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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Sensitizing potential of enzymatically cross‐linked peanut proteins in a mouse model of peanut allergy
|
|---|---|
| Published in |
Molecular Nutrition & Food Research, October 2013
|
| DOI | 10.1002/mnfr.201300403 |
| Pubmed ID | |
| Authors |
Jelena Radosavljevic, Emilia Nordlund, Luka Mihajlovic, Maja Krstic, Torsten Bohn, Johanna Buchert, Tanja Cirkovic Velickovic, Joost Smit |
| Abstract |
The cross-linking of proteins by enzymes to form high-molecular-weight protein, aggregates can be used to tailor the technological or physiological functionality of food products. Aggregation of dietary proteins by food processing may promote allergic sensitization, but the effects of enzymatic cross-linking of dietary proteins on the allergenic potential of food are not known. In this study, the bioavailability and the sensitizing or tolerizing potential of peanut proteins (PE) cross-linked with microbial tyrosinase from Trichoderma reesei and mushroom tyrosinase from Agaricus bisporus, were investigated. |
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.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 37 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Netherlands | 1 | 3% |
| France | 1 | 3% |
| Unknown | 35 | 95% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 14 | 38% |
| Researcher | 6 | 16% |
| Student > Master | 3 | 8% |
| Student > Doctoral Student | 2 | 5% |
| Student > Bachelor | 2 | 5% |
| Other | 4 | 11% |
| Unknown | 6 | 16% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 13 | 35% |
| Biochemistry, Genetics and Molecular Biology | 4 | 11% |
| Medicine and Dentistry | 3 | 8% |
| Immunology and Microbiology | 3 | 8% |
| Pharmacology, Toxicology and Pharmaceutical Science | 2 | 5% |
| Other | 2 | 5% |
| Unknown | 10 | 27% |
Attention Score in Context
This research output has an Altmetric Attention Score of 9. 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 12 October 2013.
All research outputs
#4,178,851
of 24,558,777 outputs
Outputs from Molecular Nutrition & Food Research
#747
of 2,658 outputs
Outputs of similar age
#36,291
of 212,841 outputs
Outputs of similar age from Molecular Nutrition & Food Research
#12
of 39 outputs
Altmetric has tracked 24,558,777 research outputs across all sources so far. Compared to these this one has done well and is in the 82nd percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 2,658 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 13.0. This one has gotten more attention than average, scoring higher than 71% 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 212,841 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 82% of its contemporaries.
We're also able to compare this research output to 39 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 66% of its contemporaries.