Concepedia

Functional Ingredient Development

Functional Ingredient Development is the systematic process of identifying, isolating, modifying, and validating bioactive or structurally useful components derived from by-products for incorporation into food, pharmaceutical, or industrial systems to confer specific technological, nutritional, or health-promoting properties.

371

Publications

18.3K

Citations

1.8K

Authors

566

Institutions

Publications per year

2017–2026

241

Parents

Publications

371

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

Paola Vitaglione, Aurora Napolitano, Vincenzo Fogliano · Trends in Food Science & Technology · 2008 · 559 citations

, , +16

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Ana Paula Batista, Luísa Gouveia, Narcisa M. Bandarra et al. · Algal Research · 2013 · 447 citations · Full text

, , +16

An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal

Daniel Granato, Domingos Sávio Nunes, Francisco J. Barba · Trends in Food Science & Technology · 2017 · 322 citations

, , +12

Health effects of resistant starch

S. Lockyer, Anne P. Nugent · Nutrition Bulletin · 2017 · 309 citations

, , +15

Seaweeds as nutraceuticals for health and nutrition

Emer Shannon, Nissreen Abu‐Ghannam · Phycologia · 2019 · 266 citations · Full text

, , +17

1–5 of 371

Authors

1.8K

  1. PM
    Patricia Martorell

    Biopolis (Spain), Spain

    4 publications · 181 citations

    4

    h-index

  2. VF
    Vincenzo Fogliano

    Wageningen University & Research, Netherlands

    4 publications · 930 citations

    4

    h-index

  3. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    3 publications · 79 citations

    3

    h-index

  4. FA
    Francesca Aiello

    University of Calabria, Italy

    3 publications · 84 citations

    3

    h-index

  5. UG
    Umile Gianfranco Spizzirri

    University of Calabria, Italy

    3 publications · 84 citations

    3

    h-index

1–5 of 1.8K

Institutions

566

  1. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    8 h-index

    28 publications

    1.4K citations

  2. Universitat de València

    Valencia, Spain

    7 h-index

    11 publications

    686 citations

  3. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    6 h-index

    9 publications

    792 citations

  4. Universidade de São Paulo

    São Paulo, Brazil

    6 h-index

    26 publications

    1.1K citations

  5. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    5 h-index

    13 publications

    479 citations

  6. University of Bari Aldo Moro

    Bari, Italy

    5 h-index

    19 publications

    570 citations

  7. Universidad de Granada

    Granada, Spain

    5 h-index

    14 publications

    717 citations

  8. Centro de Investigación y Desarrollo en Criotecnología de Alimentos

    La Plata, Argentina

    5 h-index

    13 publications

    510 citations

1–8 of 566

Venues

  1. LWT

    27 publications · 1.7K citations

    23

    h-index

  2. Foods

    26 publications · 835 citations

    20

    h-index

  3. Food Chemistry

    14 publications · 933 citations

    14

    h-index

  4. 14

    h-index

  5. Journal of Functional Foods

    14 publications · 423 citations

    13

    h-index

1–5