Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 36496 | 80 | 26.8 | 34% |
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 |
| 43 | 3 | NUTRITION & DIETETICS//OBESITY//EATING DISORDERS | 96942 |
| 48 | 2 | NUTRITION & DIETETICS//PUBLIC HEALTH NUTRITION//APPETITE | 30372 |
| 36496 | 1 | ATTITUDES TOWARDS CALCIUM//CONSUMER JUDGEMENT DAIRY PRODUCTS IN HUNGARY//DAIRY IMITATIONS | 80 |
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 | ATTITUDES TOWARDS CALCIUM | authKW | 381696 | 1% | 100% | 1 |
| 2 | CONSUMER JUDGEMENT DAIRY PRODUCTS IN HUNGARY | authKW | 381696 | 1% | 100% | 1 |
| 3 | DAIRY IMITATIONS | authKW | 381696 | 1% | 100% | 1 |
| 4 | DAIRY PRODUCTS CONSUMER JUDGEMENT | authKW | 381696 | 1% | 100% | 1 |
| 5 | DAIRY PRODUCTS CONSUMER JUDGEMENT IN HUNGARY | authKW | 381696 | 1% | 100% | 1 |
| 6 | EUROPEAN FOOD DEMAND | authKW | 381696 | 1% | 100% | 1 |
| 7 | FAT AND FIBER INTAKE | authKW | 381696 | 1% | 100% | 1 |
| 8 | FOODS PRODUCTS FOR GERIATRICS | authKW | 381696 | 1% | 100% | 1 |
| 9 | HUMAN NUTR FOODS EXER | address | 381696 | 1% | 100% | 1 |
| 10 | MILK PRODUCT INTAKE | authKW | 381696 | 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 | Nutrition & Dietetics | 1206 | 33% | 0% | 26 |
| 2 | Food Science & Technology | 678 | 34% | 0% | 27 |
| 3 | Agricultural Economics & Policy | 612 | 6% | 0% | 5 |
| 4 | Nursing | 86 | 6% | 0% | 5 |
| 5 | Primary Health Care | 47 | 3% | 0% | 2 |
| 6 | Economics | 42 | 9% | 0% | 7 |
| 7 | Women’s Studies | 12 | 1% | 0% | 1 |
| 8 | Agriculture, Multidisciplinary | 8 | 3% | 0% | 2 |
| 9 | Medicine, General & Internal | 8 | 6% | 0% | 5 |
| 10 | Operations Research & Management Science | 6 | 3% | 0% | 2 |
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 | HUMAN NUTR FOODS EXER | 381696 | 1% | 100% | 1 |
| 2 | NUTR EDUC PROGRAMS | 190847 | 1% | 50% | 1 |
| 3 | DIPARTIMENTO TEOR STORIA ECON PUBBL | 127231 | 1% | 33% | 1 |
| 4 | PERCEPT FUNCT | 127231 | 1% | 33% | 1 |
| 5 | MKT TRADE | 61068 | 3% | 8% | 2 |
| 6 | UNIDAD ECON AGRARIA | 54526 | 1% | 14% | 1 |
| 7 | TRANSCULTURAL STUDIES HLTH | 27262 | 1% | 7% | 1 |
| 8 | WIRT AFTS SOZIALGE ICHTE | 27262 | 1% | 7% | 1 |
| 9 | GADI | 8875 | 1% | 2% | 1 |
| 10 | DEV HERBAL HLTH PROD | 6814 | 1% | 2% | 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 | DAIRY INDUSTRIES INTERNATIONAL | 23039 | 6% | 1% | 5 |
| 2 | ERNAHRUNGS-UMSCHAU | 19788 | 8% | 1% | 6 |
| 3 | EUROPEAN REVIEW OF AGRICULTURAL ECONOMICS | 9763 | 5% | 1% | 4 |
