A bibliometric analysis of strawberry research from food science and technology category based on web of science

Abstract

BACKGROUND:

The strawberry (Fragaria×annanasa Duch.) is a fresh fruit of its attractive colour, good flavor and enrichment of nutrients in the world.

OBJECTIVE:

This study analyzed the 3,885 strawberry research papers both article and review types from Food Science and Technology category.

METHODS:

The data were searched and extracted from Web of Science database, and were analyzed by bibliometric science and visualization tools.

RESULTS:

Papers mainly written in English (3,754, 96.628%), were from 12,695 authors, 94 countries/territories, 2,689 organizations and in 168 Journals and book series. The top five Journals were Journal of Agricultural and Food Chemistry (432, 11.12%), Food Chemistry (338, 8.7%), Postharvest Biology and Technology (245, 6.306%), Journal of the Science of Food and Agriculture (187, 4.813%) and Journal of Food Science (185, 4.762%), which each published more than 185 papers. The top five countries and regions were USA, Spain, Peoples R China, Italy and Brazil. The top five organizations were CSIC, ARS (USDA ARS), Univ Calif Davis, Univ Politecn Valencia and Zhejiang Univ. The top five authors were Battino Maurizio, Giampieri Francesca, Wang Shiow Y. (Wang, SY), Mezzetti Bruno and Carle Reinhold (Carle R), each published more than 23 papers. All keywords of the strawberry research from Food Science and Technology category were separated nine clusters for different research topics.

CONCLUSIONS:

The paper could provide a valuable guide for designing future studies, and is also useful for student identifying graduate schools and researchers selecting journals.

Keywords

Bibliometric analysis food science and technology category VOSviewer web of science

1 Introduction

Strawberries (Fragaria×ananassa) are a rich sources of nutritive compounds including minerals, vitamins, fatty acids, fibers, and secondary metabolites, as polyphenols, which are the most diffused and interesting bioactive compounds present in this fruit, which is a popular fruit known for attractive color, the special flavor and taste, essential nutrients, phytochemicals and health-promoting properties [1, 2]. It has become the most widely cultivated fruit crop in the world [3]. There are about nine million tones production in the world, with significant cultivation in China, the United States, Mexico, Egypt, Turkey, Spain and other countries [4]. It is the fifth most preferred fresh fruit in the United Sates [5]. It is the most important berry crop and are grown in different environments for a temperate, subtropical or Mediterranean climate. Control of flowering is one of the key processes that determines the ability of the species to adapt to different climates and growing conditions [6]. The octoploid cultivated strawberry has a limited genetic basis [7]. It is an important horticultural crop that has excellent commercial and nutritional value and an attractive appearance ranging from white to dark red [8]. Moreover, it could increase the plasma antioxidant capacity [9, 10] and improve the insulin sensitivity [11]. Forbes-Hernandez et al (2016) discussed the molecular and cellular mechanisms proposed in recent studies to elucidate the healthy effects of strawberry polyphenols against the most common chronic diseases, such as cancer, cardiovascular diseases, metabolicsyndrome, and inflammation [12]. Strawberries had been attracted the scientific and consumer attention worldwide for their beneficial properties for human health in the prevention and progression of different types of cancer and cardiovascular diseases (CVDs) [13]. The reduction of oxidative damage and improvement of mitochondrial functionality could be an important protective approach to ameliorate the “aging phenotype” and delay the onset of aging related metabolic diseases [14, 15].

According to the Science Citation Index Expanded note, the Food Science and Technology category covers various aspects of food research and production, including food additives and contaminants, food chemistry and biochemistry, meat science, food microbiology and technology, dairy science, food engineering and processing, cereal science, brewing, and food quality and safety [16]. Searching the keywords of “Strawberry” OR “Fragaria ananassa Duch.” in the topic (title, abstract, author keywords, and keywords plus) and all the year published for the article or review paper types, the most three Web of Science category were Food Science and Technology, Horticulture and Plant Sciences. This paper was focused on the Food Science and Technology category.

Bibliometrics technique method had been adopted in some researches analysis, such as essential oil-bearing plants exposed to the water stress [17], grafting in horticultural plants [18], fungus Phakopsora pachyrhizi Sydow and Sydow affecting soybean [Glycine max (L.) Merrill] [19], subject category of horticulture [20], research, innovation and development on Corylus avellana [21], the berries on the top [22], INRA publications on fruits and vegetables [23], tree fruit growing in Germany [24], trends in Mango research [25], wine research and wine production [26]. Others research as soil and water conservation in the Loess Tableland-Gully Region of China [27], advances in water use efficiency in agriculture and sustainable water use in agriculture [28, 29]. Sun and Yuan have published some papers, bibliometrics analyzed rice with fertilizer based on Citespace [30]; top papers of world rice research [31], library and information science category [32], water resources category [33], agronomy category [34], green and sustainable science and technology category [35], research on maize or corn [36, 37]; based on Web of Science, bibliometrics analyzed muskmelon [38], strawberry research publications from Horticulture category [39] and Plant Sciences category [40], and cotton research from Plant Sciences category based on Web of Science [41], et al.

