国内4所高校食品学科科研竞争力比较
Comparison and Analysis of Scientific Research Competitiveness of Food Discipline among Four Universities
李元莉 1刘源 2董民强 1刘金立 1徐嘉伟 1邵征翌1
作者信息
- 1. 上海海洋大学图书馆,上海 201306
- 2. 上海海洋大学食品学院,上海 201306
- 折叠
摘要
基于美国ISI公司的SCIE 网络数据库,选择教育部学科评估高校排名中食品科学与工程(2012年)中不同分数段的4所高校(江南大学、中国农业大学、上海海洋大学、大连海洋大学)为研究对象,从论文总数、论文引用次数、h指数、合著者机构、基金赞助情况、来源出版物、研究方向等多种角度,对4所高校食品学科2005-2014年的SCI论文进行了统计分析,对4所高校食品学科的科研竞争力进行了比较.
Abstract
Based on SCIE network database of ISI company,selecting four universities (Jiangnan University, China Agricultural University, Shanghai Ocean University and Dalian Ocean University) which have different fractions of food science and engineering discipline in the assessment ranking of universities (2012) by Ministry of Education as research objects, SCI papers about food science and engineering discipline in these four universities during 2005-2014 were analyzed from total number of papers, cited frequency, h index, cooperative mechanisms, fund sponsors, source publications, research directions and other aspects.The scientific research competitiveness of food science and engineering discipline among these four universities were compared.
关键词
江南大学/中国农业大学/上海海洋大学/大连海洋大学/食品学科/科研竞争力Key words
Jiangnan University/China Agricultural University/Shanghai Ocean University/Dalian Ocean University/Food discipline/Scientific research competitiveness引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据