| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 667 | 11 | 15 | 8 |
The journal mainly tackles studies in Chromatography, Chemical engineering, Food science, Rheology and Emulsion. The work on Chromatography tackled in the journal brings together disciplines like Pectin, Hydrolysis, Viscosity and Particle size. Chemical engineering research presented in it encompasses a variety of subjects, including Differential scanning calorimetry, Organic chemistry, Adsorption and Biopolymer.
Many of the studies tackled connect Differential scanning calorimetry with a similar field of study like Glass transition. Aqueous solution is a key component of Organic chemistry research discussed in the journal. The studies tackled, which mainly focus on Food science, apply to Moisture as well.
The work on Rheology addressed in it expands to the thematically related Microstructure. Research on Emulsion addressed in the journal frequently intersections with the field of Flocculation. Whey protein research is the primary subject tackled in it with a focus on Whey protein isolate.
The journal papers mostly deal with topics like Chromatography, Chemical engineering, Food science, Emulsion and Rheology. Lipase, Pectin, Surface tension and Polysaccharide are some topics wherein Chromatography research discussed in the most cited papers has an impact. Issues in Chemical engineering were discussed in the most cited papers, taking into consideration concepts from other disciplines like Viscosity, Organic chemistry, Adsorption and Polymer chemistry.
The scientific interests tackled in Food Biophysics are Chemical engineering, Food science, Starch, Particle size and Rheology. It explores issues in Chemical engineering which can be linked to other research areas like Soy protein, Adsorption, Polysaccharide, Surface tension and Aqueous solution. The studies in Food science featured incorporate elements of Moisture, Crystallization, Glass transition and Elastic modulus.
In addition to Starch research, it aims to explore topics under Hydrolysis, Swelling and Viscosity. The subject of Chemical stability, which is connected to the field of Chromatography, serves as the foundation of the Viscosity research featured in Food Biophysics. While work presented in the journal provided substantial information on Rheology, it also covered topics in Wheat flour, Glutathione, Cysteine and 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 Food Biophysics (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 Biophysics (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, 4.08% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 27.66% were posted by at least one author from the top 10 institutions publishing in the journal. Another 19.15% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 21.28% of all publications and 31.91% 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.
Maryam Asadi;Maryam Salami;Mehdi Hajikhani;Zahra Emam-Djomeh
(2021)Xuepeng Li;Xuepeng Li;Cikun Liu;Jinxiang Wang;Wenxie Li
(2020)Kejing Xu;Min Zhang;Bhesh Bhandari
(2020)Cuixia Sun;Jialing Fu;Yuyang Chang;Saiya Li
(2021)Theo Ralla;Hanna Salminen;Katharina Braun;Matthias Edelmann
(2020)Ines Kutzli;Dario Beljo;Monika Gibis;Stefan K. Baier
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