| Title |
Utilization of seaweed derived ingredients as potential antioxidants and functional ingredients in the food industry: An overview
|
|---|---|
| Published in |
Food Science and Biotechnology, December 2011
|
| DOI | 10.1007/s10068-011-0202-7 |
| Authors |
Yong-Xin Li, Se-Kwon Kim |
X Demographics
The data shown below were collected from the profiles of 5 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Canada | 2 | 40% |
| Ireland | 1 | 20% |
| Unknown | 2 | 40% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 4 | 80% |
| Practitioners (doctors, other healthcare professionals) | 1 | 20% |
Mendeley readers
The data shown below were compiled from readership statistics for 120 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Chile | 1 | <1% |
| Ireland | 1 | <1% |
| Unknown | 118 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 23 | 19% |
| Student > Ph. D. Student | 21 | 18% |
| Student > Bachelor | 13 | 11% |
| Researcher | 11 | 9% |
| Student > Doctoral Student | 5 | 4% |
| Other | 15 | 13% |
| Unknown | 32 | 27% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 41 | 34% |
| Chemistry | 12 | 10% |
| Biochemistry, Genetics and Molecular Biology | 8 | 7% |
| Environmental Science | 8 | 7% |
| Engineering | 4 | 3% |
| Other | 13 | 11% |
| Unknown | 34 | 28% |
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 04 February 2015.
All research outputs
#7,103,488
of 22,662,201 outputs
Outputs from Food Science and Biotechnology
#95
of 431 outputs
Outputs of similar age
#67,230
of 243,365 outputs
Outputs of similar age from Food Science and Biotechnology
#1
of 2 outputs
Altmetric has tracked 22,662,201 research outputs across all sources so far. This one has received more attention than most of these and is in the 68th percentile.
So far Altmetric has tracked 431 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.8. 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 243,365 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 72% of its contemporaries.
We're also able to compare this research output to 2 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