Class information for:
Level 1: FRYING//FRYING OIL//DEEP FRYING

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
5379 1631 27.5 51%


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
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
456 3       VIRGIN OLIVE OIL//OLIVE OIL//HYDROXYTYROSOL 25234
1344 2             4 HYDROXYNONENAL//ACROLEIN//LIPID OXIDATION 8319
5379 1                   FRYING//FRYING OIL//DEEP FRYING 1631

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 FRYING authKW 976127 10% 32% 165
2 FRYING OIL authKW 876113 5% 63% 74
3 DEEP FRYING authKW 813523 5% 59% 74
4 TOTAL POLAR COMPOUNDS authKW 601121 2% 94% 34
5 POLAR COMPOUNDS authKW 592964 5% 40% 79
6 DEEP FAT FRYING authKW 491412 4% 37% 71
7 SUNFLOWER OIL authKW 339443 8% 14% 126
8 FRYING STABILITY authKW 307175 1% 86% 19
9 CYCLIC FATTY ACID MONOMERS authKW 243362 1% 100% 13
10 THERMOXIDATION authKW 238417 1% 58% 22

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 85227 82% 0% 1337
2 Chemistry, Applied 34248 43% 0% 701
3 Nutrition & Dietetics 8880 20% 0% 323
4 Agriculture, Multidisciplinary 1418 6% 0% 106
5 Engineering, Chemical 18 3% 0% 48
6 AGRICULTURAL EXPERIMENT STATION REPORTS 16 0% 0% 1
7 Chemistry, Analytical 9 3% 0% 43
8 Agricultural Engineering 7 0% 0% 7
9 Agronomy 1 1% 0% 15
10 Biochemical Research Methods 0 1% 0% 20

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 SECC LIPIDOS 84232 1% 50% 9
2 WORKING GRP LIPID 84232 1% 50% 9
3 BIOL CHEM AGROFO TRY ENVIRONM DIBCA 77999 0% 83% 5
4 NUTR BROMATOL NUTR 1 77648 1% 22% 19
5 SEZ SCI TECNOL ALIMENTARI 74869 1% 40% 10
6 SEZ IND AGROALIMENTARI 54143 1% 32% 9
7 SCI DIETET NUTR 51496 1% 16% 17
8 SAFETY QUAL CEREALS 47986 1% 26% 10
9 DIPARTIMENTO PROGETTAZ GEST SISTEMI AGRO ZOOTEC 46795 0% 50% 5
10 FOOD CHEM BIOCHEM PHYS CHEM 45855 0% 35% 7

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 THE AMERICAN OIL CHEMISTS SOCIETY 219384 18% 4% 296
2 GRASAS Y ACEITES 166694 7% 7% 120
3 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 86719 6% 5% 103
4 JOURNAL OF FOOD LIPIDS 74809 2% 10% 40
5 REVUE FRANCAISE DES CORPS GRAS 19054 1% 5% 19
6 FETTE SEIFEN ANSTRICHMITTEL 17262 1% 4% 24
7 FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY 15015 2% 3% 26
8 FOOD CHEMISTRY 8416 6% 0% 97
9 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 8273 3% 1% 50
10 INDUSTRIE ALIMENTARI 7657 1% 2% 20

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 FRYING 976127 10% 32% 165 Search FRYING Search FRYING
2 FRYING OIL 876113 5% 63% 74 Search FRYING+OIL Search FRYING+OIL
3 DEEP FRYING 813523 5% 59% 74 Search DEEP+FRYING Search DEEP+FRYING
4 TOTAL POLAR COMPOUNDS 601121 2% 94% 34 Search TOTAL+POLAR+COMPOUNDS Search TOTAL+POLAR+COMPOUNDS
5 POLAR COMPOUNDS 592964 5% 40% 79 Search POLAR+COMPOUNDS Search POLAR+COMPOUNDS
6 DEEP FAT FRYING 491412 4% 37% 71 Search DEEP+FAT+FRYING Search DEEP+FAT+FRYING
7 SUNFLOWER OIL 339443 8% 14% 126 Search SUNFLOWER+OIL Search SUNFLOWER+OIL
8 FRYING STABILITY 307175 1% 86% 19 Search FRYING+STABILITY Search FRYING+STABILITY
9 CYCLIC FATTY ACID MONOMERS 243362 1% 100% 13 Search CYCLIC+FATTY+ACID+MONOMERS Search CYCLIC+FATTY+ACID+MONOMERS
10 THERMOXIDATION 238417 1% 58% 22 Search THERMOXIDATION Search THERMOXIDATION

