Evidence map›Paper›PMID 32050682›Full record

ReviewFoods (Basel, Switzerland)2020

Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC.

Xiang-Long Zhang, Yu Zheng, Meng-Lei Xia, Ya-Nan Wu, Xiao-Jing Liu, San-Kuan Xie, Yan-Fang Wu, Min Wang

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 104 papers, 15 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
104citing papers in PubMed, 15 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

104 citing papers in PubMed, 15 syntheses or guidelines pooled it.

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44 more citing papers are in PubMed but not listed here.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Xiang-Long ZhangState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Yu ZhengState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Meng-Lei XiaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Ya-Nan WuState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Xiao-Jing LiuState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
San-Kuan XieState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Yan-Fang WuState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
Min WangState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

Funding

Key Laboratory of Industrial Fermentation Microbiology, Education Ministry of China 2018KF005National Key R&D Program of China 2016YFD0400505National Natural Science Foundation of China 31671851Tianjin Municipal Education Commission 2018ZD08, TD13-5013Tianjin Municipal Human Resource and Social Security Bureau TJQYBSH2018010Tianjin Municipal Science and Technology Commission 19YFLHSN00030, 18PTSYJC00140
6 · The paper itself

Abstract

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid advances have been made in the area of vinegar research, and the intellectual structure pertaining to this domain has significantly evolved. Thus, it is important that scientists keep abreast of associated developments to ensure an appropriate understanding of this field. To facilitate this current study, a bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data retrieved from the Web of Science Core Collection (WoSCC) database. In total, 883 original research and review articles from between 1998 and 2019 with 19,663 references were analyzed by CiteSpace. Both a macroscopical sketch and microscopical characterization of the whole knowledge domain were realized. According to the research contents, the main themes that underlie vinegar research can be divided into six categories, that is, microorganisms, substances, health functions, production technologies, adjuvant medicines, and vinegar residues. In addition to the latter analysis, emerging trends and future research foci were predicted. Finally, the evolutionary stage of vinegar research was discerned according to Shneider's four-stage theory. This review will help scientists to discern the dynamic evolution of vinegar research, as well as highlight areas for future research.

Indexed as

bibliometricsCiteSpaceintellectual structureknowledge mappingvinegar

Identifiers

PMID32050682
PMCPMC7074530

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.