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X Demographics
Mendeley readers
Attention Score in Context
| Title |
In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p‐coumaric acid and rutin, using food systems
|
|---|---|
| Published in |
Journal of the Science of Food and Agriculture, May 2013
|
| DOI | 10.1002/jsfa.6156 |
| Pubmed ID | |
| Authors |
Dejan Stojković, Jovana Petrović, Marina Soković, Jasmina Glamočlija, Jelena Kukić‐Marković, Silvana Petrović |
| Abstract |
Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p-coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, beef and beer). In the following study we investigated in situ antioxidant and antimicrobial activities of three pure compounds, namely caffeic acid, p-coumaric acid and rutin, naturally occurring in plants. |
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 216 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 2 | <1% |
| India | 2 | <1% |
| Portugal | 1 | <1% |
| Argentina | 1 | <1% |
| Serbia | 1 | <1% |
| Unknown | 209 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 42 | 19% |
| Student > Master | 39 | 18% |
| Student > Bachelor | 21 | 10% |
| Researcher | 18 | 8% |
| Student > Postgraduate | 12 | 6% |
| Other | 31 | 14% |
| Unknown | 53 | 25% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 49 | 23% |
| Chemistry | 24 | 11% |
| Biochemistry, Genetics and Molecular Biology | 22 | 10% |
| Pharmacology, Toxicology and Pharmaceutical Science | 10 | 5% |
| Immunology and Microbiology | 8 | 4% |
| Other | 36 | 17% |
| Unknown | 67 | 31% |
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 20 June 2014.
All research outputs
#19,990,545
of 24,565,648 outputs
Outputs from Journal of the Science of Food and Agriculture
#3,211
of 4,525 outputs
Outputs of similar age
#149,506
of 197,176 outputs
Outputs of similar age from Journal of the Science of Food and Agriculture
#41
of 56 outputs
Altmetric has tracked 24,565,648 research outputs across all sources so far. This one is in the 10th percentile – i.e., 10% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,525 research outputs from this source. They receive a mean Attention Score of 4.9. This one is in the 19th percentile – i.e., 19% 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 197,176 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 12th percentile – i.e., 12% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 56 others from the same source and published within six weeks on either side of this one. This one is in the 25th percentile – i.e., 25% of its contemporaries scored the same or lower than it.