You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Attention Score in Context
| Title |
かてもの
|
|---|---|
| Published in |
Science of Cookery, April 2013
|
| DOI | 10.11402/cookeryscience1968.6.3_185 |
| Authors |
高垣 順子 |
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 06 April 2022.
All research outputs
#8,731,423
of 25,852,155 outputs
Outputs from Science of Cookery
#21
of 128 outputs
Outputs of similar age
#71,606
of 207,129 outputs
Outputs of similar age from Science of Cookery
#10
of 59 outputs
Altmetric has tracked 25,852,155 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 128 research outputs from this source. They receive a mean Attention Score of 3.2. This one is in the 36th percentile – i.e., 36% 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 207,129 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 48th percentile – i.e., 48% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 59 others from the same source and published within six weeks on either side of this one. This one is in the 37th percentile – i.e., 37% of its contemporaries scored the same or lower than it.