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University · Plovdiv · Bulgaria

Food Research and Development Institute

In research, Food Research and Development Institute stands highest in Life Sciences (#6,828 of 11,023 worldwide) and Agricultural and Biological Sciences (#4,215 of 5,126 worldwide), over all time. Relative to its size it is most specialised in Agricultural and Biological Sciences (Agricultural and Biological Sciences is 7.2× its share of world research).

canri.orgROR OpenAlex
World rank, all time
#22,455
of 34,923
Rank in Bulgaria
#39
of 89
Research works
461
▼ 16% vs 2018-21
Citations
8.4k
18.2 per fractional work
Top-10% rate
5.4%
all institutions 10.0%
vs its own fields
0.73×
1.00× is exactly expected
Open access
48%
world 40%
International
29%
world 18%
Food Research and Development Institute

What is Food Research and Development Institute known for in research?

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

FieldWorld rankWhere that sitsTop-10% rateWorks
Life SciencesDomain #6,828 of 11,023 5.4%231
Agricultural and Biological SciencesField #4,215 of 5,126 6.2%152

Each strip is that field's whole ranked pool, with the notch where Food Research and Development Institute 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 average mark, because the average differs by field (from about 6% in Dentistry to 21% in Economics).

Which fields of science does Food Research and Development Institute work in?

In 2022-now, 54% of research at Food Research and Development Institute is in Life Sciences, 26% in Health Sciences. Its largest fields are Agricultural and Biological Sciences (34%), Biochemistry, Genetics and Molecular Biology (15%), Medicine (13%). It does 3.2× the world's share of Life Sciences.

