Class information for:
Level 1: GLASS TRANSITION//CAKING//STATE DIAGRAM

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7871 1318 36.4 58%


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
357 3       DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION 34799
1592 2             TREHALOSE//SPRAY DRYING//FREEZE DRYING 7190
7871 1                   GLASS TRANSITION//CAKING//STATE DIAGRAM 1318

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 GLASS TRANSITION authKW 580226 26% 7% 345
2 CAKING authKW 359504 3% 40% 39
3 STATE DIAGRAM authKW 311357 3% 40% 34
4 DRYING PROC TECHNOL GRP address 273455 2% 54% 22
5 MAXIMAL FREEZE CONCENTRATION CONDITION authKW 138998 0% 100% 6
6 GLASS TRANSITION TEMPERATURE authKW 119835 8% 5% 108
7 MECHANICAL GLASS TRANSITION TEMPERATURE authKW 115832 0% 100% 5
8 STICKINESS authKW 108019 2% 15% 31
9 DEACYLATED GELLAN authKW 104245 0% 75% 6
10 STICKY POINT TEMPERATURE authKW 104245 0% 75% 6

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 35470 59% 0% 780
2 Chemistry, Applied 8286 24% 0% 315
3 Engineering, Chemical 1492 15% 0% 199
4 Agriculture, Multidisciplinary 836 6% 0% 74
5 Polymer Science 695 10% 0% 128
6 Thermodynamics 437 5% 0% 69
7 Chemistry, Organic 434 10% 0% 128
8 Nutrition & Dietetics 210 4% 0% 52
9 Chemistry, Analytical 97 5% 0% 69
10 Chemistry, Physical 81 9% 0% 113

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 DRYING PROC TECHNOL GRP 273455 2% 54% 22
2 FUNDAMENTAL SCI GRP POB 1944 46333 0% 100% 2
3 OPTIMIZACAO PROC ALIMENTA 46333 0% 100% 2
4 PAFS 46333 0% 100% 2
5 CHEM BIOMOL ENGN J01 41362 0% 36% 5
6 EQUIPE ACCUEIL TRANSFORMAT INTEGREES MAT RENOUVEL 30887 0% 67% 2
7 AGR MARINE SCI 27743 2% 5% 25
8 O TECNOL PROC BIOL BIOQUIM 26058 0% 38% 3
9 ALTIPLANO REG 23166 0% 100% 1
10 BANA 1 23166 0% 100% 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 JOURNAL OF FOOD ENGINEERING 36687 8% 1% 108
2 FOOD BIOPHYSICS 22315 2% 5% 21
3 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 15610 3% 2% 35
4 FOOD HYDROCOLLOIDS 14332 4% 1% 51
5 JOURNAL OF FOOD SCIENCE 13674 7% 1% 93
6 CARBOHYDRATE POLYMERS 10594 5% 1% 72
7 FOOD RESEARCH INTERNATIONAL 5497 3% 1% 36
8 DRYING TECHNOLOGY 5270 2% 1% 30
9 CRYO-LETTERS 5029 1% 2% 11
10 CARBOHYDRATE RESEARCH 3396 3% 0% 45

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 GLASS TRANSITION 580226 26% 7% 345 Search GLASS+TRANSITION Search GLASS+TRANSITION
2 CAKING 359504 3% 40% 39 Search CAKING Search CAKING
3 STATE DIAGRAM 311357 3% 40% 34 Search STATE+DIAGRAM Search STATE+DIAGRAM
4 MAXIMAL FREEZE CONCENTRATION CONDITION 138998 0% 100% 6 Search MAXIMAL+FREEZE+CONCENTRATION+CONDITION Search MAXIMAL+FREEZE+CONCENTRATION+CONDITION
5 GLASS TRANSITION TEMPERATURE 119835 8% 5% 108 Search GLASS+TRANSITION+TEMPERATURE Search GLASS+TRANSITION+TEMPERATURE
6 MECHANICAL GLASS TRANSITION TEMPERATURE 115832 0% 100% 5 Search MECHANICAL+GLASS+TRANSITION+TEMPERATURE Search MECHANICAL+GLASS+TRANSITION+TEMPERATURE
7 STICKINESS 108019 2% 15% 31 Search STICKINESS Search STICKINESS
8 DEACYLATED GELLAN 104245 0% 75% 6 Search DEACYLATED+GELLAN Search DEACYLATED+GELLAN
9 STICKY POINT TEMPERATURE 104245 0% 75% 6 Search STICKY+POINT+TEMPERATURE Search STICKY+POINT+TEMPERATURE
10 LACTOSE CRYSTALLIZATION 98752 1% 47% 9 Search LACTOSE+CRYSTALLIZATION Search LACTOSE+CRYSTALLIZATION

