You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Mendeley readers
Title |
Contribution of volatile compounds to the flavor of cooked asparagus
|
---|---|
Published in |
European Food Research and Technology, September 2001
|
DOI | 10.1007/s002170100349 |
Authors |
Detlef Ulrich, Edelgard Hoberg, Thomas Bittner, Werner Engewald, Kathrin Meilchen |
Mendeley readers
The data shown below were compiled from readership statistics for 54 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Netherlands | 1 | 2% |
Germany | 1 | 2% |
Switzerland | 1 | 2% |
Unknown | 51 | 94% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 11 | 20% |
Researcher | 11 | 20% |
Student > Master | 8 | 15% |
Professor | 5 | 9% |
Other | 5 | 9% |
Other | 7 | 13% |
Unknown | 7 | 13% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 18 | 33% |
Chemistry | 17 | 31% |
Pharmacology, Toxicology and Pharmaceutical Science | 3 | 6% |
Engineering | 2 | 4% |
Medicine and Dentistry | 2 | 4% |
Other | 2 | 4% |
Unknown | 10 | 19% |