| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 621 | 17 | 18 | 9 |
Journal of Food Quality primarily focuses on research topics in Food science, Flavor, Horticulture, Shelf life and Botany. The in-depth study on Food science also explores topics in the intersecting field of Antioxidant. The work on Antioxidant presented in it focuses on Polyphenol in particular.
Cultivar, Postharvest, Ripening and Titratable acid are all aspects of Horticulture research featured in Journal of Food Quality. The Shelf life study featured in it draws parallels with the field of Food preservation.
The published articles mainly tackle studies in Food science, Shelf life, Flavor, Botany and Horticulture. The published papers explore research in Food science and the adjacent study of Antioxidant. The journal publications explore issues in Flavor which can be linked to other research areas like Moisture and Food quality.
Journal of Food Quality is mainly concerned with subjects like Food science, Antioxidant, Horticulture, DPPH and Chromatography. While the journal focused on Food science, it was also able to explore topics like Oleic acid and Fatty acid. Antioxidant works presented in Journal of Food Quality have a specific focus on Flavonoid.
Cultivar is part of Horticulture studies tackled in Journal of Food Quality. DPPH research is concerned with ABTS in particular. Mass spectrometry and Extraction (chemistry) are all areas of Chromatography tackled in it.
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 Quality (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 Quality (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, 19.79% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 7.14% were posted by at least one author from the top 10 institutions publishing in the journal. Another 1.95% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 14.94% of all publications and 75.97% 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.
An important aspect of scholarly publication is the association between journals and academic institutions. These collaborations can greatly influence the scope, research focus, and quality of articles published in a journal, thus affecting its overall impact in the academic world. The Journal of Food Quality is no exception and has associated with several prominent institutions around the world that have made significant contributions to food science research. One such affiliation is with the **University of Alabama**, which has a well-established food science program. Their partnership with the Journal has resulted in a number of high-impact publications that have influenced food science and quality research on a global scale. Further, the University of Alabama boasts a renowned medical assistant school in Alabama, which has had a pivotal role in exploring the intersection of food science and human health. In addition to the University of Alabama, the Journal of Food Quality collaborates with many notable institutions. These affiliations are not confined to a specific geographic location, instead, they span various continents, thereby fostering a diversity of perspectives and approach to food quality and related research. These partnerships are critical in facilitating dialogue and exchange of ideas among researchers. They also provide researchers with valuable resources and expertise, bolstering the quality and breadth of the Journal's publications and ultimately, contributing to the advancements in food science and quality knowledge. Future editions of the Journal of Food Quality will undoubtedly continue to benefit from these institutional partnerships and further contribute ongoing dialogue around food quality and safety, backed by rigorous research and diverse global perspectives.
Hongxia Zheng;Like Mao;Jingyi Yang;Chenyu Zhang
(2020)Amélia Delgado;Said Al-Hamimi;Mohamed Fawzy Ramadan;Maryna De Wit
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