Class information for:
Level 1: STARCH-STARKE//STARCH//RETROGRADATION

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
40 4948 32.8 64%


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
1001 2             STARCH-STARKE//STARCH//THERMOPLASTIC STARCH 10410
40 1                   STARCH-STARKE//STARCH//RETROGRADATION 4948

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 STARCH-STARKE journal 1957232 18% 35% 899
2 STARCH authKW 738655 19% 13% 923
3 RETROGRADATION authKW 732196 4% 54% 219
4 GELATINIZATION authKW 670002 5% 44% 246
5 AMYLOSE authKW 669801 6% 34% 317
6 RICE STARCH authKW 489024 3% 53% 149
7 HEAT MOISTURE TREATMENT authKW 472168 2% 82% 93
8 AMYLOPECTIN authKW 468401 4% 36% 209
9 PASTING authKW 371588 2% 50% 121
10 PASTING PROPERTIES authKW 365153 3% 42% 140

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 161849 65% 1% 3222
2 Chemistry, Applied 114143 45% 1% 2227
3 Polymer Science 13407 20% 0% 1006
4 Chemistry, Organic 8437 20% 0% 976
5 Agriculture, Multidisciplinary 2952 5% 0% 270
6 Nutrition & Dietetics 2028 6% 0% 293
7 Biochemistry & Molecular Biology 133 9% 0% 463
8 Agronomy 29 1% 0% 65
9 Engineering, Chemical 17 2% 0% 116
10 Microscopy 15 0% 0% 15

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 WHISTLER CARBOHYDRATE 155077 2% 29% 86
2 S CROP GENET PHYSIOL JIANGSU PROV PLAN 91387 0% 74% 20
3 CASSAVA STARCH TECHNOL UNIT 52583 0% 47% 18
4 FOOD SCI TECHNOL 51483 10% 2% 502
5 COINNOVAT MODERN PROD TECHNOL GRAIN CROPS 39680 1% 25% 26
6 FOOD SCI 36144 8% 1% 419
7 CARBOHYDRATE 35943 0% 27% 22
8 CEREAL SCI 33490 1% 22% 25
9 MINIST EDUCENGN STARCH PROT PROC 32898 0% 67% 8
10 DESARROLLO PROD BIOT 29780 1% 13% 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 STARCH-STARKE 1957232 18% 35% 899
2 CARBOHYDRATE POLYMERS 280641 14% 6% 715
3 CEREAL CHEMISTRY 204613 8% 9% 386
4 STARKE 160260 2% 25% 105
5 FOOD HYDROCOLLOIDS 96362 5% 6% 256
6 JOURNAL OF CEREAL SCIENCE 65856 3% 6% 173
7 FOOD CHEMISTRY 17911 5% 1% 247
8 CARBOHYDRATE RESEARCH 16345 4% 1% 191
9 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 15939 3% 2% 132
10 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 10581 1% 3% 56

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 STARCH 738655 19% 13% 923 Search STARCH Search STARCH
2 RETROGRADATION 732196 4% 54% 219 Search RETROGRADATION Search RETROGRADATION
3 GELATINIZATION 670002 5% 44% 246 Search GELATINIZATION Search GELATINIZATION
4 AMYLOSE 669801 6% 34% 317 Search AMYLOSE Search AMYLOSE
5 RICE STARCH 489024 3% 53% 149 Search RICE+STARCH Search RICE+STARCH
6 HEAT MOISTURE TREATMENT 472168 2% 82% 93 Search HEAT+MOISTURE+TREATMENT Search HEAT+MOISTURE+TREATMENT
7 AMYLOPECTIN 468401 4% 36% 209 Search AMYLOPECTIN Search AMYLOPECTIN
8 PASTING 371588 2% 50% 121 Search PASTING Search PASTING
9 PASTING PROPERTIES 365153 3% 42% 140 Search PASTING+PROPERTIES Search PASTING+PROPERTIES
10 GELATINISATION 312453 2% 59% 86 Search GELATINISATION Search GELATINISATION

