Document Type : Original Article
Author
Department of knowledge and information science, Faculty of Education, University of Tabriz, Tabriz, Iran
Abstract
The aim of the present study is the analyzing of Web of Science database published articles in the saffron research field during years of 1995-2017. This study is accomplished using Scientometrics method. Obtained results from the investigation of 1582 published records at research time period showed that these records were written by 5034 authors and each paper has been written on average by 4.67 authors. Based on gathered data, Hossein Hosseinzadeh from Mashhad University of Medical Science with 68 (4.3%) published records ranked fist. Also, results showed that lead authors in this area are from Spain, Iran, and Greece. All the documents related to saffron have been published in 775 journals. Most of Saffron's articles have been published in two journals entitled the Food Chemistry and the Journal of Agricultural and Food Chemistry. Finally, the results showed that Iranian researchers ranked first in the publishing of saffron field records in this period time 1995-2017 in the Web of Science. In this regard, the researchers of Mashhad University of Medical Sciences were the leading producers and pioneers of published articles. Although the findings suggest good cooperation between the authors on the subject of saffron and show that the coefficient collaboration rate has been an upward trend over the years. However, by an acquaintance of researchers of the other related fields with the saffron field, we will see an increase in the coefficient collaboration rate and comprehensive introduction of Iran red gold product in the international societies.
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