Food Chemistry 294 (2019) 448–457

Contents lists available at ScienceDirect

Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Research trends in food chemistry: A bibliometric review of its 40 years T

anniversary (1976–2016)
Jean Paul Kamdema, , Antonia Eliene Duartea, Kátia Regina Rodrigues Limaa,
⁎

João Batista Teixeira Rochab, Waseem Hassanc, Luiz Marivando Barrosa, Thomas Roederd,
Apollinaire Tsopmoe
a
Department of Biological Sciences, Regional University of Cariri, CEP 63105-000, Crato, Ceara, Campus Pimenta, Brazil
b
Departamento de Bioquímica e Biologia Molecular, Federal University of Santa Maria, Santa Maria, RS, Brazil
c
University of Peshawar, Institute of Chemical Sciences, Peshawar 25120, Khyber Pakhtunkhwa, Pakistan
d
Christian-Albrechts Universität zu Kiel, Zoologisches Institut, Molekulare Physiologie, Olshausenstraße 40, D-24098 Kiel, Germany
e
Food Science and Nutrition Program, Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, Ottawa, Ontario K1S 5B6, Canada

ARTICLE INFO ABSTRACT

Keywords: This study presents a general bibliometric overview of the major scientific developments that have been pub-
Food chemistry lished in Food Chemistry, since its first issue (1976). The bibliometric data were retrieved from the scopus
VOSviewer database. The review identifies the most cited, productive authors, and the leading institutions and countries of
Citations count the journal, based on bibliometric indicators. The research hot spots in the period from 1976 to 2016 were
Scopus
identified by using the visualization of similarities software (Vosviewer), and the graphical mapping of the
h-Index
Collaboration network
authors was developed to visualize networks between authors. A total of 20,050 publications was analysed and
the most influential subjects covered by the journal were identified. Topics related to the antioxidant compo-
nents of foods and the analytical quantification of contaminants or components of food were identified as being
most relevant. The bibliometric analyses indicate a significant evolution of the journal in terms of publications,
scientometric performance and themes covered.

1. Introduction completed its 40th anniversary, the journal published 25 volumes.

Bibliometrics is used to analyze the impact of journals, institutions,
research groups, individual researcher or countries qualitatively and
quantitatively (Linton, 2004; Thongpapanl, 2012; Bonilla, Merigó &
Torres-Abad, 2015). Bibliometric analyses of scientific journals are of
utmost importance as they enable classifying them. Furthermore, they
provide general overviews about the impact and tendencies in specific
fields covered by a given journal (Corrales, Reyes & Fornaris, 2016;
Restrepo & Willett, 2017; Krauskopf, 2018).
Food Chemistry is one of the leading journals worldwide in the field
of Food Science, ranked in the 6th position out of 255 journals in
Scopus database. The journal has a broad aim and scope that includes
the understanding of how the chemical structure or bioactive con-
stituents affect properties, quality and safety of foods, and how food
processing can alter the composition, quality, and safety of foods. The
journal published its first volume in 1976 with two issues, and since
then, the number of volumes and issues published by the journal has
dramatically increased. For example, in 2016 in which the journal
During its entire 40 years of existence, Food Chemistry was started, led,
and managed almost single-handedly by Prof. Dr. Gordon Birch
(University of Reading, United Kingdom). Prof. Birch was first the
Managing Editor and then the Editor-in-Chief. Prof. Dr. Paul Finglas
(Quadram Institute Bioscience, Norwich, England, United Kingdom)
became Editor-in-Chief at the end of 2016.
In the past years, bibliometric analysis has gained considerable in-
terest in the scientific community with the primary objective of pro-
viding a retrospective or an overview of the principal trends that have
been published by the journal in a given period (Jain et al., 2015;
Corrales, Reyes & Fornaris, 2016; Baladi & Umedani, 2017; Restrepo &
Willett, 2017; Krauskopf, 2018). The methodological approaches are
based on quantitative and qualitative analyses of the scientific litera-
ture and can be used to evaluate and compare the research performance
of investigators, journals, institutions, countries or subject fields (Jia
et al., 2014; Díaz-Faes, Costas, Galindo & Bordons, 2015; Kamdem
et al., 2016; Kamdem et al., 2017). Recently, lengthy retrospectives
based on bibliometric studies covering the last 40–50 years have been

⁎
Corresponding author.
E-mail addresses: kamdemjeanpaul2005@yahoo.fr, jpkamdem@gmail.com (J.P. Kamdem).