The aim of this study is to assess the strawberry research publications both articles and reviews types from Food Science and Technology category based on Web of Science using the bibliometric science mapping and VOSviewer visualization tools. At last, special attention will be dedicated to research topics and research fronts from all keywords co-occurrence analysis.

2 Data and methodology

2.1 Web of Science

Based on Clarivate Analytics’ Web of Science Core Collection, the publications were derived from the following Citation Indexes databases: The Science Citation Index—Expanded (SCIE)–1900-present, Social Science Citation Index (SSCI) –1900-present, Conference Proceeding Citation Index-Science (CPCI-S) –2015-present, Conference Proceedings Citation Index- Social Science & Humanities (CPCI-SSH) –2015-present, Current Chemical Reactions (CCR-EXPANDED) –1985-present, Index Chemicus (IC) –1993-present.

2.2 Data collection and analysis

This study surveyed papers in WoS core collection at one day (retrieval data last updated: 2021-7-3). We used the keywords in the topic, with the query: Topic: (“Strawberry” OR “Fragaria ananassa Duch.”)

Then, the search results were refined by document types (Article or Review) and WoS categories (Food Science and Technology).

At last, there were 3,885 papers from WoS core collection. The data of full record and cited references were extracted at other reference software file format and imported into VOSviewer software (version 1.6.16, 2020, Leiden University, Leiden, The Netherlands) for mapping and further citation analysis. The impact factors (IF 2020 and IF 5year) were taken from the Journal Citation Report (JCR 2020) published in 2021, which had the latest data available.

2.3 VOSviewer

In this work, VOSviewer software (version 1.6.16, 2020, Leiden University, Leiden, The Netherlands) were used to show the sources citation mapping, international collaboration between the authors, organizations, countries and the research trends through all keywords [42]. The default parameters values were usually used in the analysis. Items were represented by a label and a circle. The size of circles reflected the weight of an item. The colors in network visualization (text maps) represented clusters of similar items as calculated by the program. Distance between the items indicated the strength of relationships.

3 Results and Discussion

3.1 Document types and language of publications

Based on Clarivate Analytics’s WoS Index, all 3,885 papers were from SCIE (3,885), CPCI-S (61), SSCI (40), IC (13), Current Chemical Reactions (2) and Book Citation Index–Science (1).

Table 1 displayed the paper document types and languages. Among the document types, there were articles (3,772, 97.091%) and reviews (113, 2.909%), also including proceedings papers (59, 1.519%), Early Access (25, 0.644%) and Book Chapter (1, 0.026%). The first paper titled of “Retention of ascorbic acid in strawberries during processing, frozen storage, and manufacture of velva fruit” written by Loeffler HJ (1946) was published in Food Research [43].

Table 1
Document types and Languages of publication on Strawberry research from Food Science and Technology category based on WoS

Rank Document type Records %of 3,885 Language Records %of 3,885

1 Article 3772 97.091 English 3,754 96.628

2 Review 113 2.909 Japanese 41 1.055

3 Proceedings Paper 59 1.519 German 29 0.746

4 Early Access 25 0.644 Polish 19 0.489

5 Book Chapter 1 0.026 Portuguese 17 0.438

6 French 13 0.335

7 Italian 8 0.206

8 Spanish 2 0.051

9 Czech 1 0.026

10 Hungarian 1 0.026

Rank	Document type	Records	%of 3,885	Language	Records	%of 3,885
1	Article	3772	97.091	English	3,754	96.628
2	Review	113	2.909	Japanese	41	1.055
3	Proceedings Paper	59	1.519	German	29	0.746
4	Early Access	25	0.644	Polish	19	0.489
5	Book Chapter	1	0.026	Portuguese	17	0.438
6				French	13	0.335
7				Italian	8	0.206
8				Spanish	2	0.051
9				Czech	1	0.026
10				Hungarian	1	0.026

Most papers were published in English (3,754, 96.628%), and then others were Japanese (41, 1.055%), German (29, 0.746%), Polish (19, 0.489%), Portuguese (17, 0.438%), French (13, 0.335%), Italian (8, 0.206%), Spanish (2, 0.051%), Czech (1, 0.026%) and Hungarian (1, 0.026%). English was dominating language from the WoS, and the paper can be widely accepted [44].

3.2 Publication Output

Figure 1 showed the all 3,885 articles and reviews of Food Science and Technology category publications trend obtained from the online version of WoS database from 1946 to 2021. The highest value number of papers (287) was published in 2020. In general, the quantity of strawberry research literature presents a fast growth tendency after 1990, and there was less papers each year from 1946 to 1990. Till to July 3, 2021, the ratio of the total publications after 1970, 1980, 1990, 2000 and 2010 were 98.377%, 97.296%, 95.494%86.924%, and 61.981%, respectively. The h-index was initially proposed as a measure of a researcher’s scientific output based on counting the number of publications (N) by that researcher cited N or more times [45]. For the total 3,885 papers, sum of the times cited was 134,990, the average citation per item was 34.75, and the h-index was 144.

