Class information for:
Level 1: COOKIES//BISCUITS//MUFFINS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9671 1132 26.2 47%


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
9671 1                   COOKIES//BISCUITS//MUFFINS 1132

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 COOKIES authKW 673137 7% 30% 83
2 BISCUITS authKW 451624 6% 24% 71
3 MUFFINS authKW 401270 2% 55% 27
4 CAKE BATTER authKW 337159 1% 83% 15
5 SPONGE CAKE authKW 283197 2% 50% 21
6 CAKE authKW 278373 4% 26% 40
7 CAKE QUALITY authKW 253240 1% 72% 13
8 BISCUIT DOUGH authKW 239911 1% 68% 13
9 CEREAL CHEMISTRY journal 233441 17% 4% 197
10 SPREAD RATIO authKW 215777 1% 67% 12

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 71384 90% 0% 1018
2 Chemistry, Applied 10396 29% 0% 325
3 Agriculture, Multidisciplinary 831 6% 0% 68
4 Nutrition & Dietetics 808 8% 0% 86
5 Agronomy 59 3% 0% 29
6 Engineering, Chemical 46 4% 0% 47
7 Plant Sciences 1 2% 0% 24
8 Microscopy 0 0% 0% 2
9 Materials Science, Paper & Wood 0 0% 0% 2
10 Agricultural Engineering 0 0% 0% 2

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 SOFT WHEAT QUAL 204788 2% 28% 27
2 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 161791 3% 20% 30
3 CEREAL FEED BAKERY TECHNOL 107892 0% 100% 4
4 PLANT ASSESSMENT TECHNOL GRP 86312 0% 80% 4
5 SLIVEN 60688 0% 75% 3
6 INGN AGR FO TAL TECNOL ALIMENTOS 53942 0% 50% 4
7 FOOD CHEM BIOCHEM 42554 2% 6% 26
8 INGN AGRICOLA FO TAL TECNOL ALIMENTOS 35963 0% 67% 2
9 INTEGRATED FOOD SCI FOOD PHYS 35963 0% 67% 2
10 CHUOO KU 30341 0% 38% 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 233441 17% 4% 197
2 CEREAL FOODS WORLD 81510 6% 5% 65
3 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 32284 7% 1% 82
4 LWT-FOOD SCIENCE AND TECHNOLOGY 20652 5% 1% 60
5 JOURNAL OF FOOD QUALITY 12594 2% 2% 26
6 JOURNAL OF CEREAL SCIENCE 11774 3% 1% 35
7 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10847 4% 1% 44
8 JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 7623 1% 4% 8
9 FOOD AND BIOPROCESS TECHNOLOGY 7270 2% 1% 22
10 BAKERS DIGEST 6531 0% 6% 4

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 COOKIES 673137 7% 30% 83 Search COOKIES Search COOKIES
2 BISCUITS 451624 6% 24% 71 Search BISCUITS Search BISCUITS
3 MUFFINS 401270 2% 55% 27 Search MUFFINS Search MUFFINS
4 CAKE BATTER 337159 1% 83% 15 Search CAKE+BATTER Search CAKE+BATTER
5 SPONGE CAKE 283197 2% 50% 21 Search SPONGE+CAKE Search SPONGE+CAKE
6 CAKE 278373 4% 26% 40 Search CAKE Search CAKE
7 CAKE QUALITY 253240 1% 72% 13 Search CAKE+QUALITY Search CAKE+QUALITY
8 BISCUIT DOUGH 239911 1% 68% 13 Search BISCUIT+DOUGH Search BISCUIT+DOUGH
9 SPREAD RATIO 215777 1% 67% 12 Search SPREAD+RATIO Search SPREAD+RATIO
10 POUND CAKE 198617 1% 82% 9 Search POUND+CAKE Search POUND+CAKE

