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Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Overview of attention for article published in Brazilian Journal of Food Technology, November 2017
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1 X user

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131 Mendeley
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Article details
Title
Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
Published in
Brazilian Journal of Food Technology, November 2017
DOI 10.1590/1981-6723.5917
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 131 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 131 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Student > Master 14 11%
Student > Bachelor 13 10%
Student > Ph. D. Student 10 8%
Lecturer 6 5%
Researcher 6 5%
Other 19 15%
Unknown 63 48%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 25 19%
Engineering 16 12%
Chemistry 8 6%
Biochemistry, Genetics and Molecular Biology 3 2%
Computer Science 2 2%
Other 13 10%
Unknown 64 49%
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 19 February 2026.
All research outputs
#26,461,449
of 31,777,007 outputs
Outputs from Brazilian Journal of Food Technology
#159
of 292 outputs
Outputs of similar age
#372,746
of 473,339 outputs
Outputs of similar age from Brazilian Journal of Food Technology
#11
of 14 outputs
Altmetric has tracked 31,777,007 research outputs across all sources so far. This one is in the 9th percentile – i.e., 9% of other outputs scored the same or lower than it.
So far Altmetric has tracked 292 research outputs from this source. They receive a mean Attention Score of 2.5. This one is in the 6th percentile – i.e., 6% 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 473,339 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 11th percentile – i.e., 11% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 14 others from the same source and published within six weeks on either side of this one. This one is in the 21st percentile – i.e., 21% of its contemporaries scored the same or lower than it.