Fig. 1

Publications of Strawberry research from Food Science and Technology category based on WoS from 1946 to 2021.

3.3 Web of Science categories and research areas

For strawberry research publications from Food Science and Technology category based on WoS, there were total 28 WoS subject categories and 20 research areas. Table 2 showed the top 20 WoS categories and 20 research areas in the subject of strawberry research from Food Science and Technology category based on WoS. The top five WoS categories includes Food Science Technology (3,885, 100%), Chemistry Applied (1,115, 28.7%), Agriculture Multidisciplinary (642, 16.525%), Nutrition Dietetics (516, 13.282%) and Horticulture (371, 9.55%). The top five research areas included Food Science Technology (3,885, 100%), Chemistry (1,155, 29.73%), Agriculture (1,072, 27.593%), Nutrition Dietetics (516, 13.282%) and Biotechnology Applied Microbiology (190, 4.891%). The journals or papers may be classified into two or more categories, showed the multidisciplinary character of the research [46, 47]. In WoS, papers mapped to WoS categories were more than research areas [48].

Table 2
Top 20 WoS Categories and research areas for Strawberry research from Food Science and Technology category based on WoS

Rank Web of Science Categories TP Ratio Research Areas TP Ratio

1 Food Science Technology 3885 100 Food Science Technology 3885 100

2 Chemistry Applied 1115 28.7 Chemistry 1155 29.73

3 Agriculture Multidisciplinary 642 16.525 Agriculture 1072 27.593

4 Nutrition Dietetics 516 13.282 Nutrition Dietetics 516 13.282

5 Horticulture 371 9.55 Biotechnology Applied Microbiology 190 4.891

6 Agronomy 266 6.847 Engineering 170 4.376

7 Biotechnology Applied Microbiology 190 4.891 Microbiology 146 3.758

8 Engineering Chemical 159 4.093 Plant Sciences 79 2.033

9 Microbiology 146 3.758 Biochemistry Molecular Biology 72 1.853

10 Plant Sciences 79 2.033 Toxicology 54 1.39

11 Biochemistry Molecular Biology 72 1.853 Pharmacology Pharmacy 47 1.21

12 Toxicology 54 1.39 Neurosciences Neurology 20 0.515

13 Chemistry Medicinal 42 1.081 Behavioral Sciences 16 0.412

14 Chemistry Analytical 35 0.901 Physiology 15 0.386

15 Agriculture Dairy Animal Science 33 0.849 Environmental Sciences Ecology 15 0.386

16 Neurosciences 20 0.515 Virology 15 0.386

17 Behavioral Sciences 16 0.412 Business Economics 5 0.129

18 Physiology 15 0.386 Spectroscopy 5 0.129

19 Environmental Sciences 15 0.386 Immunology 2 0.051

20 Virology 15 0.386 Science Technology other Topics 1 0.026

Rank	Web of Science Categories	TP	Ratio	Research Areas	TP	Ratio
1	Food Science Technology	3885	100	Food Science Technology	3885	100
2	Chemistry Applied	1115	28.7	Chemistry	1155	29.73
3	Agriculture Multidisciplinary	642	16.525	Agriculture	1072	27.593
4	Nutrition Dietetics	516	13.282	Nutrition Dietetics	516	13.282
5	Horticulture	371	9.55	Biotechnology Applied Microbiology	190	4.891
6	Agronomy	266	6.847	Engineering	170	4.376
7	Biotechnology Applied Microbiology	190	4.891	Microbiology	146	3.758
8	Engineering Chemical	159	4.093	Plant Sciences	79	2.033
9	Microbiology	146	3.758	Biochemistry Molecular Biology	72	1.853
10	Plant Sciences	79	2.033	Toxicology	54	1.39
11	Biochemistry Molecular Biology	72	1.853	Pharmacology Pharmacy	47	1.21
12	Toxicology	54	1.39	Neurosciences Neurology	20	0.515
13	Chemistry Medicinal	42	1.081	Behavioral Sciences	16	0.412
14	Chemistry Analytical	35	0.901	Physiology	15	0.386
15	Agriculture Dairy Animal Science	33	0.849	Environmental Sciences Ecology	15	0.386
16	Neurosciences	20	0.515	Virology	15	0.386
17	Behavioral Sciences	16	0.412	Business Economics	5	0.129
18	Physiology	15	0.386	Spectroscopy	5	0.129
19	Environmental Sciences	15	0.386	Immunology	2	0.051
20	Virology	15	0.386	Science Technology other Topics	1	0.026

TP: total publication; Ratio: Ratio of 3,885 (%).

3.4 Core journals

Based on the JCR 2020 data, there were total 165 Journals and three book series for strawberry research from Food Science and Technology category based on WoS. The three book series were ACS symposium series (5), Annals of the New York Academy of Sciences (1) and Annual Review of Food Science and Technology (1). Table 3 showed the top 21 core journals with articles each more than 35 papers, IF 2020 and IF 5 year, Quartile in Category (QC) and Rank in Category (RC) of Food Science and Technology category with total 144 journals. Here, the Journal of Berry Research belongs to the Plant Science category, not in the Food Science and Technology category, so, there is no Rank in Category (RC).

