| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 564 | 24 | 30 | 10 |
Food science, Biochemistry, Chromatography, Antioxidant and Fermentation are the subjects of interest in Food Science and Biotechnology. Starch is the primary subject of Food science works presented in it. The presentations discussing Biochemistry offer insights in topics such as Enzyme and Oxidative stress.
Food Science and Biotechnology covers various topics on Chromatography such as Extraction (chemistry) and High-performance liquid chromatography. Topics like DPPH and Flavonoid are tackled as part of the discussions on Antioxidant. ABTS is part of DPPH studies tackled in it.
The majority of Bacteria studies in Food Science and Biotechnology are focused on the subject of Lactic acid.
The most cited papers generally zeroe in on subjects such as Food science, Antioxidant, Chromatography, Biochemistry and DPPH. The journal papers are focused mainly on Food science, particularly Fermentation. The most cited publications facilitate discussions on Antioxidant that incorporate concepts from other fields like Anti-inflammatory and Ethanol.
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 Science and Biotechnology (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 Science and Biotechnology (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, 12.84% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 37.98% were posted by at least one author from the top 10 institutions publishing in the journal. Another 16.28% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 15.50% of all publications and 30.23% 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.
A degree in Food Science and Biotechnology offers an array of opportunities within the pharmaceutical industry. By studying topics such as Chromatography, Fermentation, and Antioxidants, you build a foundation for understanding complex biochemical interactions which is crucial in pharmaceutical development. Those interested in incorporating this knowledge into a career in pharmaceuticals can consider becoming a licensed pharmacist. Transition from Food Science and Biotechnology to pharmacy can be straightforward as understanding chemical properties, interactions and human biology is fundamental in both fields. How to transition into this related career? For a detailed guide, readers can explore how to become a pharmacist in Massachusetts. This could be a starting point for many seeking a diverse range of career outcomes from a degree in Food Science and Biotechnology.
Seung Jun Choi;David Julian McClements
(2020)Dong-Ho Seo;Sang-Ho Yoo;Seung-Jun Choi;Young-Rok Kim
(2020)Duoduo Zhang;Shaoping Nie;Mingyong Xie;Jielun Hu
(2020)Ethige Chathura Nishshanka Rathnapala;Dong Uk Ahn;Sandun Abeyrathne
(2021)Young Sung Jung;Chan-Su Rha;Moo-Yeol Baik;Nam-In Baek
(2020)Ju Hee Lee;Hyo Jin Kim;Youngheun Jee;You-Jin Jeon
(2020)Soo-Hyun Park;Su-Jin Jung;Eun-Kyung Choi;Ki-Chan Ha
(2020)Changhee Kim;Jae Kwan Hwang
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