Research on Shelf-Life Extension Technologies for Food Sustainability: An Assessment of Scientific Activities and Networks

Table 4

The categories based on Web of Science (WOS) and expert determinations.

No.	Category name	Definition
1	Food science and technology	“Resources concerning various aspects of food research and production, including food additives and contaminants, food chemistry and biochemistry, meat science, food microbiology and technology, dairy science, food engineering and processing, cereal science, brewing, and food quality and safety.”
2	Horticulture	“Resources concerning the cultivation of flowers, fruits, vegetables or ornamental plants, in gardens, orchards, or nurseries.”
3	Agronomy	“Resources on the selection, breeding, management, and postharvest treatment of crops including crop protection and science, seed science, plant nutrition, plant and soil science, soil management and tillage, weed science, agroforestry, agroclimatology, and agricultural water management.”