Table 3
Top 21 Journals on Strawberry research from Food Science and Technology category based on WoS

Rank Journal TP Ratio IF 2020 IF5 year QC RC

1 Journal of Agricultural and Food Chemistry 432 11.12 5.279 5.269 Q1 24

2 Food Chemistry 338 8.7 7.514 7.516 Q1 7

3 Postharvest Biology and Technology 245 6.306 5.537 5.821 Q1 20

4 Journal of the Science of Food and Agriculture 187 4.813 3.638 3.802 Q2 47

5 Journal of Food Science 185 4.762 3.167 3.376 Q2 57

6 LWT Food Science and Technology 156 4.015 4.952 5.383 Q1 29

7 Journal of Food Engineering 115 2.96 5.354 5.144 Q1 23

8 International Journal of Food Microbiology 92 2.368 5.277 5.388 Q1 25

9 Food Research International 86 2.214 6.475 6.508 Q1 9

10 Journal of Food Processing and Preservation 73 1.879 2.19 2.271 Q3 90

11 Journal of Food Protection 71 1.828 2.077 2.224 Q3 92

12 Journal of Berry Research 70 1.802 2.352 2.428 Q2

13 International Journal of Food Science and Technology 69 1.776 3.713 3.408 Q2 46

14 Journal of Food Science and Technology Mysore 67 1.725 2.701 3.574 Q3 74

15 European Food Research and Technology 64 1.647 2.998 3.005 Q2 64

16 Innovative Food Science Emerging Technologies 60 1.544 5.916 6.159 Q1 15

17 Food and Bioprocess Technology 55 1.416 4.465 4.793 Q1 34

18 Food Control 54 1.39 5.548 5.498 Q1 19

19 Food Microbiology 38 0.978 5.516 5.68 Q1 21

20 Food Technology 35 0.901 0.367 0.242 Q4 137

21 Journal of Food Composition and Analysis 35 0.901 4.556 4.89 Q1 30

Rank	Journal	TP	Ratio	IF 2020	IF5 year	QC	RC
1	Journal of Agricultural and Food Chemistry	432	11.12	5.279	5.269	Q1	24
2	Food Chemistry	338	8.7	7.514	7.516	Q1	7
3	Postharvest Biology and Technology	245	6.306	5.537	5.821	Q1	20
4	Journal of the Science of Food and Agriculture	187	4.813	3.638	3.802	Q2	47
5	Journal of Food Science	185	4.762	3.167	3.376	Q2	57
6	LWT Food Science and Technology	156	4.015	4.952	5.383	Q1	29
7	Journal of Food Engineering	115	2.96	5.354	5.144	Q1	23
8	International Journal of Food Microbiology	92	2.368	5.277	5.388	Q1	25
9	Food Research International	86	2.214	6.475	6.508	Q1	9
10	Journal of Food Processing and Preservation	73	1.879	2.19	2.271	Q3	90
11	Journal of Food Protection	71	1.828	2.077	2.224	Q3	92
12	Journal of Berry Research	70	1.802	2.352	2.428	Q2
13	International Journal of Food Science and Technology	69	1.776	3.713	3.408	Q2	46
14	Journal of Food Science and Technology Mysore	67	1.725	2.701	3.574	Q3	74
15	European Food Research and Technology	64	1.647	2.998	3.005	Q2	64
16	Innovative Food Science Emerging Technologies	60	1.544	5.916	6.159	Q1	15
17	Food and Bioprocess Technology	55	1.416	4.465	4.793	Q1	34
18	Food Control	54	1.39	5.548	5.498	Q1	19
19	Food Microbiology	38	0.978	5.516	5.68	Q1	21
20	Food Technology	35	0.901	0.367	0.242	Q4	137
21	Journal of Food Composition and Analysis	35	0.901	4.556	4.89	Q1	30

TP: total publication, Ratio of 3,885 (%), IF 2020 and IF 5years. QC: Quartile in Category. RC: rank in Category of Food Science and Technology. Data were from the 2020 edition of Journal Citation Reports.

The top 5, top 10, top 15 and top 20 Journals published about 35.701%, 49.137%, 57.915%and 64.144%of the total papers, respectively. The top five Journals were Journal of Agricultural and Food Chemistry (432, 11.12%), Food Chemistry (338, 8.7%), Postharvest Biology and Technology (245, 6.306%), Journal of the Science of Food and Agriculture (187, 4.813%) and Journal of Food Science (185, 4.762%), that each published more than 185 papers. Among the top 21 journals, there were twelve journals in Quartile 1, five journals in Quartile 2, three journals in Quartile 3 and one journal in Quartile 4 in category. Citation analysis is not a measurement of scientific quality, but it is reflective of the importance [49].

Among the 165 journals, there were 100 journals meet the thresholds of five publications. The network of citation in the field of strawberry research was shown 11 clusters with different colors in Fig. 2, the size of circles reflected a total number of journal publications.

Fig. 2

Network visualization maps of citation journals in Strawberry research from Food Science and Technology category based on WoS with 100 nodes and 11 clusters.

