Agriculture and Forestry, Architecture and Design, Business and Management, Economics and Econometrics, Education, Engineering and Technology, History, Philosophy, Theology, Law, Medicine and Health Sciences, Natural Sciences, Social Sciences, Art and Humanities Rankings and Social Sciences and Humanities Rankings along with their 197 sub-branches, can be analyzed at global, national, and regional levels. You can also evaluate them based on the i10 index and citation numbers. As of Sep 18, 2024, rankings are according to the Total H Index. BETA VERSION: The subject field rankings for the world, regions, countries, and universities are currently in beta. This is due to the exclusion of (1.014.193) scientists categorized under 'others,' whose profiles cannot yet be determined, edited, or classified. As these fields are updated, the rankings will adjust accordingly. Please keep this in mind. See Also: [University Subject Rankings]
* Total H IndexRankings
Ranking Based On Selection
:1
Functional food ingredients
Phytochemicals
Food Preservation
Food Waste Valorisation.
Metrics
H-Index
i10 Index
Citation Counts
53
118
9,067
* Total H IndexRankings
Ranking Based On Selection
:2
Gene-nutrient-environment interactions
Nutrition Science
nutrition communication/translation
Metrics
H-Index
i10 Index
Citation Counts
27
50
2,743
* Total H IndexRankings
Ranking Based On Selection
:3
Food Enzymes
Lipid Chemistry
Seafood Processing
Encapsulation
Antioxidants
Metrics
H-Index
i10 Index
Citation Counts
22
38
2,094
Quan Vuong
University of Newcastle
Callaghan, Australia
Metrics
H-Index
i10-Index
Citation Counts
53
118
9,067
Functional food ingredients
Phytochemicals
Food Preservation
Food Waste Valorisation.
Emma Beckett
University of Newcastle
Callaghan, Australia
Metrics
H-Index
i10-Index
Citation Counts
27
50
2,743
Gene-nutrient-environment interactions
Nutrition Science
nutrition communication/translation
Taiwo O Akanbi
University of Newcastle
Callaghan, Australia
Metrics
H-Index
i10-Index
Citation Counts
22
38
2,094
Food Enzymes
Lipid Chemistry
Seafood Processing
Encapsulation
Antioxidants