| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 325 | 85 | 176 | 19 |
The topics of Food science, Shelf life, Antioxidant, Chromatography and Botany are the focal point of discussions in the journal. While Food science is the focus of it, it also provided insights into the studies of Moisture and Water content. Extraction (chemistry) is the primary subject of Chromatography works presented in it.
It focuses on Botany research which is adjacent to topics in Horticulture.
The journal papers investigate areas of study like Food science, Chromatography, Moisture, Botany and Water content. The most cited papers explore research in Food science and the adjacent study of Antioxidant. The most cited articles focus on Moisture but the discussions also offer insight into other areas such as Thermal diffusivity and Thermodynamics.
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 Processing and Preservation (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 Processing and Preservation (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, 8.10% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 8.22% were posted by at least one author from the top 10 institutions publishing in the journal. Another 7.31% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 16.83% of all publications and 67.64% 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.
The world of food science and nutrition is vast, with a myriad of careers and opportunities to explore. If you are interested in becoming a licensed nutritionist, Arkansas can be a prime location to pursue this profession. In Arkansas, the demand for nutritionists is on a steady ascent, making it an ideal place for budding professionals who are passionate about improving people's health through balanced nutrition. To be a licensed nutritionist in Arkansas, one needs to meet specific criteria, including earning a bachelor's degree, completing a supervised practice program, passing an examination, and participating in continuing education. Other requirements set by the Arkansas Dietetics Licensing Board must also be satisfied to receive a license. Navigating the path to becoming a licensed nutritionist sometimes can be overwhelming, considering the strict regulations and procedures involved. Therefore, having a step-by-step guide can be invaluable to streamline your journey. Our comprehensive resource on how to become a licensed nutritionist in Arkansas is a perfect roadmap to start. This guide will detail each step involved in becoming a licensed nutritionist, from the educational qualifications to the licensing procedure. It offers insights into the most sought-after nutritional specializations and top institutions for nutrition education. By providing a detailed analysis of the current job market, the guide also helps you understand career prospects and potential opportunities in the nutrition field. It's essential to remember that the realm of nutrition is constantly evolving, and staying abreast of recent research findings and developments in food science can enrich your knowledge base. This can improve your prospects in your chosen career path. Therefore, as an aspiring nutrition professional, journals such as the 'Journal of Food Processing and Preservation' can be valuable resources that provide access to cutting-edge research in the field. In conclusion, becoming a licensed nutritionist in Arkansas is a multifaceted process that involves time, effort, and dedication. With the right guidance and resources, you can seamlessly navigate your path and make meaningful contributions to health and wellness through your career in nutrition.
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