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 PEREZ, S , BERTOFT, E , (2010) THE MOLECULAR STRUCTURES OF STARCH COMPONENTS AND THEIR CONTRIBUTION TO THE ARCHITECTURE OF STARCH GRANULES: A COMPREHENSIVE REVIEW.STARCH-STARKE. VOL. 62. ISSUE 8. P. 389-420 166 88% 250
2 BEMILLER, JN , HUBER, KC , (2015) PHYSICAL MODIFICATION OF FOOD STARCH FUNCTIONALITIES.ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6. VOL. 6. ISSUE . P. 19 -69 226 79% 7
3 VAMADEVAN, V , BERTOFT, E , (2015) STRUCTURE-FUNCTION RELATIONSHIPS OF STARCH COMPONENTS.STARCH-STARKE. VOL. 67. ISSUE 1-2. P. 55 -68 145 94% 15
4 WANG, SJ , COPELAND, L , (2013) MOLECULAR DISASSEMBLY OF STARCH GRANULES DURING GELATINIZATION AND ITS EFFECT ON STARCH DIGESTIBILITY: A REVIEW.FOOD & FUNCTION. VOL. 4. ISSUE 11. P. 1564 -1580 147 88% 40
5 WANI, AA , SINGH, P , SHAH, MA , SCHWEIGGERT-WEISZ, U , GUL, K , WANI, IA , (2012) RICE STARCH DIVERSITY: EFFECTS ON STRUCTURAL, MORPHOLOGICAL, THERMAL, AND PHYSICOCHEMICAL PROPERTIES-A REVIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 11. ISSUE 5. P. 417 -436 160 78% 53
6 WANG, SJ , COPELAND, L , (2015) EFFECT OF ACID HYDROLYSIS ON STARCH STRUCTURE AND FUNCTIONALITY: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 55. ISSUE 8. P. 1079 -1095 127 87% 10
7 WATERSCHOOT, J , GOMAND, SV , FIERENS, E , DELCOUR, JA , (2015) PRODUCTION, STRUCTURE, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF MAIZE, CASSAVA, WHEAT, POTATO AND RICE STARCHES.STARCH-STARKE. VOL. 67. ISSUE 1-2. P. 14 -29 114 85% 9
8 AMAGLIANI, L , O'REGAN, J , KELLY, AL , O'MAHONY, JA , (2016) CHEMISTRY, STRUCTURE, FUNCTIONALITY AND APPLICATIONS OF RICE STARCH.JOURNAL OF CEREAL SCIENCE. VOL. 70. ISSUE . P. 291 -300 128 84% 0
9 TESTER, RF , KARKALAS, J , QI, X , (2004) STARCH - COMPOSITION, FINE STRUCTURE AND ARCHITECTURE.JOURNAL OF CEREAL SCIENCE. VOL. 39. ISSUE 2. P. 151 -165 102 85% 421
10 COPELAND, L , BLAZEK, J , SALMAN, H , TANG, MCM , (2009) FORM AND FUNCTIONALITY OF STARCH.FOOD HYDROCOLLOIDS. VOL. 23. ISSUE 6. P. 1527-1534 92 89% 150

Classes with closest relation at Level 1


Rank Class id link
1 30321 OCTENYL SUCCINIC ANHYDRIDE//OCTENYL SUCCINATE STARCH//OSA STARCH
2 9108 RESISTANT STARCH//STARCH DIGESTIBILITY//HIGH AMYLOSE CORNSTARCH
3 21307 OXIDIZED STARCH//STARCH OXIDATION//DIALDEHYDE STARCH
4 26648 STARCH NANOCRYSTALS//STARCH NANOPARTICLES//BEIJING MOL SCI BNLMR
5 7982 WHITE SAUCE//CONSISTENCY COEFFICIENT//PEKMEZ
6 28055 CARBOXYMETHYL HIGH AMYLOSE STARCH//SUBSTITUTED AMYLOSE//CROSS LINKED AMYLOSE
7 4512 HEAD RICE YIELD//RICE QUALITY//PARBOILING
8 30249 ARABINAN//ACRIDINE YOLLOW//AGING LIFE
9 7186 PASTA//NOODLES//WAXY PROTEIN
10 2306 THERMOPLASTIC STARCH//STARCH//PLASTICIZED STARCH

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