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炒め調理過程の伝熱モデル

Overview of attention for article published in Japan Journal of Food Engineering, December 2005
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Title
炒め調理過程の伝熱モデル
Published in
Japan Journal of Food Engineering, December 2005
DOI 10.11301/jsfe2000.6.269
Authors

渡辺 学, 三堀 友雄, 酒井 昇

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Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. 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 12 November 2014.
All research outputs
#16,555,016
of 24,357,902 outputs
Outputs from Japan Journal of Food Engineering
#1
of 1 outputs
Outputs of similar age
#136,043
of 158,723 outputs
Outputs of similar age from Japan Journal of Food Engineering
#1
of 1 outputs
Altmetric has tracked 24,357,902 research outputs across all sources so far. This one is in the 21st percentile – i.e., 21% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1 research outputs from this source. They receive a mean Attention Score of 0.0. This one scored the same or higher as 0 of them.
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 158,723 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 4th percentile – i.e., 4% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 1 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