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Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit

Overview of attention for article published in Food Chemistry, July 2018
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1 X user

Citations

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Title
Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
Published in
Food Chemistry, July 2018
DOI 10.1016/j.foodchem.2018.07.155
Pubmed ID
Authors

Kong Fei Chai, Lee Sin Chang, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali

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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 readers

Mendeley readers

The data shown below were compiled from readership statistics for 91 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 91 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 17 19%
Student > Ph. D. Student 8 9%
Professor > Associate Professor 5 5%
Researcher 4 4%
Lecturer 3 3%
Other 12 13%
Unknown 42 46%
Readers by discipline Count As %
Agricultural and Biological Sciences 15 16%
Chemistry 9 10%
Engineering 5 5%
Biochemistry, Genetics and Molecular Biology 4 4%
Pharmacology, Toxicology and Pharmaceutical Science 3 3%
Other 11 12%
Unknown 44 48%