Artículo

A bibliometric analysis of the concept of “Novel Foods” in research publications between 1997 and 2020

Resumen

“Novel Foods” are any foods produced with new technologies and substances, as well as those that have not been used for human consumption to a significant degree. This article presents a general review of publications related to “Novel Foods”, through a bibliometric analysis using information extracted from Web of Science (WoS) between 1997 and 2020. The review identified the most cited and productive authors, as well as the main countries and journals publishing. The results are presented in tables and graphs, and a bibliometric mapping using the VOSviewer program is also included. The countries with the highest number of publications and citations were the United States, England, and Netherlands; while among the most productive authors were Naska, A. (Greece), Siani, A. (Italy) and Turck, D. (France). This work may provide guidance to academics who wish to conduct research in this field together with other researchers from different countries and institutions.
Díaz, Luis Puente (57798706100); Mendoza, Andrea Doblado (57798939900); Estévez, Adriana Ortiz (57798940000); Benites, Darwin Castillo (57797552100)
A bibliometric analysis of the concept of “Novel Foods” in research publications between 1997 and 2020; [Un análisis bibliométrico del concepto “Novel Foods” en publicaciones de investigación entre 1997 y 2020]
2022
10.4067/S0717-75182022000200181
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134050840&doi=10.4067%2fS0717-75182022000200181&partnerID=40&md5=b348fdc57cfb0c7793a1f9864c4bf992
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago, Chile; Programa de Magister en Alimentos, mención Gestión, Calidad e Inocuidad de los Alimentos, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
All Open Access; Gold Open Access
Scopus
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