Class information for:
Level 1: DOUGH//BREAD//GLUTEN FREE BREAD

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
841 3013 30.0 55%


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
841 1                   DOUGH//BREAD//GLUTEN FREE BREAD 3013

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 DOUGH authKW 934564 6% 50% 184
2 BREAD authKW 862741 10% 28% 305
3 GLUTEN FREE BREAD authKW 704005 3% 78% 89
4 STALING authKW 617046 3% 68% 90
5 DOUGH RHEOLOGY authKW 504494 3% 57% 87
6 BREAD QUALITY authKW 494996 3% 59% 83
7 CEREAL CHEMISTRY journal 461584 15% 10% 452
8 FROZEN DOUGH authKW 457214 2% 79% 57
9 BREAD DOUGH authKW 333480 2% 69% 48
10 BREAD STALING authKW 330983 1% 78% 42

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 188642 90% 1% 2700
2 Chemistry, Applied 25790 28% 0% 836
3 Agriculture, Multidisciplinary 1859 6% 0% 167
4 Nutrition & Dietetics 1020 5% 0% 164
5 Engineering, Chemical 363 6% 0% 181
6 Agronomy 62 2% 0% 56
7 Mechanics 8 2% 0% 51
8 AGRICULTURAL EXPERIMENT STATION REPORTS 8 0% 0% 1
9 Microscopy 6 0% 0% 8
10 Agricultural Engineering 2 0% 0% 8

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 CEREAL GRP 232218 1% 60% 38
2 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 108023 1% 27% 40
3 CEREALES 104570 1% 61% 17
4 BREWING BEVERAGE TECHNOL 77805 1% 40% 19
5 FOOD CHEM BIOCHEM 63925 2% 12% 52
6 GRP CEREAL PROC ENGN 61293 0% 55% 11
7 BIOTRANSFER UNIT 47551 0% 36% 13
8 INT EXCHANGE COOPERAT PROGRAM 43188 0% 47% 9
9 UR BIOPOLYME INTERACT ASSEMBLAGES BIA 1268 42208 0% 42% 10
10 LEUVEN FOOD SCI NUTR LFORCE 41288 2% 9% 47

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 461584 15% 10% 452
2 JOURNAL OF CEREAL SCIENCE 294481 9% 10% 285
3 CEREAL FOODS WORLD 135985 5% 10% 137
4 BAKERS DIGEST 74277 1% 33% 22
5 JOURNAL OF TEXTURE STUDIES 44229 3% 6% 76
6 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 28532 4% 2% 126
7 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 23819 3% 2% 96
8 JOURNAL OF FOOD ENGINEERING 23130 4% 2% 130
9 FOOD AND BIOPROCESS TECHNOLOGY 21005 2% 3% 61
10 LWT-FOOD SCIENCE AND TECHNOLOGY 20624 3% 2% 98

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 DOUGH 934564 6% 50% 184 Search DOUGH Search DOUGH
2 BREAD 862741 10% 28% 305 Search BREAD Search BREAD
3 GLUTEN FREE BREAD 704005 3% 78% 89 Search GLUTEN+FREE+BREAD Search GLUTEN+FREE+BREAD
4 STALING 617046 3% 68% 90 Search STALING Search STALING
5 DOUGH RHEOLOGY 504494 3% 57% 87 Search DOUGH+RHEOLOGY Search DOUGH+RHEOLOGY
6 BREAD QUALITY 494996 3% 59% 83 Search BREAD+QUALITY Search BREAD+QUALITY
7 FROZEN DOUGH 457214 2% 79% 57 Search FROZEN+DOUGH Search FROZEN+DOUGH
8 BREAD DOUGH 333480 2% 69% 48 Search BREAD+DOUGH Search BREAD+DOUGH
9 BREAD STALING 330983 1% 78% 42 Search BREAD+STALING Search BREAD+STALING
10 GLUTEN FREE 263967 3% 32% 82 Search GLUTEN+FREE Search GLUTEN+FREE

