Published by: MDPI
| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 230 | 146 | 259 | 25 |
| Chemistry | 413 | 110 | 158 | 19 |
Fermentation tackles a plethora of topics, such as Food science, Fermentation, Yeast, Wine and Saccharomyces cerevisiae. The majority of Food science studies are focused on the issues of Aroma. The concepts on Fermentation presented in it can also apply to other research fields, including Hydrolysis and Pulp and paper industry.
Pulp and paper industry research presented in Fermentation encompasses a variety of subjects, including Raw material and Biofuel. It connects research in Biofuel with the related topic of Biomass. The journal explores issues in Yeast which can be linked to other research areas like Sugar and Brewing.
While Wine is the focus of it, it also provided insights into the studies of Food spoilage and Malolactic fermentation. In particular, the Saccharomyces works presented emphasize discussions on Torulaspora delbrueckii. The discussions emphasized the topic of Ethanol fuel in an attempt to further explore the field of Ethanol.
The journal articles generally zeroe in on subjects such as Food science, Fermentation, Wine, Yeast and Biofuel. The journal publications focus on Food science but the discussions also offer insight into other areas such as Probiotic, Saccharomyces and Hydrolysate. The published papers facilitate discussions on Fermentation that incorporate concepts from other fields like Biomass, Raw material, Biorefinery, Pulp and paper industry and Lactic acid.
The journal primarily focuses on research topics in Food science, Fermentation, Yeast, Wine and Lactic acid. While the primary focus in it is Food science, it also dissects topics surrounding Probiotic and Prebiotic as a whole. Fermentation holds forums on Fermentation that merges themes from other disciplines such as Microorganism, Saccharomyces and Pulp and paper industry.
Fermentation explores topics in Pulp and paper industry which can be helpful for research in disciplines like Biomass, Raw material, Biofuel and Biorefinery. The journal investigates Yeast research which frequently intersects with Aroma. The research on Wine discussed in Fermentation draws on the closely related field of Malolactic fermentation.
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 Fermentation (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 Fermentation (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, 95.67% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 40.00% were posted by at least one author from the top 10 institutions publishing in the journal. Another 0.00% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 60.00% of all publications and 0.00% 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.
Embarking on a career in food science can open up many potential paths. One interesting and meaningful possibility is the profession of a nutritionist. A nutritionist specializes in the study of how diet impacts health, and can bring valuable insights to research in fermentation, probiotics, prebiotics, and more. To become a successful nutritionist, you would need to combine a strong understanding of food science with a keen interest in promoting healthy eating habits.
Nutritionists can contribute significantly to areas such as research on yeast, fermentation, and probiotics, weaving a substantial influence on food science. As this profession bridges the gap between food, health, and scientific exploration, aspiring nutritionists are challenged to integrate their knowledge and push the limits of traditional boundaries within the field of food science.
For those contemplating this career path, you may wonder, "how long does it take to become a nutritionist in Montana?" In general, education and certification can span several years, but the exact duration depends on the specific programs and the individual's pace. However, the time and effort invested in becoming a nutritionist can lead to a deeply satisfying and impactful career.
Mrinal Samtiya;Rotimi E. Aluko;Anil Kumar Puniya;Tejpal Dhewa
(2021)Alice Jaeger;Elke K. Arendt;Emanuele Zannini;Aylin W. Sahin
(2020)George Prasoulas;Aggelos Gentikis;Aikaterini Konti;Styliani Kalantzi
(2020)Vincenzo Michele Sellitto;Severino Zara;Fabio Fracchetti;Vittorio Capozzi
(2021)Francesca Aiello;Donatella Restuccia;Umile Gianfranco Spizzirri;Gabriele Carullo
(2020)Carmen Berbegal;Iuliia Khomenko;Pasquale Russo;Giuseppe Spano
(2020)Studying Chemistry in the USA opens up diverse career paths, many of which can be enhanced through specialized online degrees. For those interested in healthcare and medications, exploring an accelerated pharmd program can fast-track your journey to becoming a licensed pharmacist.
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