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Attention Score in Context
| Title |
米飯の熱特性,感覚特性とグリセミックインデックスに及ぼす寒天の影響
|
|---|---|
| Published in |
Journal of Cookery Science of Japan, March 2014
|
| DOI | 10.11402/cookeryscience.45.115 |
| Authors |
森髙 初惠, 中西 由季子, 不破 眞佐子, 谷井 涼子 |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. 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 08 November 2018.
All research outputs
#8,538,940
of 25,385,509 outputs
Outputs from Journal of Cookery Science of Japan
#51
of 230 outputs
Outputs of similar age
#79,735
of 236,388 outputs
Outputs of similar age from Journal of Cookery Science of Japan
#5
of 10 outputs
Altmetric has tracked 25,385,509 research outputs across all sources so far. This one is in the 43rd percentile – i.e., 43% of other outputs scored the same or lower than it.
So far Altmetric has tracked 230 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 11.9. This one has gotten more attention than average, scoring higher than 51% of its peers.
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 236,388 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 52% of its contemporaries.
We're also able to compare this research output to 10 others from the same source and published within six weeks on either side of this one. This one has scored higher than 5 of them.