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University · Plovdiv · Bulgaria

Food Research and Development Institute

In research, Food Research and Development Institute stands highest in Life Sciences (#13,483 of 14,347 worldwide) and Agricultural and Biological Sciences (#5,825 of 6,031 worldwide), over all time.

canri.orgROR OpenAlex
World rank, all time
#30,774
of 42,892
Rank in Bulgaria
#83
of 122
Research works
461
▲ 33% vs 2013–17
Citations
8.4k
18.2 per fractional work
Top-10% rate
5.4%
record average 16.5%
Open access
48%
world 28%

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 #13,483 of 14,347 8.5%231
Agricultural and Biological SciencesField #5,825 of 6,031 9.0%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 world mark, because the world rate differs by field (from about 6% to 21% in this record).

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: 7.61× its world share, 16 worksAgricultural and Bio…Biochemistry, Genetics and Molecular Biology: 2.28× its world share, 6 worksBiochemistry, Geneti…Immunology and Microbiology: 0.88× its world share, 0 worksImmunology and Micro…Neuroscience: 0.58× its world share, 0 worksNeurosciencePharmacology, Toxicology and Pharmaceutics: 7.35× its world share, 1 worksPharmacology, Toxico…Chemical Engineering: 2.12× its world share, 0 worksChemical EngineeringChemistry: 0.43× its world share, 0 worksChemistryComputer Science: 0.06× its world share, 0 worksComputer ScienceEarth and Planetary Sciences: 0.88× its world share, 1 worksEarth and Planetary …Energy: 0.43× its world share, 0 worksEnergyEngineering: 0.18× its world share, 1 worksEngineeringEnvironmental Science: 0.53× its world share, 1 worksEnvironmental ScienceMaterials Science: 1.45× its world share, 2 worksMaterials ScienceMathematics: 0.63× its world share, 0 worksMathematicsDentistry: 0.31× its world share, 0 worksDentistryHealth Professions: 0.34× its world share, 0 worksHealth ProfessionsMedicine: 0.66× its world share, 6 worksMedicineNursing: 24.71× its world share, 6 worksNursingArts and Humanities: 0.51× its world share, 1 worksArts and HumanitiesBusiness, Management and Accounting: 0.46× its world share, 1 worksBusiness, Management…Economics, Econometrics and Finance: 0.14× its world share, 0 worksEconomics, Econometr…Psychology: 0.08× its world share, 0 worksPsychologySocial Sciences: 0.25× its world share, 1 worksSocial Sciences1×world share
more than its size predictsabout as predictedless

Rings at 0.5×, 1× and 2×. Widest outward: Nursing, 24.7×. Every wedge is a field page.

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

Ranked on the composite score, Gábor Zsivánovits lead among researchers whose main affiliation is Food Research and Development Institute.

  1. 1 Gábor Zsivánovits Bulgaria · #1,573,731 worldwide 9 citations · 23 works
All ranked researchers at Food Research and Development Institute

Which keywords describe research at Food Research and Development Institute?

By fractional works in 2022–2025, weighted toward what it does more of than the world: Health Benefits, Antioxidant Activity, Antioxidant, Polyphenols, Dietary Fiber, Metabolic Health, Rheological Properties and Nutrition.

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

Size is fractional works in 2022–2025 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 Benefits5▲ 32×7 topics
  2. Antioxidant Activity4▲ 14×11 topics
  3. Antioxidant3▲ 10×10 topics
  4. Dietary Fiber3▲ 54×2 topics
  5. Polyphenols3▲ 34×5 topics
  6. Metabolic Health3▲ 29×2 topics
  7. Nutrition2▲ 12×4 topics
  8. Rheological Properties2▲ 31×2 topics
  9. Biomedical Applications2▲ 4.5×7 topics
  10. Inflammation2▲ 2.6×13 topics
  11. Probiotics2▲ 23×5 topics
  12. Nutritional Significance2▲ 32×3 topics
  13. Prebiotics2▲ 54×2 topics
  14. Sustainability2▲ 2.1×7 topics
  15. Horticultural Crops2▲ 65×3 topics
  16. Obesity2▲ 6.1×5 topics
  17. Glycemic Index2▲ 78×1 topic
  18. Starch2▲ 78×1 topic
  19. Aroma Compounds2▲ 47×3 topics
  20. Gut Microbiota2▲ 11×5 topics
  21. Metabolic Syndrome2▲ 5.0×7 topics
  22. Food Security2▲ 6.7×3 topics
  23. Identity2▲ 5.1×3 topics
  24. Microbiota2▲ 17×2 topics
  25. Modified Atmosphere Packaging2▲ 42×2 topics
  26. Cancer Prevention2▲ 13×6 topics
  27. Ethylene Biosynthesis2▲ 124×1 topic
  28. Fruit Ripening2▲ 124×1 topic
  29. Functional Food2▲ 26×3 topics
  30. Gut Health2▲ 62×1 topic
  31. Lactic Acid Bacteria2▲ 62×1 topic
  32. Oxidative Stability2▲ 89×2 topics
  33. Antimicrobial1▲ 11×3 topics
  34. Encapsulation Techniques1▲ 132×1 topic
  35. Functional Foods1▲ 34×2 topics
  36. Spray Drying1▲ 132×1 topic
  37. Waste Management1▲ 7.5×5 topics
  38. Antioxidants1▲ 6.5×5 topics
  39. Bioactive Compounds1▲ 11×3 topics
  40. Economic Implications1▲ 56×2 topics

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

By volume in 2022–2025: 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…1Microencapsulation and Drying Processes: 1 fractional worksFood Industry and Aquatic Biology: 1 fractional worksCulinary Culture and Tourism: 1 fractional worksNanocomposite Films for …1Nanocomposite Films for Food Packaging: 1 fractional worksNutrition, Health and Food Behavior: 1 fractional worksProtein Hydrolysis and Bioactive Peptides: 1 fractional worksPhytochemicals and Antio…1Phytochemicals and Antioxidant Activities: 1 fractional works
Nutrition and DieteticsFood SciencePlant ScienceBiomaterials2 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 1 works
  5. 5 Food Industry and Aquatic Biology Food Science 1 works
  6. 6 Culinary Culture and Tourism Food Science 1 works
  7. 7 Nanocomposite Films for Food Packaging Biomaterials 1 works
  8. 8 Nutrition, Health and Food Behavior Nutrition and Dietetics 1 works
  9. 9 Protein Hydrolysis and Bioactive Peptides Molecular Biology 1 works
  10. 10 Phytochemicals and Antioxidant Activities Biochemistry 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: 28% of research is openly available.

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

World: 19% is written across borders.

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

Output in 2018–2022 was 33% higher than in 2013–2017.

1990200020102020
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 Plovdiv

All research institutions in Plovdiv

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.