Abstract
In 2006 we initiated recognition of the most cited paper in the Journal of Food Science published 3 calendar years earlier. We also identify the most cited paper in each of JFS's sections. From ISI Citation Reports, of the 361 citable papers published in JFS in 2004, 107 were cited at least once either in JFS or other journals in the Food Science and Technology sector (93 journals in total). Although a 30% citation rate seems to be a rather small percentage, remember that papers in JFS have a longer cited half life than most other food science and technology sector journals (>10 years compared to 7.4 years), and we are taking the measure after only 2 to 3 years in press. However, I am confident that we can do even better as we continue to improve the quality of papers published in JFS. The authors of the most cited papers will each receive a certificate of recognition from the Institute and be invited to attend the Reviewers, Scientific Editors, and Associate Editors reception on Tuesday night at this year's IFT Annual Meeting and Food Expo. Congratulations to the authors of each of these papers and thank you all for considering publishing your research work in IFT's peer-reviewed journals. There are two most cited papers in JFS published in 2004 as recorded May 2007: Food Engineering and Physical Properties section of JFS Granda C, Moreira RG, and Tichy SE “Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying” Journal of Food Science 69(8):E405-E411 October 2004 Times Cited: 10. Concise Reviews and Hypothesis section of JFS Aguilera JM, Michel M, and Mayor G “Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid? A Hypothesis Paper” Journal of Food Science 69(7):R167-R174 September 2004 Times Cited: 10. Most cited papers in the remaining sections of JFS for 2004: Most cited in the Food Chemistry and Toxicology section of JFS Herbach KM, Stintzing FC, and Carle R “Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) Preparations” Journal of Food Science 69(6):C491-C498 August 2004. Most cited in the Sensory and Nutritive Properties section of JFS Kidmose U, Hansen SL, Christensen LP, and others “Effects of Genotype, Root size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)” Journal of Food Science 69(9):S388-S394 November-December 2004. Most cited in the Food Microbiology and Safety section of JFS Palekar MP, Cabrera-Diaz E, Kalbasi-Ashtari A, and others “Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe” Journal of Food Science 69(9):M267-M273 November-December 2004.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