3.5 Authors co-authorship analysis

In general, internationally collaborative articles had the highest visibility and scientific impact followed by inter-institutional collaborative articles, single-country articles and single-author articles, respectively [50]. A total of 12,695 authors published 3,885 publications, but there were 334 authors meet the thresholds of five publications, and only 26 authors were connected to each other. Figure 3 showed the co-authorship network maps of authors from Food Science and Technology category.

Fig. 3

Co-authorship network visualization of authors of Strawberry research from Food Science and Technology category based on WoS.

Table 4 list the top 22 authors published more than 17 papers, and also lay the citations, average citations, organization-enhanced and countries. The top five authors were Battino Maurizio, Giampieri Francesca, Wang Shiow Y. (Wang, SY), Mezzetti Bruno and Carle Reinhold (Carle R), who each published at least 23 papers. The top five authors with the higher citations per paper were Wang Shiow Y. (Wang, SY), Tomas-Barberan Francisco A. (Tomas-Barberan FA), Wrolstad RE, Mezzetti Bruno and Martinez Gustavo A. (Martinez GA), average citations per paper were more than 65.33 times. The top 22 authors were mainly from Italy and Spain.

Table 4

The top 22 most prolific authors published papers in the field of Strawberry research from Food Science and Technology category based on WoS

Rank	Author	Papers	Citations	Avg. citations	Organization-Enhanced	Country
1	Battino, Maurizio	31	2014	64.97	Polytech Univ Marche	Italy
2	Giampieri, Francesca	28	1335	47.68	Univ Politecn Marche	Italy
3	Wang, Shiow Y. (Wang, SY)	25	3738	149.52	ARS USDA	USA
4	Mezzetti, Bruno	24	1607	66.96	Univ Politecn Marche	Italy
5	Carle, Reinhold (Carle, R)	23	1091	47.43	Univ Hohenheim	Germany
6	Forbes-Hernandez, Tamara Y.	22	952	43.27	Univ Vigo	Spain
7	Sanz, C	22	1367	62.14	CSIC	Spain
8	Li, Li	21	450	21.43	Zhejiang Univ	China
9	Luo, Zisheng	21	484	23.05	Zhejiang Univ	China
10	Schwab, Wilfried (Schwab, W)	21	527	25.10	Tech Univ Munich	Germany
11	Civello, Pedro M. (Civello, PM)	20	1131	56.55	Infive Conicet Unlp	Argentina
12	Gasparrini, Massimiliano	20	944	47.20	Univ Politecn Marche	Italy
13	Perez, AG	20	1289	64.45	CSIC	Spain
14	Wrolstad, RE	19	1985	104.47	Oregon State Univ	USA
15	Zhang, Min	19	449	23.63	Beijing Forestry Univ	China
16	Afrin, Sadia	18	835	46.39	Univ Politecn Marche	Italy
17	Martinez, Gustavo A. (Martinez, GA)	18	1176	65.33	Infive Conicet Unlp	Argentina
18	Tomas-Barberan, Francisco A.(Tomas-Barberan, FA)	18	1937	107.61	CEBAS CSIC	Spain
19	Troncoso, Ana M. (Troncoso, A.M.)	18	499	27.72	Univ Seville	Spain
20	Alvarez-Suarez, Jose M.	17	965	56.76	Univ Politecn Marche	Italy
21	Martin-Belloso, Olga	17	822	48.35	Univ Lleida	Spain
22	Quiles, Jose L.	17	914	53.76	Univ Granada	Spain

Among the twenty-two authors, there were seven authors from Spain, and the organizations were Univ Vigo, CSIC, Univ Seville, Univ Lleida, Univ Granada; six authors were from Italy, and the organizations were Polytech Univ Marche and Univ Politecn Marche; three authors were from Zhejiang Univ and Beijing Forestry Univ of China; two authors were from ARS USDA and Oregon State Univ of USA; two authors were from Univ Hohenheim and Tech Univ Munich of Germany; two authors were from Infive Conicet Unlp of Argentina.

3.6 Countries/regions co-authorship analysis

Total 94 countries or regions published the 3,885 papers. Table 5 showed the top 20 countries or regions that ranked by the number of total publications above 70 papers, also list the cluster, total link strength, citations and average citations. Among the top 20 countries or regions, the top five countries were USA, Spain, Peoples R China, Italy and Brazil, each more than 235 papers. In case of average citations, USA, England, Canada, Spain and Belgium showed the higher citations more than 40.80 times per paper. The higher Total Link Strength (TLS) value indicates greater collaboration.

