Abstract Background and objectives Durum wheat semolina pasta is recognized worldwide for its sensory and nutritional qualities. The scientific research in this sector is constantly evolving both with studies on the improvement of the raw material and on the innovation of the processing plants, as well as with study on the nutritional and health value of pasta. The aim of this work is to analyze different aspects of durum wheat and pasta quality research, such as publication trends, research topics and their geographical distribution, using a science mapping approach mainly based on the application of network analysis tools. Findings Using the Scopus database from 1987 to 2018, the analysis shows an exponential increase in the number of scientific publications since 2004, linked to the realization of epidemiological studies and research on gluten‐free pasta. Cluster analysis has evidenced four main groups linked to genetics, agronomic, raw material and pasta quality, and then nutritional aspects. Italy and the U.S.A. were the countries with the most active knowledge production with 21% and 10% of the publications, respectively. Conclusions The study shows the main lines of research and their evolution during the years, highlighting a lower interest in genetic aspects in favor of topics related to health and nutritional quality. Significance and novelty Science mapping offers the possibility to gain insights upon a wide amount of bibliographic information, making them more manageable, attractive, and easy to serve science policy makers, stakeholders, and research managers.
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Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA)Centro di ricerca Ingegneria e Trasformazioni agroalimentariRoma,Italy;
