| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 903 | 7 | 6 | 2 |
The journal focuses largely on the fields of Food science, Biochemistry, Fermentation, Chromatography and Botany. Specifically, studies on Wine are prevalent in the Food science works discussed. The Biochemistry research presented places emphasis on topics like Enzyme assay and Enzyme.
Solid-state fermentation is a primary topic of Fermentation research in Food Technology and Biotechnology. Extraction (chemistry) is a focus of the presented Chromatography works and it dives deep in Extraction (chemistry). The Botany study tackled is a key component of adjacent topics in the area of Horticulture.
It features studies on Antioxidant, including topics such as DPPH. Saccharomyces cerevisiae is the primary subject of Yeast works presented in the journal. The journal focuses on Bacteria research which is adjacent to topics in Microbiology.
The journal publications facilitate discussions on Food science, Fermentation, Biochemistry, Botany and Biotechnology. While Food science is the focus of the most cited publications, it also provides insights into the studies of Lactic acid, Bacteria, Microbiology and Yeast. In addition to Fermentation research, the most cited articles aim to explore topics under Biomass, Wine, Bran and Substrate (chemistry).
The journal investigates areas of study like Food science, Antioxidant, Chromatography, Fermentation and DPPH. Food Technology and Biotechnology holds forums on Food science that merges themes from other disciplines such as Lactococcus lactis and Germination. The studies in Antioxidant featured incorporate elements of Cytotoxic T cell, In vitro, Palmitic acid, Chinese pond turtle and Protein hydrolysates.
Chromatography research presented in it encompasses a variety of subjects, including Berry and Solvent. Food Technology and Biotechnology explores topics in Fermentation which can be helpful for research in disciplines like Lactic acid, Bacteria, Emulsion, Antioxidant potential and Olive oil. Research in Antibacterial activity and the interrelating topic of Antimicrobial, Staphylococcus epidermidis, Polyphenol and Bran were among the subjects of interest in the DPPH studies discussed in Food Technology and Biotechnology.
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 Technology 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 Technology 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, 6.82% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 31.71% were posted by at least one author from the top 10 institutions publishing in the journal. Another 2.44% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 2.44% of all publications and 63.41% 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.
For those inspired by the extensive advancements and exploration in these research topics, establishing a career in food technology, biotechnology, or research science is an exciting prospect. Many roles in these fields start with obtaining the appropriate qualifications and gaining experience through internships and entry-level positions. But for more specialized roles, further education and licensing may be required.
For instance, individuals interested in pursuing a career as a licensed pharmacist, a profession that may share similar interdisciplinary knowledge with food technology and biotechnology, the path could be more intricate. The process for setting up this career differs state by state, highlighting the need to become familiar with specific rules and requirements. If you are interested in learning more, you can obtain comprehensive information on how to become a pharmacist in Utah here.
Ultimately, irrespective of the career one chooses in research, food technology, or biotechnology, it's essential to stay updated with current research topics and the latest highly cited papers. This ongoing learning process ensures that professionals in these fields contribute significantly to the advancements of their respective disciplines.
Vahid Ranaei;Zahra Pilevar;Amin Mousavi Khaneghah;Hedayat Hosseini
(2020)Seyed Saeid Hosseini;Faramarz Khodaiyan;Seyed Mohammad Mousavi;Seyedeh Zahra Azimi
(2021)Yasmine Saidi;Beatriz Del Rio;Djamel Eddine Senouci;Begoña Redruello
(2020)Marjan Nouri;Faramarz Khodaiyan
(2020)Hafiz Muhammad Saleem Akhtar;Zipeng Ye;Mohamed Abdin;Yahya Saud Hamed
(2020)Janna Cropotova;Revilija Mozuraityte;Inger Beate Standal;Olga Szulecka
(2021)Lais Morilla Pereira;Fabiana Della Betta;Siluana Katia Tischer Seraglio;Mayara Schulz
(2021)Tahir Arbneshi;Arbër Frangu;Michaela Frühbauerová;Libor Červenka
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