Topic · Nutrition and Dietetics
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. 10.0% 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%
- 5.1k per year above
- Top-10% rate
- 10.0% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +39% the tick is no change
- Largest producer
China
41% of the 10 largest, 2022-now
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