- Research works
- 27 ◆ 1% vs 2013–17
- Citations
- 536 19.8 per fractional work
- Top-10% rate
- 2.9% record average 16.5%
- Open access
- 53% world 28%
Not ranked overall: National Food Technology Research Centre 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.
Rings at 0.5×, 1× and 2×. Widest outward: Nursing, 29.1×. Every wedge is a field page.
Which keywords describe research at National Food Technology Research Centre?
By fractional works in all years, weighted toward what it does more of than the world: Health Benefits, Antioxidant Activity, Dietary Fiber, Rheological Properties, Glycemic Index, Starch, Antioxidant and Marker Development.
- Water Resources
- Drought Tolerance
- Buckwheat
- Enzymatic Hydrolysis
- Antioxidants
- Lipid Oxidation
- Inflammation
- Breeding
- Climate Change
- Starch
- Rheological Properties
- Antioxidant Activity
- Health Benefits
- Dietary Fiber
- Glycemic Index
- Antioxidant
- Marker Development
- Cancer Prevention
- Functional Foods
- Nutritional Quality
- Environmental Impact
- Gut Microbiota
- Conflict
- Quinoa
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 24 words are chosen for being large and distinctive. Each links to the topic it comes from most.
All 24 words, with their numbers
- Health Benefits4▲ 50×6 topics
- Antioxidant Activity3▲ 23×8 topics
- Dietary Fiber2▲ 86×3 topics
- Rheological Properties2▲ 49×2 topics
- Glycemic Index2▲ 141×1 topic
- Starch2▲ 141×1 topic
- Antioxidant2▲ 8.9×6 topics
- Climate Change2▲ 2.1×5 topics
- Marker Development2▲ 112×3 topics
- Breeding1▲ 72×4 topics
- Cancer Prevention1▲ 21×6 topics
- Inflammation1▲ 2.2×9 topics
- Functional Foods1▲ 74×3 topics
- Lipid Oxidation1▲ 46×2 topics
- Nutritional Quality1▲ 91×3 topics
- Antioxidants1▲ 9.7×4 topics
- Environmental Impact1▲ 3.0×2 topics
- Enzymatic Hydrolysis1▲ 41×2 topics
- Gut Microbiota1▲ 12×4 topics
- Buckwheat1▲ 254×1 topic
- Conflict1▲ 24×1 topic
- Drought Tolerance1▲ 26×2 topics
- Quinoa1▲ 254×1 topic
- Water Resources1▲ 16×1 topic
Which research topics does National Food Technology Research Centre publish most on?
By volume in 2022–2025: Food composition and properties, Garlic and Onion Studies, Proteins in Food Systems and Meat and Animal Product Quality.
Area is fractional works; colour is the subfield each topic belongs to.
- 1 Food composition and properties Nutrition and Dietetics 0 works
- 2 Garlic and Onion Studies Plant Science 0 works
- 3 Proteins in Food Systems Food Science 0 works
- 4 Meat and Animal Product Quality Animal Science and Zoology 0 works
- 5 Sesame and Sesamin Research Plant Science 0 works
- 6 Piperaceae Chemical and Biological Studies Pharmacology 0 works
- 7 Essential Oils and Antimicrobial Activity Food Science 0 works
- 8 Food Science and Nutritional Studies Nutrition and Dietetics 0 works
- 9 Plant Genetic and Mutation Studies Plant Science 0 works
- 10 Protein Hydrolysis and Bioactive Peptides Molecular Biology 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.
World: 28% of research is openly available.
World: 19% is written across borders.
How has National Food Technology Research Centre's research output changed?
Output in 2018–2022 was 1% higher than in 2013–2017.
The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.
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.