| Title |
Flaxseed—a potential functional food source
|
|---|---|
| Published in |
Journal of Food Science and Technology, February 2014
|
| DOI | 10.1007/s13197-014-1293-y |
| Pubmed ID | |
| Authors |
Priyanka Kajla, Alka Sharma, Dev Raj Sood |
| Abstract |
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed. |
X Demographics
The data shown below were collected from the profiles of 6 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 | 3 | 50% |
| United States | 1 | 17% |
| Unknown | 2 | 33% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 5 | 83% |
| Scientists | 1 | 17% |
Mendeley readers
The data shown below were compiled from readership statistics for 570 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 2 | <1% |
| Czechia | 1 | <1% |
| Unknown | 567 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 93 | 16% |
| Student > Bachelor | 80 | 14% |
| Student > Ph. D. Student | 64 | 11% |
| Researcher | 34 | 6% |
| Other | 18 | 3% |
| Other | 72 | 13% |
| Unknown | 209 | 37% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 108 | 19% |
| Nursing and Health Professions | 50 | 9% |
| Biochemistry, Genetics and Molecular Biology | 41 | 7% |
| Medicine and Dentistry | 22 | 4% |
| Engineering | 21 | 4% |
| Other | 87 | 15% |
| Unknown | 241 | 42% |
Attention Score in Context
This research output has an Altmetric Attention Score of 395. 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 17 March 2024.
All research outputs
#77,984
of 25,837,817 outputs
Outputs from Journal of Food Science and Technology
#7
of 1,633 outputs
Outputs of similar age
#546
of 237,636 outputs
Outputs of similar age from Journal of Food Science and Technology
#1
of 29 outputs
Altmetric has tracked 25,837,817 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,633 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 10.0. This one has done particularly well, scoring higher than 99% of its peers.
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We're also able to compare this research output to 29 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 96% of its contemporaries.