Concepedia

Ingredient Composition

Ingredient Composition is a systematic framework that specifies the quantitative and qualitative constituents of a food product, distinguishing itself by detailing the precise nature, proportion, and functional roles of individual ingredients within the overall formulation.

516

Publications

22.3K

Citations

1.9K

Authors

676

Institutions

Publications per year

2017–2026

169

Parents

Publications

516

McCance and widdowson's the composition of foods

Jean A.T. Pennington · Journal of Food Composition and Analysis · 1992 · 770 citations

, , +6

Deep-based Ingredient Recognition for Cooking Recipe Retrieval

Jingjing Chen, Chong‐Wah Ngo · 2016 · 407 citations · Full text

, , +12

McCance and Widdowson's The Composition of Foods

Royal Society of Chemistry · Nutrition & Food Science · 2003 · 366 citations

, , +6

Composition of Foods. Raw, Processed, Prepared

William Horavitz · Journal of AOAC INTERNATIONAL · 1964 · 337 citations

, , +7

Recipe recommendation using ingredient networks

Chun-Yuen Teng, Yu‐Ru Lin, Lada A. Adamic · 2012 · 290 citations

, , +9

1–5 of 516

Authors

1.9K

  1. JS
    J.W. Schrama

    Wageningen University & Research, Netherlands

    8 publications · 346 citations

    8

    h-index

  2. AG
    Ana Garrido‐Varo

    University of Córdoba, Spain

    6 publications · 125 citations

    6

    h-index

  3. DP
    Dolores Pérez‐Marín

    University of Córdoba, Spain

    5 publications · 105 citations

    5

    h-index

  4. JA
    Jean A.T. Pennington

    Center for Food Safety and Applied Nutrition, United States

    5 publications · 1.1K citations

    5

    h-index

  5. JC
    Jingjing Chen

    Fudan University, China

    5 publications · 689 citations

    5

    h-index

1–5 of 1.9K

Institutions

676

  1. Wageningen University & Research

    Wageningen, The Netherlands

    14 h-index

    49 publications

    1.9K citations

  2. Agricultural Research Service

    Washington, United States

    8 h-index

    9 publications

    679 citations

  3. Purdue University West Lafayette

    West Lafayette, United States

    7 h-index

    14 publications

    754 citations

  4. Universidade de São Paulo

    São Paulo, Brazil

    6 h-index

    14 publications

    552 citations

  5. University of Illinois Urbana-Champaign

    Urbana, United States

    6 h-index

    22 publications

    937 citations

  6. University of Guelph

    Guelph, Canada

    6 h-index

    7 publications

    382 citations

  7. University of Córdoba

    Córdoba, Spain

    6 h-index

    24 publications

    492 citations

  8. University of Parma

    Parma, Italy

    5 h-index

    22 publications

    1.6K citations

1–8 of 676

Venues

  1. Journal of Agricultural and Food Chemistry

    15 publications · 984 citations

    15

    h-index

  2. Journal of Food Composition and Analysis

    13 publications · 1.4K citations

    12

    h-index

  3. Poultry Science

    12 publications · 415 citations

    11

    h-index

  4. Journal of Food Science

    JFS · 12 publications · 341 citations

    11

    h-index

  5. 10

    h-index

1–5