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X Demographics
Attention Score in Context
| Title |
カット野菜の品質保持研究の現状
|
|---|---|
| Published in |
Science of Cookery, December 1986
|
| DOI | 10.11402/cookeryscience1968.19.4_242 |
| Authors |
太田 英明, 菅原 渉 |
X Demographics
The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Japan | 1 | 33% |
| Unknown | 2 | 67% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 3 | 100% |
Attention Score in Context
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 01 July 2023.
All research outputs
#8,266,724
of 25,385,509 outputs
Outputs from Science of Cookery
#17
of 123 outputs
Outputs of similar age
#8,410
of 44,837 outputs
Outputs of similar age from Science of Cookery
#1
of 4 outputs
Altmetric has tracked 25,385,509 research outputs across all sources so far. This one has received more attention than most of these and is in the 66th percentile.
So far Altmetric has tracked 123 research outputs from this source. They receive a mean Attention Score of 3.3. This one has done well, scoring higher than 86% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 44,837 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 81% of its contemporaries.
We're also able to compare this research output to 4 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them