Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016)
作者： Jean Paul Kamdem , Antonia Eliene Duarte , Kátia Regina Rodrigues Lima , João Batista Teixeira Rocha , Waseem Hassan
DOI: 10.1016/J.FOODCHEM.2019.05.021
关键词: Geography 、 Library science 、 Scopus 、 Food science 、 Analytical chemistry 、 General Medicine
摘要: This study presents a general bibliometric overview of the major scientific developments that have been published in Food Chemistry, since its first issue (1976). The data were retrieved from scopus database. review identifies most cited, productive authors, and leading institutions countries journal, based on indicators. research hot spots period 1976 to 2016 identified by using visualization similarities software (Vosviewer), graphical mapping authors was developed visualize networks between authors. A total 20,050 publications analysed influential subjects covered journal identified. Topics related antioxidant components foods analytical quantification contaminants or food as being relevant.The analyses indicate significant evolution terms publications, scientometric performance themes covered.
elsevier.com
sci-hub.se 参考文章(98)
Aline Meda, Charles Euloge Lamien, Marco Romito, Jeanne Millogo, Odile Germaine Nacoulma, Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry. ,vol. 91, pp. 571- 577 ,(2005) , 10.1016/J.FOODCHEM.2004.10.006
T. J. Phelan, A COMPENDIUM OF ISSUES FOR CITATION ANALYSIS Scientometrics. ,vol. 45, pp. 117- 136 ,(1999) , 10.1007/BF02458472
Jia Zhishen, Tang Mengcheng, Wu Jianming, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals Food Chemistry. ,vol. 64, pp. 555- 559 ,(1999) , 10.1016/S0308-8146(98)00102-2
Andrés Moure, Jose M Cruz, Daniel Franco, J Manuel Domı́nguez, Jorge Sineiro, Herminia Domı́nguez, Marı́a José Núñez, J Carlos Parajó, None, Natural antioxidants from residual sources Food Chemistry. ,vol. 72, pp. 145- 171 ,(2001) , 10.1016/S0308-8146(00)00223-5
Donald S. Mottram, Flavour formation in meat and meat products: a review Food Chemistry. ,vol. 62, pp. 415- 424 ,(1998) , 10.1016/S0308-8146(98)00076-4
Marino B. Arnao, Antonio Cano, Manuel Acosta, The hydrophilic and lipophilic contribution to total antioxidant activity Food Chemistry. ,vol. 73, pp. 239- 244 ,(2001) , 10.1016/S0308-8146(00)00324-1
Robin van den Berg, Guido RMM Haenen, Henk van den Berg, AALT Bast, None, Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures Food Chemistry. ,vol. 66, pp. 511- 517 ,(1999) , 10.1016/S0308-8146(99)00089-8
P.K. Dutta, Shipra Tripathi, G.K. Mehrotra, Joydeep Dutta, Perspectives for chitosan based antimicrobial films in food applications Food Chemistry. ,vol. 114, pp. 1173- 1182 ,(2009) , 10.1016/J.FOODCHEM.2008.11.047
Fereidoon Shahidi, Xiao-Qing Han, Jozef Synowiecki, Production and characteristics of protein hydrolysates from capelin (Mallotus villosus) Food Chemistry. ,vol. 53, pp. 285- 293 ,(1995) , 10.1016/0308-8146(95)93934-J
Ze-jun Jia, Bo Hong, Da-ming Chen, Qing-hai Huang, Zhi-gang Yang, Cha Yin, Xiao-qun Deng, Jian-min Liu, China's Growing Contribution to Global Intracranial Aneurysm Research (1991–2012): A Bibliometric Study PLoS ONE. ,vol. 9, pp. e91594- ,(2014) , 10.1371/JOURNAL.PONE.0091594