Presented at

1
Maximizing Research Potential through Academic
Publication

• Presented at
• Universiti Putra MalaysiaDecember 2007
• David B. Min
• Department of Food Science and Technology
• The Ohio State University, USA

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Mission of Scientific Journals

• To publish original, high quality, and important
  findings to a specific scientific area
• The purpose of Journal of Food Science is to
  publish important findings in food science and
  technology area.
• The contents of manuscript should be within the
  scope and relevant to the mission of Journal of
  Food Science.

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Why Do You Publish?

• One of the best ways for researchers to make
  contributions to society and to be recognized
  professionally is to publish as many papers as
  possible in a number of prestigious professional
  journals.
• The ultimate goal of scientific research is
  publication.

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Results of Academic Publication

• Contribution to the advancement of science and
  technology, and to the betterment of society
• Contribution to the infrastructure development
  for economic progress and strength
• Providing the opportunity for developing
  networking with internationally renowned scholars
• Increasing the successful competitive research
  grants
• Attracting the outstanding graduate students and
  postdoctoral research fellows

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Results of Academic Publication

• Bringing prestigious national and international
  honors and recognition to professor
• Bringing honors and recognitions to the students
  and postdoctoral fellows
• Providing excellent career opportunities to
  graduate students and postdoctoral research
  fellows
• Bringing enviable reputations to university to
  attract best students and financial supports to
  strengthen the academic and scholastic programs

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Maximizing Research Potential through Academic
Publication

• Contribution to the advancement of science and
  technology, and to the betterment of society

7
Maximizing Research Potential through Academic
Publication

• Contribution to the infrastructure development
  for economic progress and strength

8
Maximizing Research Potential through Academic
Publication

• Providing the opportunity for developing
  networking with nationally and internationally
  renowned scholars

9
Maximizing Research Potential through Academic
Publication

• Increasing the successful competitive research
  grants

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Maximizing Research Potential through Academic
Publication

• Attracting the outstanding graduate students and
  postdoctoral research fellows

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Maximizing Research Potential through Academic
Publication

• Bringing prestigious national and international
  honors and recognitions to professor

12
Maximizing Research Potential through Academic
Publication

• Bringing honors and recognitions to the students
  and postdoctoral fellows

13
Maximizing Research Potential through Academic
Publication

• Providing excellent career opportunities to
  graduate students and research postdoctoral
  fellows

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Maximizing Research Potential through Academic
Publication

• Bringing enviable reputations to university to
  attract best students and generous financial
  supports to strengthen academic and scholarly
  programs

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Elements Required for Maximizing Research
Potential

• Intelligent and Creative Brains
• Adequate Research Funds
• Excellent Research Facilities and Supports
• Good Networking with Renowned Scholars

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Academic Publications and Impact Factor
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Origin of Impact Factor

• Eugene Garfield, a Philadelphia researcher who
  described himself as a documentation consultant
  spent his free time thinking about scientific
  literature and how to get maximum information
  from it.
• Eugene Garfield compares his brainchild Impact
  Factor to nuclear energy a force that can help
  society but can cause needless and willful damage
  when it is misused.
• Chronicle of Higher Education, October 14, 2005
• Institute for Scientific Information

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Citation Indexes

• A citation index allows one to follow the career
  of scientific papers forward to establish their
  roles in the subsequent progress.
• Citation indexes are used to determine the
  Impact Factor of journals.
• Citation indexes are relative indicators of the
  performance of scientific article within their
  particular fields.
• Identifies significant trends in the science.

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Citation Index

• Analyze research performance of institution,
  countries and journals
• Determine research output and impact in specific
  fields of research
• Provides a unique analytical tools for university
  or corporate research administrators or research
  scientist

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Definition of Impact Factor
For 2006 Impact Factor
Citations to 2004 and 2005 papers
562
1.1


Papers published in 2004 and 2005
501

• Impact Factor of 1.1 means an average of 1.1
• citation per paper published in the previous 2
  years.

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Impact Factor

• Nature has Impact Factor of 32.1 in 2006
• In Nature, 25 of papers had 90 of the
  citations!
• More than 75 of journals have Impact Factor of
  less than 1.0.

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Impact Factor

• The use of term Impact Factor has evolved to
  include both journals and author impact. This
  ambiguity often causes problems. It is one thing
  to use impact factors to compare journals and
  quite another to use them to compare authors.

