Visualization and Analysis of Tea Beverage Research Based on CiteSpace

被引：0
|
作者：
Zeng X. [1 ]
Yin J. [1 ]
Huang C. [1 ]
Zhong W. [1 ]
Li D. [1 ]
Duan M. [1 ]
Yu S. [1 ]
Pang J. [1 ]
Wu C. [1 ]
机构：
[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 13期
关键词：
CiteSpace; research hotspot; tea; tea beverage; visual analysis;
D O I：
10.13386/j.issn1002-0306.2023050098
中图分类号：
学科分类号：
摘要：
To obtain a more comprehensive understanding of the hotspots and research progress of tea beverage at home and abroad, this research paper analyzed the annual publication volume, author co-occurrences, co-citations, research institutions, the number of country publications, journals, and research hotspots of 1247 English literature collected by WOS from 2002 to 2022 using the Web of Science core collection database as the data source and the visual data analysis software CiteSpace v 6.1.6R. The results of the analysis showed that the heat for research on tea beverage at home and abroad continued to rise, and the annual number of publications showed a rising trend year by year. The number of core authors with more than four articles was 584, accounting for 82.4% of the total number of authors. The majority of institutional publications came from Chinese universities, of which the first institution with the highest number of publications was Anhui Agricultural University. The People's Republic of China was the most actively published country, followed by USA and JAPAN. The journals with high publication volume were mainly concentrated in the field of agricultural and food chemistry, and Journal of Agricultural and Food Chemistry was the journal with the highest co-citation frequency, with a total of 988 citations. The "caffeine" "acid" and "catechin" were high-frequency keywords in tea beverage research, with research hotspots focusing on the detection and extraction of active substances in tea beverage, fermented teas, antioxidant and antibacterial activities. In summary, research on tea beverage was still on the rise, but existing studies suffered from a lack of cooperation among authors, limited research areas and convergent research methods, etc. Scholars should strengthen multifaceted cooperation and communication to broaden the breadth and depth of the research, and to jointly promote the development of research in this field. This study provided a reference for a more in-depth understanding of the current status of global tea beverage research in the future. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：38 / 49
页数：11
相关论文
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