prikaz prve stranice dokumenta Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021
  Preuzmi
PDF 6.32 MB
Znanstveni rad - Izvorni znanstveni rad
Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021
Sustainability, 14 (2022), 24; 16910. https://doi.org/10.3390/su142416910
Hasenay, Sanda; Ačkar, Đurđica

Institucijski repozitorij: PTFOS Repozitorij

Citirajte ovaj rad

Hasenay, S. i Ačkar, Đ. (2022). Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021. Sustainability, 14. (24). doi: 10.3390/su142416910

Hasenay, Sanda i Đurđica Ačkar. "Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021." Sustainability, vol. 14, br. 24, 2022. https://doi.org/10.3390/su142416910

Hasenay, Sanda i Đurđica Ačkar. "Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021." Sustainability 14, br. 24 (2022). https://doi.org/10.3390/su142416910

Hasenay, S. i Ačkar, Đ. (2022) 'Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021', Sustainability, 14(24). doi: 10.3390/su142416910

Hasenay S, Ačkar Đ. Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021. Sustainability [Internet]. 16.12.2022. [pristupljeno 27.08.2024.];14(24). doi: 10.3390/su142416910

S. Hasenay i Đ. Ačkar, "Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021", Sustainability, vol. 14, br. 24, Prosinac 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:769637. [Citirano: 27.08.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:769637
Podaci o radu
Naslov (engleski)Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021
AutorSanda Hasenay
AutorĐurđica Ačkar
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Inženjerstvo
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Informacijske i komunikacijske znanosti
Knjižničarstvo
Sažetak (engleski)
The combined necessity for sustainable production, a decrease in the human impact on the environment, the European Union striving to be climate neutral, and the pressure on the food industry to introduce sustainable technologies and products and reduce emissions into the environment to the minimum has led to perceiving food industry by-products (FIB) as valuable raw materials rather than waste. This has driven a constant increase in scientific research regarding the use of FIB. The aim of this research was to establish focal points and directions of the scientific research regarding FIB. Descriptive bibliography and visualization using software CiteSpace II were used to analyze research published in journals indexed in the Web of Science Core Collection and determine and explain development trends. The results showed a constant growth of the scientific interest for FIB, which intensified since 2015. Research is being conducted worldwide, with Spain (13%) and Italy (11%) as leading countries. The results are published in journals with high impact factors and quartiles, using references published in the same rank.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaSustainability
Brojčani podacivol. 14, br. 24, 16910
e-ISSN2071-1050
DOIhttps://doi.org/10.3390/su142416910
URN:NBNurn:nbn:hr:109:769637
Datum objave publikacije2022-12-16
URL dokumentahttps://www.mdpi.com/2071-1050/14/24/16910
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 3.0 (CC BY 3.0)
Datum i vrijeme pohrane2024-06-03 06:31:47