Table 5
Top 20 countries/regions publishing papers in the field of Strawberry research publications from Food Science and Technology category based on WoS

Rank Countries/Regions Records Cluster Total link strength Citations Avg. citations

1 USA 605 2 271 35209 58.20

2 Spain 470 1 238 19454 41.39

3 Peoples R China 432 2 171 9646 22.33

4 Italy 241 1 190 8468 35.14

5 Brazil 235 1 46 5459 23.23

6 Germany 181 5 103 6939 38.34

7 Turkey 154 9 84 4451 28.90

8 Poland 144 3 61 3282 22.79

9 France 130 7 76 4729 36.38

10 Japan 119 4 17 2084 17.51

11 Argentina 117 1 29 3447 29.46

12 England 109 3 109 5600 51.38

13 Portugal 96 7 65 3254 33.90

14 Canada 90 8 46 4422 49.13

15 South Korea 85 2 37 1624 19.11

16 Belgium 80 3 58 3264 40.80

17 Iran 75 4 19 1288 17.17

18 Mexico 74 1 52 1974 26.68

19 Australia 71 8 49 2105 29.65

20 India 70 4 20 1487 21.24

Rank	Countries/Regions	Records	Cluster	Total link strength	Citations	Avg. citations
1	USA	605	2	271	35209	58.20
2	Spain	470	1	238	19454	41.39
3	Peoples R China	432	2	171	9646	22.33
4	Italy	241	1	190	8468	35.14
5	Brazil	235	1	46	5459	23.23
6	Germany	181	5	103	6939	38.34
7	Turkey	154	9	84	4451	28.90
8	Poland	144	3	61	3282	22.79
9	France	130	7	76	4729	36.38
10	Japan	119	4	17	2084	17.51
11	Argentina	117	1	29	3447	29.46
12	England	109	3	109	5600	51.38
13	Portugal	96	7	65	3254	33.90
14	Canada	90	8	46	4422	49.13
15	South Korea	85	2	37	1624	19.11
16	Belgium	80	3	58	3264	40.80
17	Iran	75	4	19	1288	17.17
18	Mexico	74	1	52	1974	26.68
19	Australia	71	8	49	2105	29.65
20	India	70	4	20	1487	21.24

Among 94 countries or regions, there are 59 countries/regions meeting the requirement threshold as five, and connected to each other in Fig. 4, which were divided into nine clusters with different colors. The first cluster included ten countries and regions (red color) of Spain, Italy, Brazil, Argentina, Mexico, Chile, Sweden, Denmark, Uruguay and Ecuador. The second cluster consisted ten countries or regions (green) of USA, Peoples R China, South Korea, Israel, Egypt, Saudi Arabia, Pakistan, Singapore, Jordan and Bangladesh. The third cluster included nine countries (blue) of Poland, England, Belgium, Greece, Netherlands, Switzerland, South Africa, Czech Republic and Serbia. The fourth cluster consisted eight countries and regions (yellow) of Japan, Iran, India, New Zealand, Thailand, Malaysia, Taiwan and Indonesia. The fifth cluster consisted seven countries (violet) of Germany, Finland, Norway, Scotland, Colombia, Lithuania and Estonia. The sixth cluster consisted six countries (shallow blue) of Croatia, Austria, Slovenia, Bulgaria, Hungary and Romania. The seventh cluster included four countries (orange) of France, Portugal, Tunisia and Algeria. The eighth cluster consisted three countries (brown) of Canada, Australia and Ireland. The ninth cluster were both Turkey and Morocco (pink). Nowadays, increasing international exchanges had promoted academic communications [51].

Fig. 4

The country co-authorship network of Strawberry (Fragaria×ananassa Duch.) research from Food Science and Technology category based on WoS with 59 nodes and 9 clusters.

3.7 Organizations co-authorship analysis

Organization co-authorship analysis reflected the degree of communication between institutions [52]. A total of 2,689 organizations published 3,885 publications. Table 6 listed the top 20 organizations ranked by publications above 28 papers, the total link strength, citations, average citations and country.

Table 6
Top 20 organizations publishing papers in the field of strawberry research from Food Science and Technology category based on WoS

