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Characteristics of Lactic Acid Bacteria Isolated from Bread-Dough, Compressed-Yeast and Active Dry-Yeast

Overview of attention for article published in Nippon Shokuhin Kagaku Kogaku Kaishi, January 1984
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Title
Characteristics of Lactic Acid Bacteria Isolated from Bread-Dough, Compressed-Yeast and Active Dry-Yeast
Published in
Nippon Shokuhin Kagaku Kogaku Kaishi, January 1984
DOI 10.3136/nskkk1962.31.10_642
Authors

Taisuke TAKEDA, Sanae OKADA, Michio KOZAKI

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Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 2. 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 August 2020.
All research outputs
#15,168,964
of 25,371,288 outputs
Outputs from Nippon Shokuhin Kagaku Kogaku Kaishi
#417
of 661 outputs
Outputs of similar age
#26,888
of 35,809 outputs
Outputs of similar age from Nippon Shokuhin Kagaku Kogaku Kaishi
#6
of 8 outputs
Altmetric has tracked 25,371,288 research outputs across all sources so far. This one is in the 38th percentile – i.e., 38% of other outputs scored the same or lower than it.
So far Altmetric has tracked 661 research outputs from this source. They receive a mean Attention Score of 3.2. This one is in the 33rd percentile – i.e., 33% 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 35,809 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 24th percentile – i.e., 24% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 8 others from the same source and published within six weeks on either side of this one. This one has scored higher than 2 of them.