Class information for:
Level 1: PASTA//NOODLES//WAXY PROTEIN

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7186 1395 29.4 59%


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
622 2             CEREAL CHEMISTRY//JOURNAL OF CEREAL SCIENCE//FOOD SCIENCE & TECHNOLOGY 13892
7186 1                   PASTA//NOODLES//WAXY PROTEIN 1395

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 PASTA authKW 1449933 10% 50% 133
2 NOODLES authKW 843195 5% 51% 75
3 WAXY PROTEIN authKW 525915 2% 83% 29
4 SPAGHETTI authKW 507502 3% 58% 40
5 COOKING QUALITY authKW 472859 4% 39% 55
6 YELLOW ALKALINE NOODLE authKW 311285 1% 89% 16
7 GLUTEN FREE PASTA authKW 301207 1% 81% 17
8 CEREAL CHEMISTRY journal 295390 18% 5% 246
9 FRESH PASTA authKW 225125 1% 86% 12
10 WAXY WHEAT authKW 218106 1% 59% 17

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 72179 82% 0% 1138
2 Chemistry, Applied 13784 30% 0% 415
3 Agronomy 1689 10% 0% 136
4 Nutrition & Dietetics 876 7% 0% 100
5 Agriculture, Multidisciplinary 806 5% 0% 75
6 Horticulture 686 4% 0% 54
7 Plant Sciences 365 9% 0% 120
8 Engineering, Chemical 70 4% 0% 62
9 Genetics & Heredity 54 4% 0% 57
10 Biotechnology & Applied Microbiology 27 3% 0% 48

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 PANZANI 109437 0% 100% 5
2 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 106329 2% 18% 27
3 WESTERN WHEAT QUAL 101632 2% 19% 24
4 GRAIN 93050 2% 13% 33
5 STATE ENGN CEREAL FERMENTAT TECHNOL 87550 0% 100% 4
6 WHEAT FOODS 65662 0% 100% 3
7 QUAL ASSURANCE DEV 58364 0% 67% 4
8 BIOAGROMED IST RIC PLICAZ BIOTECNOL SICUREZZA 49245 0% 75% 3
9 JRU IATE AGROPOLYMERS ENGN EMERGING TECHNOL 120 43775 0% 100% 2
10 FOOD POSTHARVEST TECHNOL 39395 0% 60% 3

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 295390 18% 5% 246
2 JOURNAL OF CEREAL SCIENCE 72114 7% 3% 96
3 CEREAL FOODS WORLD 40682 4% 4% 51
4 LWT-FOOD SCIENCE AND TECHNOLOGY 16181 4% 1% 59
5 JOURNAL OF TEXTURE STUDIES 13899 2% 2% 29
6 STARCH-STARKE 8200 2% 1% 31
7 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8001 3% 1% 42
8 JOURNAL OF FOOD ENGINEERING 5963 3% 1% 45
9 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 5003 3% 1% 36
10 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 4930 2% 1% 27

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 PASTA 1449933 10% 50% 133 Search PASTA Search PASTA
2 NOODLES 843195 5% 51% 75 Search NOODLES Search NOODLES
3 WAXY PROTEIN 525915 2% 83% 29 Search WAXY+PROTEIN Search WAXY+PROTEIN
4 SPAGHETTI 507502 3% 58% 40 Search SPAGHETTI Search SPAGHETTI
5 COOKING QUALITY 472859 4% 39% 55 Search COOKING+QUALITY Search COOKING+QUALITY
6 YELLOW ALKALINE NOODLE 311285 1% 89% 16 Search YELLOW+ALKALINE+NOODLE Search YELLOW+ALKALINE+NOODLE
7 GLUTEN FREE PASTA 301207 1% 81% 17 Search GLUTEN+FREE+PASTA Search GLUTEN+FREE+PASTA
8 FRESH PASTA 225125 1% 86% 12 Search FRESH+PASTA Search FRESH+PASTA
9 WAXY WHEAT 218106 1% 59% 17 Search WAXY+WHEAT Search WAXY+WHEAT
10 WHITE SALTED NOODLE 196987 1% 100% 9 Search WHITE+SALTED+NOODLE Search WHITE+SALTED+NOODLE