Rank Organizations Records TLS Citations Avg. C Country

1 CSIC 104 28 6360 61.15 Spain

2 ARS (USDA ARS) 101 78 6860 67.92 USA

3 Univ Calif Davis 55 23 4614 83.89 USA

4 Univ Politecn Valencia 54 13 2698 49.96 Spain

5 Zhejiang Univ 51 32 1304 25.57 China

6 Katholieke Univ Leuven 47 27 1713 36.45 Germany

7 Univ Florida 46 26 1802 39.17 USA

8 Nanjing Agr Univ 43 32 1190 27.67 China

9 Oregon State Univ 41 16 3529 86.07 USA

10 Univ Politecn Marche 38 67 1573 41.39 Italy

11 Univ Sao Paulo 35 12 1557 44.49 Brazil

12 China Agr Univ 33 28 868 26.30 China

13 Univ Lleida 33 8 1056 32.00 Spain

14 INRA 32 15 2100 65.63 France

15 Univ Estadual Campinas 31 19 1070 34.52 Brazil

16 Chinese Acad Sci 30 30 729 24.30 China

17 Tech Univ Munich 30 13 656 21.87 Germany

18 Agr &Agri Food Canada 28 23 1565 55.89 Canada

19 Univ Bologna 28 16 857 30.61 Italy

20 Univ Seville 28 25 752 26.86 Spain

Rank	Organizations	Records	TLS	Citations	Avg. C	Country
1	CSIC	104	28	6360	61.15	Spain
2	ARS (USDA ARS)	101	78	6860	67.92	USA
3	Univ Calif Davis	55	23	4614	83.89	USA
4	Univ Politecn Valencia	54	13	2698	49.96	Spain
5	Zhejiang Univ	51	32	1304	25.57	China
6	Katholieke Univ Leuven	47	27	1713	36.45	Germany
7	Univ Florida	46	26	1802	39.17	USA
8	Nanjing Agr Univ	43	32	1190	27.67	China
9	Oregon State Univ	41	16	3529	86.07	USA
10	Univ Politecn Marche	38	67	1573	41.39	Italy
11	Univ Sao Paulo	35	12	1557	44.49	Brazil
12	China Agr Univ	33	28	868	26.30	China
13	Univ Lleida	33	8	1056	32.00	Spain
14	INRA	32	15	2100	65.63	France
15	Univ Estadual Campinas	31	19	1070	34.52	Brazil
16	Chinese Acad Sci	30	30	729	24.30	China
17	Tech Univ Munich	30	13	656	21.87	Germany
18	Agr &Agri Food Canada	28	23	1565	55.89	Canada
19	Univ Bologna	28	16	857	30.61	Italy
20	Univ Seville	28	25	752	26.86	Spain

TLS: Total link strength; Avg. C: Average citations

These organizations were focused in USA with four organizations; China with four organizations; Spain with four organizations; Germany with two organizations; Italy with two organizations; Brazil with two organizations; Canada with one organization; France with one organization. Furthermore, the top five organizations were CSIC, ARS (USDA ARS), Univ Calif Davis, Univ Politecn Valencia, and Zhejiang Univ, each with more than 51 papers. The top five organizations of Oregon State Univ, Univ Calif Davis, USDA ARS (ARS), INRA and CSIC showed the higher average citations more than 61.15 times per paper.

Among the total 2,689 organizations, there were 299 organizations meeting the minimum thresholds of five, but 286 organizations connected to each other and were divided into 25 clusters with different colors in Fig. 5. Within the context of network formation, organizations tend to form bonds with other institutions in the same region.

Fig. 5

The organizations co-authorship network of Strawberry (Fragaria×ananassa Duch.) research from Food Science and Technology category based on WoS.

3.8 All Keywords co-occurrence analysis

Among the all 12,090 keywords, there were 971 keywords met the threshold level of more than seven co-occurrence times, which were separated into nine main clusters viewpoints (Fig. 6). The top twenty co-occurrence keywords were strawberry, quality, strawberries, fruit, anthocyanins, storage, fruits, antioxidant capacity, antioxidant activity, vegetables, phenolic-compounds, color, shelf-life, identification, polyphenols, temperature, stability, cultivars, phenolics, antioxidant, each more than 175 times.

Fig. 6

VOSviewer co-occurrence Network visualization mapping of most frequent all keywords (minimum of 7 occurrences) in Strawberry research from Food Science and Technology category based on WoS.

Figure 7 showed the overlay maps of the same data of strawberry research from Food Science and Technology category based on WoS in Fig. 6. Blue colour keywords indicate earlier research topics, whereas, yellow and green colours keywords indicated those research fronts.

Fig. 7

VOSviewer co-occurrence overlay visualization mapping of most frequent all keywords (minimum of 7 occurrences) in Strawberry research from Food Science and Technology category based on WoS.

Here, the twenty keywords or so were list and ranked in each cluster based on Fig. 6.

The first cluster (red) focused on plants growth and fruit-quality and fruit antioxidant capacity, including keyword terms as anthocyanins, fruits, antioxidant capacity, antioxidant activity, phenolic-compounds, identification, polyphenols, phenolics, antioxidant, capacity, flavonoids, anthocyanin, bioactive compounds, ellagic acid, berries, in-vitro, extracts. phenolic compounds, hplc, cultivar, et al., each more than 78 times.

The second cluster (green) represented the strawberries fruit quality changes during storage, keyword terms ranked as strawberry, fruit, cultivars, fragaria x ananassa, growth, strawberry fruit, metabolism, acid, expression, botrytis-cinerea, decay, firmness, ethylene, botrytis cinerea, sugars, plants, postharvest, resistance, fruit-quality, tomato, accumulation, et al., each more than 46 times.

The third cluster (blue) focused on strawberries foods texture, including keyword terms as temperature, texture, foods, impact, osmotic dehydration, apple, pectin, optimization, products, aroma compounds, model, apples, perception, behavior, sensory evaluation, sensory analysis, microstructure, sugar, attributes, sucrose, yogurt, et al., each more than 38 times.

The fourth cluster (yellow) represented strawberry color and juice content change, keyword terms ranked as color, stability, ascorbic-acid, vitamin-c, juice, kinetics, degradation, ascorbic acid, orange juice, peroxidase, colour, vitamin c, strawberry juice, high hydrostatic-pressure, polyphenol oxidase jam, ultrasound, fruit juices, purification, enzymes, et al., each more than 43 times.

