| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 237 | 69 | 110 | 25 |
Food and Bioprocess Technology mainly deals with areas of study such as Food science, Chromatography, Antioxidant, Shelf life and Analytical chemistry. In the journal, Moisture, Biochemistry and Botany are investigated in conjunction with one another to address concerns in Food science research. The study on Botany presented is investigated in conjunction with research in Horticulture.
Chromatography research presented is mostly focused on the subject of Extraction (chemistry). The Antioxidant works, particularly on DPPH are tackled in the journal.
The most cited publications are organized to address concerns in the fields of Food science, Chromatography, Antioxidant, Botany and Analytical chemistry. The works on Food science tackled in the most cited articles bring together disciplines like Biochemistry, Polyphenol and Postharvest. The studies on Chromatography discussed at the journal publications can also contribute to research in the domains of Ethanol, Solubility and Emulsion.
The main points discussed in the journal deals with Food science, Antioxidant, Chemical engineering, Extraction (chemistry) and Chromatography. Food and Bioprocess Technology explores issues in Food science which can be linked to other research areas like Peroxidase, DPPH and Polyphenol. Antioxidant and Ultimate tensile strength are closely related fields of research discussed in the journal.
Discussions in it are anchored in the subject of Chemical engineering and the similar topic of Gelatin. While Extraction (chemistry) is the key highlight in the journal, it also covered some subjects on Pulp and paper industry and Scientific method. The majority of Chromatography studies in Food and Bioprocess Technology are focused on the subject of Mass spectrometry.
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 Food and Bioprocess 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 Food and Bioprocess 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, 9.04% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 11.26% were posted by at least one author from the top 10 institutions publishing in the journal. Another 7.28% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 17.22% of all publications and 64.24% 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.
Food and Bioprocess Technology, while a focused discipline in its own right, has notable and crucial connections to various fields. For instance, the research and methodologies applied in this area can greatly influence and benefit sectors such as health sciences, particularly medical education. This cross-disciplinary impact reaffirms the necessity of fostering a holistic understanding of sciences. One fascinating example of this intersection is the relevance of food science in the curriculum of medical assistant programs. In training medical professionals such as medical assistants, a comprehensive understanding of food science and nutrition can add significant value to their ability to provide holistic care to patients. It offers a more well-rounded view of patient health, which greatly depends on their diet and nutrition. Understanding the biochemical processes involved in food digestion, the nutritional value of various food items, and the science behind shelf life can provide a pivotal basis for informed suggestions on patient diet and overall health management. The knowledge of food science becomes particularly important in managing patients with specific dietary needs or those suffering from diseases like diabetes, heart ailments, and gastrointestinal diseases. Tennessee, for example, is home to several medical assistant programs, which could benefit significantly from integrating food science into their curriculum, owing to the state's diverse food culture and associated health implications. Therefore, the pursuit of research in Food and Bioprocess Technology not only advances this area of study but plays a valuable role in enhancing the overall health sciences landscape. It is vital to maintain and foster these inter-disciplinary connections to maximize the beneficial impacts of scientific advancements.
A. Marisa Ribeiro;Berta N. Estevinho;F. Rocha
(2021)Masoud Aman Mohammadi;Soghra Ramezani;Hedayat Hosseini;Amir Mohammad Mortazavian
(2021)Chien Lye Chew;Chun Yong Ng;Wai Onn Hong;Ta Yeong Wu
(2021)Zhenbin Liu;Arianna Dick;Sangeeta Prakash;Bhesh Bhandari
(2020)Pattarapon Phuhongsung;Min Zhang;Sakamon Devahastin
(2020)Jing Xu;Lei Zhou;Jinyu Miao;Wenzhi Yu
(2020)Yuntao Liu;Yuntao Liu;Tingting Tang;Songqi Duan;Zhizhi Qin
(2020)Talita A. Comunian;Ana Gabriela da Silva Anthero;Eveling Oliveira Bezerra;Izabel Cristina Freitas Moraes
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