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お湯が沸くしくみ

Overview of attention for article published in Journal of Cookery Science of Japan, July 2014
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Title
お湯が沸くしくみ
Published in
Journal of Cookery Science of Japan, July 2014
DOI 10.11402/cookeryscience.47.187
Authors

永井 二郎

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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 09 July 2021.
All research outputs
#17,295,853
of 25,385,509 outputs
Outputs from Journal of Cookery Science of Japan
#136
of 230 outputs
Outputs of similar age
#145,894
of 242,382 outputs
Outputs of similar age from Journal of Cookery Science of Japan
#8
of 13 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 230 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 11.9. This one is in the 9th percentile – i.e., 9% 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 242,382 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 30th percentile – i.e., 30% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 13 others from the same source and published within six weeks on either side of this one. This one is in the 7th percentile – i.e., 7% of its contemporaries scored the same or lower than it.