Abstract
This study aimed to identify and analyze the 3,872 article and review type papers of blueberry research based on Web of Science. Papers mainly written in English (3,769, 97.34%), were from 10,102 authors, 83 countries or territories, 2,033 organizations and published in 770 Journals and three book series. The top five Journals were HortScience (278, 7.18%), Journal of the American Society for Horticultural Science (272, 7.024%), Journal of Agricultural and Food Chemistry (116, 2.996%), Journal of Economic Entomology (97, 2.505%), Food Chemistry (92, 2.376%). The top five countries and regions were USA, Peoples R China, Canada, Chile and Brazil. The six most paper contributed organizations were USDA ARS, University of Florida, Michigan State University, University of Georgia, Agriculture and Agri-Food Canada, and University of Maine. The top five authors were Hancock, James F.; Rowland, Lisa J.; Ehlenfeldt, Mark K.; Lyrene, Paul M.; and Strik, Bernadine C. All keywords of the blueberry research based on Web of Science were separated into seven clusters for different research topics. This review could provide a valuable guide for designing future studies. This work is also useful for student identifying graduate schools and researchers selecting journals.
Highlights
The blueberry (Vaccinium corymbosum) is a desired fruit with low calorific value and source of potassium, iron, and calcium
Blueberries are rich in polyphenols and antioxidants that have a positive effect on the human body, and these play an important role in the physiological functions of scavenging free radicals and antioxidant capacity (Liu et al, 2021)
The publication counts from the Web of Science (WoS) core collection were derived from the following databases: The Science Citation Index—Expanded (SCIE)-- 1900-present, Social Science Citation Index (SSCI) --1900-present, Conference Proceeding Citation Index-Science (CPCI-S) --2015-present, Conference Proceedings Citation Index- Social Science & Humanities (CPCI-SSH) --2015-present, Current Chemical Reactions (CCR-EXPANDED) --1985-present, Index Chemicus (IC) --1993-present
Summary
The blueberry (Vaccinium corymbosum) is a desired fruit with low calorific value and source of potassium, iron, and calcium. Blueberries, given their pleasant taste and great abundance in beneficial phytochemicals, have gained public interest all over the world and emerged as a major fruit crop. Blueberries are fruits that are highly appreciated for their nutritional value and high concentration of bioactive substances such as vitamins, anthocyanins, and other phenolic compounds (Pérez-Lavalle et al, 2020). Anthocyanins are the most mentioned compounds among the components in blueberries, as they play a major role in providing the health benefits of this fruit (Tran et al, 2021). Special attention will be dedicated to research topics and research fronts
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