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Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat

Overview of attention for article published in Innovative Food Science & Emerging Technologies, August 2020
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1 X user

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61 Mendeley
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Article details
Title
Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
Published in
Innovative Food Science & Emerging Technologies, August 2020
DOI 10.1016/j.ifset.2020.102406
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 61 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 61 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Unspecified 8 13%
Student > Ph. D. Student 7 11%
Student > Master 7 11%
Researcher 6 10%
Other 2 3%
Other 7 11%
Unknown 24 39%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 16 26%
Unspecified 8 13%
Engineering 7 11%
Chemistry 4 7%
Chemical Engineering 2 3%
Other 0 0%
Unknown 24 39%
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 08 June 2020.
All research outputs
#19,159,931
of 27,789,879 outputs
Outputs from Innovative Food Science & Emerging Technologies
#525
of 711 outputs
Outputs of similar age
#279,899
of 432,081 outputs
Outputs of similar age from Innovative Food Science & Emerging Technologies
#10
of 18 outputs
Altmetric has tracked 27,789,879 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 711 research outputs from this source. They receive a mean Attention Score of 4.9. This one is in the 16th percentile – i.e., 16% 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 432,081 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 26th percentile – i.e., 26% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 18 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.