| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 288 | 120 | 205 | 21 |
The main research concerns discussed in Journal of Food Science are Food science, Chromatography, Biochemistry, Flavor and Botany. In Journal of Food Science, Composition (visual arts) and Antioxidant are investigated in conjunction with one another to address concerns in Food science research. It concentrated on Chromatography research, specifically Extraction (chemistry), High-performance liquid chromatography and Gas chromatography.
Enzyme is a primary topic of Biochemistry research in it. The work on Flavor addressed in it expands to the thematically related Aroma. Botany study tackled is connected to the field of Horticulture.
The journal publications cover a variety of subjects, including Food science, Chromatography, Biochemistry, Botany and Flavor. Most of the Food science studies addressed in the most cited publications also intersect with Antioxidant. The journal publications hold forums on Chromatography that merge themes from other disciplines such as Emulsion, Hydrolysis and Solubility.
The concepts of Food science, Antioxidant, Chromatography, Flavor and Fermentation are tackled in the journal. The journal explores issues in Food science which can be linked to other research areas like Polyphenol and Extraction (chemistry). The works on Antioxidant deal in particular with DPPH.
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 Science (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 Science (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, 40.78% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 7.33% were posted by at least one author from the top 10 institutions publishing in the journal. Another 3.40% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 13.35% of all publications and 75.92% 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 scope that this article could better highlight is the correlation between food science research and its career prospects. These cutting-edge insights into various topics are valuable not only to the scientific community, but they also open a plethora of career avenues for aspiring professionals in the field of food science. One such promising field where the knowledge of food science can be practically applied is Medical Billing and Coding. Medical coders and billers contribute significantly to the health care sector by ensuring that the providers are accurately reimbursed for the services they provide. Their responsibilities include processing patient data, deciphering medical procedures and diagnoses, calculating suitable costs, and facilitating swift reimbursements. Professionals with a thorough understanding of food science can specifically make a difference in the realm of dietetics, nutrition, and related healthcare services. If you're intrigued and would like to explore this line of work, this guide on how to become a medical biller and coder in Maryland provides a thorough break-down of the steps required to pursue the career. This information could offer important guidance to young researchers keen on exploring diverse opportunities within and connected to the field of food science, thereby enhancing their understanding and application of the subject.
Ellen R. Turner;Ellen R. Turner;Yaguang Luo;Robert L. Buchanan
(2020)Seyed Mohammad Ahmadi;Reza Farhoosh;Ali Sharif;Mitra Rezaie
(2020)Muzaffer Arıkan;Alex L. Mitchell;Robert D. Finn;Filiz Gürel
(2020)Johannes Dreher;Carolin Blach;Nino Terjung;Monika Gibis
(2020)Mauricio Castro Delgado;Edgar Chambers;Angel Carbonell-Barrachina;Luis Noguera Artiaga
(2020)Yingli Liu;Huijia Mao;Chuanqin Hu;Thierry Tron
(2020)Tanya Nagpal;Jatindra K Sahu;Sunil K Khare;Khalid Bashir
(2021)Xiumin Chen;Jian Ding;Dayi Ji;Suqun He
(2020)For students studying Chemistry in the USA, exploring related online degrees can broaden career opportunities in health and science fields. Many programs integrate chemistry fundamentals with practical training, allowing graduates to enter roles in healthcare, research, and pharmaceuticals.
Those interested in healthcare support roles might consider online medical assistant programs with financial aid. These programs offer flexible learning options and financial support, which makes them accessible for many students aiming for clinical environments.
Advanced practice degrees such as the best dnp programs provide pathways for nurses seeking leadership and specialized clinical roles. Although clinicals are often required, some programs minimize or waive these components online, making it easier for working professionals.
For Chemistry graduates interested in pharmaceuticals, pursuing online pharm d programs can be a strategic step toward becoming a licensed pharmacist. These programs emphasize pharmacology, drug development, and patient care.
Additionally, nurses looking to advance their credentials can find guidance on the what is the easiest rn to bsn online program, which highlights accessible options for earning a Bachelor of Science in Nursing. This degree supports career growth and interdisciplinary collaboration in healthcare science fields.
