Class information for:
Level 1: EXTRUSION COOKING//EXTRUSION//EXTRUDATES

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3803 1904 28.8 50%


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
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
168 3       CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE 59873
2118 2             CEREAL CHEMISTRY//TORTILLA//EXTRUSION COOKING 5099
3803 1                   EXTRUSION COOKING//EXTRUSION//EXTRUDATES 1904

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 EXTRUSION COOKING authKW 1060198 6% 60% 110
2 EXTRUSION authKW 854016 26% 11% 493
3 EXTRUDATES authKW 274372 2% 46% 37
4 SPECIFIC MECHANICAL ENERGY authKW 206734 1% 68% 19
5 WATER ABSORPTION INDEX authKW 180394 1% 75% 15
6 THERMOPLASTIC EXTRUSION authKW 120872 1% 54% 14
7 EXTRUDED SNACKS authKW 114129 1% 65% 11
8 WATER SOLUBILITY INDEX authKW 114129 1% 65% 11
9 FOOD SCIENCE & TECHNOLOGY WoSSC 108114 85% 0% 1626
10 SUPERCRITICAL FLUID EXTRUSION authKW 100386 1% 52% 12

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 108114 85% 0% 1626
2 Chemistry, Applied 7093 19% 0% 354
3 Engineering, Chemical 1172 12% 0% 220
4 Nutrition & Dietetics 949 6% 0% 123
5 Agriculture, Multidisciplinary 871 5% 0% 92
6 Agricultural Engineering 115 1% 0% 22
7 Agriculture, Dairy & Animal Science 45 2% 0% 31
8 Agronomy 28 2% 0% 32
9 Microscopy 27 1% 0% 10
10 Polymer Science 26 3% 0% 51

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 RAIZES AMIDOS TROP 100216 1% 63% 10
2 SECT FOOD ENGN 78571 0% 70% 7
3 HOLLINGS 74196 1% 26% 18
4 TECHNOL FOOD TECHNOL 64143 0% 100% 4
5 SUB TECHNOL CARBOHYDRATES 48107 0% 100% 3
6 ENGN CEREALS TECHNOL 38479 0% 40% 6
7 FOOD CONSUMER TECHNOL 36073 0% 38% 6
8 BIOFUELS RENEWABLE ENERGIES TECHNOL 32071 0% 100% 2
9 ENGN MODERN AGR EQUIPMENT IL 32071 0% 100% 2
10 GRAIN SCI IND 28930 2% 5% 37

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 CEREAL CHEMISTRY 70937 7% 3% 141
2 CEREAL FOODS WORLD 49911 3% 5% 66
3 JOURNAL OF FOOD ENGINEERING 46392 8% 2% 146
4 JOURNAL OF FOOD SCIENCE 38831 10% 1% 188
5 JOURNAL OF FOOD PROCESSING AND PRESERVATION 30511 3% 3% 64
6 STARCH-STARKE 21075 3% 2% 58
7 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 20274 4% 2% 78
8 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 16420 4% 1% 76
9 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 14813 2% 2% 41
10 FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 14609 2% 3% 30

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 EXTRUSION COOKING 1060198 6% 60% 110 Search EXTRUSION+COOKING Search EXTRUSION+COOKING
2 EXTRUSION 854016 26% 11% 493 Search EXTRUSION Search EXTRUSION
3 EXTRUDATES 274372 2% 46% 37 Search EXTRUDATES Search EXTRUDATES
4 SPECIFIC MECHANICAL ENERGY 206734 1% 68% 19 Search SPECIFIC+MECHANICAL+ENERGY Search SPECIFIC+MECHANICAL+ENERGY
5 WATER ABSORPTION INDEX 180394 1% 75% 15 Search WATER+ABSORPTION+INDEX Search WATER+ABSORPTION+INDEX
6 THERMOPLASTIC EXTRUSION 120872 1% 54% 14 Search THERMOPLASTIC+EXTRUSION Search THERMOPLASTIC+EXTRUSION
7 EXTRUDED SNACKS 114129 1% 65% 11 Search EXTRUDED+SNACKS Search EXTRUDED+SNACKS
8 WATER SOLUBILITY INDEX 114129 1% 65% 11 Search WATER+SOLUBILITY+INDEX Search WATER+SOLUBILITY+INDEX
9 SUPERCRITICAL FLUID EXTRUSION 100386 1% 52% 12 Search SUPERCRITICAL+FLUID+EXTRUSION Search SUPERCRITICAL+FLUID+EXTRUSION
10 READY TO EAT SNACKS 98217 0% 88% 7 Search READY+TO+EAT+SNACKS Search READY+TO+EAT+SNACKS

