International Journal of Food Science and Technology

Top Research Topics at International Journal of Food Science and Technology?

The journal generally zeroes in on subjects such as Food science, Chromatography, Biochemistry, Antioxidant and Botany. The journal primarily discusses Food science topics, particularly Fermentation, Starch, Shelf life, Flavour and Food preservation. The majority of Chromatography studies are focused on the issues of Extraction (chemistry).

Research on Antioxidant presented in it focuses, in particular, on DPPH and Polyphenol. The Botany study tackled is a key component of adjacent topics in the area of Horticulture.

• Food science (52.86%)
• Chromatography (15.18%)
• Biochemistry (8.99%)

What are the most cited papers published in the journal?

• Antioxidants in fruits and vegetables – the millennium’s health (1016 citations)
• Flavour encapsulation and controlled release - a review. (872 citations)
• Anti‐oxidant activity and total phenolic content of some Asian vegetables (783 citations)

Research areas of the most cited articles at International Journal of Food Science and Technology:

The published articles mainly deal with areas of study such as Food science, Chromatography, Botany, Biochemistry and Antioxidant. Food science research in the journal publications connects with the study of Polyphenol. Chromatography research is the primary subject tackled in the journal articles with a focus in Extraction (chemistry).

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 International Journal of Food Science and Technology (based on the number of publications) are:

• Charles S. Brennan (90 papers) published 14 papers at the last edition, 5 more than at the previous edition,
• Witoon Prinyawiwatkul (65 papers) published 12 papers at the last edition, 8 more than at the previous edition,
• Ioannis S. Arvanitoyannis (55 papers) absent at the last edition,
• Jorge Chirife (44 papers) absent at the last edition,
• Soottawat Benjakul (39 papers) published 6 papers at the last edition, 1 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 International Journal of Food Science and Technology (based on the number of publications) are:

• South China University of Technology (172 papers) published 26 papers at the last edition, 11 more than at the previous edition,
• Jiangnan University (170 papers) published 28 papers at the last edition, 21 more than at the previous edition,
• Spanish National Research Council (142 papers) published 6 papers at the last edition, 1 less than at the previous edition,
• China Agricultural University (91 papers) published 9 papers at the last edition, 6 more than at the previous edition,
• Kasetsart University (86 papers) published 14 papers at the last edition, 9 more 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, 4.80% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 16.53% were posted by at least one author from the top 10 institutions publishing in the journal. Another 2.38% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 14.57% of all publications and 66.53% 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 Opportunities in Food Science and Related Fields

Upon gaining knowledge and research experience in food sciences and related fields such as Chromatography, Biochemistry, and Antioxidant, a variety of career opportunities are open to you. Professionals in these fields play a critical role in the food industry, contributing to the betterment of processing methods, product development, quality control, and nutrition labelling.

However, the application of these scientific skills and knowledge is not limited to the food industry alone. For example, Biochemistry graduates can specialize in areas like genetic research or medical coding. A strong understanding of scientific fields like Biochemistry can also assist in vast other areas, such as medical billing and coding. If you're particularly looking for a career change, you might want to explore how to utilize your existing scientific background differently. Specifically, consider reading about how to be a medical coder in South Dakota. This could provide an exciting new direction for your career.

Ultimately, having a solid foundation in these scientific research topics can offer numerous pathways for fulfilling and rewarding careers. All it takes is some exploration, continuous learning, and a willingness to step into new territories.