Title |
Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves
|
---|---|
Published in |
European Food Research and Technology, October 2018
|
DOI | 10.1007/s00217-018-3168-3 |
Authors |
Alam Zeb, Anisul Haq, Michael Murkovic |
Mendeley readers
The data shown below were compiled from readership statistics for 34 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 34 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 6 | 18% |
Researcher | 5 | 15% |
Student > Master | 4 | 12% |
Student > Bachelor | 3 | 9% |
Student > Doctoral Student | 2 | 6% |
Other | 4 | 12% |
Unknown | 10 | 29% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 10 | 29% |
Chemistry | 4 | 12% |
Pharmacology, Toxicology and Pharmaceutical Science | 2 | 6% |
Environmental Science | 1 | 3% |
Nursing and Health Professions | 1 | 3% |
Other | 3 | 9% |
Unknown | 13 | 38% |