| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 313 | 48 | 60 | 20 |
The main research concerns discussed in International Journal of Food Sciences and Nutrition are Food science, Internal medicine, Biochemistry, Endocrinology and Antioxidant. The Food science works, particularly on Fermentation are tackled in it. The journal explores research in Internal medicine and the adjacent study of Gastroenterology.
The published papers investigate studies in Food science, Botany, Antioxidant, Internal medicine and Biochemistry. While the most cited articles focused on Food science, they were also able to explore topics like Polyphenol and Linoleic acid, Fatty acid. While work presented in the journal papers provide substantial information on Internal medicine, it also covers topics in Gastroenterology and Diabetes mellitus, Endocrinology.
The journal primarily focuses on research topics in Food science, Environmental health, Internal medicine, Obesity and Physiology. Fermentation, Functional food, Digestion, Proximate composition and Starch are some of the facets of Food science tackled in International Journal of Food Sciences and Nutrition. The Environmental health study tackled is a key component of adjacent topics in the area of Cohort study.
Most of the Internal medicine studies addressed also intersect with Endocrinology. International Journal of Food Sciences and Nutrition links adjacent topics like Physiology with Body mass index.
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 Sciences and Nutrition (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 Sciences and Nutrition (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, 37.78% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 17.86% were posted by at least one author from the top 10 institutions publishing in the journal. Another 11.43% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 12.86% of all publications and 57.86% 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.
One primary application of the knowledge explored in the International Journal of Food Sciences and Nutrition is in the field of professional nutrition. This could be of benefit to readers looking to bridge the gap between research and career paths. Hence, by understanding what topics are discussed in the journal, those interested in becoming a nutritionist or working in food sciences can better tailor their education or career path to align with these target areas. To begin a career in this field, one must fulfill specific educational and certification requirements. These requirements might vary, but in general, they involve acquiring a bachelor’s degree in a relevant science subject such as nutrition, biochemistry, or foodservice systems management. The next step typically involves an internship or practice component. For example, in some states such as West Virginia, you might be required to complete an accredited nutritionist degree program as well as a certain amount of work experience. To become licensed, you will need to pass a state licensure examination, although the exact requirements will depend on your location. Continuing education may also be needed to maintain a valid license. One important factor to consider when planning your nutritionist career is the amount of time it takes to meet all the requirements needed. If you're wondering just how long does it take to become a nutritionist in West Virginia or any other state, the key is to check the specific state requirements and map your educational path accordingly. Understanding the time investment needed can assist you in planning your future career in food sciences or nutrition successfully.
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