Class information for: |
Basic class information |
Class id | #P | Avg. number of references |
Database coverage of references |
---|---|---|---|
2661 | 3444 | 27.0 | 52% |
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 |
387 | 3 | DOCOSAHEXAENOIC ACID//CONJUGATED LINOLEIC ACID//FISH OIL | 31006 |
2661 | 2 | ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER | 3444 |
2759 | 1 | SOLID FAT CONTENT//COCOA BUTTER//INTERESTERIFICATION | 2155 |
13243 | 1 | ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM | 852 |
20994 | 1 | OLEOGEL//BIGELS//ORGANOGEL | 437 |
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 | ICE CREAM | authKW | 878951 | 6% | 52% | 190 |
2 | SOLID FAT CONTENT | authKW | 799536 | 4% | 72% | 126 |
3 | COCOA BUTTER | authKW | 607741 | 3% | 57% | 120 |
4 | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | journal | 371752 | 16% | 8% | 560 |
5 | INTERESTERIFICATION | authKW | 337831 | 3% | 34% | 112 |
6 | CHOCOLATE | authKW | 324906 | 5% | 23% | 157 |
7 | CHEMICAL INTERESTERIFICATION | authKW | 281133 | 1% | 77% | 41 |
8 | PALM STEARIN | authKW | 270217 | 1% | 61% | 50 |
9 | FAT BLOOM | authKW | 266971 | 1% | 94% | 32 |
10 | FAT CRYSTALLIZATION | authKW | 257851 | 1% | 73% | 40 |
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 | 156909 | 77% | 1% | 2639 |
2 | Chemistry, Applied | 31775 | 29% | 0% | 991 |
3 | Nutrition & Dietetics | 3192 | 9% | 0% | 295 |
4 | Agriculture, Dairy & Animal Science | 969 | 4% | 0% | 150 |
5 | Agriculture, Multidisciplinary | 596 | 3% | 0% | 108 |
6 | Engineering, Chemical | 484 | 6% | 0% | 219 |
7 | Microscopy | 182 | 1% | 0% | 31 |
8 | Crystallography | 153 | 2% | 0% | 85 |
9 | Chemistry, Physical | 78 | 7% | 0% | 230 |
10 | Thermodynamics | 50 | 2% | 0% | 55 |
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 | FOOD TECHNOL ENGN | 145655 | 2% | 30% | 55 |
2 | VANDEMOORTELE LIPID SCI TECHNOL | 91173 | 0% | 86% | 12 |
3 | BIOTECHNOL MED ENGN | 75349 | 1% | 19% | 45 |
4 | FOOD SCI | 57973 | 13% | 2% | 441 |
5 | FOOD SOFT MAT SCI | 56968 | 0% | 43% | 15 |
6 | EQUIPE PHYSICOCHIM SYST POLYPHASES | 51554 | 0% | 36% | 16 |
7 | PHYSICOCHIM SYST POLYPHASES | 36923 | 0% | 42% | 10 |
8 | ALBERTA LIPID UTILIZAT PROGRAM | 35739 | 0% | 37% | 11 |
9 | AGRIFOOD MAT SCI | 35458 | 0% | 100% | 4 |
10 | FOOD TECH ENGN | 35458 | 0% | 100% | 4 |
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 | 371752 | 16% | 8% | 560 |
2 | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 81293 | 4% | 6% | 145 |
3 | DAIRY INDUSTRIES INTERNATIONAL | 76979 | 2% | 14% | 60 |
4 | FOOD RESEARCH INTERNATIONAL | 29259 | 4% | 2% | 134 |
5 | FOOD BIOPHYSICS | 22360 | 1% | 7% | 34 |
6 | FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 22243 | 1% | 5% | 46 |
7 | REVUE FRANCAISE DES CORPS GRAS | 19580 | 1% | 8% | 28 |
8 | JOURNAL OF TEXTURE STUDIES | 18073 | 2% | 4% | 52 |
9 | MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 17704 | 2% | 3% | 79 |
10 | JOURNAL OF FOOD LIPIDS | 16105 | 1% | 7% | 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 | ICE CREAM | 878951 | 6% | 52% | 190 | Search ICE+CREAM | Search ICE+CREAM |
2 | SOLID FAT CONTENT | 799536 | 4% | 72% | 126 | Search SOLID+FAT+CONTENT | Search SOLID+FAT+CONTENT |
