↓ Skip to main content

Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

Overview of attention for article published in Food Research International, October 2019
Altmetric Badge

About this Attention Score

  • Average Attention Score compared to outputs of the same age and source

Mentioned by

twitter
1 X user

Readers on

mendeley
79 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
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
Published in
Food Research International, October 2019
DOI 10.1016/j.foodres.2019.108708
Pubmed ID
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.
Activity
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 79 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Login to view Mendeley reader trends over time.

Geographical breakdown

Geographical breakdown
Country Count As %
Unknown 79 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Ph. D. Student 6 8%
Student > Master 6 8%
Student > Bachelor 5 6%
Other 4 5%
Professor 4 5%
Other 11 14%
Unknown 43 54%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 14 18%
Nursing and Health Professions 3 4%
Engineering 3 4%
Biochemistry, Genetics and Molecular Biology 2 3%
Chemical Engineering 1 1%
Other 3 4%
Unknown 53 67%
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 18 January 2021.
All research outputs
#17,295,853
of 25,387,668 outputs
Outputs from Food Research International
#2,533
of 4,582 outputs
Outputs of similar age
#233,106
of 368,515 outputs
Outputs of similar age from Food Research International
#37
of 85 outputs
Altmetric has tracked 25,387,668 research outputs across all sources so far. This one is in the 21st percentile – i.e., 21% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,582 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 33rd percentile – i.e., 33% 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 368,515 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 28th percentile – i.e., 28% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 85 others from the same source and published within six weeks on either side of this one. This one is in the 47th percentile – i.e., 47% of its contemporaries scored the same or lower than it.