https://doi.org/10.1016/j.foodchem.2019.05.021
Received 17 August 2018; Received in revised form 14 April 2019; Accepted 3 May 2019
Available online 04 May 2019
0308-8146/ © 2019 Elsevier Ltd. All rights reserved.
J.P. Kamdem, et al.
performed (Cancino, Merigó, Coronado, Dessouky & Dessouky, 2017;
Laengle et al., 2017; Merigó, Pedrycz, Weber & da la Sotta, 2018;
Merigó, Miranda, Modak, Boustras & da la Sotta, 2019). Similarly, short
time bibliometric surveys covering 8–12 years of publications in a given
journal (for example, the Journal of Infection and Public Health and
Applied Soft Computing) have been performed recently (Krauskopf,
2018; Muhuri, Shukla, Janmaijaya & Basu, 2018). Apparently, studies
covering long periods can give a better understanding of the historical
tendencies in a field compared to short surveys.
Food Chemistry celebrated its 40th anniversary in 2016. However,
no study has systematically evaluated the journal outcomes during its
first four decades. The primary objective of this bibliometric review was
to analyze the evolution of the Food Chemistry publications, the most
cited documents and authors (the most productive and leading au-
thors), and institutions and countries to which they were affiliated
between 1976 and 2016. The most cited papers and their contents were
analyzed to indicate some potential directions that the journal should
consider to improve the research in Food Sciences. Furthermore, we
developed a graphical analysis of the bibliographic data of Food
Chemistry using visualization of similarities (VOSviewer, software) to
generate co-occurrence of title terms of papers published in Food
Chemistry and co-authorship network of authors that published in the
journal within this period.
2. Data source and methodology
The data from 1976 to 2016 were retrieved from the Scopus data-
base (by Elsevier) between May 25, 2018, and June 13, 2018, using the
ISSN of the journal. All documents published in Food Chemistry up to
31 December 2016 were analyzed to provide a representative and in-
formative perspective of the data. Notably, we examined bibliometric
indicators generally accepted by the scientific community to evaluate
research productivity and influence (Garfield, 1955; Hirsch, 2005;
Ding, Rousseau & Wolfram, 2014; Kamdem et al., 2016; Kamdem et al.,
2018) such as: total publications (TP), total citations received (TC),
citations per paper (CPP) and h-index (Hirsch index). Of note, the ci-
tation counts and h-index analyses were applied only to Food Chemistry
publications.
The h-index considers both the number of articles and the number of
citations. An author’s h-index is equal to X if she/he has X articles cited
at least X times. The h-index can be applied to groups of authors, in-
stitutions, departments or countries, as well as individuals (Hirsch,
2005). Citations without self-cites, and h-index without self-cites were
also considered as an indicator of research quality.
All items in citation information (e.g., authors, document title, year,
citation count), bibliographical information (e.g., affiliations) and ab-
stract & keywords (e.g., abstract, author keywords) of documents
published from 1976 to December 31, 2016, were selected and exported
in CSV format. The information was used for visualization of simila-
rities (VOS) using VOS viewer software to generate co-occurrences of
title terms of papers published in Food Chemistry, and co-authorship
network of authors that published in the journal within the same time
period. Co-occurrences of title terms indicate the number of times two
terms occur together in a set of documents, while the co-authorship
network identifies the number of publications co-authored by at least
two researchers. The fractional counting was used in VOSviewer. In this
approach, the overall weight of each publication is equal to one, and
each co-author or each link has a weight of 1/N (where N is the number
of co-authors of a publication or the number of links resulting from an
action) (Perianes-Rodriguez, Waltman, & Van Eck, 2016). Of note,
VOSviewer, developed by Van Eck and Waltman (2010) is a freely
available software for constructing and visualizing bibliometric net-
works. For more information, please see http://www.vosviewer.com/.
449
Food Chemistry 294 (2019) 448–457
2500
N u m b e r o f p u b li c a t io n s
2000
1500
1000
500
0
1980 1985 1990 1995 2000 2005 2010 2015
Y ear
Fig. 1. Total number of Food Chemistry publications by year (1976–2016).
3. Publications, authors, and citations
3.1. Document characteristics and publication year
A total of 10 different document types published in Food Chemistry
during the 40-year period (1976–2016) was found in the Scopus data-
base. From the 20,050 publications, articles (19,389) were the most
frequently published documents with 96.70%, followed by conference
papers (225; 1.12%) and reviews (207; 1.03%). Errata (1 2 5), editorials
(50), letters (35), book chapters (9), short surveys (7), books (2) and
notes (1) were published only occasionally.
Fig. 1 shows the distribution of the annual publication output in
Food Chemistry from its first issue in 1976 to 2016 when it completed
its 40th anniversary. In general, the publication output seems to in-
crease over the years. In 1976, Food Chemistry published 15 documents
and increased its number of published papers to 86 in 1985. From 1986
to 2006, the number of published papers per year increased dramati-
cally from 109 articles to 689. Only one year later (i.e., 2007), the
number of published papers rose to 1212 and from then onwards, the
number of publications was never lower than 1000 documents per year,
with a peak of 1927 published documents in 2016. In the period be-
tween 1976 and 2016, the average number of published documents per
year was 501. The total number of publications in 2017 (1754) and
2018 (1887) indicates that the journal is currently reaching a plateau in
the number of documents per year (Supplementary Fig. S1).
3.2. Most productive and influential institutions and countries of Food
Chemistry publications
Since the beginning of the Food Chemistry, many institutions all
over the world have contributed to the journal. Here, we presented the
top 50 institutions in terms of total publications as well as their total
citations received, citation per paper and h-index with and without self-
cites, as seen in the Scopus database. It should be mentioned that the
institutions referred to are those the authors were affiliated with at the
time of publication in Food Chemistry. During the 40-year periods
(1976–2016), the Ministry of Education China was the most productive
institution with 295 documents followed by the “Consejo Superior de
Investigaciones Científicas” and the Chinese Academy of Sciences with
286 and 250 documents, respectively (Table 1). Spain leads the list of
most productive countries with twelve institutions contributing to Food
Chemistry, followed by China with nine, Italy with five, the USA with
four and United Kingdom with three. The number of institutions from
Western Europe in this selection of top institutions vastly exceeds all
other areas in the world. If one considers the top 10 institutions, five
J.P. Kamdem, et al. Food Chemistry 294 (2019) 448–457

Table 1
The 50 most productive and influential institutions in Food Chemistry between 1976 and 2016.
Position Institution Country TP TC CPP Citation WSC h-index h-index WSC

