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Company · Tartu · Estonia

Bio-Competence Centre of Healthy Dairy Products (Estonia)

tptak.ee/enROR OpenAlex
Research works
29
▼ 61% vs 2013–17
Citations
541
18.5 per fractional work
Top-10% rate
15.8%
record average 16.5%
Open access
71%
world 28%

Not ranked overall: Bio-Competence Centre of Healthy Dairy Products (Estonia) is under the volume floor below which an excellence rate is noise. Not ranked is not the same as ranked last.

Field profile

Location quotient across every field it publishes in: outside the ring is more than an institution of this size would be expected to publish, inside it is less.

Agricultural and Biological Sciences: 7.37× its world share, 2 worksAgricultural and Bio…Biochemistry, Genetics and Molecular Biology: 4.06× its world share, 2 worksBiochemistry, Geneti…Immunology and Microbiology: 1.33× its world share, 0 worksImmunology and Micro…Pharmacology, Toxicology and Pharmaceutics: 4.44× its world share, 0 worksPharmacology, Toxico…Chemical Engineering: 13.44× its world share, 0 worksChemical EngineeringChemistry: 5.24× its world share, 1 worksChemistryEngineering: 0.13× its world share, 0 worksEngineeringEnvironmental Science: 0.38× its world share, 0 worksEnvironmental ScienceMaterials Science: 1.23× its world share, 0 worksMaterials ScienceMedicine: 0.67× its world share, 1 worksMedicineNursing: 9.59× its world share, 0 worksNursingVeterinary: 6.92× its world share, 0 worksVeterinaryBusiness, Management and Accounting: 0.29× its world share, 0 worksBusiness, Management…1×world share
more than its size predictsabout as predictedless

Rings at 0.5×, 1× and 2×. Widest outward: Chemical Engineering, 13.4×. Every wedge is a field page.

Which keywords describe research at Bio-Competence Centre of Healthy Dairy Products (Estonia)?

By fractional works in all years, weighted toward what it does more of than the world: Prebiotics, Gut Microbiota, Probiotics, Microbiota, Health Benefits, Immune Modulation, Gut Health and Lactic Acid Bacteria.

▲ more of its work than of the world’s◆ about the world’s share▼ less than the world’s

Size is fractional works in all years in the topics tagged with each word; colour is the word's share of this institution's work against its share of the world's. The 33 words are chosen for being large and distinctive. Each links to the topic it comes from most.

All 33 words, with their numbers
  1. Prebiotics4▲ 140×2 topics
  2. Gut Microbiota4▲ 36×3 topics
  3. Probiotics3▲ 43×3 topics
  4. Microbiota3▲ 45×2 topics
  5. Health Benefits3▲ 33×5 topics
  6. Immune Modulation3▲ 64×2 topics
  7. Gut Health2▲ 175×1 topic
  8. Lactic Acid Bacteria2▲ 175×1 topic
  9. Metabolic Health2▲ 69×3 topics
  10. Antioxidant Activity2▲ 14×7 topics
  11. Microbial Communities2▲ 23×2 topics
  12. Milk Composition2▲ 135×2 topics
  13. Metagenomic Analysis2▲ 126×1 topic
  14. Short-Chain Fatty Acids2▲ 126×1 topic
  15. Antimicrobial Resistance2▲ 27×2 topics
  16. Antioxidant2▲ 9.7×12 topics
  17. Bovine Mastitis2▲ 386×1 topic
  18. Milk Quality2▲ 386×1 topic
  19. Oxidative Stress2▲ 3.4×8 topics
  20. Medicinal Plants2▲ 16×7 topics
  21. Dietary Fiber1▲ 45×2 topics
  22. Ionic Liquids1▲ 15×4 topics
  23. Enzymatic Hydrolysis1▲ 44×2 topics
  24. Inflammation1▲ 1.90×8 topics
  25. Fermentation1▲ 27×2 topics
  26. Functional Food1▲ 43×2 topics
  27. Fructans1▲ 96×1 topic
  28. Genomic Selection1▲ 63×1 topic
  29. Inulin1▲ 96×1 topic
  30. Plant Breeding1▲ 34×1 topic
  31. Korean Traditional Food1▲ 105×1 topic
  32. Nanoparticles1▲ 2.7×5 topics
  33. Quality Characteristics1▲ 76×1 topic

Which research topics does Bio-Competence Centre of Healthy Dairy Products (Estonia) publish most on?

By volume in 2022–2025: Probiotics and Fermented Foods, Gut microbiota and health, Surfactants and Colloidal Systems and Proteins in Food Systems.

Probiotics and Fermented…1Probiotics and Fermented Foods: 1 fractional worksGut microbiota and health1Gut microbiota and health: 1 fractional worksSurfactants and Colloidal Systems: 0 fractional worksProteins in Food Systems: 0 fractional worksMicrobial Metabolites in Food Biotechnology: 0 fractional worksProtein Hydrolysis and B…0Protein Hydrolysis and Bioactive Peptides: 0 fractional worksEthnobotanical and Medicinal Plants Studies: 0 fractional worksIonic liquids properties and applications: 0 fractional worksDiet and metabolism studies: 0 fractional worksThermodynamic properties of mixtures: 0 fractional works
Food ScienceMolecular BiologyOrganic ChemistryNutrition and Dietetics4 others

Area is fractional works; colour is the subfield each topic belongs to.

  1. 1 Probiotics and Fermented Foods Food Science 1 works
  2. 2 Gut microbiota and health Molecular Biology 1 works
  3. 3 Surfactants and Colloidal Systems Organic Chemistry 0 works
  4. 4 Proteins in Food Systems Food Science 0 works
  5. 5 Microbial Metabolites in Food Biotechnology Nutrition and Dietetics 0 works
  6. 6 Protein Hydrolysis and Bioactive Peptides Molecular Biology 0 works
  7. 7 Ethnobotanical and Medicinal Plants Studies Plant Science 0 works
  8. 8 Ionic liquids properties and applications Catalysis 0 works
  9. 9 Diet and metabolism studies Physiology 0 works
  10. 10 Thermodynamic properties of mixtures Fluid Flow and Transfer Processes 0 works

How open and international is its research?

Against the world’s own shares — the tick on each track. Both are shares of its output, so they sit on one scale and can be read against each other as well as against the world.

openly available71.2%not open28.8%

World: 28% of research is openly available.

with international co-authors40.1%domestic only59.9%

World: 19% is written across borders.

How has Bio-Competence Centre of Healthy Dairy Products (Estonia)'s research output changed?

Output in 2018–2022 was 61% lower than in 2013–2017.

201020152020
grewheldshrank

The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.

Other research institutions in Tartu

All research institutions in Tartu

Research measures only: rankings here say nothing about teaching, admissions or student experience. Comparable institutions and collaboration partners are in the interactive view on the map.