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クチナシ果実で黄色に染めたおこわの緑変について

Overview of attention for article published in Science of Cookery, September 1989
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Title
クチナシ果実で黄色に染めたおこわの緑変について
Published in
Science of Cookery, September 1989
DOI 10.11402/cookeryscience1968.22.3_208
Authors

山口 美代子, 木咲 弘

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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 24 January 2018.
All research outputs
#17,295,853
of 25,385,509 outputs
Outputs from Science of Cookery
#92
of 123 outputs
Outputs of similar age
#12,290
of 13,388 outputs
Outputs of similar age from Science of Cookery
#3
of 3 outputs
Altmetric has tracked 25,385,509 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 123 research outputs from this source. They receive a mean Attention Score of 3.3. This one is in the 8th percentile – i.e., 8% of its peers scored the same or lower than it.
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 13,388 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 3 others from the same source and published within six weeks on either side of this one.