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小豆あんの研究

Overview of attention for article published in Science of Cookery, July 1980
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About this Attention Score

  • Among the highest-scoring outputs from this source (#18 of 123)
  • Good Attention Score compared to outputs of the same age (73rd percentile)

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Title
小豆あんの研究
Published in
Science of Cookery, July 1980
DOI 10.11402/cookeryscience1968.13.2_97
Authors

畑井 朝子

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Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 4. 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 June 2020.
All research outputs
#8,432,468
of 25,385,509 outputs
Outputs from Science of Cookery
#18
of 123 outputs
Outputs of similar age
#1,632
of 6,131 outputs
Outputs of similar age from Science of Cookery
#1
of 2 outputs
Altmetric has tracked 25,385,509 research outputs across all sources so far. This one has received more attention than most of these and is in the 66th percentile.
So far Altmetric has tracked 123 research outputs from this source. They receive a mean Attention Score of 3.3. This one has done well, scoring higher than 85% of its peers.
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 6,131 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 73% of its contemporaries.
We're also able to compare this research output to 2 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them