| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 60 | 264 | 715 | 52 |
The journal primarily tackles Food science, Chromatography, Biochemistry, Botany and Mineralogy. The journal addresses concerns in Food science which are intertwined with other disciplines, such as Composition (visual arts) and Food spoilage. Most of the Chromatography studies addressed also intersect with Aroma.
Lebensmittel-Wissenschaft & Technologie centers on topics in Biochemistry, with a focus on Enzyme. The in-depth study on Botany also explores topics in the intersecting field of Horticulture.
The journal papers focus largely on the fields of Food science, Chromatography, Biochemistry, Botany and Organoleptic. The study on Food science presented in the journal articles is investigated in conjunction with research in Extrusion. The published articles with studies in Chromatography featured incorporate elements of Ammonia, Aroma, Chicken fat and Phenol.
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 Lebensmittel-Wissenschaft & Technologie (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 Lebensmittel-Wissenschaft & Technologie (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 2010 edition, 100.00% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, nan% were posted by at least one author from the top 10 institutions publishing in the journal. Another nan% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included nan% of all publications and nan% 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 potential of life-changing improvements in nutrition, health, and quality of life through food science, biochemistry, and botany is tremendous. Many of the research topics addressed by Lebensmittel-Wissenschaft & Technologie open multiple career paths for aspiring scientists and researchers, particularly in the field of pharmacology. If you're a pharmacy student or professional intrigued by these research topics, consider becoming a licensed pharmacist. This allows you to take part in the exciting developments happening in the field while ensuring the best possible patient care.
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Remember, both the contribution of the scientific community to these research topics and the practical application of this knowledge by licensed professionals like pharmacists are crucial for the advancement of our society.
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(2020)Masoumeh Shabaani;Somayeh Rahaiee;Mahboobeh Zare;Seid Mahdi Jafari
(2020)Xiao Feng;Xiao Feng;Joleen Yan Yi Tjia;Yige Zhou;Qin Liu
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(2020)Lang Zhang;Yingying Hu;Yan Wang;Baohua Kong
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