Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 399 - 408

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038636

Current status of research on fermented milk flavor based on bibliometric visualization analysis

  • LUO Yang ,
  • YI Zicheng ,
  • CHANG Tengwen ,
  • LI Caihong ,
  • HOU Kefeng ,
  • KAI Jianrong ,
  • YAN Yue ,
  • CHEN Xiang ,
  • ZHAO Danqing ,
  • PENG Bangzhu ,
  • GE Qian
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  • 1(Ningxia Institute for Science and Technology Development Strategy and Information Research, Yinchuan 750002, China)
    2(Ningxia Institute of Agricultural Product Quality Standards and Detection Technology, Yinchuan 750002, China)
    3(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China)
    4(Bureau of Science and Technology, Qingtongxia 751600, China)

Received date: 2024-01-19

  Revised date: 2024-04-16

  Online published: 2024-12-17

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Abstract

Employing bibliometric methods, this study conducted a visual analysis of the fermented milk flavor research literature published between 2003 and 2023 in the Web of Science Core Collection and the China National Knowledge Infrastructure (CNKI) database.The analysis indicates that China (247 publications), Brazil (131 publications), Turkey, and the United States (each with 120 publications) are leading countries in this field.Internationally, the Egyptian Knowledge Bank (EKB) and the Inner Mongolia Agricultural University are pivotal and critical institutions, with close collaborative ties between them.Domestically, the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, the School of Food Science and Technology at Jiangnan University, the Junlebao Dairy Co., Ltd.in Shijiazhuang, and the College of Food Science and Technology at Yunnan Agricultural University form the core strength in the fermented milk flavor research field, yet collaboration among them is relatively sparse.Research hotspots primarily focus on lactic acid bacteria, flavor compounds, fermented milk processing technology, flavor evaluation, and quality and application.Future efforts should enhance inter-institutional and interdisciplinary collaboration, employing innovative technologies to develop fermented milk products of superior flavor and safety.

Key words： yoghurt; lactic acid bacteria; fermented milk flavour; bibliometric analysis; visual analysis

Cite this article

LUO Yang , YI Zicheng , CHANG Tengwen , LI Caihong , HOU Kefeng , KAI Jianrong , YAN Yue , CHEN Xiang , ZHAO Danqing , PENG Bangzhu , GE Qian . Current status of research on fermented milk flavor based on bibliometric visualization analysis[J]. Food and Fermentation Industries, 2024 , 50(22) : 399 -408 . DOI: 10.13995/j.cnki.11-1802/ts.038636

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