| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 795 | 8 | 9 | 5 |
Journal of Food Science and Nutrition primarily tackles Food science, Biochemistry, Antioxidant, Internal medicine and Endocrinology. The studies in Food science featured incorporate elements of Polyphenol and Botany. Discussions in Journal of Food Science and Nutrition are anchored in the subject of Biochemistry and the similar topic of Chromatography.
The journal focused on Antioxidant research but expanded to cover Oxidative stress. Journal of Food Science and Nutrition concentrates on Internal medicine topics that focus on Cholesterol and Triglyceride. The works on DPPH deal in particular with ABTS.
The work tackled in Journal of Food Science and Nutrition goes beyond the discipline of Fermentation as it also encompasses Lactic acid.
The most cited articles are organized to address concerns in the fields of Food science, Antioxidant, Biochemistry, DPPH and Botany. The most cited papers focus on Food science but the discussions also offer insight into other areas such as Linoleic acid, Fatty acid, Salmonella, Ethyl acetate and Polyphenol. The DPPH research tackled in the published papers is interrelated with Chromatography which concerns subjects like Peptide, Hydrolysate, Ethanol and Solvent.
The concepts of Food science, Environmental health, Internal medicine, Endocrinology and Obesity are tackled in the journal. The journal focuses on Food science but the discussions also offer insight into other areas such as Vitamin, Antioxidant and Whiteleg shrimp. The in-depth study on Antioxidant also explores topics in the intersecting field of Oxidative stress.
The study of Pharmacology and how it intertwines with concepts under Inflammation were explored in the presented Oxidative stress research. It covers various topics on Internal medicine such as Odds ratio and Confidence interval. The research on Obesity featured in Journal of Food Science and Nutrition combines topics in other fields like Type 2 diabetes and Calorie.
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 and Nutrition (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 and Nutrition (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, 49.33% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 13.16% were posted by at least one author from the top 10 institutions publishing in the journal. Another 7.89% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 10.53% of all publications and 68.42% 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.
Though much of the data we have presented concentrates wholly on research in Food Science and Nutrition, it's crucial to understand that this field does not exist only within academe. There are countless real-world applications for individuals well-versed in Food Science and Nutrition concepts, and this knowledge can lead to a variety of career paths. This includes professions like dietetics, food product development, quality control, and more scientifically-specific roles such as medical billing and coding - a field where nutrient information and medical codes go hand in hand. If you are interested in more scientific roles, you may consider investigating resources on how to become a medical coder in New Hampshire, or similar.
The Journal of Food Science and Nutrition hosts a wealth of information for those interested in these fields, whether that is from a research perspective or from a career-minded viewpoint. The wealth of subject matter available make it a prime resource for those seeking to either begin, or advance, their careers in these fields.
Remember, a sound understanding of Food Science and Nutrition is crucial to the health industry. Exploring these topics may not only bring about new research but could also help shape the future of healthcare and food industries worldwide.
Edralin A Lucas;Maryam Yuhas;Kayla White;Penelope Perkins-Veazie
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