Tanner Awards for the most-cited articles of 2021

Abstract

   

It is an annual tradition to acknowledge those papers from each topic in JFS that were most highly cited over the past 3 years, based on Web of Science data pulled in early March. These Tanner Awards acknowledge Fred Wilbur Tanner (1888–1957), the first editor of our founding journal, Food Research. We will also celebrate these authors at the Reviewers’ Reception at IFT FIRST: Annual Event and Expo in July.

Out of 451 articles published in 2021, 129 have been cited 10 or more times.

Winner of JFS overall and the Concise Reviews and Hypotheses in Food Science topic:

Prosser, C. G. (2021). Compositional and functional characteristics of goat milk and relevance as a base for infant formula. Journal of Food Science, 86, 257–265. https://doi.org/10.1111/1750-3841.15574. Cited 51 times.

Congratulations, Dr. Prosser!

Another Concise Review gets an honorable mention for receiving the most citations in the 2-year citation window for Impact Factor calculation:

Jin, M., Wang, X., Ren, T., Wang, J., & Shan, J. (2021). Microplastics contamination in food and beverages: Direct exposure to humans. Journal of Food Science, 86, 2816−2837. https://doi.org/10.1111/1750-3841.15802. Cited 49 times.

Food Microbiology and Safety

Hashemi, S. M. B., & Jafarpour, D. (2021), Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh-cut kiwis. Journal of Food Science, 86, 513–522. https://doi.org/10.1111/1750-3841.15568. Cited 45 times.

Food Engineering, Materials Science, and Nanotechnology

Hosseini, F., Miri, M. A., Najafi, M., Soleimanifard, S., & Aran, M. (2021). Encapsulation of rosemary essential oil in zein by electrospinning technique. Journal of Food Science, 86, 4070−4086. https://doi.org/10.1111/1750-3841.15876. Cited 30 times.

Integrated Food Science

Zhang, J., Van Mullem, J., Dias, D. R., & Schwan, R. F. (2021). The chemistry and sensory characteristics of new herbal tea-based kombuchas. Journal of Food Science, 86, 740–748. https://doi.org/10.1111/1750-3841.15613. Cited 28 times.

Health, Nutrition, and Food

Yang, S., Wang, C., Li, X., Wu, C., Liu, C., Xue, Z., & Kou, X. (2021). Investigation on the biological activity of anthocyanins and polyphenols in blueberry. Journal of Food Science, 86, 614–627. https://doi.org/10.1111/1750-3841.15598. Cited 26 times.

Sensory and Food Quality

Stelick, A., Sogari, G., Rodolfi, M., Dando, R., & Paciulli, M. (2021). Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science, 86, 531–539. https://doi.org/10.1111/1750-3841.15601. Cited 24 times.

New Horizons in Food Research

He, J., Liu, H., Balamurugan, S., & Shao, S. (2021). Fatty acids and volatile flavor compounds in commercial plant-based burgers. Journal of Food Science, 86, 293–305. https://doi.org/10.1111/1750-3841.15594. Cited 23 times.

Food Chemistry

Quintero-Soto, M. F., Chávez-Ontiveros, J., Garzón-Tiznado, J. A., Salazar-Salas, N. Y., Pineda-Hidalgo, K. V., Delgado-Vargas, F., & López-Valenzuela, J. A. (2021). Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates. Journal of Food Science, 86, 2962−2977. https://doi.org/10.1111/1750-3841.15778. Cited 22 times.

Two papers tied for the top spot in Toxicology and Chemical Food Safety:

Barone, G., Storelli, A., Busco, A., Mallamaci, R., & Storelli, M. M. (2021). Polychlorinated dioxins, furans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (dl-PCBs) in food from Italy: Estimates of dietary intake and assessment. Journal of Food Science, 86, 4741−4753. https://doi.org/10.1111/1750-3841.15901. Cited 15 times.

Ramon, D., Morick, D., Croot, P., Berzak, R., Scheinin, A., Tchernov, D., Davidovich, N., & Britzi, M. (2021). A survey of arsenic, mercury, cadmium, and lead residues in seafood (fish, crustaceans, and cephalopods) from the south-eastern Mediterranean Sea. Journal of Food Science, 86, 1153–1161. https://doi.org/10.1111/1750-3841.15627. Cited 15 times.

The final category is Journal of Food Science Education (JFSE). We are still awarding the Tanner Award to JFSE this year even though it ceased publication at the end of 2021. In the future, we hope to recognize a Tanner award for the new Education Research topic within JFS. Because JFSE tends to be used more in the classroom than cited, we celebrate the most-read article based on full-text accesses.

Winner:

Mshayisa, V. V., & Basitere, M. (2021). Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology. Journal of Food Science Education, 20, 208−220. https://doi.org/10.1111/1541-4329.12235. Downloaded 3285 times.

Runners up:

Oliveira, L., & Cardoso, E. L. (2021). A project-based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering. Journal of Food Science Education, 20, 120−129. https://doi.org/10.1111/1541-4329.12230. Downloaded 2309 times.

Schmidt, S. J. (2021). Helping students connect the macroscopic level to the molecular level. Journal of Food Science Education, 20, 166−177. https://doi.org/10.1111/1541-4329.12232. Downloaded 1978 times.

Congratulations to all the winners, thank you for publishing your work in IFT's Scientific Journals.

Finally, I'd like to highlight the upcoming events at IFT FIRST. IFT's Scientific Journals are sponsoring a special session on Ultra-Processed Foods (UPFs) on Monday afternoon on this big stage at McCormick Place featuring JFS Scientific Editor Mario Estévez, who is guest editing an upcoming special issue of the journal on the topic of UPFs. In addition to the annual Reviewers’ Reception Monday evening, we will have two Fireside Chats on the expo floor. The first will take place Tuesday afternoon, entitled, “How to be an Effective Peer Reviewer for Scholarly Journals.” A second on Wednesday morning is entitled, “Tips for Writing Review Manuscripts from the Editors in Chief of Comprehensive Reviews and Journal of Food Science.” Check the IFT FIRST app for the exact times and locations onsite.

Sincerely,

Rich Hartel, PhD

Editor in Chief, Journal of Food Science

Professor, University of Wisconsin–Madison