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 BUSTOS, MC , PEREZ, GT , LEON, AE , (2015) STRUCTURE AND QUALITY OF PASTA ENRICHED WITH FUNCTIONAL INGREDIENTS.RSC ADVANCES. VOL. 5. ISSUE 39. P. 30780 -30792 113 72% 5
2 GULIA, N , DHAKA, V , KHATKAR, BS , (2014) INSTANT NOODLES: PROCESSING, QUALITY, AND NUTRITIONAL ASPECTS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 54. ISSUE 10. P. 1386-1399 79 82% 6
3 GUZMAN, C , ALVAREZ, JB , (2016) WHEAT WAXY PROTEINS: POLYMORPHISM, MOLECULAR CHARACTERIZATION AND EFFECTS ON STARCH PROPERTIES.THEORETICAL AND APPLIED GENETICS. VOL. 129. ISSUE 1. P. 1 -16 84 71% 0
4 MERCIER, S , MORESOLI, C , MONDOR, M , VILLENEUVE, S , MARCOS, B , (2016) A META-ANALYSIS OF ENRICHED PASTA: WHAT ARE THE EFFECTS OF ENRICHMENT AND PROCESS SPECIFICATIONS ON THE QUALITY ATTRIBUTES OF PASTA?.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 15. ISSUE 4. P. 685 -704 62 72% 1
5 ZHAO, LF , SEIB, PA , (2005) ALKALINE-CARBONATE NOODLES FROM HARD WINTER WHEAT FLOURS VARYING IN PROTEIN, SWELLING POWER, AND POLYPHENOL OXIDASE ACTIVITY.CEREAL CHEMISTRY. VOL. 82. ISSUE 5. P. 504-516 42 91% 12
6 LARROSA, V , LORENZO, G , ZARITZKY, N , CALIFANO, A , (2016) IMPROVEMENT OF THE TEXTURE AND QUALITY OF COOKED GLUTEN-FREE PASTA.LWT-FOOD SCIENCE AND TECHNOLOGY. VOL. 70. ISSUE . P. 96 -103 30 91% 1
7 ITO, M , OHTA, K , NISHIO, Z , TABIKI, T , HASHIMOTO, N , FUNATSUKI, W , MIURA, H , YAMAUCHI, H , (2007) QUALITY EVALUATION OF YELLOW ALKALINE NOODLES MADE FROM THE KITANOKAORI WHEAT CULTIVAR.FOOD SCIENCE AND TECHNOLOGY RESEARCH. VOL. 13. ISSUE 3. P. 253-260 36 95% 3
8 GUO, G , JACKSON, DS , GRAYBOSCH, RA , PARKHURST, AM , (2003) ASIAN SALTED NOODLE QUALITY: IMPACT OF AMYLOSE CONTENT ADJUSTMENTS USING WAXY WHEAT FLOUR.CEREAL CHEMISTRY. VOL. 80. ISSUE 4. P. 437-445 44 81% 30
9 YE, YL , ZHANG, Y , YAN, J , ZHANG, Y , HE, ZH , HUANG, SD , QUAIL, KJ , (2009) EFFECTS OF FLOUR EXTRACTION RATE, ADDED WATER, AND SALT ON COLOR AND TEXTURE OF CHINESE WHITE NOODLES.CEREAL CHEMISTRY. VOL. 86. ISSUE 4. P. 477 -485 34 87% 4
10 ROSS, AS , (2006) INSTRUMENTAL MEASUREMENT OF PHYSICAL PROPERTIES OF COOKED ASIAN WHEAT FLOUR NOODLES.CEREAL CHEMISTRY. VOL. 83. ISSUE 1. P. 42-51 40 75% 23

Classes with closest relation at Level 1


Rank Class id link
1 15193 EINKORN//SPELT//YELLOW PIGMENT CONTENT
2 841 DOUGH//BREAD//GLUTEN FREE BREAD
3 16959 PUROINDOLINES//GRAIN HARDNESS//WESTERN WHEAT QUAL
4 40 STARCH-STARKE//STARCH//RETROGRADATION
5 1234 GLUTENIN//HMW GS//HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS
6 21698 BULGUR//PELEG//PELEGS EQUATION
7 27451 MILLED STREAMS//BIOIND SCI TECHNOL//BIOL SCI CROP PROTECT
8 9108 RESISTANT STARCH//STARCH DIGESTIBILITY//HIGH AMYLOSE CORNSTARCH
9 9671 COOKIES//BISCUITS//MUFFINS
10 15794 PRE HARVEST SPROUTING//FALLING NUMBER//LATE MATURITY ALPHA AMYLASE

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