Javascript doit fonctionner ! Activez-le et rechargez cette page.
Le Rézo de JeuxDeMots
• Types de relations
• Types de noeuds
• Consolider
le terme
  Options  
             

  Filtrage type relations : +   - (ex: 4, 12, 18, 36, 444, 555, 777)
  Filtrage valeur :          min   max
  Filtrage type noeuds :   +   - (ex: 4, 6, 8, 9, 10, 12, 18, 36, 444, 555, 777)

  Présentation de sortie :   (ex: -rien-, cloud, nicecloud)
 

'en:unsalted butter'
(id=15203419 ; fe=en:unsalted butter ; type=1 ; niveau=200 ; luminosité=25 ; somme entrante=2095 creation date=2020-10-15 touchdate=2025-04-24 11:45:50.000)
≈ 27 relations sortantes

  1. en:unsalted butter -- r_associated #0: 42 / 1 -> beurre non salé
    n1=en:unsalted butter | n2=beurre non salé | rel=r_associated | relid=0 | w=42
  2. en:unsalted butter -- r_associated #0: 40 / 0.952 -> beurre doux
    n1=en:unsalted butter | n2=beurre doux | rel=r_associated | relid=0 | w=40
  3. en:unsalted butter -- r_associated #0: 36 / 0.857 -> cuisine
    (art culinaire)
    n1=en:unsalted butter | n2=cuisine
    (art culinaire)
    | rel=r_associated | relid=0 | w=36
  4. en:unsalted butter -- r_associated #0: 31 / 0.738 -> cuisine
    n1=en:unsalted butter | n2=cuisine | rel=r_associated | relid=0 | w=31
  5. en:unsalted butter -- r_associated #0: 31 / 0.738 -> gras
    (huileux)
    n1=en:unsalted butter | n2=gras
    (huileux)
    | rel=r_associated | relid=0 | w=31
  6. en:unsalted butter -- r_associated #0: 30 / 0.714 -> Bretagne
    n1=en:unsalted butter | n2=Bretagne | rel=r_associated | relid=0 | w=30
  7. en:unsalted butter -- r_associated #0: 30 / 0.714 -> Cuisine
    n1=en:unsalted butter | n2=Cuisine | rel=r_associated | relid=0 | w=30
  8. en:unsalted butter -- r_associated #0: 29 / 0.69 -> beurre
    n1=en:unsalted butter | n2=beurre | rel=r_associated | relid=0 | w=29
  9. en:unsalted butter -- r_associated #0: 29 / 0.69 -> beurre frais
    n1=en:unsalted butter | n2=beurre frais | rel=r_associated | relid=0 | w=29
  10. en:unsalted butter -- r_associated #0: 29 / 0.69 -> gras
    n1=en:unsalted butter | n2=gras | rel=r_associated | relid=0 | w=29
  11. en:unsalted butter -- r_associated #0: 29 / 0.69 -> pasta flora (tarte grecque à la confiture)
    n1=en:unsalted butter | n2=pasta flora (tarte grecque à la confiture) | rel=r_associated | relid=0 | w=29
  12. en:unsalted butter -- r_associated #0: 29 / 0.69 -> produit laitier
    n1=en:unsalted butter | n2=produit laitier | rel=r_associated | relid=0 | w=29
  13. en:unsalted butter -- r_associated #0: 29 / 0.69 -> tartine
    (tranche de pain)
    n1=en:unsalted butter | n2=tartine
    (tranche de pain)
    | rel=r_associated | relid=0 | w=29
  14. en:unsalted butter -- r_associated #0: 28 / 0.667 -> baratte
    n1=en:unsalted butter | n2=baratte | rel=r_associated | relid=0 | w=28
  15. en:unsalted butter -- r_associated #0: 28 / 0.667 -> tartine
    n1=en:unsalted butter | n2=tartine | rel=r_associated | relid=0 | w=28
  16. en:unsalted butter -- r_associated #0: 28 / 0.667 -> tartiner
    n1=en:unsalted butter | n2=tartiner | rel=r_associated | relid=0 | w=28
  17. en:unsalted butter -- r_associated #0: 27 / 0.643 -> beurre demi-sel
    n1=en:unsalted butter | n2=beurre demi-sel | rel=r_associated | relid=0 | w=27
  18. en:unsalted butter -- r_associated #0: 27 / 0.643 -> beurre salé
    n1=en:unsalted butter | n2=beurre salé | rel=r_associated | relid=0 | w=27
  19. en:unsalted butter -- r_associated #0: 27 / 0.643 -> demi-sel
    n1=en:unsalted butter | n2=demi-sel | rel=r_associated | relid=0 | w=27
  20. en:unsalted butter -- r_associated #0: 26 / 0.619 -> doux
    n1=en:unsalted butter | n2=doux | rel=r_associated | relid=0 | w=26
  21. en:unsalted butter -- r_associated #0: 26 / 0.619 -> matière grasse
    n1=en:unsalted butter | n2=matière grasse | rel=r_associated | relid=0 | w=26
  22. en:unsalted butter -- r_associated #0: 26 / 0.619 -> tarte aux fraises
    n1=en:unsalted butter | n2=tarte aux fraises | rel=r_associated | relid=0 | w=26
  23. en:unsalted butter -- r_associated #0: 24 / 0.571 -> Normandie
    n1=en:unsalted butter | n2=Normandie | rel=r_associated | relid=0 | w=24
  24. en:unsalted butter -- r_associated #0: 23 / 0.548 -> beurrer
    n1=en:unsalted butter | n2=beurrer | rel=r_associated | relid=0 | w=23
  25. en:unsalted butter -- r_associated #0: 23 / 0.548 -> caramel au beurre salé
    n1=en:unsalted butter | n2=caramel au beurre salé | rel=r_associated | relid=0 | w=23
  26. en:unsalted butter -- r_associated #0: 22 / 0.524 -> beurre
    (produit laitier)
    n1=en:unsalted butter | n2=beurre
    (produit laitier)
    | rel=r_associated | relid=0 | w=22
  27. en:unsalted butter -- r_associated #0: 22 / 0.524 -> kouign aman
    n1=en:unsalted butter | n2=kouign aman | rel=r_associated | relid=0 | w=22
≈ 30 relations entrantes