1 Ministry of Education China China 295 7801 26.44 6763 46 43

2 Consejo Superior de Investigaciones Científicas Spain 286 8969 31.36 7678 48 43
3 Chinese Academy of Sciences China 250 10,188 40.75 9027 56 53
4 China Agricultural University China 216 5738 26.56 5000 42 38
5 Jiangnan University China 200 5324 26.62 4689 40 35
6 University of Reading United Kingdom 199 6430 32.31 5863 44 41
7 Universidade do Porto Portugal 198 5813 29.36 4798 41 35
8 Universiti Putra Malaysia Malaysia 194 8184 42.19 7367 50 45
9 Zhejiang University China 193 5637 29.21 4950 41 38
10 CSIC – Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN) Spain 186 7688 41.33 6771 43 41
11 Universidad Complutense de Madrid Spain 181 7429 41.04 6520 46 43
12 Central Food Technological Research Institute India India 175 7773 44.42 7215 47 44
13 Universidade Estadual de Campinas Brazil 165 5854 35.48 5154 44 39
14 Wageningen University and Research Centre Netherlands 154 5770 37.47 5105 36 32
15 South China University of Technology China 148 5467 36.94 4681 42 37
16 Prince of Songkla University Thailand 144 6710 46.60 5339 47 41
17 Chinese Academy of Agricultural Sciences China 140 3164 22.60 2765 32 28
18 Universidade de Sao Paulo – USP Brazil 139 4521 32.53 3924 36 32
19 CSIC – Instituto de Fermentaciones Industriales (IFI) Spain 139 5619 40.42 4947 43 41
20 USDA Agricultural Research Service, Washington DC USA 132 3864 29.27 3408 35 34
21 REQUIMTE Portugal 132 3847 29.14 3265 35 31
22 Agriculture et Agroalimentaire Canada Canada 132 5970 45.23 5439 45 42
23 Institute of Food Research UK 131 5316 40.58 4919 38 34
24 Consiglio Nazionale delle Ricerche Italy 126 4526 35.92 3992 34 30
25 University of Leeds UK 124 3108 25.06 2730 31 28
26 United States Department of Agriculture USA 124 3871 31.22 3456 37 36
27 National Chung Hsing University Taiwan 122 6407 52.52 6077 46 44
28 University of Ibadan Nigeria 121 2317 19.15 2145 25 25
29 Nanjing Agricultural University China 121 3627 29.98 3244 36 34
30 CSIC – Instituto de la Grasa (IG) Spain 121 3595 29.71 2995 34 31
31 Alma Mater Studiorum Universita di Bologna Italy 119 3454 29.03 2939 34 31
32 Universitat de Barcelona Spain 116 3369 29.04 2968 34 32
33 KU Leuven Belguim 112 3616 32.29 2900 35 29
34 Memorial University of Newfoundland Canada 111 7619 68.64 6824 45 42
35 Ministry of Agriculture of the People's Republic of China China 110 2205 20.05 1906 28 26
36 Universitat de ValEncia Spain 108 3570 33.06 3119 35 30
37 Universitat Hohenheim Germany 104 4731 45.49 4207 33 31
38 Universita degli Studi di Milano Italy 103 2744 26.64 2335 29 26
39 Universidad de Vigo Spain 102 4397 43.11 3863 35 32
40 Universidad de Murcia Spain 98 3528 36.00 3238 28 27
41 Aristotle University of Thessaloniki Greece 98 5761 58.79 5383 46 44
42 Universita degli Studi di Napoli Federico II Italy 93 2697 29.00 2368 32 30
43 University College Cork Ireland 91 3107 34.14 2808 30 28
44 Universidad de Sevilla Spain 91 3466 38.09 2994 36 32
45 University of Massachusetts USA 90 3723 41.37 2945 35 29
46 Universidad de Santiago de Compostela Spain 88 4077 46.33 3724 32 30
47 Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) Italy 88 3485 39.60 3183 33 31
48 University of California, Davis USA 85 3142 36.96 2882 30 28
49 Universidad de Castilla-La Mancha Spain 83 2918 35.16 2533 30 27
50 National Taiwan University Taiwan 83 2137 25.75 1960 27 25

TP-Total publication, TC-Total citation, CPP-Citation per paper, Citation WSC- Citation without self-cite, h-index WSC- h-index without self-cite. The h-index and
citation here is applied only to the Food Chemistry publications.

were from China and two from Spain. Some authors have classified top
institutions or countries by using citation counts and/or h-index rather
than the total numbers of publications, because these bibliometric in-
dicators evaluate the research impact more adequately and effectively
(Catalini, Lacetera & Oettl, 2015; Kamdem et al., 2018; Krauskopf,
2018). In this sense, the Chinese Academy of Sciences (ranked in the
3rd position in terms of productivity; Table 1) was the most influential
in terms of the total number of citations (10,188) and h-index (56),
even when self-citations of the institution were excluded (Table 1). Of
note, the h-index of 56 means that 56 papers from the Chinese Academy
of Sciences have been cited at least 56 times. However, here it is im-
portant to emphasize that citation accumulates with time (Petersen,
Wang & Stanley, 2010), and this may cause distortions in the ranking.
In this sense, the citation per paper of the Memorial University of
Newfoundland from Canada was the highest with 68.64 followed by the
Aristotle University of Thessaloniki (58.79) from Greece and the
National Chung Hsing University (52.52) from Taiwan. It is interesting
to note that although these three institutions had a relatively lower
number of total publications, they showed higher h-indexes when
compared to other productive institutions (Supplementary Fig. S2). The
data indicate the research quality of these institutions and the im-
portance of verifying the citation per paper to identify the leading pa-
pers (and their associated institutions).
In the past two years (2017–2018), other institutions have devel-
oped as leading contributors to the journal (Supplementary Table S1).
From the ten most productive institutions in the last two years
(2017–2018), three were not listed within the top 50 institutions in the
period between 1976 and 2016 (compare Table 1 with Supplementary
Table S1). The new institutions in the recent list of 2017 and 2018 were
China Agricultural University (2nd position in terms of the number of
publications), INRA-Institut National de la Recherche Agronomique
(5th position) and the Northwest A&F University (9th position)

450
 Table 2
The 50 most cited documents and authors between 1976 and 2016.
Position Title of published work Document type Author’s name Year TC CPY
J.P. Kamdem, et al.

