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X Demographics
Mendeley readers
| Title |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
|
|---|---|
| Published in |
Food Science and Technology, March 2017
|
| DOI | 10.1590/1678-457x.16416 |
| Authors |
Ismara Santos ROCHA, Ligia Regina Radomille de SANTANA, Sérgio Eduardo SOARES, Eliete da Silva BISPO |
X Demographics
The data shown below were collected from the profiles of 3 X users 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 | 33% |
| United Kingdom | 1 | 33% |
| Spain | 1 | 33% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 67% |
| Science communicators (journalists, bloggers, editors) | 1 | 33% |
Mendeley readers
The data shown below were compiled from readership statistics for 215 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 215 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 49 | 23% |
| Student > Master | 43 | 20% |
| Researcher | 11 | 5% |
| Student > Doctoral Student | 11 | 5% |
| Student > Ph. D. Student | 5 | 2% |
| Other | 18 | 8% |
| Unknown | 78 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 64 | 30% |
| Engineering | 18 | 8% |
| Chemistry | 16 | 7% |
| Biochemistry, Genetics and Molecular Biology | 8 | 4% |
| Social Sciences | 5 | 2% |
| Other | 16 | 7% |
| Unknown | 88 | 41% |