Life Sciences: 32 fractional works · 53.8% of its workAgricultural and Biological Sciences: 20 fractional works · 34.4% of its workFood Science: 12 fractional works · 19.8% of its workPlant Science: 5 fractional works · 8.7% of its workInsect Science: 1 fractional works · 1.3% of its workAgronomy and Crop Science: 1 fractional works · 1.3% of its workAquatic Science: 1 fractional works · 1.3% of its workSoil Science: 0 fractional works · 0.9% of its workEcology, Evolution, Behavior and Systematics: 0 fractional works · 0.5% of its workGeneral Agricultural and Biological Sciences: 0 fractional works · 0.4% of its workAnimal Science and Zoology: 0 fractional works · 0.3% of its workBiochemistry, Genetics and Molecular Biology: 9 fractional works · 14.6% of its workMolecular Biology: 5 fractional works · 8.3% of its workGenetics: 1 fractional works · 2.4% of its workCell Biology: 1 fractional works · 1.2% of its workPhysiology: 0 fractional works · 0.9% of its workBiotechnology: 0 fractional works · 0.8% of its workBiochemistry: 0 fractional works · 0.3% of its workEndocrinology: 0 fractional works · 0.3% of its workMolecular Medicine: 0 fractional works · 0.3% of its workSmaller subfields together: 0 fractional works · 0.2% of its workPharmacology, Toxicology and Pharmaceutics: 2 fractional works · 2.6% of its workPharmacology: 1 fractional works · 1.8% of its workPharmaceutical Science: 0 fractional works · 0.7% of its workNeuroscience: 1 fractional works · 1.5% of its workCognitive Neuroscience: 0 fractional works · 0.6% of its workCellular and Molecular Neuroscience: 0 fractional works · 0.4% of its workSmaller subfields together: 0 fractional works · 0.5% of its workImmunology and Microbiology: 0 fractional works · 0.7% of its workImmunology: 0 fractional works · 0.7% of its workHealth Sciences: 15 fractional works · 26.4% of its workMedicine: 8 fractional works · 13.4% of its workDermatology: 1 fractional works · 1.9% of its workBiochemistry: 1 fractional works · 1.7% of its workPediatrics, Perinatology and Child Health: 1 fractional works · 1.6% of its workPhysiology: 1 fractional works · 1.4% of its workPublic Health, Environmental and Occupational Health: 0 fractional works · 0.9% of its workEpidemiology: 0 fractional works · 0.8% of its workPathology and Forensic Medicine: 0 fractional works · 0.7% of its workEndocrinology, Diabetes and Metabolism: 0 fractional works · 0.6% of its workInfectious Diseases: 0 fractional works · 0.5% of its workComplementary and alternative medicine: 0 fractional works · 0.4% of its workOncology: 0 fractional works · 0.4% of its workPharmacology: 0 fractional works · 0.4% of its workGastroenterology: 0 fractional works · 0.3% of its workObstetrics and Gynecology: 0 fractional works · 0.3% of its workRheumatology: 0 fractional works · 0.3% of its workRadiology, Nuclear Medicine and Imaging: 0 fractional works · 0.2% of its workReproductive Medicine: 0 fractional works · 0.2% of its workSmaller subfields together: 0 fractional works · 0.7% of its workNursing: 7 fractional works · 11.6% of its workNutrition and Dietetics: 7 fractional works · 11.6% of its workHealth Professions: 0 fractional works · 0.7% of its workEmergency Medical Services: 0 fractional works · 0.6% of its workSmaller subfields together: 0 fractional works · 0.1% of its workVeterinary: 0 fractional works · 0.6% of its workSmall Animals: 0 fractional works · 0.6% of its workDentistry: 0 fractional works · 0.1% of its workPhysical Sciences: 8 fractional works · 13.3% of its workMaterials Science: 2 fractional works · 3.9% of its workBiomaterials: 2 fractional works · 2.9% of its workMaterials Chemistry: 0 fractional works · 0.8% of its workSmaller subfields together: 0 fractional works · 0.2% of its workEngineering: 2 fractional works · 2.7% of its workBiomedical Engineering: 0 fractional works · 0.7% of its workMechanics of Materials: 0 fractional works · 0.7% of its workMechanical Engineering: 0 fractional works · 0.3% of its workSmaller subfields together: 1 fractional works · 1.0% of its workEnvironmental Science: 1 fractional works · 2.4% of its workEcology: 0 fractional works · 0.6% of its workEnvironmental Chemistry: 0 fractional works · 0.6% of its workIndustrial and Manufacturing Engineering: 0 fractional works · 0.3% of its workGlobal and Planetary Change: 0 fractional works · 0.2% of its workSmaller subfields together: 0 fractional works · 0.8% of its workEarth and Planetary Sciences: 1 fractional works · 1.2% of its workOceanography: 1 fractional works · 1.2% of its workChemistry: 1 fractional works · 0.9% of its workOrganic Chemistry: 0 fractional works · 0.6% of its workInorganic Chemistry: 0 fractional works · 0.3% of its workEnergy: 0 fractional works · 0.6% of its workRenewable Energy, Sustainability and the Environment: 0 fractional works · 0.3% of its workGeneral Energy: 0 fractional works · 0.3% of its workChemical Engineering: 0 fractional works · 0.6% of its workFluid Flow and Transfer Processes: 0 fractional works · 0.3% of its workSmaller subfields together: 0 fractional works · 0.3% of its workMathematics: 0 fractional works · 0.6% of its workTheoretical Computer Science: 0 fractional works · 0.6% of its workComputer Science: 0 fractional works · 0.4% of its workSocial Sciences: 4 fractional works · 6.6% of its workSocial Sciences: 2 fractional works · 3.3% of its workSociology and Political Science: 1 fractional works · 1.8% of its workPolitical Science and International Relations: 0 fractional works · 0.7% of its workHuman Factors and Ergonomics: 0 fractional works · 0.3% of its workSmaller subfields together: 0 fractional works · 0.5% of its workArts and Humanities: 1 fractional works · 1.1% of its workHistory: 0 fractional works · 0.6% of its workMusic: 0 fractional works · 0.6% of its workBusiness, Management and Accounting: 1 fractional works · 1.1% of its workStrategy and Management: 0 fractional works · 0.6% of its workTourism, Leisure and Hospitality Management: 0 fractional works · 0.6% of its workPsychology: 0 fractional works · 0.8% of its workClinical Psychology: 0 fractional works · 0.6% of its workSmaller subfields together: 0 fractional works · 0.2% of its workEconomics, Econometrics and Finance: 0 fractional works · 0.2% of its workEconomics and Econometrics: 0 fractional works · 0.2% of its workALL ITS WORKFood Research andDevelopment…59fractional works, 2022-now
Life Sciences54%Physical Sciences13%Health Sciences26%Social Sciences7%

Each ring splits the one inside it: the four domains of science, their fields, their subfields. Size is fractional works in 2022-now. Every slice is a page; the interactive view zooms down to single topics and colours each by how much more of it this institution does than the world.

