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Analysis of the potential of cupuaçu husks (Theobroma grandiflorum) as raw material for the synthesis of bioproducts and energy generation

Overview of attention for article published in Food Science and Technology, January 2022
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1 X user

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Title
Analysis of the potential of cupuaçu husks (Theobroma grandiflorum) as raw material for the synthesis of bioproducts and energy generation
Published in
Food Science and Technology, January 2022
DOI 10.1590/fst.48421
Authors

Nicole MARASCA, Mateus Rodrigues BRITO, Michele Cristine Diel RAMBO, Cristiane PEDRAZZI, Elisandra SCAPIN, Magale Karine Diel RAMBO

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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 23 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 23 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 3 13%
Student > Bachelor 2 9%
Professor 2 9%
Other 1 4%
Researcher 1 4%
Other 2 9%
Unknown 12 52%
Readers by discipline Count As %
Engineering 3 13%
Chemistry 3 13%
Chemical Engineering 1 4%
Immunology and Microbiology 1 4%
Biochemistry, Genetics and Molecular Biology 1 4%
Other 2 9%
Unknown 12 52%