| Title |
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet
|
|---|---|
| Published in |
European Journal of Nutrition, February 2012
|
| DOI | 10.1007/s00394-012-0303-y |
| Pubmed ID | |
| Authors |
Maria Calasso, Olimpia Vincentini, Francesco Valitutti, Cristina Felli, Marco Gobbetti, Raffaella Di Cagno |
| Abstract |
This study aimed at investigating the effect of corn, rice and amaranth gluten-free (GF) sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight coeliac disease (CD) patients. |
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 % |
|---|---|---|
| United States | 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 60 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 2 | 3% |
| India | 1 | 2% |
| Canada | 1 | 2% |
| Unknown | 56 | 93% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 10 | 17% |
| Student > Bachelor | 9 | 15% |
| Student > Ph. D. Student | 8 | 13% |
| Other | 7 | 12% |
| Student > Master | 4 | 7% |
| Other | 11 | 18% |
| Unknown | 11 | 18% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 16 | 27% |
| Medicine and Dentistry | 9 | 15% |
| Nursing and Health Professions | 7 | 12% |
| Chemistry | 3 | 5% |
| Sports and Recreations | 3 | 5% |
| Other | 9 | 15% |
| Unknown | 13 | 22% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. 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 31 August 2017.
All research outputs
#15,242,272
of 22,663,150 outputs
Outputs from European Journal of Nutrition
#1,704
of 2,377 outputs
Outputs of similar age
#163,812
of 247,685 outputs
Outputs of similar age from European Journal of Nutrition
#15
of 23 outputs
Altmetric has tracked 22,663,150 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 2,377 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 20.9. This one is in the 22nd percentile – i.e., 22% of its peers scored the same or lower than it.
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 247,685 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 22nd percentile – i.e., 22% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 23 others from the same source and published within six weeks on either side of this one. This one is in the 21st percentile – i.e., 21% of its contemporaries scored the same or lower than it.