Its 4 domains and 24 fields, with their numbers
    1. Agricultural and Biological Sciences2034.4%
    2. Biochemistry, Genetics and Molecular Biology914.6%
    3. Pharmacology, Toxicology and Pharmaceutics22.6%
    4. Neuroscience11.5%
    5. Immunology and Microbiology00.7%
    1. Medicine813.4%
    2. Nursing711.6%
    3. Health Professions00.7%
    4. Veterinary00.6%
    5. Dentistry00.1%
    1. Materials Science23.9%
    2. Engineering22.7%
    3. Environmental Science12.4%
    4. Earth and Planetary Sciences11.2%
    5. Chemistry10.9%
    6. Energy00.6%
    7. Chemical Engineering00.6%
    8. Mathematics00.6%
    9. Computer Science00.4%
    1. Social Sciences23.3%
    2. Arts and Humanities11.1%
    3. Business, Management and Accounting11.1%
    4. Psychology00.8%
    5. Economics, Econometrics and Finance00.2%
All of science, and how each field's share has moved since 1950: the Science domain explorer

What does Food Research and Development Institute specialise in?

Where its research is concentrated relative to its size: Agricultural and Biological Sciences takes 7.2× the share of its output that it takes of world research.

  1. Agricultural and Biological SciencesField · 20.2 works7.2×
← less than its size predicts1×more →

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

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: 7.25× its world share, 20 worksAgricultural and Bio…Biochemistry, Genetics and Molecular Biology: 2.74× its world share, 9 worksBiochemistry, Geneti…Immunology and Microbiology: 0.68× its world share, 0 worksImmunology and Micro…Neuroscience: 0.93× its world share, 1 worksNeurosciencePharmacology, Toxicology and Pharmaceutics: 7.26× its world share, 2 worksPharmacology, Toxico…Chemical Engineering: 1.63× its world share, 0 worksChemical EngineeringChemistry: 0.56× its world share, 0 worksChemistryComputer Science: 0.05× its world share, 0 worksComputer ScienceEarth and Planetary Sciences: 0.80× its world share, 1 worksEarth and Planetary …Energy: 0.64× its world share, 0 worksEnergyEngineering: 0.18× its world share, 2 worksEngineeringEnvironmental Science: 0.49× its world share, 1 worksEnvironmental ScienceMaterials Science: 1.12× its world share, 2 worksMaterials ScienceMathematics: 0.48× its world share, 0 worksMathematicsDentistry: 0.23× its world share, 0 worksDentistryHealth Professions: 0.26× its world share, 0 worksHealth ProfessionsMedicine: 0.70× its world share, 8 worksMedicineNursing: 23.62× its world share, 7 worksNursingVeterinary: 4.18× its world share, 0 worksVeterinaryArts and Humanities: 0.39× its world share, 1 worksArts and HumanitiesBusiness, Management and Accounting: 0.35× its world share, 1 worksBusiness, Management…Economics, Econometrics and Finance: 0.11× its world share, 0 worksEconomics, Econometr…Psychology: 0.26× its world share, 0 worksPsychologySocial Sciences: 0.26× its world share, 2 worksSocial Sciences1×world share
more than its size predictsabout as predictedless

Rings at 0.5×, 1× and 2×. Widest outward: Nursing, 23.6×. Every wedge is a field page.

All 24 fields, with their numbers
  1. Nursing23.62×7 works
  2. Pharmacology, Toxicology and Pharmaceutics7.26×2 works
  3. Agricultural and Biological Sciences7.25×20 works
  4. Veterinary4.18×0 works
  5. Biochemistry, Genetics and Molecular Biology2.74×9 works
  6. Chemical Engineering1.63×0 works
  7. Materials Science1.12×2 works
  8. Neuroscience0.93×1 works
  9. Earth and Planetary Sciences0.80×1 works
  10. Medicine0.70×8 works
  11. Immunology and Microbiology0.68×0 works
  12. Energy0.64×0 works
  13. Chemistry0.56×0 works
  14. Environmental Science0.49×1 works
  15. Mathematics0.48×0 works
  16. Arts and Humanities0.39×1 works
  17. Business, Management and Accounting0.35×1 works
  18. Health Professions0.26×0 works
  19. Psychology0.26×0 works
  20. Social Sciences0.26×2 works
  21. Dentistry0.23×0 works
  22. Engineering0.18×2 works
  23. Economics, Econometrics and Finance0.11×0 works
  24. Computer Science0.05×0 works

Who are the top researchers at Food Research and Development Institute?

