What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool

Ozen Sokmen; Özlem Sökmen Gürçam; Ayşe Neslihan Dündar; Furkan Türker Sarıcaoğlu

doi:10.55147/efse.1121959

EN

What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool

Abstract

In this study provided the opportunity to create a coherent general perspective towards research trends and basic studies in the literature, especially about “bread” and “sourdough”. The objective of this study is to analyze the evolution of trends in research topics in different countries and across the years (from 1989 to March 2021) in the literature on bread and sourdough by means of a term map analysis. In this regard, the present study was designed to reveal the hot topics. A total of 338 scientific papers were retrieved from the Web of Science (WOS) between 1989 and March 2021. VOSviewer software program was used to visualize these articles. 275 of these 338 articles consist of documents written in the field of “Food Science Technology”. The author with the most articles was Gobbetti M. It was found out that the most contributing publication to the field was the article entitled “Impact of sourdough on the texture of bread”. Italy stands out in studies compared to other countries, with the most published author is Italian. It was observed that studies on bread and yeast increased over the years with the advancement of technology and that different studies were carried out on bread and sourdough.

Keywords

Bibliometrics , Bread , Sourdough , Terms Mappin

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Review

Authors

Ozen Sokmen
0000-0002-2126-094X
Türkiye

Özlem Sökmen Gürçam
0000-0002-2372-7355
Türkiye

Ayşe Neslihan Dündar ^*
0000-0003-2084-7076
Türkiye

Furkan Türker Sarıcaoğlu
0000-0003-1173-5793
Türkiye

Publication Date

June 23, 2022

Submission Date

May 27, 2022

Acceptance Date

June 30, 2022

Published in Issue

Year 2022 Volume: 3 Number: 1

DOI

https://doi.org/10.55147/efse.1121959

IZ

https://izlik.org/JA59CA45JA

APA

Sokmen, O., Sökmen Gürçam, Ö., Dündar, A. N., & Sarıcaoğlu, F. T. (2022). What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool. European Food Science and Engineering, 3(1), 36-43. https://doi.org/10.55147/efse.1121959

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