1 The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals A Zhishen, J., Mengcheng, T., Jianming, W. 1999 2874 151.26
2 Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential R Balasundram, N., Sundram, K., Samman, S. 2006 1099 91.58
uses
3 Natural antioxidants from residual sources R Moure, A., Cruz, J.M., Franco, D., Manuel Domínguez, J., Sineiro, J., 2001 1000 58.82
Domínguez, H., Núñez, M.J., Carlos Parajó, J.
4 Screening of radical scavenging activity of some medicinal and aromatic plant extracts A Miliauskas, G., Venskutonis, P.R., Van Beek, T.A. 2004 969 69.21
5 Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their A Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G. 2005 821 63.15
radical scavenging activity
6 Phenolic compounds and their role in oxidative processes in fruits A Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., Glover, W. 1999 749 39.42
7 Antioxidant activity and phenolic compounds in 32 selected herbs A Wojdyło, A., Oszmiański, J., Czemerys, R. 2007 748 68.00
8 Morphological, thermal and rheological properties of starches from different botanical sources R Singh, N., Singh, J., Kaur, L., Sodhi, N.S., Gill, B.S. 2003 734 48.93
9 Chemical studies of anthocyanins: A review R Castañeda-Ovando, A., Pacheco-Hernández, Ma.d.L., Páez-Hernández, 2009 713 79.22
Ma.E., Rodríguez, J.A., Galán-Vidal, C.A.
10 Antioxidant capacity of phenolic phytochemicals from various cultivars of plums A Kim, D.-O., Jeong, S.W., Lee, C.Y. 2003 696 46.40
11 Antioxidant activity of selected essential oil components in two lipid model systems A Ruberto, G., Baratta, M.T. 2000 674 37.44
12 Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro A Jayaprakasha, G.K., Singh, R.P., Sakariah, K.K. 2001 672 39.53
13 Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds A Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., 2006 642 53.50
Vidal, N.
14 Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and A Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., 2005 632 48.62
antimicrobials in foods Radice, M., Bruni, R.
15 Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies A Amarowicz, R., Pegg, R.B., Rahimi-Moghaddam, P., Barl, B., Weil, J.A. 2004 620 44.29
16 An investigation of antioxidant capacity of fruits in Singapore markets A Leong, L.P., Shui, G. 2002 613 38.31
17 Perspectives for chitosan based antimicrobial films in food applications R Dutta, P.K., Tripathi, S., Mehrotra, G.K., Dutta, J. 2009 608 67.56
18 Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols A Katalinic, V., Milos, M., Kulisic, T., Jukic, M. 2006 583 48.58
19 DPPH antioxidant assay revisited A Sharma, O.P., Bhat, T.K. 2009 576 64.00

451
20 Phenolic content and antioxidant activity of olive extracts A McDonald, S., Prenzler, P.D., Antolovich, M., Robards, K. 2001 563 33.12
21 Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement A Hart, D.J., Scott, K.J. 1995 553 24.04
of the carotenoid content of vegetables and fruits commonly consumed in the UK
22 Antioxidant activity and total phenolics of edible mushroom extracts A Cheung, L.M., Cheung, P.C.K., Ooi, V.E.C. 2003 552 36.80
23 The hydrophilic and lipophilic contribution to total antioxidant activity A Arnao, M.B., Cano, A., Acosta, M. 2001 550 32.35
24 Use of different methods for testing antioxidative activity of oregano essential oil A Kulisic, T., Radonic, A., Katalinic, V., Milos, M. 2004 544 38.86
25 Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by- R Herrero, M., Cifuentes, A., Ibañez, E. 2006 543 45.25
products, algae and microalgae - A review
26 Flavour formation in meat and meat products: A review R Mottram, D.S. 1998 511 25.55
27 Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidante activities A Škerget, M., Kotnik, P., Hadolin, M., Hraš, A.R., Simonič, M., Knez, Z. 2005 502 38.62
28 A review of the analytical methods to determine the geographical and botanical origin of honey R Anklam, E. 1998 493 24.65
29 Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant A Van Den Berg, R., Haenen, G.R.M.M., Van Den Berg, H., Bast, A. 1999 487 23.19
capacity measurements of mixtures
30 Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts A Gülçin, I., Oktay, M., Kireçci, E., Küfrevioǧlu, Ö.I. 2003 475 31.67
31 Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review A Tripoli, E., Guardia, M.L., Giammanco, S., Majo, D.D., Giammanco, M. 2007 468 42.55
32 Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides A Klompong, V., Benjakul, S., Kantachote, D., Shahidi, F. 2007 463 42.09
leptolepis) as influenced by the degree of hydrolysis and enzyme type
33 Biodegradable starch/clay nanocomposite films for food packaging applications A Avella, M., De Vlieger, J.J., Errico, M.E., Fischer, S., Vacca, P., Volpe, 2005 461 35.46
M.G.
34 Review of methods to determine chain-breaking antioxidant activity in food R Roginsky, V., Lissi, E.A. 2005 461 35.46
35 Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and R Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H. 2011 455 65.00
commercial applications: A review
36 A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables R Ignat, I., Volf, I., Popa, V.I. 2011 448 64.00
37 Antioxidant activities of Sechium edule (Jacq.) Swartz extracts A Ordoñez, A.A.L., Gomez, J.D., Vattuone, M.A., Isla, M.I. 2006 436 36.33
38 Antioxidant activity and total phenolic content of Iranian Ocimum accessions A Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M. 2003 425 28.33
39 Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and A Lee, S.-J., Umano, K., Shibamoto, T., Lee, K.-G. 2005 424 32.62
their antioxidant properties
40 Optimization of extraction of phenolic compounds from wheat using response surface methodology A Liyana-Pathirana, C., Shahidi, F. 2005 423 32.54
41 Production and characteristics of protein hydrolysates from capelin (Mallotus villosus) A Shahidi, F., Han, X.-Q., Synowiecki, J. 1995 423 18.39
(continued on next page)
Food Chemistry 294 (2019) 448–457
J.P. Kamdem, et al. Food Chemistry 294 (2019) 448–457

