↓ Skip to main content

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Overview of attention for article published in LWT - Food Science & Technology, June 2017
Altmetric Badge

Mentioned by

twitter
1 X user

Readers on

mendeley
160 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Article details
Title
How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein
Published in
LWT - Food Science & Technology, June 2017
DOI 10.1016/j.lwt.2017.01.069
Authors

Login to access the Attention Digest and the Sentiment Analysis related to this output.

Timeline Attention over time Attention Score history
Login to access the full charts related to this output.
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 demographics

Mendeley demographics

The data shown below were compiled from readership statistics for 160 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Geographical breakdown
Country Count As %
Latvia 1 <1%
Unknown 159 99%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Ph. D. Student 20 13%
Researcher 19 12%
Student > Master 18 11%
Student > Bachelor 12 8%
Student > Doctoral Student 8 5%
Other 18 11%
Unknown 65 41%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 50 31%
Engineering 7 4%
Chemical Engineering 7 4%
Biochemistry, Genetics and Molecular Biology 6 4%
Nursing and Health Professions 3 2%
Other 11 7%
Unknown 76 48%
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 27 September 2017.
All research outputs
#28,633,246
of 34,400,738 outputs
Outputs from LWT - Food Science & Technology
#3,440
of 4,049 outputs
Outputs of similar age
#292,453
of 364,657 outputs
Outputs of similar age from LWT - Food Science & Technology
#58
of 67 outputs
Altmetric has tracked 34,400,738 research outputs across all sources so far. This one is in the 9th percentile – i.e., 9% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,049 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.1. This one is in the 9th percentile – i.e., 9% 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 364,657 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 10th percentile – i.e., 10% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 67 others from the same source and published within six weeks on either side of this one. This one is in the 7th percentile – i.e., 7% of its contemporaries scored the same or lower than it.