A discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents is called as a Food Analysis. It also provides wide variety of different characteristics of foods (e.g., canned fruits). Analysis of specific nutrients/components in foods is Carbohydrates, proteins, Vitamins and Specific minerals.
High-impact journals are those considered to be highly influential in their respective fields. The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years.
Last date updated on June, 2014