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Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Overview of attention for article published in Food & Function, January 2017
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1 X user

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112 Mendeley
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Article details
Title
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
Published in
Food & Function, January 2017
DOI 10.1039/c6fo01808d
Pubmed ID
Authors

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Timeline Attention over time Attention Score history
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X Demographics

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

Geographical breakdown

Geographical breakdown
Country Count As %
Unknown 112 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Ph. D. Student 14 13%
Researcher 14 13%
Student > Master 9 8%
Other 5 4%
Student > Bachelor 5 4%
Other 17 15%
Unknown 48 43%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 27 24%
Biochemistry, Genetics and Molecular Biology 5 4%
Engineering 5 4%
Unspecified 4 4%
Chemical Engineering 3 3%
Other 11 10%
Unknown 57 51%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. 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 04 January 2017.
All research outputs
#23,391,126
of 26,017,215 outputs
Outputs from Food & Function
#3,558
of 4,935 outputs
Outputs of similar age
#370,271
of 428,160 outputs
Outputs of similar age from Food & Function
#301
of 442 outputs
Altmetric has tracked 26,017,215 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,935 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 7.7. This one is in the 1st percentile – i.e., 1% 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 428,160 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 442 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.