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Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

Overview of attention for article published in Journal of Food Engineering, August 2013
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About this Attention Score

  • Good Attention Score compared to outputs of the same age (67th percentile)
  • Good Attention Score compared to outputs of the same age and source (73rd percentile)

Mentioned by

twitter
1 X user
wikipedia
3 Wikipedia pages

Citations

dimensions_citation
148 Dimensions

Readers on

mendeley
486 Mendeley
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Title
Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
Published in
Journal of Food Engineering, August 2013
DOI 10.1016/j.jfoodeng.2012.09.024
Authors

M.H.A. Jahurul, I.S.M. Zaidul, N.A.N. Norulaini, F. Sahena, S. Jinap, J. Azmir, K.M. Sharif, A.K. Mohd Omar

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 readers

Mendeley readers

The data shown below were compiled from readership statistics for 486 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Brazil 2 <1%
Colombia 1 <1%
Portugal 1 <1%
Kenya 1 <1%
Croatia 1 <1%
Unknown 480 99%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 107 22%
Student > Master 84 17%
Student > Ph. D. Student 47 10%
Researcher 38 8%
Student > Doctoral Student 20 4%
Other 65 13%
Unknown 125 26%
Readers by discipline Count As %
Agricultural and Biological Sciences 114 23%
Engineering 57 12%
Chemistry 56 12%
Biochemistry, Genetics and Molecular Biology 30 6%
Chemical Engineering 20 4%
Other 45 9%
Unknown 164 34%
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 23 March 2024.
All research outputs
#7,960,512
of 25,374,917 outputs
Outputs from Journal of Food Engineering
#476
of 1,816 outputs
Outputs of similar age
#64,589
of 210,078 outputs
Outputs of similar age from Journal of Food Engineering
#4
of 15 outputs
Altmetric has tracked 25,374,917 research outputs across all sources so far. This one has received more attention than most of these and is in the 67th percentile.
So far Altmetric has tracked 1,816 research outputs from this source. They receive a mean Attention Score of 4.3. This one has gotten more attention than average, scoring higher than 72% 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 210,078 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 67% of its contemporaries.
We're also able to compare this research output to 15 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 73% of its contemporaries.