Food Frontiers: An academically sponsored new journal
Food Frontiers: An academically sponsored new journal
复制标题
Food Frontiers：学术赞助的新期刊
作者：
L Wang;J Simal‐Gandara;M Du;B Lu;JL Quiles;ZY Chen;B Hennig;M Wang;H Xiao;J Arcot;T Yue;B Zheng;X Zou;Y MAMRUNAKA;et al.
在Web of Science Core Collection在线数据库上搜索清楚地表明，食品科学和技术是一个快速增长的研究领域。事实上，食品科学和技术领域的文章总量从2013年的0.84%增长到2017年的0.91%。中国、美国、意大利、西班牙、日本、韩国、巴西、德国、土耳其和伊朗是食品科技领域发表论文最多的前10个国家。中国增长速度最快，食品科技领域市场份额为17.08%，5年增长率为20.81%。出版商爱思唯尔以35.56%的市场份额占据主导地位，其次是Wiley，Springer Nature和Taylor &弗朗西斯。这四大出版商出版了大约65%的食品相关文章。Elsevier在前10个国家中的平均引用率也最高。Wiley，Taylor &弗朗西斯和Tekno Scienze出版社（一家意大利出版社）的增长率高于市场平均水平。在所有与食品相关的研究主题中，食品与健康的主题排名第一。在开放获取方面，与食品和健康相关的开放获取论文的份额保持稳定;然而，Wiley出版的食品相关论文的开放获取从2013年的1.99%增加到2017年的4.24%。就研究机构和大学而言，西班牙国家研究理事会在发表食品相关论文方面排名第一，其次是江南大学、美国农业部、欧洲食品安全局、中国农业大学、华南理工大学、瓦赫宁根大学、浙江大学和马来西亚普特拉大学。虽然已经有很多与食品相关的期刊，但这本新期刊《食品前沿》的推出是及时和必要的（图1）。Food Frontiers是一本国际开放获取期刊，旨在通过为所有读者提供免费获取文章的机会，为食品科学和健康领域带来巨大影响。Food Frontiers由浙江大学、江苏大学、南昌大学、西北大学、福建农林大学和Wiley共同赞助。编辑委员会由12位世界高被引研究人员组成，包括来自16个国家和地区的营养科学和食品科学与技术领域的全球顶级专家，包括中国、澳大利亚、保加利亚、法国、伊朗、意大利、日本、马来西亚、葡萄牙、罗马尼亚、韩国、西班牙、土耳其、美国、香港和澳门。此外，香港中文大学陈振宇教授、Journal of Agricultural and Food Chemistry副主编、肯塔基州大学Bernhard Hennig教授、
Search on the Web of Science Core Collection online database clearly shows that food science and technology is a fast-growing research field. In fact, total articles in the area of food science and technology have grown from a market share of 0.84% in 2013 to 0.91% in 2017. China, United States, Italy, Spain, Japan, South Korea, Brazil, Germany, Turkey, and Iran are the top 10 countries that publish most papers in the area of food science and technology. China has the fastest growing rate with a market share of 17.08% in the area of food science and technology and a 5-year growth rate of 20.81%. The publisher Elsevier dominates the market with a share of 35.56%, followed by Wiley, Springer Nature, and Taylor & Francis. These top four publishers publish about 65% of these food-related articles. Elsevier also has the highest average citation rate among the top 10 countries. Wiley, Taylor & Francis, and Tekno Scienze Publisher (an Italian Publisher) have a growth rate above the market average. Among all food-related research themes, the topic on food and health was ranked number one in the list. In terms of open access, the share of open access papers related to food and health remains stable; however, open access to food-related papers published by Wiley had an increase from 1.99% in 2013 to 4.24% total shares in 2017. Considering research institutes and universities, Spanish National Research Council was ranked the number one in publishing food-related papers followed by Jiangnan University, US Department of Agriculture, European Food Safety Authority, China Agricultural University, South China University of Technology, Wageningen University, Zhejiang University, and University of Putra Malaysia. Although there have been a plenty of food-related journals, the launch of this new journal, Food Frontiers, is timely and essential (Figure 1). The aim of Food Frontiers as an international open access journal is to bring high impact on the field of food science and health by providing all readers free access to the articles. Food Frontiers is cosponsored by Zhejiang University, Jiangsu University, Nanchang University, Northwest University, Fujian Agriculture and Forestry University, and Wiley. The editorial board comprises 12 worlds’ highly cited researchers and consists of global top experts in diverse areas of nutritional sciences and food science and technology from 16 countries and regions, including China, Australia, Bulgaria, France, Iran, Italy, Japan, Malaysia, Portugal, Romania, South Korea, Spain, Turkey, United States, Hong Kong, and Macau. Moreover, three distinguished scientists in food and nutrition, Prof. Zhen-Yu Chen from The Chinese University of Hong Kong, the associate editor of the Journal of Agricultural and Food Chemistry, Prof. Bernhard Hennig from the University of Kentucky, the