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Impact Factor

• Impact Factor studies should be normalized to
  take into account variables such as scientific
  field, disciplines and citation practices.
• Citation density and half life are also very
  important
• Citation density is the mean number of references
  citied per article. Citation density in
  mathematics is significantly lower for a
  mathematics article than for a life science
  article.

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Impact Factor

• The half life is the number of years that covers
  50 of the citations in the current year to the
  journal.
• The half life of a physiology journal would be
  longer than that of a journal of molecular
  biology or astronomy.
• Many articles in multidisciplinary field are not
  well cited, whereas those in specific fields may
  have unusual impact factor. The size of a field
  determines the number of super cited papers.

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Application of Impact Factor

• 27 million citations
• 12 millions references
• 5968 science journals
• 1712 social science journals

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Impact Factor

• Quantitative tool for ranking, evaluation,
  categorizing, and comparing journals, but it must
  be used discreetly.
• The impact factor provides quantitative evidence
  of editors and publishers for positioning their
  journals in relation to the competitive journals
  in the same subject category

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Use of Impact Factor

• Research impact and funding
• Research output and performance
• Identification of significant trends in the
  science
• Appraise the progress relative to the competition
• Identification of collaborators and reviewers

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Use of Impact Factor

• Valuable tool finding information about journals
• Decision on where to publish
• Faculty evaluation for salary and promotion
• Hiring decisions
• Library subscriptions

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Inadvertent Consequences of Impact Factor

• Affect kind of research funding
• Hiring-Promotion decisions
• Authors dancing to editors requests
• Papers are rejected because they may not attract
  attention

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Wise Use of Impact Factor

• Institute for Scientific Information does not
  depend on the impact factor alone in assessing
  the usefulness of a journal.
• The impact factor should not be used without
  careful attention to many factors that influence
  citation frequencies, as for example the average
  number of reference cited in the average
  articles.
• Citation frequencies for individual articles in
  the same journal are quite varied.
• Different disciplines and specialties exhibit
  different ranges of impact factor.

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Mechanisms to Enhance Impact Factor

• Publish more review articles
• Publish methodology papers
• Citations to editorials, news articles, book
  reviews, and abstracts count but not as papers
• Advertise the journals papers, e.g. news
  releases
• Use editorials like a paper citing the journals
  own papers
• Ask authors to cite the journals paper

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Example using Journal of Food Science
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Number of Papers Published in Journal of Food
Science
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Rejection Rate of New Manuscripts in Journal of
Food Science
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Change in Impact Factors
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Impact Factor of Journal of Food Science
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Summary
Academic Publication
Maximizing Research Potential
Academic Publication
Academic Publication
Academic Publication
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Future Direction of Research in Food Science and
Technology       

• Presented at
• Universiti Putra MalaysiaDecember 2007
• David B. MinDepartment of Food Science
• The Ohio State University

42
Future Direction of Research in Food Science and
Technology

• Healthy foods
• Safe foods

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Future Research Trends in Food Chemistry

• Mechanisms, kinetics, and rapid analytical
  methods for chemical and biochemical interactions
  of foods that affect food quality, nutritional
  quality, and functionality
• Production and application of phytochemicals
• Electro-hydrogenation
• Application of oxidation and reduction chemistry
  in foods
• Chemistry of modification of food ingredients or
• components to improve functionality and
  nutritional quality

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Future Research Trends in Food Chemistry

• Improvement of differentiate between natural
  occurrence and terrorism tampering with natural
  and synthetic toxins
• Analytical systems using micro array and DNA/RNA
  chip technology to increase speed and volume to
  complement the existing analytical technologies.
• Safety factors and thresholds for the huge array
  of chemicals in nutraceuticals used in foods.
  Determination of upper tolerable intake levels
  for nutraceuticals and dietary supplements.
• Human toxicity testing of nutraceuticals

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Future Research Trends in Food Engineering

• Magnetic resonance imaging and ultrasonic
  velocity to study the rheological properties.
• Physical and functional properties of packaging
  films made from food polymers
• Physical chemical measurement of polymers
• Real-time analysis of constituents of foods,
  toxins, poisons and microbiological infections to
  protect consumers from terrorists
• Biosensor Development

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Future Research Trends in Food Engineering

• Nonthermal food processing and preservation
  technology.
• Pulsed electric field
• High pressure processing
• High intensity light
• Microwave and ohmic processing
• Supercritical Fluid extraction of compounds and
  inactivation of microorganisms

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Future Research Trends in Food Engineering

• Fundamental principles of producing, analyzing,
  and characterizing nanoscale food particles
  (between 1 and 100 nm)
• Nanoscale-based devices and systems for detection
  and intervention technologies for food safety and
  quality
• Transport phenomena, kinetics, catalysis, and
  rheological investigations on the functionality
  of nanoscale food particles in gels, foams, and
  emulsions
• Application of nonfood nanoscale particles that
  extend the shelf life of foods (such as
  packaging).

