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. 23.7% 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%
- 3.9k per year above
- Top-10% rate
- 23.7% share of its works in the world top 10%
- Growth, 2013–17 → 2018–22
- +57% the tick is no change
Which countries lead Food Chemistry and Fat Analysis research?
By volume, China and Indonesia publish the most (931 and 551 works in 2022–2025).
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.
Shares of the rows listed above, not of the whole node.
Which institutions lead Food Chemistry and Fat Analysis research?
By volume in 2022–2025, Northeast Agricultural University publishes the most Food Chemistry and Fat Analysis research, followed by Jiangnan University and State Key Laboratory of Food Science and Technology.
By volume, 2022–2025
- 1 Northeast Agricultural UniversityChina 58 works
- 2 Jiangnan UniversityChina 52 works
- 3 State Key Laboratory of Food Science and TechnologyChina 44 works
- 4 Universitas Gadjah MadaIndonesia 38 works
- 5 Universidade Estadual de Campinas (UNICAMP)Brazil 35 works
- 6 Universitas Syiah KualaIndonesia 30 works
- 7 IPB UniversityIndonesia 29 works
- 8 Henan University of TechnologyChina 26 works
- 9 South China University of TechnologyChina 25 works
- 10 Wageningen University & ResearchNetherlands 20 works
Who are the leading researchers in Food Chemistry and Fat Analysis?
The most-cited researchers publishing on Food Chemistry and Fat Analysis include David Julian McClements and Lloyd M. Smith.
- 1 David Julian McClements United States 4.1k citations
- 2 Lloyd M. Smith United States 1.8k citations
Ranked by citations received across their whole record, among researchers with at least three works on this topic.
Where is Food Chemistry and Fat Analysis research done?
The largest centres of Food Chemistry and Fat Analysis research in 2022–2025 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, 2022–2025
Where it is the local speciality
- WuxiCN · 97.1 works24×
Location quotient: how much more of its research is in Food Chemistry and Fat Analysis than the world average.
Where is the best place to study Food Chemistry and Fat Analysis?
Among universities, judged by research, Northeast Agricultural University, Beijing Technology and Business University and Jiangnan 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.
One dot per university in the table below. The upper left is the interesting corner: small places doing unusually strong work.
| # | University | Score | Top 10% | Specialisation | Works | Growth |
|---|---|---|---|---|---|---|
| 1 | Northeast Agricultural UniversityChina | 79.5 | 68.2% | 52.8× | 58 | +91.3% |
| 2 | Beijing Technology and Business UniversityChina | 71.6 | 55.9% | 22.8× | 20 | +292.0% |
| 3 | Jiangnan UniversityChina | 65.3 | 41.4% | 20.8× | 52 | +11.8% |
| 4 | Wageningen University & ResearchNetherlands | 65.2 | 43.3% | 13.4× | 20 | +33.7% |
| 5 | Universidade Estadual de Campinas (UNICAMP)Brazil | 64.2 | 28.8% | 11.1× | 35 | +120.5% |
| 6 | University of Massachusetts AmherstUnited States | 63.3 | 67.6% | 9.8× | 14 | +8.5% |
| 7 | Universitas Gadjah MadaIndonesia | 59.8 | 8.9% | 9.7× | 38 | +252.4% |
| 8 | China Agricultural UniversityChina | 59.5 | 60.2% | 8.0× | 19 | +55.8% |
| 9 | Dalian Polytechnic UniversityChina | 59.0 | 53.5% | 22.6× | 17 | — |
| 10 | Huazhong Agricultural UniversityChina | 58.6 | 45.0% | 9.6× | 14 | +103.3% |
Universities only. Score blends excellence (30%), specialisation (25%), size (20%), growth (15%) and international reach (10%), 2015–2022; growth compares 2010–14 with 2015–19.
Is Food Chemistry and Fat Analysis research growing?
Output in 2018–2022 was 57% higher than in 2013–2017, peaking in 2025. The fastest-growing topics are Food Chemistry and Fat Analysis.
The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.
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.