  1. beurre doux --- r_associated #0: 28 --> en:unsalted butter
    n1=beurre doux | n2=en:unsalted butter | rel=r_associated | relid=0 | w=28
  2. Bretagne --- r_associated #0: 20 --> en:unsalted butter
    n1=Bretagne | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  3. Cuisine --- r_associated #0: 20 --> en:unsalted butter
    n1=Cuisine | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  4. baratte --- r_associated #0: 20 --> en:unsalted butter
    n1=baratte | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  5. beurre --- r_associated #0: 20 --> en:unsalted butter
    n1=beurre | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  6. beurre demi-sel --- r_associated #0: 20 --> en:unsalted butter
    n1=beurre demi-sel | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  7. beurre frais --- r_associated #0: 20 --> en:unsalted butter
    n1=beurre frais | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  8. beurre non salé --- r_associated #0: 20 --> en:unsalted butter
    n1=beurre non salé | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  9. beurre salé --- r_associated #0: 20 --> en:unsalted butter
    n1=beurre salé | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  10. cuisine --- r_associated #0: 20 --> en:unsalted butter
    n1=cuisine | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  11. cuisine
    (art culinaire)
     --- r_associated #0: 20 --> en:unsalted butter
    n1=cuisine
    (art culinaire)
    | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  12. demi-sel --- r_associated #0: 20 --> en:unsalted butter
    n1=demi-sel | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  13. doux --- r_associated #0: 20 --> en:unsalted butter
    n1=doux | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  14. gras --- r_associated #0: 20 --> en:unsalted butter
    n1=gras | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  15. gras
    (huileux)
     --- r_associated #0: 20 --> en:unsalted butter
    n1=gras
    (huileux)
    | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  16. matière grasse --- r_associated #0: 20 --> en:unsalted butter
    n1=matière grasse | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  17. pasta flora (tarte grecque à la confiture) --- r_associated #0: 20 --> en:unsalted butter
    n1=pasta flora (tarte grecque à la confiture) | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  18. produit laitier --- r_associated #0: 20 --> en:unsalted butter
    n1=produit laitier | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  19. tarte aux fraises --- r_associated #0: 20 --> en:unsalted butter
    n1=tarte aux fraises | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  20. tartine --- r_associated #0: 20 --> en:unsalted butter
    n1=tartine | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  21. tartine
    (tranche de pain)
     --- r_associated #0: 20 --> en:unsalted butter
    n1=tartine
    (tranche de pain)
    | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  22. tartiner --- r_associated #0: 20 --> en:unsalted butter
    n1=tartiner | n2=en:unsalted butter | rel=r_associated | relid=0 | w=20
  23. en:strawberry tart --- r_associated #0: 14 --> en:unsalted butter
    n1=en:strawberry tart | n2=en:unsalted butter | rel=r_associated | relid=0 | w=14
  24. en:strawberry pie --- r_associated #0: 12 --> en:unsalted butter
    n1=en:strawberry pie | n2=en:unsalted butter | rel=r_associated | relid=0 | w=12
  25. Beurre salé --- r_associated #0: 10 --> en:unsalted butter
    n1=Beurre salé | n2=en:unsalted butter | rel=r_associated | relid=0 | w=10
  26. Tarte aux Fraises --- r_associated #0: 10 --> en:unsalted butter
    n1=Tarte aux Fraises | n2=en:unsalted butter | rel=r_associated | relid=0 | w=10
  27. Tarte aux fraises --- r_associated #0: 10 --> en:unsalted butter
    n1=Tarte aux fraises | n2=en:unsalted butter | rel=r_associated | relid=0 | w=10
  28. gras
    (Nom)
     --- r_associated #0: 10 --> en:unsalted butter
    n1=gras
    (Nom)
    | n2=en:unsalted butter | rel=r_associated | relid=0 | w=10
  29. Matière grasse --- r_associated #0: 5 --> en:unsalted butter
    n1=Matière grasse | n2=en:unsalted butter | rel=r_associated | relid=0 | w=5
  30. Produit laitier --- r_associated #0: 5 --> en:unsalted butter
    n1=Produit laitier | n2=en:unsalted butter | rel=r_associated | relid=0 | w=5
Le service Rézo permet d'énumérer les relations existant pour un terme. Ce service est interrogeable par programme.
Projet JeuxDeMots - url: http://www.jeuxdemots.org
contact: mathieu.lafourcade@lirmm.fr