , DE SALDAMANDO, L , GIMENEZ, A , ARES, G , (2017) COMPARISON OF CONSUMER-BASED METHODOLOGIES FOR SENSORY CHARACTERIZATION: CASE STUDY WITH FOUR SAMPLE SETS OF POWDERED DRINKS.FOOD QUALITY AND PREFERENCE. VOL. 56. ISSUE . P. 149 -163 | 38 | 100% | 0 |
9 | BECUE-BERTAUT, M , (2014) TRACKING VERBAL-BASED METHODS BEYOND CONVENTIONAL DESCRIPTIVE ANALYSIS IN FOOD SCIENCE BIBLIOGRAPHY. A STATISTICAL APPROACH.FOOD QUALITY AND PREFERENCE. VOL. 32. ISSUE . P. 2-15 | 43 | 91% | 2 |
10 | SPINELLI, S , MASI, C , ZOBOLI, GP , PRESCOTT, J , MONTELEONE, E , (2015) EMOTIONAL RESPONSES TO BRANDED AND UNBRANDED FOODS.FOOD QUALITY AND PREFERENCE. VOL. 42. ISSUE . P. 1 -11 | 40 | 73% | 21 |
Classes with closest relation at Level 1 |