| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 207 | 53 | 106 | 28 |
| Engineering and Technology | 280 | 54 | 148 | 26 |
The concepts of Food science, Chromatography, Water content, Thermodynamics and Analytical chemistry are tackled in the journal. Rheology and Botany are some topics wherein Food science research discussed in Journal of Food Engineering have an impact. The work on Rheology addressed in it expands to the thematically related Viscosity.
It connects research in Botany with the related topic of Horticulture. Some problems in Chromatography that were presented in it overlapped with concepts under Kinetics, Membrane, Chemical engineering and Adsorption. The Water content works featured in the journal incorporate elements from Moisture, Composite material and Mineralogy.
The study on Thermodynamics presented in it intersects with subjects under the field of Mechanics.
Food science, Chromatography, Water content, Moisture and Thermodynamics are the main subjects of interest in the journal articles. The Food science research presented in the most cited articles also delves into studies in intersecting subjects like
Journal of Food Engineering investigates studies in Food science, Chemical engineering, Composite material, Rheology and Whey protein. The concepts on Food science presented in Journal of Food Engineering can also apply to other research fields, including Alcohol, Antioxidant, Relative humidity and Water content. The research on Water content tackled can also make contributions to studies in the areas of Oil distribution and Microstructure.
The studies on Chemical engineering discussed can also contribute to research in the domains of Aeration, Mixing (process engineering) and Scanning electron microscope. It focuses on Composite material but the discussions also offer insight into other areas such as Co2 concentration, Food spoilage and Transmission rate. The featured Rheology research zeroes in on concepts in Shear thinning but also tackles themes under Degree (graph theory).
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 Journal of Food Engineering (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 Journal of Food Engineering (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 2022 edition, 11.76% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 21.67% were posted by at least one author from the top 10 institutions publishing in the journal. Another 8.33% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 13.33% of all publications and 56.67% 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.
Zhiming Guo;MingMing Wang;Akwasi Akomeah Agyekum;Jingzhu Wu
(2020)You Tian;You Tian;Peizhi Zhang;Peizhi Zhang;Zhiwei Zhu;Zhiwei Zhu;Da-Wen Sun
(2020)Sea Mi Park;Hyun Woo Kim;Hyun Jin Park
(2020)Steven H.V. Cornet;Silvia J.E. Snel;Judith Lesschen;Atze Jan van der Goot
(2021)Jingying Zhang;Chuang Zhang;Xiao Chen;Siew Young Quek
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