国内外4所高校食品学科科研竞争力对比分析——以Web of Science核心合集为数据源  

Comparative Analysis of Scientific Research Competitiveness of Food Disciplines among Four Universities in Domestic and Overseas——Based on Data from Web of Science Core Collection

作　　者：刘金立[1] 邵征翌[1] 马晨晨[2] 吴开军[1] LIU Jin-li;SHAO Zheng-yi;MA Chen-chen(Library of Shanghai Ocean Universit;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]上海海洋大学图书馆,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《安徽农业科学》2018年第19期196-200,217,共6页Journal of Anhui Agricultural Sciences

摘　　要：基于Web of Science核心合集中的SCIE及JCR数据库,选择美国华盛顿州立大学、上海交通大学、中国海洋大学及上海海洋大学4所国内外高校作为研究对象,对这4所高校2011—2016年食品学科在SCIE中论文发表及其被引频次、h指数、合作机构、基金资助情况、研究方向以及来源出版物期刊分区与影响因子等进行多维度分析,研究4所高校的科研竞争力情况。通过分析4所高校食品学科领域的研究热点、发展趋势及其竞争优势,为食品科研工作者提供相关参考。Based on SCIE database from web of science core collection and JCR database,this paper selected four universities in domestic and overseas as the research objects,such as Washington State University,Shanghai Jiao Tong University,Ocean University of China and Shanghai Ocean University which published SCIE papers about food science discipline of these four universities during 2011 to 2016. And it also analyzed the total number of papers,cited frequency,h index,major research countries,cooperative mechanisms,fund sponsors,source publications,research directions and other aspects. The scientific research competitiveness of food science discipline among these four universities was compared. It can reveal the temporal and spatial distribution,research hotspots,research frontiers and competitive advantages of scientific research paper in food science discipline,which would provide references for food scientists.

关 键 词：食品学科 科研竞争力 华盛顿州立大学 上海交通大学 中国海洋大学 上海海洋大学 

分 类 号：S01[农业科学]