(Supplementary Table S1). China was leading with eight institutions

32.38
31.85
22.83
40.70

28.93
22.28
33.33
17.77
32.50
out of the top 10, followed by Spain and France (Supplementary Table
CPY

S1).
421
414
411
407

405
401
400
391
390
TC

3.3. Most cited documents and authors in Food Chemistry

2005
2005
2000
2008

2004
2000
2006
1996
2006
Year

To identify the papers that received most attention from the scien-
Benavente-García, O., Castillo, J., Lorente, J., Ortuño, A., Del Rio, J.A.

tific community during the 40 years of Food Chemistry, we presented

the fifty most cited papers published in the journal (Table 2). Eleven of
them were review papers, while thirty-nine were research papers
Hussain, A.I., Anwar, F., Hussain Sherazi, S.T., Przybylski, R.

(Table 2). Numerous authors have significantly contributed to Food

Gardner, P.T., White, T.A.C., McPhail, D.B., Duthie, G.G.

Chemistry. Of particular interest, the most cited paper was the research
Goñi, I., García-Diz, L., Mañas, E., Saura-Calixto, F.

paper by Jia Zhishen and collaborators from 1999 that received 2874
Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S.
Atoui, A.K., Mansouri, A., Boskou, G., Kefalas, P.

citations. The paper is about the quantification of flavonoid contents in

Kumazawa, S., Hamasaka, T., Nakayama, T.

mulberry. The second most cited paper was that of Balasundram,

Wong, S.P., Leong, L.P., William Koh, J.H.

Sundram and Samman (2006) which has received 1099 citations. The
review article described the occurrence of phenolic compounds in food
Turkmen, N., Sari, F., Velioglu, Y.S.

and non-food sources, their metabolism, bioavailability as well as their

potential antioxidant activity. The third paper in the list was also a
review paper from Moure et al. published in 2001 on the extraction of
polyphenols from agricultural and industrial wastes. It has received
1000 citations (Table 2).
Author’s name

It is important to note that a common topic covered by most of the

50 most cited papers was the determination of antioxidant activities of
polyphenols from plants, fruits, vegetables and the methods for their
characterization and quantification (Table 2). This topic has gained
more attention since 1995 and is still of great interest (Tohidi,
Document type

Rahimmalek & Arzani, 2017; Wang et al. 2017; Chen, Tait & Kitts,
2017; Supplementary Table S2) presumably due to the known health
benefits of consuming fruits and vegetables containing high amounts of
polyphenols (Esteban-Fernández, Zorraquín-Peña, de Llano, Bartolomé
A
A
A
A

A
A
A
A
A

& Moreno-Arribas, 2017; Khalifa, Zhu, Li & Li, 2018; Silvester, Aseer &
Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices

Yun, 2019). For instance, epidemiological studies have evidenced that

Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils

consumption of food rich in polyphenols is associated with reduced risk

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

factors for the development of cardiovascular and neurodegenerative

diseases, obesity and cancer (Wang, Tang & Wang, 2015; Matsumoto,
2018; Cory, Passarelli, Szeto, Tamez & Mattei, 2018). Nowadays, great
efforts are being made to improve protein and polyphenol contents of
foods by complexing them (i.e., by forming protein–polyphenol com-
plexes) (Foegeding, Plundrich, Schneider, Campbell & Lila, 2018;
Adrar, Madani & Adrar, 2019; Kurzbaum et al., 2019). Protein-poly-
phenol complex formation enhances the biofunctionality of the poly-
Antioxidant activity of phenolics extracted from Olea europaea L. leaves
Tea and herbal infusions: Their antioxidant activity and phenolic profile

phenols, thereby, reinforcing their health-promoting properties

TC-Total citations, CPY-Citation per Year, A-Article type, R-Review type.

