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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
|
|---|---|
| Published in |
Innovative Food Science & Emerging Technologies, January 2021
|
| DOI | 10.1016/j.ifset.2020.102591 |
| Authors |
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, Nazamid Saari |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Lithuania | 1 | 50% |
| United States | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 161 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 161 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 17 | 11% |
| Researcher | 16 | 10% |
| Student > Ph. D. Student | 15 | 9% |
| Student > Master | 12 | 7% |
| Student > Doctoral Student | 5 | 3% |
| Other | 11 | 7% |
| Unknown | 85 | 53% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 35 | 22% |
| Engineering | 8 | 5% |
| Chemistry | 6 | 4% |
| Biochemistry, Genetics and Molecular Biology | 4 | 2% |
| Chemical Engineering | 4 | 2% |
| Other | 4 | 2% |
| Unknown | 100 | 62% |
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 02 March 2021.
All research outputs
#15,179,141
of 25,387,668 outputs
Outputs from Innovative Food Science & Emerging Technologies
#414
of 648 outputs
Outputs of similar age
#263,936
of 519,474 outputs
Outputs of similar age from Innovative Food Science & Emerging Technologies
#12
of 20 outputs
Altmetric has tracked 25,387,668 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 648 research outputs from this source. They receive a mean Attention Score of 4.6. This one is in the 34th percentile – i.e., 34% 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 519,474 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 47th percentile – i.e., 47% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 20 others from the same source and published within six weeks on either side of this one. This one is in the 35th percentile – i.e., 35% of its contemporaries scored the same or lower than it.