Food Research International

Top Research Topics at Food Research International?

The topics of Food science, Chromatography, Biochemistry, Antioxidant and Botany are the focal point of discussions in Food Research International. Topics in Food science explored in it were investigated in conjunction with research in Composition (visual arts) and Polyphenol. The study on Chromatography presented in the journal intersects with subjects under the field of Emulsion.

DPPH and ABTS are all topics related to Antioxidant research discussed.

• Food science (42.50%)
• Chromatography (16.46%)
• Biochemistry (11.00%)

What are the most cited papers published in the journal?

• Applications of spray-drying in microencapsulation of food ingredients: An overview (1497 citations)
• Significance of biogenic amines to food safety and human health (930 citations)
• Nanocomposites for food packaging applications (821 citations)

Research areas of the most cited articles at Food Research International:

The published articles primarily tackle Food science, Chromatography, Antioxidant, Biochemistry and Botany. The study of Food science in the most cited articles encompasses disciplines such as Polyphenol, as well as fields such as Flavonoid, all of which overlap with one another. The published articles explore topics in Chromatography which can be helpful for research in disciplines like Emulsion, Chemical engineering and Soy protein.

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

• Food science
• Enzyme
• Internal medicine

The previous edition focused in particular on these issues:

The concepts of Food science, Fermentation, Antioxidant, Biochemistry and Flavor are tackled in Food Research International. The study on Food science featured in it expounds on the topic of Lactobacillus in particular. The studies tackled, which mainly focus on Fermentation, apply to Lactic acid as well.

The main emphasis of Food Research International is the research on Antioxidant, emphasizing the topic of ABTS. ABTS studies tackled cover an aspect of the field of DPPH. Flavor study tackled is connected to the field of Aroma.

The most cited articles from the last journal are:

• A critical review on intelligent and active packaging in the food industry: Research and development. (21 citations)
• Edible packaging: Sustainable solutions and novel trends in food packaging. (21 citations)
• Role of dietary polyphenols on gut microbiota, their metabolites and health benefits. (17 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 Research International (based on the number of publications) are:

• David Julian McClements (101 papers) published 5 papers at the last edition, 7 less than at the previous edition,
• Adriano G. Cruz (56 papers) published 6 papers at the last edition the same number as at the previous edition,
• Gastón Ares (53 papers) published 1 paper at the last edition, 3 less than at the previous edition,
• Alejandro G. Marangoni (45 papers) published 1 paper at the last edition, 1 less than at the previous edition,
• Isabel C.F.R. Ferreira (44 papers) published 1 paper at the last edition, 5 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 Research International (based on the number of publications) are:

• State University of Campinas (420 papers) published 50 papers at the last edition, 21 less than at the previous edition,
• Spanish National Research Council (391 papers) published 23 papers at the last edition, 10 less than at the previous edition,
• University of Guelph (273 papers) published 5 papers at the last edition, 3 less than at the previous edition,
• Agriculture and Agri-Food Canada (200 papers) published 4 papers at the last edition, 1 more than at the previous edition,
• University of São Paulo (199 papers) published 19 papers at the last edition, 12 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 2021 edition, 6.18% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 20.28% were posted by at least one author from the top 10 institutions publishing in the journal. Another 9.17% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 16.02% of all publications and 54.52% 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.

Career Prospects in Food Research

Aside from unraveling crucial insights about nutrition and how it affects the human body, forging a career in food research also promises rewarding career opportunities. In fact, many food researchers continue their journey and become accomplished nutritionists — professionals dedicated to advocating proper diet and nutrition.

Considering the rich subjects covered in Food Research International, becoming proficient in these areas can potentially lead towards an illustrious profession. For instance, topics such as Food Science, Biochemistry, and Antioxidant are highly relevant in the world of nutritionists. Moreover, working hand in hand with various industries, nutritionists both educate the public and help develop healthier product alternatives.

The process of becoming a nutritionist involves rigorous academic and practical training. Some aspiring nutritionists may wonder about the specific steps involved in this career path. For those interested, you can learn more about this profession by reading our comprehensive guide on how to become a nutritionist in south carolina.

Ultimately, contributing to food research empowers many to make healthier food choices. As researchers unravel the secrets lying within our meals, they provide others tools to improve their dietary habits and overall health. This, in itself, is a noble purpose worth dedicating one's career.