| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 392 | 67 | 96 | 16 |
The journal was organized to reinforce research efforts on Food science, Chromatography, Biochemistry, Botany and Analytical Chemistry (journal). The Food science works featured in European Food Research and Technology incorporate elements from Polyphenol and Antioxidant. High-performance liquid chromatography, Extraction (chemistry), Gas chromatography, Detection limit and Mass spectrometry are all topics related to Chromatography research discussed.
The journal features studies on Biochemistry, including topics such as Enzyme. Most of the works presented in the journal deals with Botany but it intersects with the subject of Horticulture. It addresses concerns in Analytical Chemistry (journal) which are intertwined with other disciplines, such as Agriculture, Agroforestry and Agricultural science.
The journal articles are organized to address concerns in the fields of Food science, Chromatography, Botany, Biochemistry and Antioxidant. The most cited articles focus on Food science research which is adjacent to topics in Polyphenol. While Chromatography is the focus of the journal articles, it also provides insights into the studies of Hydrolysis and Hydrolysate.
European Food Research and Technology mainly deals with areas of study such as Food science, Chromatography, Antioxidant, Aroma and Horticulture. European Food Research and Technology links adjacent topics like Food science with Polyphenol. It facilitated presentations on Chromatography research, particularly Mass spectrometry, High-performance liquid chromatography, Extraction (chemistry) and Detection limit.
The Aroma study featured in it draws connections with the study of Wine. Horticulture research is the primary subject tackled in it with a focus on Cultivar. The Fermentation study featured in it draws parallels with the field of Yeast.
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 European Food Research and Technology (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 European Food Research and Technology (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, 11.68% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 12.40% were posted by at least one author from the top 10 institutions publishing in the journal. Another 3.31% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 15.29% of all publications and 69.01% 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.
Modern food research is not limited to the fields of Food Science, Chromatography, Biochemistry, Botany, or Antioxidant alone, but also explores various other related areas like Medical Studies. It's important to look into how Medical Research meaningfully contributes to the outcomes of the European Food Research and Technology. Medical research can provide a pivotal understanding of how human biology interacts with various food components and how diseases can alter these interactions. One such area that has been centered around these interactions is the realm of medical assistants. An increasing number of students have been stepping into the world of medical assistance, and a significant part of this trend has been observed in Wisconsin. As a result, numerous universities and colleges now offer dedicated programs and curriculum for medical assistant courses. If you're interested in stepping into this field, you can explore the medical assistant school in Wisconsin. Medical assistants not only provide clinical aid but also contribute to academic research. Medical assistance, with its perfect mix of healthcare practice and rigorous academic learnings, provides a strategic edge in conducting and interpreting complex food research studies. Moreover, various initiatives and programs by medical assistant schools extend beyond just the academic curriculum and help students develop a well-rounded perspective of healthcare. This includes understanding food components’ potential impacts on health, nutrients' bioavailability, and the interaction of food elements with various pharmaceuticals. Therefore, ensuring the participation of medical researchers in food studies is crucial for comprehensive findings. The involvement of medical researchers can further expand the horizons of the research potential of the European Food Research and Technology Journal. Thus, the journal should encourage more collaboration with medical researchers and facilitate discussions in this intersecting discipline.
Pascal Moll;Hanna Salminen;Christophe Schmitt;Jochen Weiss
(2021)Ana Karoline Ferreira Ignácio Câmara;Paula Kiyomi Okuro;Mirian Santos;Camila de Souza Paglarini
(2020)Harish Karthikeyan Ravi;Antoine Degrou;Jérôme Costil;Christophe Trespeuch
(2020)Ecem Evrim Çelik;Vural Gökmen
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