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Mendeley readers
Attention Score in Context
| Title |
Production of functional pita bread using date seed powder
|
|---|---|
| Published in |
Journal of Food Science and Technology, January 2015
|
| DOI | 10.1007/s13197-015-1728-0 |
| Pubmed ID | |
| Authors |
Carine Platat, Hosam M. Habib, Isameldin Bashir Hashim, Hina Kamal, Fatima AlMaqbali, Usama Souka, Wissam H. Ibrahim |
| Abstract |
Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 85 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 85 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 12 | 14% |
| Researcher | 9 | 11% |
| Student > Master | 8 | 9% |
| Student > Bachelor | 8 | 9% |
| Student > Doctoral Student | 5 | 6% |
| Other | 13 | 15% |
| Unknown | 30 | 35% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 24 | 28% |
| Chemical Engineering | 3 | 4% |
| Environmental Science | 3 | 4% |
| Engineering | 3 | 4% |
| Nursing and Health Professions | 2 | 2% |
| Other | 9 | 11% |
| Unknown | 41 | 48% |
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 21 December 2022.
All research outputs
#7,433,667
of 23,383,275 outputs
Outputs from Journal of Food Science and Technology
#320
of 1,480 outputs
Outputs of similar age
#103,058
of 355,971 outputs
Outputs of similar age from Journal of Food Science and Technology
#7
of 53 outputs
Altmetric has tracked 23,383,275 research outputs across all sources so far. This one has received more attention than most of these and is in the 67th percentile.
So far Altmetric has tracked 1,480 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has done well, scoring higher than 77% 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 355,971 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 69% of its contemporaries.
We're also able to compare this research output to 53 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 84% of its contemporaries.