The fifth cluster (violet) focused on cultivars methods affecting fruit yield and quality, including keyword terms as strawberries, food, inactivation, listeria-monocytogenes, water, survival, Escherichia-coli o157-h7, efficacy, fresh produce, salmonella, Escherichia-coli, lettuce, chlorine dioxide, produce, raspberries, assay, ozone, United-States, decontamination, hepatitis-a virus, et al., each more than 33 times.

The sixth cluster (shallow blue) focused on fruit postharvest quality, keyword terms ranked as quality, storage, shelf-life, fresh, edible coatings, chitosan, films, essential oils, shelf life, antifungal activity, protein, antimicrobial activity, essential oil, fragaria ananassa, preservation, edible coating, life, modified atmosphere, sensory quality, coatings, et al., each more than 21 times.

The seventh cluster (orange) focused on strawberry fruit biosynthesis, keyword terms as aroma, flavor, biosynthesis, volatile compounds, acids, components, volatiles, mass-spectrometry, wine, constituents, solid-phase microextraction, maturity, GC-MS, fermentation, fragaria-ananassa, varieties, ananassa, acetaldehyde, 2,5-dimethyl-4-hydroxy-3(2h)-furanone, grape, et al., each more than 19 times.

The eighth cluster (brown) focused on packaging and cold storage, keyword terms as packaging, electronic nose, classification, performance, design, peach, pear, prediction, chemometrics, spectroscopy, PCA, profiles, anthocyanin content, fresh strawberry packages, jams, principal component analysis, storage-temperature, total phenolic content, apricot, flow, et al., each more than 13 times.

The ninth cluster (pink) focused on pesticide-residues and risk assessment, keyword terms as vegetables, extraction, gas-chromatography, liquid-chromatography, pesticide-residues, pesticide, metabolites, chromatography, residues, validation, soil, mass spectrometry, samples, solid-phase extraction, separation, quechers, fungicides, peer review, tandem mass-spectrometry, berry fruits, et al., each more than 14 times.

3.9 Top papers based on Essential Science Indicators (ESI)

Here, the ESI database covered over a 10-year and 2-month period: January 1, 2011 –February 28, 2021. These top papers were 44 highly cited papers, with no hot paper. From 2011 to 2021, there were top papers each year as one, four, four, six, five, four, five, four, eight, two, one papers, respectively. The 44 top papers were published in fifteen journals including of Comprehensive Reviews in Food Science and Food Safety (1), Critical Reviews in Food Science and Nutrition (2), Food and Function (2), Food and Chemical Toxicology (1), Food Chemistry (12), Food Control (2), Food Microbiology (2), Food Quality and Preference (1), Food Research International (2), Journal of Agricultural and Food Chemistry (4), Journal of Food Engineering (3), Journal of Food Science (1), LWT-Food Science And Technology (3), Postharvest Biology and Technology (6), and Trends in Food Science and Technology (2), respectively.

3.10 The most frequently cited articles

Here, the eight most frequently cited articles were with more than 660 times till to July 3, 2021 [53 –60], which they were published in Journal of Agricultural and Food Chemistry (Wang et al., 1996; Sun et al., 2002; Wang & Lin, 2000; Vinson et al., 2001; Kalt et al., 1999; Kahkonen et al., 2001), Journal of the Science of Food and Agriculture (Clifford MN and Scalbert A, 2000), Food Chemistry (Leong & Shui, 2002), et al. From the publication year to July 3, 2021, the total cited times were 1,222, 1,100, 977, 881, 756, 686, 675, 660 times; and the average citation per year of the most citation eight papers were 47.00, 50.00, 48.85, 40.05, 36.00, 29.83, 32.14 and 33.00 times, respectively. Figure 8 showed the citation per year of the most cited eight papers from publication year to 2020. The average citations per year was the highest value as 50 (red line) among the eight papers.

Fig. 8

Dynamic of citations of the most eight papers from their initial publications to July 3, 2021.

4 Conclusions

This study analyzed 3,885 papers of strawberry research from Food Science and Technology category, which were mainly published in English (96.628%), from 12,695 authors, 94 countries or territories, 2,689 organizations and in 168 Journals and book series. Top 5 core journals ranked as Journal of Agricultural and Food Chemistry, Food Chemistry, Postharvest Biology and Technology, Journal of the Science of Food and Agriculture and Journal of Food Science. Top 5 countries and regions were USA, Spain, Peoples R China, Italy and Brazil. Top 5 organizations were CSIC, ARS (USDA ARS), Univ Calif Davis, Univ Politecn Valencia and Zhejiang Univ. Top 5 authors are Battino Maurizio, Giampieri Francesca, Wang Shiow Y. (Wang, SY), Mezzetti Bruno and Carle Reinhold (Carle R). All keywords of the strawberry research from Food Science and Technology Category were separated nine clusters for different research topics. This work is useful for student identifying graduate schools and researchers selecting journals.

Footnotes

Acknowledgments

This work was supported by Education science planning project of Hubei Province, Research on University Library Discipline Decision Support Service driven by “Double First Class University Plan” (2019GB016).

Conflict of Interest

The authors have no conflict of interest to report.

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