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Topic · Food Science

Fermentation and Sensory Analysis

Fermentation and Sensory Analysis is a research topic within Food Science. Science Explorer counts 36k research works in it since 1950. 10.0% of them reached the world's top 10% most cited for their field and year.

This cluster of papers explores the intricate microbial interactions, genetic diversity, and metabolic processes involved in wine production, with a focus on yeast strains, aroma compounds, polyphenols, and fermentation dynamics. It delves into the impact of grape metabolism, microbial terroir, and biogenic amines on the flavor profile of wines.

  • Wine Yeasts
  • Microbial Modulation
  • Aroma Compounds
  • Polyphenols
  • Fermentation
  • Saccharomyces cerevisiae
  • Grape Metabolism
  • Flavor Profile
  • Biogenic Amines
  • Microbial Terroir
Research works
36k
fractional, since 1950
In the world top 10%
3.6k
per year above
Top-10% rate
10.0%
share of its works in the world top 10%
Growth, 2018-21 → 2022-25
+20%
the tick is no change
Largest producer
China
48% of the 10 largest, 2022-now
Fermentation and Sensory Analysis

Which countries lead Fermentation and Sensory Analysis research?

By volume, China and the United States publish the most (2.5k and 476 works in 2022-now).

By volume, 2022-now

  1. 1 China 2.5k works
  2. 2 United States 476 works
  3. 3 Italy 437 works
  4. 4 Spain 436 works
  5. 5 France 295 works
  6. 6 Brazil 276 works
  7. 7 Germany 226 works
  8. 8 Türkiye 193 works
  9. 9 Japan 178 works
  10. 10 India 176 works

How concentrated that is

The same countries as shares of everything the list above accounts for. A node where two countries do two thirds of the work and one spread evenly across twelve read alike as a ranking and not at all alike here.

China: 48.3%United States: 9.1%Italy: 8.4%Spain: 8.4%6 others listed: 25.8%48%largest
China2,519 · 48.3%United States476 · 9.1%Italy437 · 8.4%Spain436 · 8.4%6 others listed1,344 · 25.8%

Shares of the rows listed above, not of the whole node.

Which institutions lead Fermentation and Sensory Analysis research?

By volume in 2022-now, Chinese Academy of Agricultural Sciences publishes the most Fermentation and Sensory Analysis research, followed by Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement and Jiangnan University.

By volume, 2022-now

  1. 1 Chinese Academy of Agricultural SciencesChina 235 works
  2. 2 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementFrance 96 works
  3. 3 Jiangnan UniversityChina 87 works
  4. 4 Beijing Technology and Business UniversityChina 84 works
  5. 5 Northwest A&F UniversityChina 67 works
  6. 6 Ministry of Agriculture and Rural AffairsChina 65 works
  7. 7 Consejo Superior de Investigaciones CientíficasSpain 57 works
  8. 8 China Agricultural UniversityChina 50 works
  9. 9 Centre National de la Recherche ScientifiqueFrance 45 works
  10. 10 Nanchang UniversityChina 42 works

Who are the leading researchers in Fermentation and Sensory Analysis?

The most-cited researchers publishing on Fermentation and Sensory Analysis include Walter Churchill Willett, Richard M. Durbin and Jun Wang.

  1. 1 Walter Churchill Willett United States 411k citations
  2. 2 Richard M. Durbin United Kingdom 410k citations
  3. 3 Jun Wang China 340k citations
  4. 4 Matthias Mann Germany 308k citations
  5. 5 Frank B. Hu United States 281k citations
  6. 6 Aviv Regev United States 236k citations
  7. 7 Michael Snyder United States 224k citations

Ranked by citations received across their whole record, among researchers with at least three works on this topic.

What are the most cited papers in Fermentation and Sensory Analysis?

The most cited paper in Fermentation and Sensory Analysis is "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding" (Marion M. Bradford, 1976), with 212,905 citations. Next come "Antioxidant Activity of Plant Extracts Containing Phenolic Compounds" (3,862) and "Systematic identification of protein complexes in Saccharomyces cerevisiae by mass spectrometry" (3,631).

Most cited papers
#PaperReleasedCitations
1 A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding Marion M. Bradford · Analytical Biochemistry May 1976 212,905
2 Antioxidant Activity of Plant Extracts Containing Phenolic Compounds Marja P. Kähkönen, Anu Hopia, Heikki J. Vuorela et al. · Journal of Agricultural and Food Chemistry 24 Sep 1999 3,862
3 Systematic identification of protein complexes in Saccharomyces cerevisiae by mass spectrometry Yuen Ho et al. · Nature 2002 3,631
4 Total Phenol Analysis: Automation and Comparison with Manual Methods Karen Slinkard, Vernon L. Singleton · American Journal of Enology and Viticulture 1977 3,240
5 Lignin Biosynthesis and Structure Ruben Vanholme, Brecht Demedts, Kris Morreel et al. · PLANT PHYSIOLOGY Open access 14 May 2010 2,709
All 99 most cited papers, with filters and sorting

Where is Fermentation and Sensory Analysis research done?

