Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C

Top Research Topics at Food and Bioproducts Processing?

The concepts of Chromatography, Food science, Extraction (chemistry), Chemical engineering and Moisture are tackled in Food and Bioproducts Processing. The work on Chromatography presented in it focuses on Response surface methodology in particular. The research on Food science featured in the journal combines topics in other fields like Biochemistry and Botany.

Most of the works presented in it deals with Extraction (chemistry) but it intersects with the subject of Solvent. In the journal, Thermal diffusivity and Water content are investigated in conjunction with one another to address concerns in Moisture research. Membrane research is concerned with Fouling in particular.

• Chromatography (26.64%)
• Food science (20.92%)
• Extraction (chemistry) (11.96%)

What are the most cited papers published in the journal?

• A review of the antioxidant potential of medicinal plant species (590 citations)
• Moisture sorption isotherm characteristics of food products: A review (381 citations)
• Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges (295 citations)

Research areas of the most cited articles at Food and Bioproducts Processing:

The published papers aim to foster the development of research in Chromatography, Food science, Extraction (chemistry), Water content and Moisture. In addition to Chromatography research, the most cited publications aim to explore topics under Membrane and Fouling. The most cited papers facilitate discussions on Food science that incorporate concepts from other fields like Spray drying, Biochemistry, Antioxidant and Botany.

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

• Enzyme
• Food science
• Organic chemistry

The previous edition focused in particular on these issues:

Food and Bioproducts Processing primarily focuses on research topics in Food science, Chromatography, Extraction (chemistry), Pulp and paper industry and Yield (chemistry). Food and Bioproducts Processing is focused mainly on Food science, particularly Fermentation. It dives deep in exploring the relationship between the study of Fermentation and Bioreactor.

Ethanol, Membrane and Membrane fouling are some topics wherein Chromatography research discussed in the journal have an impact. The concepts on Extraction (chemistry) presented in the journal can also apply to other research fields, including Methanol, Gallic acid, Antioxidant, Solvent and Response surface methodology. The journal addresses concerns in Pulp and paper industry which are intertwined with other disciplines, such as Biomass and Biorefinery.

The most cited articles from the last journal are:

• Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process (12 citations)
• Recovery of bioactive components from avocado peels using microwave-assisted extraction (9 citations)
• Preparation and application of Mg–Al composite oxide/coconut shell carbon fiber for effective removal of phosphorus from domestic sewage (8 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 Food and Bioproducts Processing (based on the number of publications) are:

• Peter J. Fryer (27 papers) absent at the last edition,
• D.I. Wilson (25 papers) absent at the last edition,
• Grant M. Campbell (18 papers) absent at the last edition,
• Ashim Datta (16 papers) published 1 paper at the last edition,
• Xiao Dong Chen (15 papers) absent at the last 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 Food and Bioproducts Processing (based on the number of publications) are:

• University of Cambridge (41 papers) absent at the last edition,
• University of Birmingham (40 papers) published 1 paper at the last edition, 1 less than at the previous edition,
• State University of Campinas (37 papers) published 3 papers at the last edition, 1 less than at the previous edition,
• University of Manchester (31 papers) absent at the last edition,
• Jiangnan University (28 papers) absent at the last 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, 9.03% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 5.67% were posted by at least one author from the top 10 institutions publishing in the journal. Another 11.35% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 18.44% of all publications and 64.54% 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.