Ranked on the quality score, Christo G. Kratchanov, Angel Iliev and TZVETAN DIMITROV OBRETENOV lead among researchers whose main affiliation is Food Research and Development Institute.

  1. 1 Christo G. Kratchanov Bulgaria · #3,448,651 worldwide 659 citations · 27 works
  2. 2 Angel Iliev Bulgaria · #3,939,345 worldwide 121 citations · 15 works
  3. 3 TZVETAN DIMITROV OBRETENOV Bulgaria · #4,549,572 worldwide 225 citations · 17 works
  4. 4 Yana Popova Bulgaria · #4,622,408 worldwide 73 citations · 15 works
  5. 5 Chr G. Kratchanov Bulgaria · #4,635,740 worldwide 167 citations · 15 works
  6. 6 A. Dimitrov Bulgaria · #4,682,567 worldwide 27 citations · 19 works
  7. 7 P. Dimitrov Bulgaria · #4,905,601 worldwide 9 citations · 16 works
  8. 8 S. Tanchev Bulgaria · #4,997,047 worldwide 236 citations · 18 works
  9. 9 D. Drachev Bulgaria · #5,160,790 worldwide 30 citations · 22 works
  10. 10 Stoil Zhelyazkov Bulgaria · #5,373,154 worldwide 18 citations · 20 works
All ranked researchers at Food Research and Development Institute

What are the most cited papers from Food Research and Development Institute?

The most cited paper from Food Research and Development Institute is "Effects of Aloe Sterol Supplementation on Skin Elasticity, Hydration, and Collagen Score: A 12-Week Double-Blind, Randomized, Controlled Trial" (Miyuki Tanaka, Yuki Yamamoto, Eriko Misawa et al., 2016), with 1,093 citations. Next come "Lactic acid bacteria and yeasts in kefir grains and kefir made from them" (344) and "Effects of Milk Products Fermented by Bifidobacterium longum on Blood Lipids in Rats and Healthy Adult Male Volunteers" (322).

Most cited papers
#PaperReleasedCitations
1 Effects of Aloe Sterol Supplementation on Skin Elasticity, Hydration, and Collagen Score: A 12-Week Double-Blind, Randomized, Controlled Trial Miyuki Tanaka, Yuki Yamamoto, Eriko Misawa et al. · Skin Pharmacology and Physiology 2016 1,093
2 Lactic acid bacteria and yeasts in kefir grains and kefir made from them Emilina D. Simova, Дора Бешкова, Angel Angelov et al. · Journal of Industrial Microbiology & Biotechnology Open access 2002 344
3 Effects of Milk Products Fermented by Bifidobacterium longum on Blood Lipids in Rats and Healthy Adult Male Volunteers Jin‐zhong Xiao, Shizuki Kondo, Noritoshi Takahashi et al. · Journal of Dairy Science Open access Jul 2003 322
4 Lactoferrin for prevention of common viral infections Hiroyuki Wakabayashi, Hirotsugu Oda, Koji Yamauchi et al. · Journal of Infection and Chemotherapy Open access 30 Aug 2014 242
5 Antiobesity Effects ofBifidobacterium breveStrain B-3 Supplementation in a Mouse Model with High-Fat Diet-Induced Obesity Shizuki Kondo, Jin‐zhong Xiao, Takumi Satoh et al. · Bioscience Biotechnology and Biochemistry 9 Aug 2010 227
All 60 most cited papers, with filters and sorting

Which keywords describe research at Food Research and Development Institute?

By fractional works in 2022-now, weighted toward what it does more of than the world: Health Benefits, Antioxidant Activity, Metabolic Health, Antioxidant, Polyphenols, Dietary Fiber, Probiotics and Rheological Properties.

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

Size is fractional works in 2022-now 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 40 words are chosen for being large and distinctive. Each links to the topic it comes from most.

