Fermente Ürünler Üzerine Yapılan Makalelerin Vosviewer ile Bibliyometrik Analizi (Bibliometric Analysis of Articles on Fermented Products Using Vosviewer)

Selin İLSAY

doi:10.63556/jotags.2026.1888

Authors

Selin İLSAY

DOI:

https://doi.org/10.63556/jotags.2026.1888

Keywords:

Fermented products, Fermentation, Bibliometric analysis, Gastronomy, Web of science

Abstract

Fermentation, one of the oldest methods of food production and preservation, is gaining prominence on a global scale due to its positive health effects and is widely consumed. This study aims to analyse the global trends, collaboration networks, thematic orientations and research foci in the field of fermented products using bibliometric analysis. The research also aims to evaluate the position and representation of these products in gastronomy and tourism literature through bibliometric indicators. In this context, 1,573 articles indexed in the Web of Science database covering the period 1980–2024 were analysed using VOSviewer software to assess co-authorship, keywords, citations, institutions and countries. The findings indicate that publications on fermented products have increased significantly, particularly since 2019. The studies are predominantly clustered in the fields of ‘Food Science and Technology’ and ‘Biotechnology’. The most frequently used keywords are ‘lactic acid bacteria’, “fermentation” and ‘probiotics’. At the regional level, Asian countries such as China, Japan and South Korea, along with their institutions, stand out. In conclusion, it has been determined that academic interest in fermented products is increasing, and that research is developing with a focus on the microbiota, health and functional foods.

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