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 KWEON, M , SLADE, L , LEVINE, H , (2011) SOLVENT RETENTION CAPACITY (SRC) TESTING OF WHEAT FLOUR: PRINCIPLES AND VALUE IN PREDICTING FLOUR FUNCTIONALITY IN DIFFERENT WHEAT-BASED FOOD PROCESSES AND IN WHEAT BREEDING-A REVIEW.CEREAL CHEMISTRY. VOL. 88. ISSUE 6. P. 537 -552 33 73% 38
2 MOIRAGHI, M , VANZETTI, L , BAINOTTI, C , HELGUERA, M , LEON, A , PEREZ, G , (2011) RELATIONSHIP BETWEEN SOFT WHEAT FLOUR PHYSICOCHEMICAL COMPOSITION AND COOKIE-MAKING PERFORMANCE.CEREAL CHEMISTRY. VOL. 88. ISSUE 2. P. 130 -136 28 78% 17
3 STRUCK, S , JAROS, D , BRENNAN, CS , ROHM, H , (2014) SUGAR REPLACEMENT IN SWEETENED BAKERY GOODS.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 49. ISSUE 9. P. 1963 -1976 41 49% 7
4 KWEON, M , SLADE, L , LEVINE, H , (2016) CAKE BAKING WITH ALTERNATIVE CARBOHYDRATES FOR POTENTIAL SUCROSE REPLACEMENT. I. FUNCTIONALITY OF SMALL SUGARS AND THEIR EFFECTS ON HIGH-RATIO CAKE-BAKING PERFORMANCE.CEREAL CHEMISTRY. VOL. 93. ISSUE 6. P. 562 -567 24 83% 0
5 RODRIGUEZ-GARCIA, J , SALVADOR, A , HERNANDO, I , (2014) REPLACING FAT AND SUGAR WITH INULIN IN CAKES: BUBBLE SIZE DISTRIBUTION, PHYSICAL AND SENSORY PROPERTIES.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 7. ISSUE 4. P. 964-974 21 91% 6
6 DIZLEK, H , (2015) EFFECTS OF AMOUNT OF BATTER IN BAKING CUP ON MUFFIN QUALITY.INTERNATIONAL JOURNAL OF FOOD ENGINEERING. VOL. 11. ISSUE 5. P. 629 -640 28 67% 2
7 CAVALCANTE, RS , DA SILVA, CEM , (2015) EFFECTS OF SUCROSE REDUCTION ON THE STRUCTURAL CHARACTERISTICS OF SPONGE CAKE.REVISTA CIENCIA AGRONOMICA. VOL. 46. ISSUE 4. P. 718 -723 22 88% 0
8 PAREYT, B , DELCOUR, JA , (2008) THE ROLE OF WHEAT FLOUR CONSTITUENTS, SUGAR, AND FAT IN LOW MOISTURE CEREAL BASED PRODUCTS: A REVIEW ON SUGAR-SNAP COOKIES.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 48. ISSUE 9. P. 824 -839 35 54% 48
9 KWEON, M , SLADE, L , LEVINE, H , MARTIN, R , ANDREWS, L , SOUZA, E , (2009) EFFECTS OF EXTENT OF CHLORINATION, EXTRACTION RATE, AND PARTICLE SIZE REDUCTION ON FLOUR AND GLUTEN FUNCTIONALITY EXPLORED BY SOLVENT RETENTION CAPACITY (SRC) AND MIXOGRAPH.CEREAL CHEMISTRY. VOL. 86. ISSUE 2. P. 221-224 21 95% 5
10 KWEON, M , SLADE, L , LEVINE, H , GANNON, D , (2014) COOKIE- VERSUS CRACKER-BAKING-WHAT'S THE DIFFERENCE? FLOUR FUNCTIONALITY REQUIREMENTS EXPLORED BY SRC AND ALVEOGRAPHY.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 54. ISSUE 1. P. 115-138 21 78% 9

Classes with closest relation at Level 1


Rank Class id link
1 841 DOUGH//BREAD//GLUTEN FREE BREAD
2 22549 CEREAL FOAM//THERMO PHYSICS//BAKING
3 16959 PUROINDOLINES//GRAIN HARDNESS//WESTERN WHEAT QUAL
4 22638 CRISPNESS//JOURNAL OF TEXTURE STUDIES//CRUNCHINESS
5 9869 DIETARY FIBER//FIBER RICH FRACTIONS//INSOLUBLE DIETARY FIBER
6 27839 CEREAL BREAD TECHNOL//KUWAITI DISHES//SAUDI ARABIAN DISHES
7 27810 FREEZE THAW DRYING//CEREAL BARS//DALIA
8 27451 MILLED STREAMS//BIOIND SCI TECHNOL//BIOL SCI CROP PROTECT
9 35277 SUNN PEST//WHEAT BUG//EURYGASTER SPP
10 7186 PASTA//NOODLES//WAXY PROTEIN

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