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 SABLANI, SS , SYAMALADEVI, RM , SWANSON, BG , (2010) A REVIEW OF METHODS, DATA AND APPLICATIONS OF STATE DIAGRAMS OF FOOD SYSTEMS.FOOD ENGINEERING REVIEWS. VOL. 2. ISSUE 3. P. 168 -203 114 62% 19
2 BUERA, MP , ROOS, Y , LEVINE, H , SLADE, L , CORTI, HR , REID, DS , AUFFRET, T , ANGELL, CA , (2011) STATE DIAGRAMS FOR IMPROVING PROCESSING AND STORAGE OF FOODS, BIOLOGICAL MATERIALS, AND PHARMACEUTICALS (IUPAC TECHNICAL REPORT).PURE AND APPLIED CHEMISTRY. VOL. 83. ISSUE 8. P. 1567-1617 95 46% 10
3 ROOS, YH , (2010) GLASS TRANSITION TEMPERATURE AND ITS RELEVANCE IN FOOD PROCESSING.ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1. VOL. 1. ISSUE . P. 469 -496 54 66% 52
4 RUIZ-CABRERA, MA , RIVERA-BAUTISTA, C , GRAJALES-LAGUNES, A , GONZALEZ-GARCIA, R , SCHMIDT, SJ , (2016) STATE DIAGRAMS FOR MIXTURES OF LOW MOLECULAR WEIGHT CARBOHYDRATES.JOURNAL OF FOOD ENGINEERING. VOL. 171. ISSUE . P. 185 -193 36 86% 1
5 RUIZ-CABRERA, MA , SCHMIDT, SJ , (2015) DETERMINATION OF GLASS TRANSITION TEMPERATURES DURING COOLING AND HEATING OF LOW-MOISTURE AMORPHOUS SUGAR MIXTURES.JOURNAL OF FOOD ENGINEERING. VOL. 146. ISSUE . P. 36 -43 39 75% 1
6 MIAO, S , ROOS, YH , (2005) NONEZYMATIC BROWNING KINETICS IN LOW-MOISTURE FOOD SYSTEM AS AFFECTED BY MATRIX COMPOSITION AND CRYSTALLIZATION.JOURNAL OF FOOD SCIENCE. VOL. 70. ISSUE 2. P. E69 -E77 44 77% 4
7 LE MESTE, M , CHAMPION, D , ROUDAUT, G , BLOND, G , SIMATOS, D , (2002) GLASS TRANSITION AND FOOD TECHNOLOGY: A CRITICAL APPRAISAL.JOURNAL OF FOOD SCIENCE. VOL. 67. ISSUE 7. P. 2444 -2458 58 53% 118
8 SHI, QL , WANG, XH , ZHAO, Y , FANG, ZX , (2012) GLASS TRANSITION AND STATE DIAGRAM FOR FREEZE-DRIED AGARICUS BISPORUS.JOURNAL OF FOOD ENGINEERING. VOL. 111. ISSUE 4. P. 667-674 30 86% 8
9 CARPIN, M , BERTELSEN, H , BECH, JK , JEANTET, R , RISBO, J , SCHUCK, P , (2016) CAKING OF LACTOSE: A CRITICAL REVIEW.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 53. ISSUE . P. 1 -12 41 55% 1
10 RAHMAN, MS , (2010) FOOD STABILITY DETERMINATION BY MACRO-MICRO REGION CONCEPT IN THE STATE DIAGRAM AND BY DEFINING A CRITICAL TEMPERATURE.JOURNAL OF FOOD ENGINEERING. VOL. 99. ISSUE 4. P. 402 -416 41 62% 28

Classes with closest relation at Level 1


Rank Class id link
1 24183 ISOTHERMAL MICROCALORIMETRY//AMORPHOUS CONTENT//SORPTION CALORIMETRY
2 3666 SPRAY DRYING//MICROENCAPSULATION//MALTODEXTRIN
3 32695 CAKING//SOLUBLE IMPURITY//ANTICAKING AGENTS
4 22638 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS
5 6268 SORPTION ISOTHERM//EQUILIBRIUM MOISTURE CONTENT//ISOSTERIC HEAT
6 7069 FREEZE DRYING//LYOPHILIZATION//FREEZE DRYING LYOPHILIZATION
7 10284 TREHALOSE//ANHYDROBIOLOGY//BIOSTABILIZAT PROGRAM
8 37227 ABILITY TO PERFECTION//AGAR AGAR HYDROGEL//BIOPOLYMER WATER SYSTEMS
9 21622 LOW FIELD NMR//NMR T 2 RELAXATION//LF NMR
10 21238 SONOCRYSTALLIZATION//LACTOSE RECOVERY//SONOCRYSTALLISATION

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