China National Research Institute of Food and Fermentation

The fields where it stands highest, over all time, ranked among every institution above the floor in each field.

Each strip is that field’s whole ranked pool, with the notch where China National Research Institute of Food and Fermentation sits in it, in the colour of the band that rank falls in. The track under the rate is the rate itself: it carries no world mark, because the world rate differs by field (from about 6% to 21% in this record).

Where its research is concentrated relative to its size: Agricultural and Biological Sciences takes 6.2× the share of its output that it takes of world research.

1. Agricultural and Biological SciencesField · 20.8 works6.2×

Location quotient, a volume reading rather than an impact one. It surfaces small, lopsided specialities.

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.

• Nursing 15.4×
• Agricultural and Biological Sciences 6.2×
• Biochemistry, Genetics and Molecular Biology 4.7×
• Pharmacology, Toxicology and Pharmaceutics 3.8×
• Chemistry 1.7×
• Environmental Science 1.6×
• Materials Science 1.0×
• Medicine 0.8×
• Neuroscience 0.6×
• Immunology and Microbiology 0.5×
• Engineering 0.3×
• Energy 0.3×
• Dentistry 0.2×
• Business, Management and Accounting 0.1×
• Health Professions 0.0×

Ranked on the composite score, Peng Yuan and Wenying Liu lead among researchers whose main affiliation is China National Research Institute of Food and Fermentation.

1. 1 🇨🇳 Peng Yuan China · #674,604 worldwide 62 citations · 21 works
2. 2 🇨🇳 Wenying Liu China · #1,160,790 worldwide 20 citations · 17 works

By fractional works in 2022–2025, weighted toward what it does more of than the world: Health Benefits, Antioxidant Activity, Polyphenols, Oxidative Stress, Nutritional Significance, Antioxidants, Fermentation and Lipid Oxidation.

By volume in 2022–2025: Protein Hydrolysis and Bioactive Peptides, Fermentation and Sensory Analysis, Meat and Animal Product Quality and Food composition and properties.

1. 1 Protein Hydrolysis and Bioactive Peptides Molecular Biology 4 works
2. 2 Fermentation and Sensory Analysis Food Science 3 works
3. 3 Meat and Animal Product Quality Animal Science and Zoology 3 works
4. 4 Food composition and properties Nutrition and Dietetics 2 works
5. 5 Phytochemicals and Antioxidant Activities Biochemistry 2 works
6. 6 Probiotics and Fermented Foods Food Science 2 works
7. 7 Proteins in Food Systems Food Science 2 works
8. 8 Polysaccharides Composition and Applications Food Science 2 works
9. 9 Gut microbiota and health Molecular Biology 1 works
10. 10 Advanced Chemical Sensor Technologies Biomedical Engineering 1 works

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.

Output in 2018–2022 was 4% lower than in 2013–2017.

• Chinese Academy of Sciences
• Tsinghua University
• Peking University
• University of Chinese Academy of Sciences
• Beihang University
• Beijing Institute of Technology
• Chinese Academy of Medical Sciences & Peking Union Medical College
• North China Electric Power University