对小麦科学的见解:利用无监督机器学习技术进行文献计量学审查

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2024-06-17 DOI:10.1016/j.jcs.2024.103960
Martín Pérez-Pérez , Miguel Ribeiro , Florentino Fdez-Riverola , Gilberto Igrejas
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引用次数: 0

摘要

小麦(小麦属)一直是最重要的谷类作物之一,是人类饮食中蛋白质和能量的来源。小麦仍然是全球粮食安全的重要组成部分,有大量的科学文献专门对其进行研究,但大量的文献往往阻碍了全球分析。本研究采用了不同的无监督机器学习技术,如 K-Nearest Neighbors (KNN) 和 Uniform Manifold Approximation and Projection (UMAP),文本挖掘分析,包括词嵌入和统计词分析,以及图分析方法,以深入了解小麦文献。我们进行了拟议的文献计量分析,并将其与期刊引文报告(JCR)相结合,以确定 PubMed 文献中的主要小麦研究趋势。该分析检查了这些趋势随时间的演变,评估了地理分布、影响和研究领域,并评估了作者合作网络和不同国家不断演变的相关性。有关抗病性、基因修饰和膳食影响的研究显示出持续增长的产出,而与克服盐胁迫和提高动物饲料相关的课题似乎正在减少。有趣的是,对小麦胚芽凝集素的研究在 2000 年代后期兴趣大增,之后趋于稳定。这些趋势凸显了小麦研究的动态性质,其驱动力是不断变化的优先事项和技术进步,特别是在遗传学和 Omics 工具方面。此外,中国在小麦研究领域的重要性与日俱增,包括其规模、影响力和网络建设,与美国等长期领先的国家并驾齐驱,预示着全球小麦研究的格局正在发生变化。
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Insights into wheat science: A bibliometric review using unsupervised machine learning techniques

Wheat (Triticum spp.) has been one of the most important cereal crops, serving as a source of protein and energy in the human diet. It remains a vital component of global food security, with extensive scientific literature dedicated to its study, although the large volume of literature often hinders global analysis. In this study, different unsupervised machine learning techniques, such as K-Nearest Neighbors (KNN) and Uniform Manifold Approximation and Projection (UMAP), text mining analyses, including word embeddings and statistical word analysis, and graph analysis methodologies, were applied to gain a deeper understanding of the wheat literature. The proposed bibliometric analysis was conducted and integrated with the Journal Citation Reports (JCR) to identify major wheat research trends in the PubMed literature. This analysis examined the evolution of these trends over time, evaluated the geographical distribution, impact, and research domains, and assessed author collaboration networks and the evolving relevance of different countries. Research on disease resistance, genetic modification, and dietary impact demonstrates a consistent increase in output, while interest in topics related to overcoming salt stress and enhancing animal feed appears to be diminishing. Interestingly, research on wheat germ agglutinin saw a surge in interest during the late 2000s, stabilizing thereafter. These trends underscore the dynamic nature of wheat research, driven by evolving priorities and technological advancements, particularly in genetics and omics tools. Moreover, the increasing significance of China in wheat research, including its size, impact, and networking, alongside longstanding leaders such as the United States, signals a shifting landscape in global wheat research.

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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
期刊最新文献
Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees The action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China Effect of electron beam pretreated wheat flour on dough properties
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