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Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide

Overview of attention for article published in Food Science and Technology, May 2016
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1 X user

Citations

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Title
Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide
Published in
Food Science and Technology, May 2016
DOI 10.1590/1678-457x.0094
Authors

Bárbara Elizabeth Teixeira COSTA, Orquídea Vasconcelos dos SANTOS, Nádia Cristina Fernandes CORRÊA, Luiz Ferreira de FRANÇA

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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.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 58 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 12 21%
Student > Bachelor 6 10%
Student > Doctoral Student 5 9%
Student > Ph. D. Student 4 7%
Professor > Associate Professor 3 5%
Other 10 17%
Unknown 18 31%
Readers by discipline Count As %
Agricultural and Biological Sciences 12 21%
Engineering 7 12%
Chemical Engineering 5 9%
Biochemistry, Genetics and Molecular Biology 3 5%
Pharmacology, Toxicology and Pharmaceutical Science 2 3%
Other 5 9%
Unknown 24 41%