Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 33586 | 123 | 21.3 | 36% |
Hierarchy of classes |
The table includes all classes above and classes immediately below the current class. |
| Cluster id | Level | Cluster label | #P |
|---|---|---|---|
| 7 | 4 | INFECTIOUS DISEASES//MICROBIOLOGY//VIROLOGY | 1353914 |
| 165 | 3 | SALMONELLA//JOURNAL OF FOOD PROTECTION//LISTERIA MONOCYTOGENES | 60218 |
| 2750 | 2 | HACCP//FOOD SAFETY//FOOD CONTROL | 3209 |
| 33586 | 1 | CRYOGENIC GRINDING//CUMMINGS//ROSIN RAMMLER BENNETT | 123 |
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 | CRYOGENIC GRINDING | authKW | 839089 | 11% | 26% | 13 |
| 2 | CUMMINGS | address | 620637 | 4% | 50% | 5 |
| 3 | ROSIN RAMMLER BENNETT | authKW | 496513 | 2% | 100% | 2 |
| 4 | AN PATEL PG | address | 248257 | 1% | 100% | 1 |
| 5 | BOILING LIQUID OXYGEN LOX | authKW | 248257 | 1% | 100% | 1 |
| 6 | BONDS CONSTANT | authKW | 248257 | 1% | 100% | 1 |
| 7 | BONDS LAW | authKW | 248257 | 1% | 100% | 1 |
| 8 | CATEDRA INGN ALIMENTARIA | address | 248257 | 1% | 100% | 1 |
| 9 | CENT AGR ENGN REG | address | 248257 | 1% | 100% | 1 |
| 10 | CENTRAL FOOD TECHNOL | address | 248257 | 1% | 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 | 3615 | 62% | 0% | 76 |
| 2 | Engineering, Chemical | 397 | 24% | 0% | 30 |
| 3 | Nutrition & Dietetics | 81 | 7% | 0% | 9 |
| 4 | Chemistry, Applied | 61 | 7% | 0% | 9 |
| 5 | Information Science & Library Science | 45 | 3% | 0% | 4 |
| 6 | Thermodynamics | 35 | 5% | 0% | 6 |
| 7 | Agronomy | 21 | 4% | 0% | 5 |
| 8 | Computer Science, Interdisciplinary Applications | 5 | 2% | 0% | 3 |
| 9 | Microscopy | 5 | 1% | 0% | 1 |
| 10 | Pediatrics | 5 | 3% | 0% | 4 |
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 | CUMMINGS | 620637 | 4% | 50% | 5 |
| 2 | AN PATEL PG | 248257 | 1% | 100% | 1 |
| 3 | CATEDRA INGN ALIMENTARIA | 248257 | 1% | 100% | 1 |
| 4 | CENT AGR ENGN REG | 248257 | 1% | 100% | 1 |
| 5 | CENTRAL FOOD TECHNOL | 248257 | 1% | 100% | 1 |
| 6 | UNIV KLIN KINDER JUDENDLICHE | 248257 | 1% | 100% | 1 |
| 7 | SCI GEN | 124127 | 1% | 50% | 1 |
| 8 | AGRO PROC | 70927 | 2% | 14% | 2 |
| 9 | FOOD GRAINS OIL SEEDS PROC | 62063 | 1% | 25% | 1 |
| 10 | LIBIO INGN BIOMOL | 58410 | 2% | 12% | 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 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 9963 | 12% | 0% | 15 |
| 2 | JOURNAL OF FOOD PROCESS ENGINEERING | 7939 | 5% | 1% | 6 |
| 3 | JOURNAL OF FOOD ENGINEERING | 7598 | 12% | 0% | 15 |
| 4 | FOOD TECHNOLOGY | 2948 | 4% | 0% | 5 |
| 5 | INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2488 | 2% | 0% | 3 |
| 6 | THERAPEUTIC ADVANCES IN RESPIRATORY DISEASE | 1540 | 1% | 1% | 1 |
| 7 | FOOD MICROSTRUCTURE | 1333 | 1% | 1% | 1 |
| 8 | CRYOGENICS | 1267 | 4% | 0% | 5 |
| 9 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1036 | 2% | 0% | 3 |
| 10 | KLINISCHE PADIATRIE | 836 | 2% | 0% | 3 |
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 | CRYOGENIC GRINDING | 839089 | 11% | 26% | 13 | Search CRYOGENIC+GRINDING | Search CRYOGENIC+GRINDING |
| 2 | ROSIN RAMMLER BENNETT | 496513 | 2% | 100% | 2 | Search ROSIN+RAMMLER+BENNETT | Search ROSIN+RAMMLER+BENNETT |
