| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 866 | 10 | 9 | 3 |
The aim of the journal is to expand the discussion of research in Food science, Chromatography, Antioxidant, Botany and Biochemistry. Topics in Food science were tackled in line with various other fields like Bacteria, Polyphenol and Fatty acid. It emphasizes research on Bacteria, which includes concerns such as Lactic acid.
Specifically, studies on Extraction (chemistry) are prevalent in the Chromatography works discussed. The main emphasis of the journal is the subject of Antioxidant, focusing on DPPH. Cyta-journal of Food dives deep in exploring the relationship between the study of Botany and Horticulture.
The journal papers mostly deal with topics like Food science, Botany, Antioxidant, Chromatography and Biochemistry. The most cited publications address concerns in Food science which are intertwined with other disciplines, such as Antioxidant capacity, Extrusion and Chemical composition. The Botany research presented in the journal papers focuses mostly on Horticulture and, on occasion, topics in Relative humidity.
The objective of Cyta-journal of Food is to combine knowledge in the areas of Food science, Antioxidant, Horticulture, Chromatography and Rheology. The journal aims to address concerns in Food science, specifically in the areas of Starch, Fermentation, Flavor, Quality characteristics and Potato starch. Starch research is the primary subject tackled in the journal with a focus on Resistant starch.
The majority of Horticulture studies are focused on the issues of Camellia. It focuses on Rheology as well as the interrelated topic of Polysaccharide.
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.
The top authors publishing in Cyta-journal of Food (based on the number of publications) are:
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.
Only papers with recognized affiliations are considered
The top affiliations publishing in Cyta-journal of Food (based on the number of publications) are:
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.
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, 6.02% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 15.38% were posted by at least one author from the top 10 institutions publishing in the journal. Another 5.13% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 16.67% of all publications and 62.82% were from other institutions.
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.
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.
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:
The chart below illustrates experience levels of first authors in cases of publications with multiple authors.
In the ever-growing field of food science, there are numerous career opportunities. A prominent role within this sector is that of a medical biller and coder. This role involves managing patient accounts, carrying out billing procedures, and ensuring the accuracy of records which forms an integral part of the healthcare industry. Working in such roles often requires a deep understanding of biochemistry, botany, and other topics closely related to food science, as explored in various research papers and publications. These jobs are not limited to the healthcare sector but extend to research facilities, laboratories, and educational institutions. For those interested in this line of work, a helpful resource is provided in our article on how to become a medical biller and coder in Virginia, outlining how to become a medical biller and coder in Virginia. This guide offers key insights into the skills needed, educational requirements, and potential career pathways within this field. It is an ideal starting point for those who wish to take on a role that merges food science and healthcare, contributing to the wellbeing of individuals and communities alike.
Alan A. Ruiz-Hernández;José L. Cárdenas-López;Mario O. Cortez-Rocha;Gustavo A. González-Aguilar
(2021)Shuibing Yang;Yaqin Hu;Koichi Takaki;Chunhong Yuan
(2021)Norma Julieta Salazar-López;Gustavo A. González-Aguilar;Ofelia Rouzaud-Sández;Guadalupe Loarca-Piña
(2020)Daniel Cozzolino;Anh Phan;Michael Netzel;Heather Smyth
(2021)Koen Venema;Jessica Verhoeven;Ingrid S. Surono;Priyo Waspodo
(2020)Catalina Marín-Echeverri;Manuela Piedrahita-Blandón;Yeisson Galvis-Pérez;Christopher N. Blesso
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