Critical Reviews in Food Science and Nutrition

Top Research Topics at Critical Reviews in Food Science and Nutrition?

The concepts of Food science, Biotechnology, Biochemistry, Internal medicine and Food processing are tackled in Critical Reviews in Food Science and Nutrition. Issues in Food science were discussed, taking into consideration concepts from other disciplines like Polyphenol and Antioxidant. Critical Reviews in Food Science and Nutrition explores issues in Biotechnology which can be linked to other research areas like Quality (business) and Food safety.

It connects research in Internal medicine with the related topic of Endocrinology. The Meta-analysis study featured in the journal draws connections with the study of Randomized controlled trial.

• Food science (29.41%)
• Biotechnology (14.73%)
• Biochemistry (9.39%)

What are the most cited papers published in the journal?

• Dietary polyphenols and the prevention of diseases (2121 citations)
• Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. (1421 citations)
• Tannins and Human Health: A Review (1242 citations)

Research areas of the most cited articles at Critical Reviews in Food Science and Nutrition:

The most cited articles primarily focus on research topics in Food science, Biochemistry, Biotechnology, Antioxidant and Polyphenol. The most cited publications investigate Food science research which frequently intersects with Food microbiology. The journal publications with studies in Biotechnology featured incorporate elements of Food safety and Food industry.

What topics the last edition of the journal is best known for?

• Internal medicine
• Enzyme
• Food science

The previous edition focused in particular on these issues:

Food science, Meta-analysis, Internal medicine, Gut flora and Food safety are the subjects of interest in Critical Reviews in Food Science and Nutrition. The research on Food science tackled can also make contributions to studies in the areas of Bioavailability and Antioxidant. The work on Meta-analysis tackled in the journal brings together disciplines like Prospective cohort study and Randomized controlled trial.

The most cited articles from the last journal are:

• Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products (47 citations)
• Obesity as a risk factor for COVID-19: an overview. (38 citations)
• Anthocyanin food colorant and its application in pH-responsive color change indicator films. (36 citations)

Papers citation over time

A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.

The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.

Top authors and change over time

The top authors publishing in Critical Reviews in Food Science and Nutrition (based on the number of publications) are:

• Da-Wen Sun (47 papers) published 10 papers at the last edition, 8 more than at the previous edition,
• Jianbo Xiao (35 papers) published 12 papers at the last edition, 9 more than at the previous edition,
• Ioannis S. Arvanitoyannis (34 papers) absent at the last edition,
• Min Zhang (28 papers) published 4 papers at the last edition, 4 less than at the previous edition,
• Jesus Simal-Gandara (22 papers) published 9 papers at the last edition, 7 more than at the previous edition.

The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.

Top affiliations and change over time

Only papers with recognized affiliations are considered

The top affiliations publishing in Critical Reviews in Food Science and Nutrition (based on the number of publications) are:

• Jiangnan University (93 papers) published 25 papers at the last edition, 5 less than at the previous edition,
• University of Massachusetts Amherst (79 papers) published 12 papers at the last edition, 9 more than at the previous edition,
• Spanish National Research Council (59 papers) published 4 papers at the last edition, 1 more than at the previous edition,
• Tehran University of Medical Sciences (58 papers) published 29 papers at the last edition, 14 more than at the previous edition,
• Central Food Technological Research Institute (57 papers) published 3 papers at the last edition, 1 more than at the previous edition.

The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.

Publication chance based on affiliation

The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.

The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.

During the most recent 2021 edition, 1.84% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 20.03% were posted by at least one author from the top 10 institutions publishing in the journal. Another 9.70% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 16.74% of all publications and 53.52% were from other institutions.

Returning Authors Index

A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.

The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.

Returning Institution Index

The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.

The experience to innovation index

Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).

The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:

• Novice - P < 5 or C < 25 (the number of publications less than 5 or the number of citations less than 25),
• Competent - P < 10 or C < 100 (the number of publications less than 10 or the number of citations less than 100),
• Experienced - P < 25 or C < 625 (the number of publications less than 25 or the number of citations less than 625),
• Master - P < 50 or C < 2500 (the number of publications less than 50 or the number of citations less than 2500),
• Star - P ≥ 50 and C ≥ 2500 (both the number of publications greater than 50 and the number of citations greater than 2500).

The chart below illustrates experience levels of first authors in cases of publications with multiple authors.

How to Contribute to Critical Reviews in Food Science and Nutrition?

If you're a researcher, academic, or practitioner in the field of Food Science and Biotechnology, contributing to the renowned publication of Critical Reviews in Food Science and Nutrition can be a significant milestone in your career. Here are some steps you can follow to potentially contribute your work to this esteemed journal: 1. Identify Your Area of Research: As you might have noticed, the primary areas of focus in this journal span across Food science, Biotechnology, Biochemistry, and Internal Medicine. It is recommended to scrutinize your research field and align it with the topics covered in the journal before you proceed further. 2. Establish Connection with Broader Topics: Your research should reflect the understanding of underlying concepts and must communicate with other relevant research fields. For example, food science and biotechnology are often linked to subjects like Polyphenol and Food safety respectively. 3. Understand the Journal's Statistics: Always keep informed about the top research areas, most cited papers, recent focus topics, and publication patterns of the journal - it will greatly aid your understanding of the journal’s orientation. 4. Prepare Your Manuscript: Follow the journal's manuscript preparation guidelines while drafting your paper. Ensure your research falls under the purview of the topics mentioned and cites relevant studies already published in the journal. 5. Panel Review: Once you submit your paper, it will go through a rigorous review process by the panel of experts in the field. They will evaluate your paper's contribution to the field, its relevance to the journal's scope, and adherence to the high academic standards expected by Critical Reviews in Food Science and Nutrition. Besides academic research, professionals from related industries can also contribute. For example, a medical coder in Wisconsin can offer industry-specific insights into the role of quality and safety in food processing or internal medicine. Remember, contributing to this journal not only elevates your professional profile but also helps in widening the knowledge expanse in the field of Food Science and Biotechnology. So, start researching and happy writing!