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Abstract
The food industry is in need of analytical solutions to maintain high quality and safety standards during the entire food production chain. Spectroscopy applications are targeted as a major solution due to its cost-effective, simple, efficient and multiparametric nature. Bibliometric studies provide a critical evaluation of the status of a research topic through the quantification of measurable outcomes of research activity. The main aim of this study was to use a bibliometric approach to the evaluation of the current status of the spectroscopy research applied to food science and technology. The critical evaluation of the results showed the most commonly used spectroscopy applications as well as the main attributes quantified. The bibliometric analysis also showed towards which food products the applications are directed. Intense research activity was observed for fruits, vegetables, cereals, meat, olive oil, water or wine. The use of near infrared in reflectance mode to nondestructively evaluate food quality was the main focus for most of the studies. Raman and fluorescence spectroscopy were also observed as frequently investigated techniques. Moreover, food adulteration, authentication, identification and quantification were the main applications reported. The incorporation of spectroscopy technology into food production processes is expected to progressively take place.