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Journals / Toros University Journal of Food Nutrition and Gastronomy / 2026 / Cilt: 5 Sayı: 1

Bibliometric Profile of Functional Food Research from a Gastronomic Perspective

Gastronomi Perspektifinden Fonksiyonel Gıda Araştırmalarının Bibliyometrik Profili

Cansu Ağan(İSTİNYE ÜNİVERSİTESİ)0000-0001-9043-8767
Berfin Elmas Demiralp(HAKKARİ ÜNİVERSİTESİ, ÇÖLEMERİK MESLEK YÜKSEKOKULU, OTEL, LOKANTA VE İKRAM HİZMETLERİ BÖLÜMÜ)0000-0001-6768-4353
Pages
29–42
Publication Date
2026-07-01
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings reveal that publications largely occurred in the fields of food technology and nutrition-dietetics.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Functional foods are foods that, in addition to their nutritional effects, protect the physical and mental health of the consumer and reduce the risk of potential diseases.
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Key Findings & Data:Within the scope of the study, the bibliometric data of 128 articles published between 1978 and 2026 from the Web of Science (WoS) database were analyzed using the VOSviewer software tool.
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Conclusion & Impact:The findings reveal that publications largely occurred in the fields of food technology and nutrition-dietetics.
🔬Design:Araştırma Makalesi
📍Scope:2026 Verileri
⚙️Variables:Bibliyometrik analiz · Fonksiyonel gıda · Gastronomi

Abstract

Functional foods are foods that, in addition to their nutritional effects, protect the physical and mental health of the consumer and reduce the risk of potential diseases. With the change in eating habits and the development of consumer awareness today, the concept of functional foods has also found its place in the field of gastronomy. The aim of this study is to reveal publication trends in the fields of functional foods and gastronomy using bibliometric analysis methods. Within the scope of the study, the bibliometric data of 128 articles published between 1978 and 2026 from the Web of Science (WoS) database were analyzed using the VOSviewer software tool. Although the literature followed a limited course since 1978, it gained momentum, especially since 2019. It was observed that 20 publications on functional foods and gastronomy were published in 2025, reaching its peak. The findings reveal that publications largely occurred in the fields of food technology and nutrition-dietetics. Original research articles constitute the vast majority of this literature, comprising a total of 128 publications, and the language of publication is predominantly English. Furthermore, Spain and France were found to play a leading role in the literature and to be at the center of scientific output.

Özet

Fonksiyonel gıdalar besleyici etkisinin yanında, tüketen bireyin fiziksel ve ruhsal sağlığını koruyan ve olası hastalık risklerini azaltan gıdalardır. Günümüzde beslenme alışkanlıklarının değişmesi ve tüketicilerin bilinç düzeyinin gelişmesiyle fonksiyonel gıda kavramı gastronomi alanında da yer almıştır. Bu çalışmanın amacı, fonksiyonel gıda ve gastronomi alanındaki yayın eğilimlerini bibliyometrik analiz yöntemiyle ortaya koymaktır. Çalışma kapsamında Web of Science (WoS) veri tabanından 1978-2026 yılları arasında yayınlanmış 128 makalenin bibliyometrik verileri VOSviewer yazılım aracı ile analiz edilmiştir. Literatürde 1978 yılından itibaren kısıtlı bir seyir izlemesine rağmen, özellikle 2019 yılından itibaren ivme kazanmıştır. 2025 yılında fonksiyonel gıda ve gastronomi konulu 20 yayın yayınlandığı ve zirve noktasına ulaştığı gözlemlenmiştir. Bulgular, yayınların büyük ölçüde gıda teknolojisi ve beslenme-diyetetik alanlarında gerçekleştiğini ortaya koymuştur. Toplam 128 yayından oluşan bu literatürün büyük çoğunluğunu özgün araştırma makaleleri oluşturmakta olup yayın dili ağırlıklı olarak İngilizcedir. Ayrıca İspanya ve Fransa'nın literatürde öncü rol oynadığı ve bilimsel çıktıların merkezinde yer aldığı saptanmıştır.

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Cite This Article

Ağan, C., Demiralp, B. E. (2026). Bibliometric Profile of Functional Food Research from a Gastronomic Perspective. Toros University Journal of Food Nutrition and Gastronomy, Cilt: 5 Sayı: 1, 29–42. https://doi.org/10.58625/jfng-3297

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