(Foegeding, Plundrich, Schneider, Campbell & Lila, 2018; Adrar,

Analysis of resistant starch: A method for foods and food products

Madani & Adrar, 2019). However, it is not clear whether the bioa-
Antioxidant activity of propolis of various geographic origins

vailability of polyphenol resulting from protein-polyphenol complexes

Antioxidant activities of aqueous extracts of selected plants

formation is modified or not when compared to polyphenol consumed

alone.
Other topics that were found in the list of the 50 top most cited
papers (and in the VOSviewer data output, Fig. 2A) were also present in
list obtained for the last two years (2017–2018) (Table S2). For in-
stance, the refinement in analytical procedures to determine the che-
mical composition of toxic contaminants of foods was such a major
depends on seasonal variations

topic (Sabet, Hosseini, Khabbaz, Dadmehr & Ganjali, 2017; Li, Sun, Pu
& Jayas, 2017; Dong & Xiao, 2017; Yu & Yang, 2017).
Based on the fact that citation accumulates with time, papers pub-
Title of published work

lished earlier have a higher probability of receiving more citations than

the new ones, making this an important issue when the citation count is
used for the ranking of individual papers (Bartneck & Kokkelmans,
Table 2 (continued)

2011). To solve this issue, we determined the number of citation re-

ceived per year by the 50 most cited papers. After the adjustment, the
paper of Zhishen et al. published in 1999 was still the most cited paper,
with an average of 151.26 citations per year, followed by that of Ba-
Position

lasundram et al. and Castañeda-Ovando et al. published in 2006 and

42
43
44
45

46
47
48
49
50

2009 with 91.58 and 79.22 citations per year, respectively (Table 2).

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(caption on next page)

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J.P. Kamdem, et al. Food Chemistry 294 (2019) 448–457

Fig. 2. Terms occurence network (A) and co-authorship network (B) of authors that published in Food Chemistry during 1976–2016. The terms occurence was
extracted from title field of papers published from 1976 to 2016 and the results are based on the threshold of 358 terms with 8 clusters, 6812 links (connections) and
14,682 total link strength. In A, each circle or node in the map represents a term that occured at least 20 times and the size of the circle or node of a term is
proportional to the number of occurrence of that term. In B, the graph clusters or connects together researchers having similar research topic, and the colors of the
authors in the network indicate clusters or collaboration identified by VOSviewer.

Table 3 dropped in the relative ranking in the following years, possibly due to
Most productive and influential countries throughout time. the emergence of Brazil in the 1997–2006 period and of Asian countries
1976–1986 1987–1996
in the 2007–2016 period. Two Asian countries, India and Japan with a
total of 33 publications were in the top 10 in 1976–1986, while only
Rang Country TP TC Rang Country TP TC one North American country (USA) was in the list with 74 publications.
The number of Asian countries in the top 10 decreased to one (India,
1 United 136 2884 1 United 281 7077
with 117 publications) in the second period (1987–1996) and increased
Kingdom Kingdom
2 Nigeria 79 978 2 Spain 173 4696 to 4 (India, Turkey, China, and Japan) between 1997 and 2006 with a
3 USA 74 2086 3 USA 136 2807 total of 673 publications. In the last period evaluated (2007–2016), the
4 Egypt 61 597 4 Nigeria 134 2082 contribution of Asian countries was 5 (China, South Korea, India,
5 Norway 21 276 5 India 117 2341
Japan, and Turkey) with a total of 4950 publications. In all the periods
6 India 19 225 6 Egypt 81 1252
7 Poland 15 161 7 Canada 76 2675 analyzed, the USA and France were in the top 10, with the USA occu-
8 Sweden 15 417 8 Italy 58 1690 pying the 2nd or 3rd positions, while France was found between the 7th
9 Japan 14 366 9 France 52 1890 and 9th position (Table 3).
10 France 13 516 10 Sweden 42 919 It is interesting to note that the total number of citations received by
1997–2006 2007–2016 papers published by researchers from the United Kingdom were the
highest during the first two periods of Food Chemistry (1976–1986 and
Rang Country TP TC Rang Country TP TC
1987–1996), while paper published from researchers of Spain have
1 Spain 517 30,051 1 China 2761 Nd received the highest number of citations (30,051) during the third