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Future Research Trends in Food Microbiology and
Safety

• Real-time microbial detection
• Food born virus emerging pathogens - 50 of the
  food borne illness is caused by virus due to the
  lack of methods
• Multi antibiotic resistance strains of food borne
  pathogens including salmonella

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Summary
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Food Chemistry

• Structural identifications and /or functions of
  nutraceuticals, bioactive compounds, proteins,
  carbohydrates, lipids, micronutrients, minerals,
  vitamins, water, and food additives
  (phytochemicals, hydrocolloids, emulsifiers,
  antioxidants, flavors, colorants, dietary fiber,
  sweeteners, stabilizers and enzymes)

52
Toxicology and Chemical Food Safety

• Occurrence, safety and toxicological evaluation,
  detoxification, conditions of formation,
  analysis, regulatory control
• Surveillance of natural and man-made chemical
  compounds in food including pesticide and
  veterinary drug residues, environmental
  contaminants, anti-nutritive compounds, natural
  toxins, mycotoxins, trace elements, migrants from
  food packaging, contaminants formed during food
  processing, and food allergens
• Toxic effects, in animals or humans, of natural
  or man-made chemical compounds occurring in food
  including potential beneficial and possible
  adverse health effects created by the interaction
  of components within the food matrix

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Food Engineering and Physical Properties

• Engineering aspects of unit operations associated
  with food preservation / processing, and food
  waste recovery, with emphasis on systems design
  and analysis, modeling, simulation, and
  optimization
• Measurement and interpretation of physical,
  rheological, and thermodynamic properties, and
  materials science of food and food packaging,
  including surface properties and interactions,
  and glass transitions.
• Manuscripts on food properties should contain
  quantitative supporting data on and
  interpretation in terms of either microstructure
  or chemical composition.

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Sensory and Food Quality

• Original basic and applied research related to
  quantitative and subjective assessments of food
  quality, either sensory (appearance, color, odor,
  flavor, and/or texture), physical, chemical or
  nutritional and/or a combination
• Quality attributes of food as influenced by
  ingredient technology, processing, packaging, and
  storage

55
Health, Nutrition, and Food

• Studies on nutritional and health impacts of
  foods and food components using human subjects or
  appropriate animal models
• Adaptation and application of technologies that
  enhance the content and/or biological
  availability of healthful components in foods
• Effects of post harvest handling, processing, and
  storage on the stability and biological activity
  of bioactive food components and nutraceuticals
• Preparation and analysis of functional foods and
  methods development for analysis of bioactive
  food ingredients and their metabolites.

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Food Microbiology and Safety

• Original research on basic and applied aspects of
  food borne pathogens and spoilage organisms
• Food fermentation and preservation
• Microbial growth/inactivation

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Effect of IPTG on expression of recombinant human
epidermal growth factor (hEGF) in Escherichia
coli system

• Ahmad Faizal, A.R.a, Elysha Nur, I.b, Zarida,
  H.b, Muhammad Nazrul Hakim, A.b, Abdul Manaf,
  A.c, and Mohd Azmi, M.L.da
• Faculty of Food Science and Technology, bFaculty
  of Medicine and Health Sciences,
• cFaculty of Biotechnology and Biomolecular
  Sciences, dFaculty of Veterinary Medicine,
  Universiti Putra Malaysia, 43400 UPM Serdang,
  Selangor. MALAYSIA

59
Steady and Dynamic Shear Rheological Properties
of Malaysian Rice Flour Pastes

• Nor Afizah Mustaphaa, Dzulkifly Mat Hashima and
  Kharidah Muhammad b
• Department of Food Technology, Faculty of Food
  Science and Technology, Universiti Putra
  Malaysia, 43300 UPM, Serdang, Selangor, Malaysia.
• Department of Food Science, Faculty of Food
  Science and Technology, Universiti Putra
  Malaysia, 43300 UPM, Serdang, Selangor, Malaysia.

