Food composition and properties
Food composition and properties is a research topic within Nutrition and Dietetics. Science Explorer counts 51k research works in it since 1950. 20.2% of them reached the world's top 10% most cited for their field and year.
This cluster of papers explores the role of dietary fiber, glycemic index, starch, and whole grains in human health. It covers topics such as the health benefits of dietary fiber, glycemic index methodology, physicochemical properties of starch, and the impact of whole grain consumption on metabolic health.
- Dietary Fiber
- Glycemic Index
- Starch
- Health Benefits
- Whole Grain
- Resistant Starch
- Physicochemical Properties
- Metabolic Health
- Cereal Grains
- Rheological Properties
- Research works
- 51k fractional, since 1950
- In the world top 10%
- 10k per year above
- Top-10% rate
- 20.2% share of its works in the world top 10%
- Growth, 2013–17 → 2018–22
- +43% the tick is no change
This ranks research output and citation impact. It says nothing about the quality of diagnosis, treatment or care.
Which countries lead Food composition and properties research?
By volume, China and India publish the most (3.2k and 1.2k 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 composition and properties research?
By volume in 2022–2025, Jiangnan University publishes the most Food composition and properties research, followed by State Key Laboratory of Food Science and Technology and Henan University of Technology.
By volume, 2022–2025
- 1 Jiangnan University China 130 works
- 2 State Key Laboratory of Food Science and Technology China 126 works
- 3 Henan University of Technology China 110 works
- 4 Northeast Agricultural University China 85 works
- 5 Ministry of Agriculture and Rural Affairs China 69 works
- 6 China Agricultural University China 69 works
- 7 Yangzhou University China 67 works
- 8 Northwest A&F University China 61 works
- 9 Punjab Agricultural University India 53 works
- 10 South China University of Technology China 52 works
Who are the leading researchers in Food composition and properties?
The most-cited researchers publishing on Food composition and properties include Walter C. Willett, David Julian McClements and JoAnn E. Manson.
- 1 Walter C. Willett 6.8k citations
- 2 David Julian McClements 4.1k citations
- 3 JoAnn E. Manson 4k citations
- 4 Nicoletta Pellegrini 3.9k citations
- 5 Frank B. Hu 3.5k citations
Ranked by citations received across their whole record, among researchers with at least three works on this topic.
Where is Food composition and properties research done?
The largest centres of Food composition and properties research in 2022–2025 are Beijing (China), Wuxi (China), Zhengzhou (China) and Harbin (China). Among places with at least 20 works in it, it is an unusually large share of all research in Sangrur, Umuahia and Wuxi.
Largest cities, 2022–2025
Where it is the local speciality
- SangrurIN · 35.9 works62×
- UmuahiaNG · 25.3 works31×
- WuxiCN · 257.9 works23×
- LudhianaIN · 70.6 works18×
- TezpurIN · 22.0 works17×
Location quotient: how much more of its research is in Food composition and properties than the world average.
Where is the best place to study Food composition and properties?
Among universities, judged by research, Northeast Agricultural University, Northwest A&F 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 University China | 73.3 | 60.5% | 27.7× | 85 | -37.2% |
| 2 | Northwest A&F University China | 72.7 | 51.0% | 13.4× | 61 | +49.7% |
| 3 | Jiangnan University China | 70.6 | 42.5% | 18.7× | 130 | +1.7% |
| 4 | Beijing Technology and Business University China | 69.5 | 40.6% | 20.2× | 50 | +120.0% |
| 5 | Nanjing Agricultural University China | 67.9 | 43.0% | 9.9× | 45 | +80.7% |
| 6 | Wageningen University & Research Netherlands | 66.3 | 41.2% | 10.4× | 44 | +5.6% |
| 7 | Sant Longowal Institute of Engineering and Technology India | 65.1 | 27.9% | 62.1× | 36 | +341.9% |
| 8 | University of Manitoba Canada | 64.7 | 38.5% | 10.4× | 38 | +47.3% |
| 9 | China Agricultural University China | 64.3 | 41.9% | 10.6× | 69 | -27.8% |
| 10 | Henan University of Technology China | 64.2 | 39.0% | 46.0× | 110 | -51.7% |
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 composition and properties research growing?
Output in 2018–2022 was 43% higher than in 2013–2017, peaking in 2025. The fastest-growing topics are Food composition and properties.
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.