Notice bibliographique
Résumé
Among other things, Thomson's ISI Web of Knowledge is responsible for bringing the Impact Factor into mainstream use in the academy and the journal-publishing world. I have expressed on numerous occasions that I am skeptical of the Impact Factor and its influence on where authors/researchers choose to publish. However, that is a subject for further discourse in a future editorial. For this editorial I am selecting from other data that Thomson also supplies: citation data to specific papers. The Peer-Reviewed Communications Committee suggested that we identify and recognize some of the papers that have had a particularly significant effect on our knowledge by being cited by other researchers. I took up this challenge and plunged into the ISI Web of Science citation data for the Journal of Food Science. I looked at data from 2003 since that would give some time for the papers to be out there and be cited. It is my intention to do this annually immediately following the IFT Annual Meeting so that we can congratulate the authors and encourage other authors to submit their manuscripts to JFS. As of June, 2006, there were 346 citations to the top 40 papers that were cited from publishing year 2003, an average impact factor of 8.65! In the top 40 papers by citation numbers, there were 13 in cood chemistry, 10 in Food engineering, 8 in sensory and nutritive properties, 6 in food microbiology and 3 in concise reviews. Given the number of papers published in each section, one might expect such a distribution of citation excellence. The number 1 cited paper for 2003 is from the Food Chemistry section: “A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries,” authored by MY Jung, DS Choi, and JW Wu of the Dept. of Food Science and Technology and Biotechnology at Woosuk Univ., Samrea, Jeonbuk, South Korea [JFS 68(4):1287-90]. This paper has been cited 46 times! The second most cites was a paper cited 15 times, and the least cited in the top 40 was cited 6 times. Congratulations to Drs. Jung, Choi and Wu for their excellent paper. The top cited papers in the other sections of JFS are: Food Engineering: “Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials,” by Y Kagami, S Sugimura, N Fujishima, K Matsuda, T Kometani, and Y Matsumura [JFS 68(7):2248-55]. Food Microbiology: “Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine,” by D Tsangalis, JF Ashton, AEJ McGill, and NP Shah [JFS 68(2):623-31]. Sensory and Nutritive Properties: 2 papers tied: “Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber,” by JM Fernandez-Gines, J Fernandez-Lopez, E Sayas-Barbera, E Sendra, and JA Perez-Alvarez [JFS 68(2):710-5], and “Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Cote d'Ivoire,” by R Wegmuller, MB Zimmerman, and RF Hurrell [JFS 68(6):2129-35]. Concise Reviews: “Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Application,” by P Suppakal, J Miltz, K Sonneveld, and SW Bigger [JFS 68(2):408-20]. Thank you to the authors for submitting their papers to JFS. I invite you to submit your research to JFS. Maybe I'll be citing your paper in this column in three years! Have a great summer
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,001 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,001 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».