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Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

Overview of attention for article published in Food Research International, December 2016
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  • Average Attention Score compared to outputs of the same age and source

Mentioned by

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1 X user
facebook
1 Facebook page

Readers on

mendeley
104 Mendeley
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Article details
Title
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white
Published in
Food Research International, December 2016
DOI 10.1016/j.foodres.2016.12.005
Pubmed ID
Authors

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Timeline Attention over time Attention Score history
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Activity
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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 104 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 104 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Ph. D. Student 17 16%
Student > Bachelor 10 10%
Researcher 10 10%
Student > Master 9 9%
Student > Doctoral Student 7 7%
Other 11 11%
Unknown 40 38%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 29 28%
Biochemistry, Genetics and Molecular Biology 9 9%
Engineering 8 8%
Chemistry 4 4%
Environmental Science 2 2%
Other 7 7%
Unknown 45 43%
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 01 February 2019.
All research outputs
#19,962,154
of 25,394,764 outputs
Outputs from Food Research International
#3,042
of 4,584 outputs
Outputs of similar age
#304,945
of 423,086 outputs
Outputs of similar age from Food Research International
#23
of 39 outputs
Altmetric has tracked 25,394,764 research outputs across all sources so far. This one is in the 18th percentile – i.e., 18% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,584 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.9. This one is in the 29th percentile – i.e., 29% 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 423,086 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 24th percentile – i.e., 24% of its contemporaries scored the same or lower than it.
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 is in the 41st percentile – i.e., 41% of its contemporaries scored the same or lower than it.