Food Chemistry

Top Research Topics at Food Chemistry?

The journal explores disciplines such as Food science, Chromatography, Biochemistry, Antioxidant and Botany. The journal explores topics in Food science which can be helpful for research in disciplines like Composition (visual arts) and Polyphenol. Topics like Extraction (chemistry), Detection limit, High-performance liquid chromatography, Mass spectrometry and Gas chromatography are tackled as part of the discussions on Chromatography.

Food Chemistry explores the study of Detection limit to improve our understanding of the broader topic of Analytical chemistry. The journal centers on topics in Biochemistry, with a focus on Enzyme. Antioxidant research presented falls under the umbrella topic of Organic chemistry.

Most of the Botany studies addressed also intersect with Horticulture.

• Food science (37.27%)
• Chromatography (28.78%)
• Biochemistry (14.10%)

What are the most cited papers published in the journal?

• The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals (4643 citations)
• Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses (2009 citations)
• Screening of radical scavenging activity of some medicinal and aromatic plant extracts (1425 citations)

Research areas of the most cited articles at Food Chemistry:

The published papers primarily focus on research topics in Food science, Chromatography, Antioxidant, Botany and Biochemistry. The featured Food science studies in the published articles mainly concentrate on Polyphenol but also cover areas of interest in Flavonoid. While Chromatography is the focus of the journal papers, it also provides insights into the studies of Hydrolysis and Hydrolysate.

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

• Enzyme
• Botany
• Internal medicine

The previous edition focused in particular on these issues:

The main points discussed in Food Chemistry deals with Food science, Chromatography, Chemical engineering, Detection limit and Extraction (chemistry). Some problems in Food science that were presented in Food Chemistry overlapped with concepts under Polyphenol and Antioxidant. It encompasses presentations on Chromatography, specifically Mass spectrometry and High-performance liquid chromatography.

Nanoparticle and Emulsion are all aspects of Chemical engineering discussed in Food Chemistry. Detection limit study tackled is connected to the field of Fluorescence.

The most cited articles from the last journal are:

• Ovomucin may be the key protein involved in the early formation of egg-white thermal gel. (5 citations)
• Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk (3 citations)
• Effects of nisin and EDTA on morphology and properties of thermoplastic starch and PBAT biodegradable films for meat packaging. (2 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 Chemistry (based on the number of publications) are:

• Soottawat Benjakul (148 papers) published 2 papers at the last edition, 3 less than at the previous edition,
• Fereidoon Shahidi (127 papers) published 1 paper at the last edition, 4 less than at the previous edition,
• Isabel C.F.R. Ferreira (110 papers) published 2 papers at the last edition, 6 less than at the previous edition,
• David Julian McClements (104 papers) published 7 papers at the last edition, 10 less than at the previous edition,
• Lillian Barros (97 papers) published 2 papers at the last edition, 6 less than at the previous 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 Chemistry (based on the number of publications) are:

• Spanish National Research Council (965 papers) published 9 papers at the last edition, 38 less than at the previous edition,
• Jiangnan University (672 papers) published 30 papers at the last edition, 94 less than at the previous edition,
• China Agricultural University (481 papers) published 21 papers at the last edition, 39 less than at the previous edition,
• Chinese Academy of Sciences (452 papers) published 13 papers at the last edition, 46 less than at the previous edition,
• Zhejiang University (373 papers) published 14 papers at the last edition, 24 less than at the previous 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 2022 edition, 6.18% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 16.40% were posted by at least one author from the top 10 institutions publishing in the journal. Another 11.13% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 11.57% of all publications and 60.91% 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.

Applying Food Chemistry Research

A critical and yet untapped aspect of food chemistry is its application to fields outside of chemistry itself. By bringing an interdisciplinary perspective to this research, scientists and professionals can simultaneously advance the paradigms of the field and contribute to the betterment of society. For example, medical science can benefit from the biochemistry studies found in food chemistry journals. For instance, studies into the Biochemistry of specific food components can help address health issues within communities. Take, for example, the role of food science in the medical assistant profession. A medical assistant usually performs administrative and clinical tasks in a healthcare environment. Essential tasks include understanding how to inform the patient about dietary and nutrition information. That's where studies in food chemistry come into play. A medical assistant certification program in Mississippi, for example, may integrate components of food chemistry into its curriculum. By understanding certain aspects of the biochemistry within everyday food items, these medical professionals can offer highly relevant and beneficial dietary advice to their clientele based on cutting-edge research and data, providing healthier outcomes. Medical assistant certification in Mississippi programs can positively impact healthcare outcomes by including these food chemistry research findings in their curricula. This demonstrates the value of food chemistry research well beyond the field of chemistry and highlights its inter-disciplinary potential.