All 40 words, with their numbers
  1. Health Benefits6▲ 31×8 topics
  2. Antioxidant Activity5▲ 14×12 topics
  3. Metabolic Health4▲ 35×2 topics
  4. Antioxidant4▲ 9.7×15 topics
  5. Polyphenols4▲ 37×6 topics
  6. Dietary Fiber4▲ 55×2 topics
  7. Probiotics3▲ 24×5 topics
  8. Rheological Properties3▲ 31×2 topics
  9. Gut Microbiota3▲ 15×5 topics
  10. Inflammation3▲ 2.5×15 topics
  11. Nutritional Significance3▲ 33×3 topics
  12. Biomedical Applications3▲ 4.1×8 topics
  13. Prebiotics3▲ 53×2 topics
  14. Glycemic Index2▲ 76×1 topic
  15. Nutrition2▲ 9.8×4 topics
  16. Starch2▲ 76×1 topic
  17. Aroma Compounds2▲ 45×3 topics
  18. Horticultural Crops2▲ 52×3 topics
  19. Obesity2▲ 5.3×7 topics
  20. Metabolic Syndrome2▲ 4.7×8 topics
  21. Microbiota2▲ 17×2 topics
  22. Oxidative Stability2▲ 85×2 topics
  23. Functional Food2▲ 25×3 topics
  24. Gut Health2▲ 56×1 topic
  25. Lactic Acid Bacteria2▲ 56×1 topic
  26. Ethylene Biosynthesis2▲ 107×1 topic
  27. Fruit Ripening2▲ 107×1 topic
  28. Modified Atmosphere Packaging2▲ 38×2 topics
  29. Cancer Prevention2▲ 12×6 topics
  30. Encapsulation Techniques2▲ 119×1 topic
  31. Food Security2▲ 5.6×3 topics
  32. Spray Drying2▲ 119×1 topic
  33. Functional Foods2▲ 33×2 topics
  34. Bioactive Compounds2▲ 11×4 topics
  35. Hydrocolloids2▲ 35×2 topics
  36. Nutritional Value2▲ 24×4 topics
  37. Phenolic Compounds2▲ 15×6 topics
  38. Antimicrobial2▲ 9.1×3 topics
  39. Metagenomic Analysis2▲ 23×1 topic
  40. Short-Chain Fatty Acids2▲ 23×1 topic

Which research topics does Food Research and Development Institute publish most on?

By volume in 2022-now: Food composition and properties, Probiotics and Fermented Foods, Postharvest Quality and Shelf Life Management and Microencapsulation and Drying Processes.

Food composition and pro…2Food composition and properties: 2 fractional worksProbiotics and Fermented…2Probiotics and Fermented Foods: 2 fractional worksPostharvest Quality and …2Postharvest Quality and Shelf Life Management: 2 fractional worksMicroencapsulation and D…2Microencapsulation and Drying Processes: 2 fractional worksGut microbiota and health: 2 fractional worksProtein Hydrolysis and Bioactive Peptides: 1 fractional worksNutrition, Health and Fo…1Nutrition, Health and Food Behavior: 1 fractional worksNanocomposite Films for Food Packaging: 1 fractional worksCulinary Culture and Tourism: 1 fractional worksInfant Nutrition and Health: 1 fractional works
Nutrition and DieteticsFood SciencePlant ScienceMolecular Biology1 others

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

  1. 1 Food composition and properties Nutrition and Dietetics 2 works
  2. 2 Probiotics and Fermented Foods Food Science 2 works
  3. 3 Postharvest Quality and Shelf Life Management Plant Science 2 works
  4. 4 Microencapsulation and Drying Processes Food Science 2 works
  5. 5 Gut microbiota and health Molecular Biology 2 works
  6. 6 Protein Hydrolysis and Bioactive Peptides Molecular Biology 1 works
  7. 7 Nutrition, Health and Food Behavior Nutrition and Dietetics 1 works
  8. 8 Nanocomposite Films for Food Packaging Biomaterials 1 works
  9. 9 Culinary Culture and Tourism Food Science 1 works
  10. 10 Infant Nutrition and Health Nutrition and Dietetics 1 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 available48.2%not open51.8%

World: 40% of research is openly available.

with international co-authors29.0%domestic only71.0%

World: 18% is written across borders.

How has Food Research and Development Institute's research output changed?

Output in 2022-2025 was 16% lower than in 2018-2021.

still counting1990200020102020
grewheldshrank

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

Its share of all research

Growing output can still be a shrinking share: all of science grows. This is Food Research and Development Institute as a percentage of every work published that year, 0.00019% in 2024.

still counting0.0010%0.0020%0.0030%Food Research and Development Institute0.00028% in 202519801990200020102020

Fractional works of Food Research and Development Institute over all fractional works that year. How the balance of science has shifted.

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