| 3 | BOILING LIQUID OXYGEN LOX | 248257 | 1% | 100% | 1 | Search BOILING+LIQUID+OXYGEN+LOX | Search BOILING+LIQUID+OXYGEN+LOX |
| 4 | BONDS CONSTANT | 248257 | 1% | 100% | 1 | Search BONDS+CONSTANT | Search BONDS+CONSTANT |
| 5 | BONDS LAW | 248257 | 1% | 100% | 1 | Search BONDS+LAW | Search BONDS+LAW |
| 6 | CENTRIFUGAL BALL MILL | 248257 | 1% | 100% | 1 | Search CENTRIFUGAL+BALL+MILL | Search CENTRIFUGAL+BALL+MILL |
| 7 | DEFATTED GERM | 248257 | 1% | 100% | 1 | Search DEFATTED+GERM | Search DEFATTED+GERM |
| 8 | DIGESTIBLE ENERGY IN VITRO PROTEIN DIGESTIBILITY | 248257 | 1% | 100% | 1 | Search DIGESTIBLE+ENERGY+IN+VITRO+PROTEIN+DIGESTIBILITY | Search DIGESTIBLE+ENERGY+IN+VITRO+PROTEIN+DIGESTIBILITY |
| 9 | FEED RATE AND TEMPERATURE | 248257 | 1% | 100% | 1 | Search FEED+RATE+AND+TEMPERATURE | Search FEED+RATE+AND+TEMPERATURE |
| 10 | FOOD SLURRY | 248257 | 1% | 100% | 1 | Search FOOD+SLURRY | Search FOOD+SLURRY |
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 | GHODKI, BM , GOSWAMI, TK , (2016) OPTIMIZATION OF CRYOGENIC GRINDING PROCESS FOR CASSIA (CINNAMOMUM LOUREIRII NEES L.).JOURNAL OF FOOD PROCESS ENGINEERING. VOL. 39. ISSUE 6. P. 659 -675 | 12 | 38% | 2 |
| 2 | MURTHY, CT , BHATTACHARYA, S , (2008) CRYOGENIC GRINDING OF BLACK PEPPER.JOURNAL OF FOOD ENGINEERING. VOL. 85. ISSUE 1. P. 18-28 | 6 | 67% | 18 |
| 3 | GUPTA, HO , SINGH, NN , (2005) PREPARATION OF WHEAT AND QUALITY PROTEIN MAIZE BASED BISCUITS AND THEIR STORAGE, PROTEIN QUALITY AND SENSORY EVALUATION.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 42. ISSUE 1. P. 43 -46 | 4 | 100% | 3 |
| 4 | VISHWANATHAN, KH , SUBRAMANIAN, R , (2014) PARTICLE SIZE CHARACTERISTICS OF GROUND SOY AND RED GRAM.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 17. ISSUE 7. P. 1469-1481 | 6 | 50% | 3 |
| 5 | BALASUBRAMANIAN, S , GUPTA, MK , SINGH, KK , (2012) CRYOGENICS AND ITS APPLICATION WITH REFERENCE TO SPICE GRINDING: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 52. ISSUE 9. P. 781 -794 | 12 | 26% | 8 |
| 6 | GUPTA, HO , (2003) EFFECT OF PERICARP ON PROTEIN QUALITY IN MAIZE.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 40. ISSUE 1. P. 80-83 | 4 | 100% | 0 |
| 7 | GHODKI, BM , GOSWAMI, TK , (2016) EFFECT OF GRINDING TEMPERATURES ON PARTICLE AND PHYSICOCHEMICAL CHARACTERISTICS OF BLACK PEPPER POWDER.POWDER TECHNOLOGY. VOL. 299. ISSUE . P. 168 -177 | 9 | 26% | 0 |
| 8 | SAVITHA, HG , MANOHAR, B , (2015) STUDIES ON GRINDING AND EXTRACTION OF OIL FROM FENUGREEK (TRIGONELLA FOENUM-GRAECUM) SEED.INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 11. ISSUE 2. P. - | 5 | 42% | 0 |
| 9 | ROZALLI, NHM , CHIN, NL , YUSOF, YA , (2015) GRINDING CHARACTERISTICS OF ASIAN ORIGINATED PEANUTS (ARACHISHYPOGAEA L.) AND SPECIFIC ENERGY CONSUMPTION DURING ULTRA-HIGH SPEED GRINDING FOR NATURAL PEANUT BUTTER PRODUCTION.JOURNAL OF FOOD ENGINEERING. VOL. 152. ISSUE . P. 1 -7 | 6 | 33% | 2 |
| 10 | BARNWAL, P , SINGH, KK , MOHITE, A , SHARMA, A , SAXENA, SN , (2015) INFLUENCE OF CRYOGENIC AND AMBIENT GRINDING ON GRINDING CHARACTERISTICS OF FENUGREEK POWDER: A COMPARATIVE STUDY.JOURNAL OF FOOD PROCESSING AND PRESERVATION. VOL. 39. ISSUE 6. P. 1243 -1250 | 4 | 50% | 0 |
Classes with closest relation at Level 1 |