关于大豆酸奶的图书统计分析和特征
1Department of Nutrition and Dietetics, Faculty of Health Sciences, Çankırı Kartekin University, 18000, Çankırı, Türkiye. gulsumdeveci7@gmail.com.
Probiotics and antimicrobial proteins
|December 5, 2025
概括
这份图书统计分析探讨了大豆酸奶研究,重点关注异黄,氨基酸和肠道微生物群. 结果突出了关键期刊,作者和趋势主题,以指导未来的大豆酸奶研究.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 豆酸奶是乳制品酸奶的流行植物性替代品.
- 消费者偏好是由被认为是自然和健康的属性驱动的.
- 这项研究提供了对大豆酸奶研究的文献分析.
研究的目的:
- 综合分析关于大豆酸奶的科学文献.
- 识别关键的研究趋势,有影响力的作者和出版商.
- 为了评估发酵过程中的变化,初始培养和大豆酸奶对肠道的影响.
主要方法:
- 76篇关于大豆酸奶-异黄的文章 (1998-2025) 的图书统计分析.
- 关于大豆酸奶-氨基酸的48篇文章的图书统计分析 (1997-2025年).
- 使用RStudio.com对14篇关于大豆酸奶肠道微生物群 (2016-2025) 的文章进行了图书统计分析.
- 数据来源于科学网络数据库的数据.
主要成果:
- 确定用于异黄和氨基酸研究的关键期刊包括食品生物科学,食品科学杂志,食品化学和国际食品研究.
- 确定了著名的作者和趋势主题,如基因斯坦,大基因,氨基酸,发酵和肠道微生物群.
- 豆酸奶研究经常涉及豆奶,发酵,益生菌,细菌和微生物群调节等术语.
结论:
- 这种图书统计分析提供了对期刊业绩,关键词演变和作者在豆类酸奶研究中的贡献的见解.
- 这些发现支持并指导了未来对大豆酸奶的研究方向,特别是关于它作为功能性蛋白质来源的作用.
- 了解主题发展和作者地位有助于推进大豆酸奶科学和可持续性领域.
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