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Topic · Food Science

Food Chemistry and Fat Analysis

Food Chemistry and Fat Analysis is a research topic within Food Science. Science Explorer counts 16k research works in it since 1950. 10.1% of them reached the world's top 10% most cited for their field and year.

This cluster of papers covers a wide range of topics related to the science of cocoa and chocolate production, including the role of polyphenols, microbiology of cocoa fermentation, fat crystallization, flavor formation, rheological and textural qualities, oleogel structuring, and the influence of fermentation on chocolate flavor. The papers also explore the utilization of by-products such as cocoa shell and cocoa pod husk, as well as the potential health benefits of cocoa and chocolate.

  • Cocoa
  • Chocolate
  • Polyphenols
  • Fermentation
  • Crystallization
  • Flavor
  • Microbiology
  • Oleogels
  • Rheology
  • Structuring
Research works
16k
fractional, since 1950
In the world top 10%
1.6k
per year above
Top-10% rate
10.1%
share of its works in the world top 10%
Growth, 2018-21 → 2022-25
+49%
the tick is no change
Largest producer
China
35% of the 10 largest, 2022-now
Food Chemistry and Fat Analysis

Which countries lead Food Chemistry and Fat Analysis research?

By volume, China and Indonesia publish the most (1.1k and 591 works in 2022-now).

By volume, 2022-now

  1. 1 China 1.1k works
  2. 2 Indonesia 591 works
  3. 3 India 299 works
  4. 4 Brazil 273 works
  5. 5 United States 247 works
  6. 6 Nigeria 122 works
  7. 7 Türkiye 119 works
  8. 8 Spain 101 works
  9. 9 Colombia 101 works
  10. 10 Iran 101 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: 35.0%Indonesia: 19.7%India: 9.9%Brazil: 9.1%6 others listed: 26.3%35%largest
China1,054 · 35.0%Indonesia591 · 19.7%India299 · 9.9%Brazil273 · 9.1%6 others listed791 · 26.3%

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

Which institutions lead Food Chemistry and Fat Analysis research?

By volume in 2022-now, Northeast Agricultural University publishes the most Food Chemistry and Fat Analysis research, followed by Nanchang University and Jiangnan University.

By volume, 2022-now

  1. 1 Northeast Agricultural UniversityChina 65 works
  2. 2 Nanchang UniversityChina 59 works
  3. 3 Jiangnan UniversityChina 57 works
  4. 4 Chinese Academy of Agricultural SciencesChina 45 works
  5. 5 Universitas Gadjah MadaIndonesia 40 works
  6. 6 Universidade Estadual de Campinas (UNICAMP)Brazil 38 works
  7. 7 IPB UniversityIndonesia 31 works
  8. 8 Universitas Syiah KualaIndonesia 31 works
  9. 9 Henan University of TechnologyChina 31 works
  10. 10 South China University of TechnologyChina 28 works

Who are the leading researchers in Food Chemistry and Fat Analysis?

The most-cited researchers publishing on Food Chemistry and Fat Analysis include JoAnn E. Manson, Dariush Mozaffarian and Lei Jiang.

  1. 1 JoAnn E. Manson United States 263k citations
  2. 2 Dariush Mozaffarian United States 218k citations
  3. 3 Lei Jiang China 214k citations
  4. 4 Hongjie Dai United States 189k citations
  5. 5 David Julian McClements United States 185k 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 Food Chemistry and Fat Analysis?

The most cited paper in Food Chemistry and Fat Analysis is "Food applications of chitin and chitosans" (Fereidoon Shahidi, Janak Kamil Vidana Arachchi, You‐Jin Jeon, 1999), with 1,825 citations. Next come "Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity" (1,625) and "Nanoemulsions: formation, properties and applications" (1,615).

Most cited papers
#PaperReleasedCitations
1 Food applications of chitin and chitosans Fereidoon Shahidi, Janak Kamil Vidana Arachchi, You‐Jin Jeon · Trends in Food Science & Technology Feb 1999 1,825
2 Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity David Julian McClements, Jiajia Rao · Critical Reviews in Food Science and Nutrition 24 Mar 2011 1,625
3 Nanoemulsions: formation, properties and applications Ankur Gupta, Hüseyin Burak Eral, T. Alan Hatton et al. · Soft Matter Open access 2016 1,615
4 Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure Jul 1980 1,452
5 Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects Ronald P. Mensink, Mira Katan · New England Journal of Medicine Open access 16 Aug 1990 1,424
All 100 most cited papers, with filters and sorting

Where is Food Chemistry and Fat Analysis research done?

The largest centres of Food Chemistry and Fat Analysis research in 2022-now are Beijing (China), Wuxi (China), Harbin (China) and Jakarta (Indonesia). Among places with at least 20 works in it, it is an unusually large share of all research in Wuxi.

Largest cities, 2022-now

  1. 1 BeijingChina 115 works
  2. 2 WuxiChina 106 works
  3. 3 HarbinChina 82 works
  4. 4 JakartaIndonesia 66 works
  5. 5 GuangzhouChina 65 works
  6. 6 YogyakartaIndonesia 57 works
  7. 7 WuhanChina 49 works
  8. 8 CampinasBrazil 45 works
  9. 9 ZhengzhouChina 42 works
  10. 10 HangzhouChina 37 works

Where it is the local speciality

  1. WuxiCN · 106.4 works23×
← less than its size predicts1×more →

Location quotient: how much more of its research is in Food Chemistry and Fat Analysis than the world average.

See Food Chemistry and Fat Analysis on the map

Where is the best place to study Food Chemistry and Fat Analysis?

Among universities, judged by research, Northeast Agricultural University, Nanchang University and Jiangnan University score highest, combining citation 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 28.61%fractional works in this field (log) →share of work in the world top 10% →University of Massac…Northeast Agricultur…Nanchang UniversityJiangnan University
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.

Citation 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
1Northeast Agricultural UniversityChina 84.039.5%59.3×65 +218.0%
2Nanchang UniversityChina 76.830.7%18.6×59 +96.1%
3Jiangnan UniversityChina 68.820.6%23.1×57 +116.1%
4University of Massachusetts AmherstUnited States 66.744.3%10.7×16 -10.1%
5Wageningen University & ResearchNetherlands 62.317.2%14.1×21 +70.0%
6Beijing Technology and Business UniversityChina 61.428.2%24.9×22 +162.3%
7China Agricultural UniversityChina 61.227.5%8.9×21 +89.7%
8South China University of TechnologyChina 59.722.0%6.0×28 +103.9%
9Huazhong Agricultural UniversityChina 57.727.1%10.7×15 +143.0%
10Dalian Polytechnic UniversityChina 57.629.0%25.6×19 +309.3%

Universities only. The score blends citation 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 Food Chemistry and Fat Analysis, country by country

Is Food Chemistry and Fat Analysis research growing?

Output in 2022-2025 was 49% higher than in 2018-2021, peaking in 2025. The fastest-growing topics are Food Chemistry and Fat 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 Food Chemistry and Fat Analysis as a percentage of every work published that year, 0.023% in 2024.

still counting0.010%0.020%0.030%Food Chemistry and Fat Analysis0.024% in 202519801990200020102020

Fractional works of Food Chemistry and Fat 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%Food Chemistry and Fat Analysis10.2% 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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