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About this Attention Score

  • Among the highest-scoring outputs from this source (#40 of 279)
  • Average Attention Score compared to outputs of the same age and source

Mentioned by

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1 X user

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mendeley
46 Mendeley
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Article details
Title
Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage
Published in
Food Chemistry, October 2015
DOI 10.1016/j.foodchem.2015.09.104
Pubmed ID
Authors
Abstract

This research aimed to study the effect of pulsed electric field (PEF) processing on the bioprotective capacity of carrot purée for White Belgian, Yellow Solar, Nantes, Nutri Red and Purple Haze cultivars against H2O2-induced oxidative damage. The bioprotective capacity was determined using cell viability, membrane integrity and nitric oxide (NO) production in a human Caco-2 cell culture assay. Total carotenoids, total anthocyanins, total vitamin C and total phenolics were also evaluated. Compared to the untreated purée, Purple Haze and Nutri Red processed at 303kJ/kg completely increased Caco-2 cells resistance towards oxidative damage by recovering the cell viability and inhibiting NO production. For cultivar with low carotenoid levels, i.e. Yellow Solar, the application of 0.8kV/cm resulted in a higher total carotenoid content in the purée than its untreated counterpart, leading to an improved bioprotective effect. This study clearly shows that PEF could add value to carrots by maximising bioprotective effects.

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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 demographics

Mendeley demographics

The data shown below were compiled from readership statistics for 46 Mendeley readers of this research output. Click here to see the associated Mendeley record.
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Geographical breakdown

Geographical breakdown
Country Count As %
Unknown 46 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Ph. D. Student 8 17%
Student > Master 7 15%
Student > Doctoral Student 3 7%
Student > Bachelor 3 7%
Researcher 3 7%
Other 6 13%
Unknown 16 35%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 14 30%
Chemical Engineering 3 7%
Medicine and Dentistry 3 7%
Chemistry 3 7%
Environmental Science 2 4%
Other 4 9%
Unknown 17 37%
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 09 October 2015.
All research outputs
#22,257,623
of 27,246,312 outputs
Outputs from Food Chemistry
#40
of 279 outputs
Outputs of similar age
#216,839
of 291,859 outputs
Outputs of similar age from Food Chemistry
#5
of 12 outputs
Altmetric has tracked 27,246,312 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 279 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.6. This one is in the 5th percentile – i.e., 5% 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 291,859 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 13th percentile – i.e., 13% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 12 others from the same source and published within six weeks on either side of this one. This one is in the 33rd percentile – i.e., 33% of its contemporaries scored the same or lower than it.