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桜葉漬

Overview of attention for article published in Science of Cookery, July 1986
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About this Attention Score

  • Among the highest-scoring outputs from this source (#20 of 123)

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1 Wikipedia page
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Title
桜葉漬
Published in
Science of Cookery, July 1986
DOI 10.11402/cookeryscience1968.19.2_100
Authors

吉田 静代

Attention Score in Context

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 20 January 2020.
All research outputs
#8,538,940
of 25,385,509 outputs
Outputs from Science of Cookery
#20
of 123 outputs
Outputs of similar age
#3,012
of 10,323 outputs
Outputs of similar age from Science of Cookery
#1
of 1 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 123 research outputs from this source. They receive a mean Attention Score of 3.3. 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 10,323 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 8th percentile – i.e., 8% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 1 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them