CoChat
Sign Up
Cited by 468Food Science and Nutritional StudiesConsumer Attitudes and Food LabelingFood Industry and Aquatic Biology

The nutraceutical revolution: its impact on food industry R&D

DeFelice, Stephen L.·1995·Trends in Food Science & Technology
DOI 10.1016/s0924-2244(00)88944-x
Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1016/s0924-2244(00)88944-x

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • According to Pearson (2018), active ingredients from food were thought to be crucial for both the skin's anti-aging benefits and protection against injury.

    “According to Pearson (2018), these active ingredients were thought to be crucial for both the skin's anti-aging benefits and protection against injury.”

    From AN OVERVIEW OF NEW TRENDS IN THE COSMETICS INDUSTRY (2025) · cites this paper as [17]

  • The benefits of components generated from food and their effects on human health were discussed in the 1980s, when this idea began to garner greater attention.

    “The benefits of components generated from food and their effects on human health were discussed in the 1980s, when this idea began to garner greater attention [15-17].”

    From AN OVERVIEW OF NEW TRENDS IN THE COSMETICS INDUSTRY (2025) · cites this paper as [17]

Cited by

Sorted by citations

Authors
DeFelice, S. L.
Affiliations
Foundation for Innovation in Medicine (US)
Corresponding author
DeFelice, Stephen L.
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
1995-02
Volume
6
Issue
2
Pages
59-61
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/s0924-2244(00)88944-x
OpenAlex
W2094385925
Cited by
468
References
0
Citations by year
2026: 24 · 2025: 35 · 2024: 33 · 2023: 44 · 2022: 51 · 2021: 39 · 2020: 31 · 2019: 41 · 2018: 20 · 2017: 26 · 2016: 21 · 2015: 13 · 2014: 12 · 2013: 14 · 2012: 13
FWCI
2.22
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Trends in Food Science & Technology (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Keywords
nutraceuticals, food industry enterprises, functional foods

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review