| Title |
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains
|
|---|---|
| Published in |
Journal of Food Science and Technology, April 2013
|
| DOI | 10.1007/s13197-013-0978-y |
| Pubmed ID | |
| Authors |
Raj Kishor Gupta, Shivraj Singh Gangoliya, Nand Kumar Singh |
X Demographics
The data shown below were collected from the profiles of 45 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 10 | 22% |
| Germany | 3 | 7% |
| United Kingdom | 2 | 4% |
| Comoros | 1 | 2% |
| France | 1 | 2% |
| Italy | 1 | 2% |
| Brazil | 1 | 2% |
| Unknown | 26 | 58% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 35 | 78% |
| Practitioners (doctors, other healthcare professionals) | 6 | 13% |
| Science communicators (journalists, bloggers, editors) | 2 | 4% |
| Scientists | 1 | 2% |
| Unknown | 1 | 2% |
Mendeley readers
The data shown below were compiled from readership statistics for 1,149 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Malaysia | 1 | <1% |
| Kenya | 1 | <1% |
| Spain | 1 | <1% |
| United States | 1 | <1% |
| Poland | 1 | <1% |
| Unknown | 1144 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 171 | 15% |
| Student > Bachelor | 151 | 13% |
| Student > Ph. D. Student | 115 | 10% |
| Researcher | 112 | 10% |
| Student > Doctoral Student | 54 | 5% |
| Other | 152 | 13% |
| Unknown | 394 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 294 | 26% |
| Biochemistry, Genetics and Molecular Biology | 100 | 9% |
| Nursing and Health Professions | 78 | 7% |
| Medicine and Dentistry | 44 | 4% |
| Chemistry | 40 | 3% |
| Other | 146 | 13% |
| Unknown | 447 | 39% |
Attention Score in Context
This research output has an Altmetric Attention Score of 363. 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 11 April 2024.
All research outputs
#89,109
of 25,718,113 outputs
Outputs from Journal of Food Science and Technology
#8
of 1,624 outputs
Outputs of similar age
#510
of 206,850 outputs
Outputs of similar age from Journal of Food Science and Technology
#1
of 8 outputs
Altmetric has tracked 25,718,113 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,624 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.9. This one has done particularly well, scoring higher than 99% 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 206,850 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 8 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