2 USA 224 14,262 2 Spain 1673 44,742 decade (1997–2006), and those form China during the fourth
3 Italy 220 14,905 3 USA 1271 35,413 (2007–2016) with a citation count higher than 44,742 (Table 3).
4 United 207 11,586 4 Italy 1039 28,215
Kingdom
5 India 192 11,205 5 Brazil 658 17,690
3.5. Profile of top 30 productive and the most cited authors in Food
6 Turkey 177 12,572 6 South Korea 614 14,924
7 France 176 8816 7 France 606 14,684 Chemistry (1976–2016)
8 China 165 12,737 8 India 581 20,133
9 Brazil 141 6560 9 Japan 543 13,422 To obtain a picture of the most productive and authors with highest
10 Japan 139 8463 10 Turkey 451 18,369 citation rates, we ranked them based on their total publications in Food
2017–2018 Chemistry. However, other bibliometric indicators were considered to
allow more flexible classifications (Podsakoff, MacKenzie, Podsakoff &
Rang Country TP TC Rang Country TP TC
Bachrach, 2008; Merigó & Yang, 2017). The results depicted in Table 4
1 China 1111 8054 6 France 157 864 show that all the top 30 authors had at least 30 papers published in
2 Spain 373 2432 7 South Korea 135 777 Food Chemistry. Worth noticing is that the most productive author,
3 USA 323 2120 8 Canada 124 978 Prof. Soottawat Benjakul with 130 publications had a CPP (citation per
4 Brazil 259 1903 9 India 120 762
document) of 48.76, while Prof. Jeng Leun Mau ranked in the 29th
5 Italy 251 1578 10 Germany 116 636
position with 31 publications had the highest CPP (71.29 citations/
The ranking is based on the number of total publications. Nd-not determined. paper) followed by Prof. Narpinder Sing (69.93) with 45 documents
The number of citations for the 2761 documents was too large and could not be and Prof. Fereidoon Shahidi (68.56) in the 2nd position with 95
calculated by the data source. Nevertheless, the h-index for this set documents documents. Citation counts can be influenced by self-citations of the
was 97. The data for 2017–2018 were collected on March, 31st, 2019. authors (Bartneck & Kokkelmans, 2011; Phelan, 1999), which can in-
flate the h-index of a giving author. To circumvent the problem, data
3.4. Publication and citation structure of Food Chemistry articles during were also analyzed excluding the self-citations (Table 4). Prof. Soot-
time tawat Benjakul was the top author regarding the total publications
(130) and the h-index, either with (46) or without self-citation (39).
To have an overview of the output of countries that contributed to Prof. Fereidoon Shahidi was second but after the exclusion of self-ci-
Food Chemistry, we identified the ten most productive and influential tations of all authors, Shahidi got the first position as the most cited
countries in four different periods (1976–1986, 1987–1996, 1997–2006 author (5861) in Food Chemistry (Table 4).
and 2007–2016). Table 3 indicates that the United Kingdom had more Similar to those observed with the top productive and influential
influence in the journal during the first two periods with both the institutions, it was noted that Prof. Soottawat Benjakul (the author with
highest number of papers and citations. This influence declined in the the highest number of publications between 1976 and 2016) was not in
third period (1997–2006) in favor for Spain, while China took over as list of the top 10 productive authors in the past two years (2017–2018)
the leader in the fourth decade (2007–2016). China remains at the top (Supplementary Table S3). Similarly, Prof. Fereidoon Shahidi, who was
with 1111 publications in the past two years (2017–2018) (Table 3, the second most productive author and first in total citations without
Supplementary Table S1). self-citation, has declined to the 5th position (15 total publications) in
Five European countries were among the top 10 in the first two the list of most productive authors and to the 6th position in the
decades (1976–1986 and 1987–1996), but the number decreased to number of total citations (139) when considering only the years of 2017
four (Spain, Italy, United Kingdom and France) and then to three and 2018 (Supplementary Table S3). Five new authors (Fan Zhu, Jie
(Spain, Italy, and France) in the third and fourth decade, respectively. Chen, Hetong Lin, Xueming Xu and Yihui Chen) appeared in the list of
Two African countries, Nigeria and Egypt, were among the top 10 the top 10 most productive authors in the two last years. Interestingly,
countries in the first two periods with a total of 355 publications, but Lillian Barros is leading the top 10 with 26 publications and 163