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 MARQUEZ-RUIZ, G , RUIZ-MENDEZ, MV , VELASCO, J , (2014) ANTIOXIDANTS IN FRYING: ANALYSIS AND EVALUATION OF EFFICACY.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 116. ISSUE 11. P. 1441 -1450 58 73% 3
2 CHOE, E , MIN, DB , (2007) CHEMISTRY OF DEEP-FAT FRYING OILS.JOURNAL OF FOOD SCIENCE. VOL. 72. ISSUE 5. P. R77-R86 53 75% 147
3 WEISSHAAR, R , (2014) QUALITY CONTROL OF USED DEEP-FRYING OILS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 116. ISSUE 6. P. 716 -722 40 91% 15
4 HOSSEINI, H , GHORBANI, M , MESHGINFAR, N , MAHOONAK, AS , (2016) A REVIEW ON FRYING: PROCEDURE, FAT, DETERIORATION PROGRESS AND HEALTH HAZARDS.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. VOL. 93. ISSUE 4. P. 445 -466 68 58% 0
5 BANSAL, G , ZHOU, WB , BARLOW, PJ , JOSHI, PS , LO, HL , CHUNG, YK , (2010) REVIEW OF RAPID TESTS AVAILABLE FOR MEASURING THE QUALITY CHANGES IN FRYING OILS AND COMPARISON WITH STANDARD METHODS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 50. ISSUE 6. P. 503-514 42 89% 24
6 ZHANG, Q , SALEH, ASM , CHEN, J , SHEN, Q , (2012) CHEMICAL ALTERATIONS TAKEN PLACE DURING DEEP-FAT FRYING BASED ON CERTAIN REACTION PRODUCTS: A REVIEW.CHEMISTRY AND PHYSICS OF LIPIDS. VOL. 165. ISSUE 6. P. 662 -681 83 36% 41
7 MARMESAT, S , MORALES, A , VELASCO, J , DOBARGANES, MC , (2010) ACTION AND FATE OF NATURAL AND SYNTHETIC ANTIOXIDANTS DURING FRYING.GRASAS Y ACEITES. VOL. 61. ISSUE 4. P. 333-340 55 63% 21
8 NAYAK, PK , DASH, U , RAYAGURU, K , KRISHNAN, KR , (2016) PHYSIO-CHEMICAL CHANGES DURING REPEATED FRYING OF COOKED OIL: A REVIEW.JOURNAL OF FOOD BIOCHEMISTRY. VOL. 40. ISSUE 3. P. 371 -390 41 67% 0
9 TARMIZI, AHA , ISMAIL, R , KUNTOM, A , (2016) EFFECT OF FRYING ON THE PALM OIL QUALITY ATTRIBUTES - A REVIEW.JOURNAL OF OIL PALM RESEARCH. VOL. 28. ISSUE 2. P. 143 -153 35 78% 0
10 ZRIBI, A , JABEUR, H , ALADEDUNYE, F , REBAI, A , MATTHAUS, B , BOUAZIZ, M , (2014) MONITORING OF QUALITY AND STABILITY CHARACTERISTICS AND FATTY ACID COMPOSITIONS OF REFINED OLIVE AND SEED OILS DURING REPEATED PAN- AND DEEP-FRYING USING GC, FT-NIRS, AND CHEMOMETRICS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 62. ISSUE 42. P. 10357 -10367 29 88% 5

Classes with closest relation at Level 1


Rank Class id link
1 22400 OXIDIZED FRYING OIL//OXIDIZED FAT//THERMALLY OXIDIZED OIL
2 7387 LIPID OXIDATION//BULK OIL//POLAR PARADOX
3 13539 OIL UPTAKE//FRYING//VACUUM FRYING
4 12028 ADULTERATION//MCGILL IR GRP//EDIBLE OILS
5 13119 OXIDATION STABILITY//RANCIMAT//PDSC
6 21340 FATTY ACID DISTRIBUTION//AGNO3 TLC//ACYL LIPIDS
7 21665 XIMENYNIC ACID//ACYL GROUPS//H 1 NUCLEAR MAGNETIC RESONANCE H 1 NMR
8 31753 PHYSICAL REFINING//MINIMUM REFINING//OLEAGENOUS PROD
9 2495 VIRGIN OLIVE OIL//OLIVE OIL//EXTRA VIRGIN OLIVE OIL
10 5077 TRANS FATTY ACIDS//TRANS FAT//ELAIDIC ACID

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