Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno‐Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange‐Fleshed Sweet Potato
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 10 October 2025.
All research outputs
#20,501,951
of 29,465,671 outputs
Outputs from Journal of Food Science
#4,417
of 5,746 outputs
Outputs of similar age
#114,139
of 234,426 outputs
Outputs of similar age from Journal of Food Science
#6
of 16 outputs
Altmetric has tracked 29,465,671 research outputs across all sources so far. This one is in the 20th percentile – i.e., 20% of other outputs scored the same or lower than it.
So far Altmetric has tracked 5,746 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 7.6. This one is in the 17th percentile – i.e., 17% 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 234,426 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 36th percentile – i.e., 36% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 16 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 62% of its contemporaries.
