| Title |
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply
|
|---|---|
| Published in |
European Food Research and Technology, July 2018
|
| DOI | 10.1007/s00217-018-3120-6 |
| Authors |
Amanda Dupas de Matos, Massimiliano Magli, Matteo Marangon, Andrea Curioni, Gabriella Pasini, Simone Vincenzi |
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 % |
|---|---|---|
| Scientists | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 25 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 25 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 5 | 20% |
| Student > Ph. D. Student | 4 | 16% |
| Student > Bachelor | 3 | 12% |
| Professor | 3 | 12% |
| Researcher | 2 | 8% |
| Other | 5 | 20% |
| Unknown | 3 | 12% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 8 | 32% |
| Chemistry | 3 | 12% |
| Engineering | 2 | 8% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 4% |
| Biochemistry, Genetics and Molecular Biology | 1 | 4% |
| Other | 4 | 16% |
| Unknown | 6 | 24% |