60
APPLICATION OF RESPONSE SURFACE METHODOLOGY TO
DETERMINE THE EFFECTS OF DIFFERENT DRYING
TECHNIQUES ON SOME PHYSICAL QUALITIES AND SENSORY
ATTRIBUTES OF Capsicum annuum VARIETY

• KULAI Ermina Sari, Nazamid Saari1, Nazimah Sheikh
  Abdul Hamid, Azizah Osman and Dzulkifly Mat
  Hashim
• Department of Food Science, Faculty of Food
  Science and Technology, Universiti Putra
  Malaysia, 43400 Serdang, Selangor, Malaysia

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Effects of Xanthan Gum on the Quality of Frozen
Grated Cassava and Baked Cassava Cake

• 1H.E. Gan, 1R. Karim, 2K. Muhammad, 1J.A. Bakar,
• 1D.M. Hashim and 1R. Abd. Rahman
• 1Department of Food Technology, Faculty of Food
  Science and Technology.
• 2Department of Food Science, Faculty of Food
  Science and Technology,
• Universiti Putra Malaysia,
• 43400 UPM Serdang, Selangor, Malaysia.

62
Profile of selected antioxidant and free radical
scavenging activity of pumpkin undergone
different thermal treatments

• Azizah Abdul-Hamid, Azizah Osman, Azizah Misran
  and Kerk Chai-Wee.
• Department of Food Science, Faculty of Food
  Science and Technology, Universiti Putra
  Malaysia, 43400 Serdang, Selangor, Malaysia

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Abstract

• The Sequential cooking-chilling-reheating method
  was studied. Scomberomorous commerson (Lacepede,
  1800) fillets were cooked by microwave, grill,
  steam and shallow fat frying, chilled and then
  reheated using the microwave ovens in order to
  study changes occurring in the lipid content and
  fatty acid composition.
• The lipid content of this lean fish significantly
  (Plt0.05) changed during these cooking treatment
  from 2.31 to 4.02, 2.62, 3.61 and 4.77 ,
  respectively. Chilling-reheating also affected
  (Plt0.05) on lipid content. Both cooking and
  chill-reheating of cooked samples affected
  (Plt0.05) on fatty acid composition. The amount of
  MUFAs increased after cooking, instead the amount
  of SFAs and PUFAs decreased in all cooked
  samples.
• The C226/ C160 ratio decreased in all reheated
  samples. The changes on fatty acid composition
  followed by chill-reheat system were not
  homogenous. Reheating caused to slight
  increasing in SFA/PUFA and n-6/n-3 ratio in all
  cooked samples.

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COLOUR DEGRADATION KINETICS AND QUALITY
CHARACTERISTICS OF CHILLI (Capsicum annuum
variety Kulai) PUREE DURING STORAGE

• Ermina Sari, Nazamid Saari1, Nazimah Sheikh Abdul
  Hamid, Azizah Osman and Dzulkifly Mat Hashim
• Department of Food Science, Faculty of Food
  Science and Technology,
• Universiti Putra Malaysia, 43400 Serdang,
  Selangor, Malaysia
• 1 Corresponding author. Department of Food
  Science,
• Faculty of Food Science and Technology,
• Universiti Putra Malaysia, 43400 Serdang,
  Selangor,
• Malaysia.

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Microbiological Quality of Freshness of
Freshwater Prawns (Macrobrachium rosenbergii)
during Storage

• Abu Bakar F.a,, Salleh A. B. b , Razak C. N.
  A., b
• Basri M. b, Ching M. K., c and Son, Ra
• aFaculty of Food Science and Technology,
  Universiti Putra Malaysia, UPM 43400, Serdang,,
  Selangor, Malaysia
• b Faculty of Biotechnology and Biomolecular
  Sciences, Universiti Putra Malaysia, UPM 43400,
  Serdang,, Selangor, Malaysia
• cInstitute of Bioscience, Universiti Putra
  Malaysia, UPM 43400, Serdang, Selangor, Malaysia

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Characteristic of Aroma Precursors and
Methylpyrazines in Under-fermented Cocoa Beans as
Induced by Endogenous Carboxypeptidase

• Short version of title. Aroma Precursors and
  Methylpyrazines in Cocoa
• Choice of journal section. Food Chemistry and
  Toxicology