3 | COCOA BUTTER | 607741 | 3% | 57% | 120 | Search COCOA+BUTTER | Search COCOA+BUTTER |
4 | INTERESTERIFICATION | 337831 | 3% | 34% | 112 | Search INTERESTERIFICATION | Search INTERESTERIFICATION |
5 | CHOCOLATE | 324906 | 5% | 23% | 157 | Search CHOCOLATE | Search CHOCOLATE |
6 | CHEMICAL INTERESTERIFICATION | 281133 | 1% | 77% | 41 | Search CHEMICAL+INTERESTERIFICATION | Search CHEMICAL+INTERESTERIFICATION |
7 | PALM STEARIN | 270217 | 1% | 61% | 50 | Search PALM+STEARIN | Search PALM+STEARIN |
8 | FAT BLOOM | 266971 | 1% | 94% | 32 | Search FAT+BLOOM | Search FAT+BLOOM |
9 | FAT CRYSTALLIZATION | 257851 | 1% | 73% | 40 | Search FAT+CRYSTALLIZATION | Search FAT+CRYSTALLIZATION |
10 | OLEOGEL | 252179 | 1% | 68% | 42 | Search OLEOGEL | Search OLEOGEL |
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 | SMITH, KW , BHAGGAN, K , TALBOT, G , VAN MALSSEN, KF , (2011) CRYSTALLIZATION OF FATS: INFLUENCE OF MINOR COMPONENTS AND ADDITIVES.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. VOL. 88. ISSUE 8. P. 1085 -1101 | 104 | 87% | 61 |
2 | RIBEIRO, APB , MASUCHI, MH , MIYASAKI, EK , DOMINGUES, MAF , STROPPA, VLZ , DE OLIVEIRA, GM , KIECKBUSCH, TG , (2015) CRYSTALLIZATION MODIFIERS IN LIPID SYSTEMS.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 52. ISSUE 7. P. 3925 -3946 | 85 | 96% | 7 |
3 | HIMAWAN, C , STAROV, VM , STAPLEY, AGF , (2006) THERMODYNAMIC AND KINETIC ASPECTS OF FAT CRYSTALLIZATION.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 122. ISSUE 1-3. P. 3-33 | 116 | 70% | 180 |
4 | DELBAERE, C , VAN DE WALLE, D , DEPYPERE, F , GELLYNCK, X , DEWETTINCK, K , (2016) RELATIONSHIP BETWEEN CHOCOLATE MICROSTRUCTURE, OIL MIGRATION, AND FAT BLOOM IN FILLED CHOCOLATES.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 118. ISSUE 12. P. 1800 -1826 | 83 | 94% | 0 |
5 | RIBEIRO, APB , BASSO, RC , GRIMALDI, R , GIOIELLI, LA , GONCALVES, LAG , (2009) INSTRUMENTAL METHODS FOR THE EVALUATION OF INTERESTERIFIED FATS.FOOD ANALYTICAL METHODS. VOL. 2. ISSUE 4. P. 282-302 | 87 | 94% | 31 |
6 | RAMEL, PR , CO, ED , ACEVEDO, NC , MARANGONI, AG , (2016) STRUCTURE AND FUNCTIONALITY OF NANOSTRUCTURED TRIACYLGLYCEROL CRYSTAL NETWORKS.PROGRESS IN LIPID RESEARCH. VOL. 64. ISSUE . P. 231 -242 | 84 | 88% | 0 |
7 | MARANGONI, AG , ACEVEDO, N , MALEKY, F , CO, E , PEYRONEL, F , MAZZANTI, G , QUINN, B , PINK, D , (2012) STRUCTURE AND FUNCTIONALITY OF EDIBLE FATS.SOFT MATTER. VOL. 8. ISSUE 5. P. 1275 -1300 | 94 | 70% | 38 |
8 | RONHOLT, S , MORTENSEN, K , KNUDSEN, JC , (2013) THE EFFECTIVE FACTORS ON THE STRUCTURE OF BUTTER AND OTHER MILK FAT-BASED PRODUCTS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 12. ISSUE 5. P. 468-482 | 78 | 87% | 5 |
9 | SATO, K , BAYES-GARCIA, L , CALVET, T , CUEVAS-DIARTE, MA , UENO, S , (2013) EXTERNAL FACTORS AFFECTING POLYMORPHIC CRYSTALLIZATION OF LIPIDS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 115. ISSUE 11. P. 1224-1238 | 72 | 79% | 20 |
10 | PATEL, AR , DEWETTINCK, K , (2016) EDIBLE OIL STRUCTURING: AN OVERVIEW AND RECENT UPDATES.FOOD & FUNCTION. VOL. 7. ISSUE 1. P. 20 -29 | 44 | 73% | 9 |
Classes with closest relation at Level 2 |