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Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing

Overview of attention for article published in Food Research International, January 2021
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  • Average Attention Score compared to outputs of the same age
  • Above-average Attention Score compared to outputs of the same age and source (60th percentile)

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2 X users

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41 Mendeley
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Article details
Title
Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing
Published in
Food Research International, January 2021
DOI 10.1016/j.foodres.2020.110092
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 profiles of 2 X users 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 41 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 41 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Master 6 15%
Other 4 10%
Student > Bachelor 4 10%
Student > Doctoral Student 2 5%
Student > Ph. D. Student 2 5%
Other 4 10%
Unknown 19 46%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 12 29%
Biochemistry, Genetics and Molecular Biology 3 7%
Engineering 3 7%
Nursing and Health Professions 2 5%
Chemistry 1 2%
Other 0 0%
Unknown 20 49%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 2. 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 27 January 2021.
All research outputs
#16,926,429
of 25,837,817 outputs
Outputs from Food Research International
#2,405
of 4,743 outputs
Outputs of similar age
#313,066
of 529,202 outputs
Outputs of similar age from Food Research International
#51
of 133 outputs
Altmetric has tracked 25,837,817 research outputs across all sources so far. This one is in the 33rd percentile – i.e., 33% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,743 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.0. This one is in the 46th percentile – i.e., 46% 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 529,202 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 39th percentile – i.e., 39% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 133 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 60% of its contemporaries.