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Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages

Overview of attention for article published in Food Chemistry, September 2022
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Mentioned by

news
71 news outlets
blogs
6 blogs
twitter
15 X users

Citations

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17 Dimensions

Readers on

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42 Mendeley
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Title
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages
Published in
Food Chemistry, September 2022
DOI 10.1016/j.foodchem.2022.134406
Pubmed ID
Authors

Mahesha M Poojary, Michael Hellwig, Thomas Henle, Marianne N Lund

X Demographics

X Demographics

The data shown below were collected from the profiles of 15 X users 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 42 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 42 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 8 19%
Other 4 10%
Student > Ph. D. Student 4 10%
Professor 2 5%
Student > Bachelor 2 5%
Other 4 10%
Unknown 18 43%
Readers by discipline Count As %
Agricultural and Biological Sciences 10 24%
Chemistry 5 12%
Biochemistry, Genetics and Molecular Biology 3 7%
Nursing and Health Professions 2 5%
Chemical Engineering 1 2%
Other 2 5%
Unknown 19 45%