| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 492 | 26 | 32 | 13 |
International Journal of Food Properties generally zeroes in on subjects such as Food science, Chromatography, Antioxidant, Botany and Rheology. While the journal focused on Food science, it was also able to explore topics like Organic chemistry, Biochemistry and Polyphenol. Extraction (chemistry), High-performance liquid chromatography and Mass spectrometry are all areas of Chromatography tackled in the journal.
DPPH is a primary topic of Antioxidant research in International Journal of Food Properties. The Botany study tackled is a key component of adjacent topics in the area of Horticulture. Cultivar is a key component of Horticulture research discussed in the journal.
International Journal of Food Properties centers on topics in Starch, with a focus on Amylose.
Food science, Antioxidant, Chromatography, Botany and Rheology are the main subjects of interest in the journal papers. The journal papers focus on Food science but sometimes tackle the closely related topic of Moisture which is concerned with Water content and Thermal diffusivity. While Botany is the focus of the most cited publications, it also provides insights into the studies of Antimicrobial, Horticulture and Traditional medicine.
The aim of the journal is to expand the discussion of research in Food science, Antioxidant, Traditional medicine, Horticulture and Starch. The journal deals with Food science in conjunction with Polyphenol and similar fields in Antioxidant capacity. The study on Antioxidant featured in International Journal of Food Properties expounds on the topic of DPPH in particular.
Phytochemical is a major topic of Traditional medicine research. Horticulture works presented in it have a specific focus on Cultivar. Starch and Agronomy are closely related fields of research discussed in it.
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 International Journal of Food Properties (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 International Journal of Food Properties (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, 9.84% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 24.55% were posted by at least one author from the top 10 institutions publishing in the journal. Another 4.55% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 8.18% of all publications and 62.73% 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.
If you're a person who is fascinated by the topics discussed in the International Journal of Food Properties and wish to pursue a career in a related field, you might be interested in considering becoming a nutritionist. Nutritionists can significantly contribute to food and nutrition research and ensure the health and wellbeing of individuals, communities, and populations. They possess a deep understanding of how diet affects physical well-being and overall health.
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Every educational and career path is unique, so understanding the various aspects can help you make informed decisions about your chosen profession in food and nutrition research. Capture the exciting opportunities that this increasingly important field has to offer. Start your journey to becoming a nutritionist now!
Leyla Polat Kose;Zeynebe Bingol;Ruya Kaya;Ahmet C. Goren
(2020)Santiago E. Suárez;Taihua Mu;Hongnan Sun;María Cristina Añón
(2020)Akinsola A. Famuwagun;Adeola M. Alashi;Saka O. Gbadamosi;Kehinde A. Taiwo
(2020)Pei Gao;Qixing Jiang;Yanshun Xu;Fang Yang
(2020)Jailson Pereira;Sarfaraz Ahmed Brohi;Sathuvan Malairaj;Wangang Zhang
(2020)Nguyen Le Anh Dao;Tran Minh Phu;Caroline Douny;Joëlle Quetin-Leclercq
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