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 ALAM, MS , KAUR, J , KHAIRA, H , GUPTA, K , (2016) EXTRUSION AND EXTRUDED PRODUCTS: CHANGES IN QUALITY ATTRIBUTES AS AFFECTED BY EXTRUSION PROCESS PARAMETERS: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 3. P. 445 -473 177 68% 2
2 DAY, L , SWANSON, BG , (2013) FUNCTIONALITY OF PROTEIN-FORTIFIED EXTRUDATES.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 12. ISSUE 5. P. 546-564 99 76% 9
3 SANTILLAN-MORENO, A , MARTINEZ-BUSTOS, F , CASTANO-TOSTADO, E , AMAYA-LLANO, SL , (2011) PHYSICOCHEMICAL CHARACTERIZATION OF EXTRUDED BLENDS OF CORN STARCH-WHEY PROTEIN CONCENTRATE-AGAVE TEQUILANA FIBER.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 4. ISSUE 5. P. 797 -808 60 92% 12
4 OIKONOMOU, NA , KROKIDA, MK , (2011) LITERATURE DATA COMPILATION OF WAI AND WSI OF EXTRUDATE FOOD PRODUCTS.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 14. ISSUE 1. P. 199-240 67 83% 9
5 OBRADOVIC, V , BABIC, J , SUBARIC, D , ACKAR, D , JOZINOVIC, A , (2014) 10 IMPROVEMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES OF EXTRUDED FOOD PRODUCTS.JOURNAL OF FOOD AND NUTRITION RESEARCH. VOL. 53. ISSUE 3. P. 189 -206 62 65% 2
6 THACHIL, MT , SUBRATO, B , CHOUKSEY, MK , GUDIPATI, V , (2016) MODELING THE INCLUSION OF FISH POWDER AND FISH OIL INTO EXTRUDED SNACKS BY RESPONSE SURFACE METHODOLOGY.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY. VOL. 25. ISSUE 1. P. 46 -64 39 95% 0
7 CHIU, HW , PENG, JC , TSAI, SJ , TSAY, JR , LUI, WB , (2013) PROCESS OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY AND CHARACTERISTICS INVESTIGATION OF CORN EXTRUDATE FORTIFIED WITH YAM (DIOSCOREA ALATA L.).FOOD AND BIOPROCESS TECHNOLOGY. VOL. 6. ISSUE 6. P. 1494-1504 47 80% 4
8 SHARMA, P , GUJRAL, HS , (2013) EXTRUSION OF HULLED BARLEY AFFECTING BETA-GLUCAN AND PROPERTIES OF EXTRUDATES.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 6. ISSUE 6. P. 1374-1389 55 62% 10
9 ALTAN, A , MCCARTHY, KL , MASKAN, M , (2008) EVALUATION OF SNACK FOODS FROM BARLEY-TOMATO POMACE BLENDS BY EXTRUSION PROCESSING.JOURNAL OF FOOD ENGINEERING. VOL. 84. ISSUE 2. P. 231-242 36 90% 78
10 CAMACHO-HERNANDEZ, IL , ZAZUETA-MORALES, JJ , GALLEGOS-INFANTE, JA , AGUILAR-PALAZUELOS, E , ROCHA-GUZMAN, NE , NAVARRO-CORTEZ, RO , JACOBO-VALENZUELA, N , GOMEZ-ALDAPA, CA , (2014) EFFECT OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTHOCYANIN CONTENT OF BLUE CORN THIRD- GENERATION SNACKS.CYTA-JOURNAL OF FOOD. VOL. 12. ISSUE 4. P. 320 -330 39 80% 3

Classes with closest relation at Level 1


Rank Class id link
1 22638 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS
2 30535 EXPANSION VOLUME//POPPING VOLUME//POPPING QUALITY
3 16603 TORTILLA//NIXTAMALIZATION//NEJAYOTE
4 33751 NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY//BULK STARTERS//CULTURE AGGLUTINATION
5 2306 THERMOPLASTIC STARCH//STARCH//PLASTICIZED STARCH
6 27810 FREEZE THAW DRYING//CEREAL BARS//DALIA
7 9869 DIETARY FIBER//FIBER RICH FRACTIONS//INSOLUBLE DIETARY FIBER
8 5886 INTERNATIONAL POLYMER PROCESSING//TWIN SCREW EXTRUDER//POLYMER ENGINEERING AND SCIENCE
9 40 STARCH-STARKE//STARCH//RETROGRADATION
10 31487 TARHANA//KISHK//BURGHOL

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