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J.P. Kamdem, et al. Food Chemistry 294 (2019) 448–457

Table 4 30 documents published in the journal. Out of these authors, 96 were

Most productive and influential authors (1976–2016). connected. Of note, researchers cluster together that have similar re-
Rang Author TP TC CPP H-index TC-SC h-index search topics, and the colors of the authors in the network indicate the
(w-sc) clusters or collaboration identified by VOSviewer (Fig. 2B). Nine (9)
clusters with 1876 links and a total link strength of 3861 were identi-
1 Benjakul, S. 130 6339 48.76 46 4976 39
fied between these authors. Overall, the graph shows a strong con-
2 Shahidi, F. 95 6513 68.56 39 5861 37
3 Zhao, M. 69 2893 41.93 33 2515 29
nection (Fig. 2B). One interesting result from this map is the visuali-
4 McClements, D.J. 65 3075 47.31 33 2307 28 zation of the network of Prof. Soottawat Benjakul who was the most
5 Jiang, Y. 62 3313 53.44 32 2863 30 productive and the second highly cited author (see Table 4). Similarly,
6 Yang, B. 58 2498 43.07 31 2145 28 there was an active collaboration between Profs. Mouming Zhao,
7 Ferreira, I.C.F.R. 54 2885 53.43 29 2336 25
Yueming Jiang, and Bao Yang as evidenced by the thickness of the link
8 Visessanguan, W. 53 2772 52.30 29 2095 27
9 Skibsted, L.H. 51 1462 28.67 23 1231 22 in the brown cluster (Fig. 2B). All these authors were among the most
10 Andrade, P.B. 50 1893 37.86 29 1601 27 productive and cited authors in Food Chemistry (Table 4). Notably, the
11 Wedzicha, B.L. 49 582 11.88 13 399 11 last three cited authors are from China and two of them (Yueming
12 Simal-Gándara, J. 46 1790 38.91 26 1579 25
Jiang, and Bao Yang) were affiliated to the Chinese Academy of Sci-
13 Decker, E.A. 45 2090 46.44 27 1631 24
14 Singh, N. 45 3147 69.93 27 2812 25
ences. The co-operation of the three researchers from China is some-
15 Carle, R. 44 1846 41.95 21 1539 18 what different from the other collaborations listed above, where the
16 Valentão, L. 43 1602 37.26 26 1336 24 authors are based in different countries (Cancino et al., 2017). It is the
17 Barros, L. 41 2192 53.46 26 1745 22 case for the weak co-operation between Prof. Soottawat Benjakul from
18 Ho, C.T. 37 1350 36.49 18 1259 17
Thailand and Prof. Eric Andrew Decker from the USA (Fig. 2B).
19 Oliveira, M.B.P.P. 37 943 25.49 17 780 14
20 Toldrá, F. 37 1145 30.95 20 815 18 It is important to state that this study may have some limitations
21 Santos-Buelga, C. 34 1639 48.21 24 1288 20 due to the data source and indexation of papers. For instance, citations
22 Ferreres, F. 33 1806 54.73 20 1558 20 of papers published before 1996 would not be considered in citation
23 Tan, C.P. 33 1564 47.39 24 1332 21 counts. Besides, the paper by Moure et al. (2001) which is a review
24 Delcour, J.A. 32 951 29.72 19 758 16
25 Gordon, M.H. 32 1575 49.22 20 1493 20
paper on the “Natural antioxidant from residual sources” was indexed as a
26 Hendrickx, M. 32 1187 37.09 22 900 18 research article instead of a review. Nevertheless, these limitations can
27 Jin, Z. 32 972 30.38 15 861 15 also be found in other databases such as Web of Science (WoS)
28 Mathlouthi, M. 32 846 26.44 17 770 17 (Kamdem et al., 2016; Muhuri et al., 2018).
29 Mau, J.L. 31 2210 71.29 25 2092 25
30 Cancho-Grande, B. 30 945 31.50 20 812 18
4. Conclusions
TP-total publication, TC-total citations, CPP-citation per paper, TC-SC: total
citations excluding self cites, h-index wsc: h-index without self cites. The h- The present bibliometric review on the 40th anniversary
index and citation here is applied only to Food Chemistry publications. (1976–2016) of Food Chemistry indicated the significant growth of the
journal. During the first two decades of the journal, UK was the most
citations, while Zhengyu Jin, with 20 publications is the most productive and influential country but, by the third decade, Spain was
cited author either with (201) and without self-citation (147) top, while China took over as the leader by the fourth decade, and re-
(Supplementary Table S3). mains on the top until now. The Ministry of Education China was the
most productive institution followed by the Consejo Superior de
3.6. Terms occurrence from title fields and co-authorship network Investigaciones Científicas in Spain. Prof. Soottawat Benjakul was the
most productive and second highly cited author after Prof. Fereidoon
3.6.1. Terms occurrence network analysis Shahidi. The article entitled “The determination of flavonoid contents
To provide an overview of research trends that have been reflected in mulberry and their scavenging effects on superoxide radicals” au-
in the Journal during the 40 years period (1976–2016), we have ana- thored by Zhishen, Mengcheng and Jianming (1999) was the first in
lyzed the occurrence of terms extracted from the title field of papers terms of total citations received. The visualization of similarities
using VOSviewer software. Some authors have used the list of keywords (VOSviewer) software revealed a strong collaboration between the most
provided in papers to demonstrate research trends in a particular productive and cited authors, and showed that research hot spots
journal (Li, Ding, Feng, Wang, & Ho, 2009; Li & Zhao, 2015; Cancino during 1976–2016 such as starch, flour, cheese, isolation and pur-
et al., 2017; Laengle et al., 2017; Muhuri et al., 2018). The occurrence ification are still of interest to the journal. Additionally, the non-nor-
network of terms is depicted in Fig. 2A. Each circle or node in the map malization of the correspondent metadata to authors, and affiliations
represents a term that occurred at least 20 times. Five hundred and constitutes a limitation of the design of this study. Notwithstanding, the
ninety-seven (597) terms met these requirements. Out of these, 358 inspection of the most cited papers indicated the preponderance of
terms were considered as the most relevant ones and were analysed in investigations about the antioxidant properties of foods.
the term occurrence network (Fig. 2A). The size of the circle or node of
a term is proportional to the number of occurrences of that peculiar 5. Future directions
term. From the results, there were 358 terms with 8 clusters, 6812 links
or connections, and 14,682 total link strengths. Words such as de- The importance given to antioxidants as topic for publications in
termination, spectroscopy, cheese, flour, starch, structure, cell, enzyme, Food chemistry may be due to the evidence that ingestion of fruits and
isolation, and purification were the most frequent terms, which in- vegetables containing polyphenols and related components decrease
dicates the research hot spots in the 40 years of investigation (Fig. 2A). the risk of developing chronic degenerative diseases (e.g., diabetes,
As observed above for the most cited papers in the journal, the interest neurodegenerative diseases, cancer, etc.). Indeed, the reasons why
in developing and improving analytical procedures for the quantifica- complex foods such as fruits and vegetables confer health-promoting
tion of either toxic contaminants or food components has been an im- effects are not well-understood at the molecular level. Food Chemistry
portant contritubiton of Food Chemistry to the food sciences field. should stimulate the investigation/publication of innovative and in-
terdisciplinary studies devoted to clarify how mixtures of individual
3.6.2. Co-authorship network analysis food components interact to promote health. The task is not trivial and
Fig. 2B shows the graphical mapping of 116 authors having at least will require the concerted application of in silico, in vitro and in vivo

455
J.P. Kamdem, et al.
methodologies to re-interpret available epidemiological data. Most
importantly, an in-depth evaluation of available data both in terms of
how chemical composition, in vitro chemical behavior (e.g., reducing
power, DPPH scavenger activity, etc.) and in silico investigations (si-
mulation of absorption, distribution, metabolism, identification of
molecular targets, system biology analyses about the impact of inges-
tion or exposure to complex mixtures obtained from plants, etc.) cor-
relate will facilitate the unraveling which food components are effec-
tively involved in health promotion.
Acknowledgement
This work was supported by the grant CAPES-Humboldt for
Experienced researchers (Grant 88881.162237/2017-01) to the first
author. The financial support of Alexander von Humboldt Fundation,
CNPq, CAPES, TWAS, and CNPq-TWAS is gratefully acknowledged.
Declaration of Competing Interest
The authors declare no conflict of interest.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://
doi.org/10.1016/j.foodchem.2019.05.021.
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