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 MASURE, HG , FIERENS, E , DELCOUR, JA , (2016) CURRENT AND FORWARD LOOKING EXPERIMENTAL APPROACHES IN GLUTEN-FREE BREAD MAKING RESEARCH.JOURNAL OF CEREAL SCIENCE. VOL. 67. ISSUE . P. 92 -111 147 76% 2
2 FADDA, C , SANGUINETTI, AM , DEL CARO, A , COLLAR, C , PIGA, A , (2014) BREAD STALING: UPDATING THE VIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 4. P. 473 -492 145 75% 14
3 CAPRILES, VD , AREAS, JAG , (2014) NOVEL APPROACHES IN GLUTEN-FREE BREADMAKING: INTERFACE BETWEEN FOOD SCIENCE, NUTRITION, AND HEALTH.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 5. P. 871 -890 102 60% 14
4 AHMAD, A , ARSHAD, N , AHMED, Z , BHATTI, MS , ZAHOOR, T , ANJUM, N , AHMAD, H , AFREEN, A , (2014) PERSPECTIVE OF SURFACE ACTIVE AGENTS IN BAKING INDUSTRY: AN OVERVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 54. ISSUE 2. P. 208-224 109 60% 4
5 ROSELL, CM , GOMEZ, M , (2007) FROZEN DOUGH AND PARTIALLY BAKED BREAD: AN UPDATE.FOOD REVIEWS INTERNATIONAL. VOL. 23. ISSUE 3. P. 303 -319 102 72% 23
6 MATOS, ME , ROSELL, CM , (2015) UNDERSTANDING GLUTEN-FREE DOUGH FOR REACHING BREADS WITH PHYSICAL QUALITY AND NUTRITIONAL BALANCE.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 95. ISSUE 4. P. 653 -661 58 77% 8
7 NGEMAKWE, PHN , LE ROES-HILL, M , JIDEANI, VA , (2015) ADVANCES IN GLUTEN-FREE BREAD TECHNOLOGY.FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. VOL. 21. ISSUE 4. P. 256 -276 68 73% 1
8 RENZETTI, S , ROSELL, CM , (2016) ROLE OF ENZYMES IN IMPROVING THE FUNCTIONALITY OF PROTEINS IN NON-WHEAT DOUGH SYSTEMS.JOURNAL OF CEREAL SCIENCE. VOL. 67. ISSUE . P. 35 -45 63 72% 0
9 MIR, SA , SHAH, MA , NAIK, HR , ZARGAR, IA , (2016) INFLUENCE OF HYDROCOLLOIDS ON DOUGH HANDLING AND TECHNOLOGICAL PROPERTIES OF GLUTEN-FREE BREADS.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 51. ISSUE . P. 49 -57 54 82% 0
10 WITCZAK, M , ZIOBRO, R , JUSZCZAK, L , KORUS, J , (2016) STARCH AND STARCH DERIVATIVES IN GLUTEN-FREE SYSTEMS - A REVIEW.JOURNAL OF CEREAL SCIENCE. VOL. 67. ISSUE . P. 46 -57 64 46% 4

Classes with closest relation at Level 1


Rank Class id link
1 35101 IMPROVEMENT MECHANISM//GLUTATHIONE DEHYDROGENASE//CYSTEINE THIYL RADICAL
2 9671 COOKIES//BISCUITS//MUFFINS
3 27451 MILLED STREAMS//BIOIND SCI TECHNOL//BIOL SCI CROP PROTECT
4 22549 CEREAL FOAM//THERMO PHYSICS//BAKING
5 10688 ARABINOXYLAN//XYLANASE INHIBITOR//ENDOXYLANASE INHIBITOR
6 9686 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID
7 7186 PASTA//NOODLES//WAXY PROTEIN
8 1234 GLUTENIN//HMW GS//HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS
9 35277 SUNN PEST//WHEAT BUG//EURYGASTER SPP
10 22638 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS

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