| 4 | FORUM OF NUTRITION | 4489 | 1% | 1% | 1 |
| 5 | JOURNAL OF KOREAN ACADEMY OF NURSING | 4326 | 4% | 0% | 3 |
| 6 | ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN | 2957 | 1% | 1% | 1 |
| 7 | BERICHTE UBER LANDWIRTSCHAFT | 2792 | 3% | 0% | 2 |
| 8 | AKTUELLE ERNAHRUNGSMEDIZIN | 1733 | 1% | 0% | 1 |
| 9 | FOOD TECHNOLOGY | 1631 | 4% | 0% | 3 |
| 10 | REVISTA ESPANOLA DE INVESTIGACIONES SOCIOLOGICAS | 1595 | 1% | 0% | 1 |
Author Key Words |
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 | BUCKENHUSKES, HJ , (2009) HERBS AND SPICES AS FUNCTIONAL FOOD INGREDIENTS?.ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN. VOL. 14. ISSUE 2. P. 62-68 | 3 | 100% | 0 |
| 2 | SZAKALY, Z , SZENTE, V , POLERECZKI, Z , SZIGETI, O , (2012) CONSUMER BELIEFS AND MISBELIEFS ABOUT DAIRY PRODUCTS IN HUNGARY.MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. VOL. 67. ISSUE 2. P. 181 -184 | 2 | 100% | 1 |
| 3 | ERZEN, N , KAC, M , PRAVST, I , (2014) PERCEIVED HEALTHFULNESS OF DAIRY PRODUCTS AND THEIR IMITATIONS: NUTRITION EXPERTS' PERSPECTIVE.AGRO FOOD INDUSTRY HI-TECH. VOL. 25. ISSUE 6. P. 24 -27 | 3 | 50% | 4 |
| 4 | MEUSER, F , (2000) EXAMPLES OF EUROPEAN APPROACHES TO INDUSTRY/UNIVERSITY COOPERATION.STARCH-STARKE. VOL. 52. ISSUE 5. P. 137-144 | 2 | 100% | 0 |
| 5 | WAN, GH , (2005) CONVERGENCE IN FOOD CONSUMPTION IN RURAL CHINA: EVIDENCE FROM HOUSEHOLD SURVEY DATA.CHINA ECONOMIC REVIEW. VOL. 16. ISSUE 1. P. 90-102 | 4 | 36% | 9 |
| 6 | OGUNDARI, K , ITO, S , (2015) CONVERGENCE AND DETERMINANTS OF CHANGE IN NUTRIENT SUPPLY EVIDENCE FROM SUB-SAHARAN AFRICAN COUNTRIES.BRITISH FOOD JOURNAL. VOL. 117. ISSUE 12. P. 2880 -2898 | 5 | 22% | 0 |
| 7 | BUS, AEM , WORSLEY, A , (2003) CONSUMERS' SENSORY AND NUTRITIONAL PERCEPTIONS OF THREE TYPES OF MILK.PUBLIC HEALTH NUTRITION. VOL. 6. ISSUE 2. P. 201-208 | 5 | 26% | 15 |
| 8 | HEALY, AE , (2014) CONVERGENCE OR DIFFERENCE? WESTERN EUROPEAN HOUSEHOLD FOOD EXPENDITURE.BRITISH FOOD JOURNAL. VOL. 116. ISSUE 5. P. 792 -804 | 3 | 27% | 1 |
| 9 | LEVEILLE, GA , (1988) CURRENT ATTITUDE AND BEHAVIOR TRENDS REGARDING CONSUMPTION OF GRAINS.FOOD TECHNOLOGY. VOL. 42. ISSUE 1. P. 110-111 | 2 | 100% | 3 |
| 10 | DEVI, NL , KHADER, V , (1997) PREPARATION OF VERMICELLI FROM WHEAT FLOUR - PULSE BLENDS FOR GERIATRICS.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 34. ISSUE 6. P. 513-515 | 2 | 67% | 1 |
Classes with closest relation at Level 1 |