The largest centres of Fermentation and Sensory Analysis research in 2022-now are Beijing (China), Wuxi (China), Chengdu (China) and Hangzhou (China). Among places with at least 20 works in it, it is an unusually large share of all research in Geisenheim and Yibin.

Largest cities, 2022-now

  1. 1 BeijingChina 403 works
  2. 2 WuxiChina 120 works
  3. 3 ChengduChina 113 works
  4. 4 HangzhouChina 100 works
  5. 5 ShanghaiChina 83 works
  6. 6 ParisFrance 73 works
  7. 7 WuhanChina 70 works
  8. 8 GuangzhouChina 70 works
  9. 9 YanglingChina 67 works
  10. 10 GuiyangChina 65 works

Where it is the local speciality

  1. GeisenheimDE · 20.4 works249×
  2. YibinCN · 27.7 works43×
← less than its size predicts1×more →

Location quotient: how much more of its research is in Fermentation and Sensory Analysis than the world average.

See Fermentation and Sensory Analysis on the map

Where is the best place to study Fermentation and Sensory Analysis?

Among universities, judged by research, Beijing Technology and Business University, Jiangnan University and Nanchang University score highest, combining excellence, specialisation, size, growth and international reach. Research strength is one signal when choosing where to study; it does not measure teaching.

0%20%40%mean 26.01%fractional works in this field (log) →share of work in the world top 10% →Anhui Agricultural U…Nanchang UniversityJiangnan UniversityBeijing Technology a…
above the meannear itbelow it

One dot per university in the first ten of the table below, at the default weights. The upper left is the interesting corner: small places doing unusually strong work.

Excellenceshare of its work in the world top 10%, 2022-now and all time averaged
40%
Specialisationhow much of its work is in this field, counted up to 10× the world share
10%
Sizeits output in this field, on a log scale
30%
Growthoutput growth, counted from -20% to +20%
10%
Internationalshare of its work with a co-author abroad
10%
Each slider sets a weight; the share it gets of the score is beside it.
#UniversityScoreTop 10%SpecialisationWorksGrowth
1Beijing Technology and Business UniversityChina 86.524.9%62.8×84 +90.9%
2Jiangnan UniversityChina 82.925.0%23.1×87 +47.6%
3Nanchang UniversityChina 78.027.1%8.8×42 +66.9%
4Anhui Agricultural UniversityChina 74.527.5%27.2×30 +111.5%
5Northwest A&F UniversityChina 74.219.7%27.0×67 +47.4%
6Hunan Agricultural UniversityChina 73.332.6%22.0×21 +244.6%
7Sichuan UniversityChina 71.330.9%2.4×35 +82.8%
8Fujian Agriculture and Forestry UniversityChina 68.626.6%18.4×27 +272.3%
9Huazhong Agricultural UniversityChina 68.423.9%14.3×30 +73.7%
10Guizhou UniversityChina 67.821.9%10.9×36 +342.6%

Universities only. The score blends excellence (40%), size (30%), specialisation (10%), growth (10%), international reach (10%), 2022-now; growth compares 2018-21 with 2022-25 and counts up to +20%, since a jump from a small base is mostly noise.

Every institution in Fermentation and Sensory Analysis, country by country

Is Fermentation and Sensory Analysis research growing?

Output in 2022-2025 was 20% higher than in 2018-2021, peaking in 2025. The fastest-growing topics are Fermentation and Sensory Analysis.

still counting19801990200020102020
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 Fermentation and Sensory Analysis as a percentage of every work published that year, 0.031% in 2024.

still counting0.020%0.040%0.060%Fermentation and Sensory Analysis0.030% in 202519801990200020102020

Fractional works of Fermentation and Sensory Analysis over all fractional works that year. How the balance of science has shifted.

How much of it reaches the world top 10%

Year by year.

still counting5%10%15%Fermentation and Sensory Analysis9.8% in 2025200020102020

Of each year's works in it, the share that reached the world's 10% most cited for their field and year. A field is the world for its own topics, so there is no other line to hold it against.

Which topics inside it are moving

Growth and decline on one axis around a shared zero. Two lists side by side hide the thing that matters: whether the growth dwarfs the decline, or the other way round.

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