| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 525 | 24 | 38 | 12 |
| Engineering and Technology | 758 | 29 | 45 | 11 |
The journal investigates studies in Food science, Chromatography, Water content, Moisture and Thermodynamics. Topics in Food science explored in the journal were investigated in conjunction with research in Rheology and Response surface methodology. Membrane and Solvent are some topics wherein Chromatography research discussed in Journal of Food Process Engineering have an impact.
The Thermodynamics research presented places emphasis on topics like Heat transfer and Heat transfer coefficient. The Extraction (chemistry) study featured in Journal of Food Process Engineering draws parallels with the field of Yield (chemistry).
The most cited publications explore disciplines such as Food science, Chromatography, Thermodynamics, Moisture and Water content. While Food science is the key highlight in the journal papers, thet also covered some subjects on Rheology and Viscosity. The most cited publications address concerns in the field of Water content by exploring it in line with topics in Analytical chemistry which intersect with Mass transfer subjects.
Journal of Food Process Engineering primarily tackles Food science, Chemical engineering, Pulp and paper industry, Horticulture and Scientific method. Chemical engineering and Kinetics are closely related fields of research discussed in Journal of Food Process Engineering. The journal dives deep in exploring the relationship between the study of Scientific method and Process engineering.
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 Process 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 Process 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 2021 edition, 6.50% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 14.57% were posted by at least one author from the top 10 institutions publishing in the journal. Another 4.97% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 13.91% of all publications and 66.56% 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.
Richard Osae;Gloria Essilfie;Raphael N. Alolga;Ernest Bonah
(2020)Estefania Lopez‐Quiroga;Valentina Prosapio;Peter J. Fryer;Ian T. Norton
(2020)Benjamin K. Mintah;Ronghai He;Akwasi A. Agyekum;Akwasi A. Agyekum;Mokhtar Dabbour;Mokhtar Dabbour
(2020)Saber Solghi;Zahra Emam‐Djomeh;Morteza Fathi;Farzaneh Farahani
(2020)Abdul Rahaman;Xin‐An Zeng;Muhammad Adil Farooq;Muhammad Adil Farooq;Ankita Kumari
(2020)Sara Trujillo‐Agudelo;Ana Osorio;Faver Gómez;Jose Contreras‐Calderón
(2020)Chirasmita Panigrahi;Anas Ejaz Yasmeen Shaikh;Bijaya Bharati Bag;Hari Niwas Mishra
(2021)Mehdi Moradi;Mohammad Ali Fallahi;Amin Mousavi Khaneghah
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