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Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test

Overview of attention for article published in Food Chemistry, December 2016
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • High Attention Score compared to outputs of the same age (84th percentile)
  • High Attention Score compared to outputs of the same age and source (86th percentile)

Mentioned by

news
2 news outlets

Citations

dimensions_citation
46 Dimensions

Readers on

mendeley
33 Mendeley
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Title
Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test
Published in
Food Chemistry, December 2016
DOI 10.1016/j.foodchem.2016.06.066
Pubmed ID
Authors

Ping Zhuang, Chaosheng Zhang, Yingwen Li, Bi Zou, Hui Mo, Kejun Wu, Jingtao Wu, Zhian Li

Abstract

The health risks associated with rice consumption may decrease if consumers use cooking practices which can reduce the bioaccessibility of metal(loid)s. The effects of cooking on the Cd and As bioaccessibility, at three contamination levels of rice, were studied. Results indicated that cooking reduced bioaccessibility of Cd and As in rice. Cooking resulted in a significant increase (p<0.01) of Cd and As concentrations in the residual fraction. Low volume water-cooking of rice to dryness reduced total Cd by about 10% for rices A and B, while medium or high volume water-cooking had no effect on Cd bioaccessibility in all rice types. In contrast, low volume cooking did not remove As, but a significant decrease (p<0.05) was observed when cooking with higher volumes of water. This study provides information for a better understanding of more realistic estimation of metal(loid)s exposure from rice and the possible health risks.

Mendeley readers

The data shown below were compiled from readership statistics for 33 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Japan 1 3%
Unknown 32 97%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 6 18%
Student > Bachelor 6 18%
Student > Master 4 12%
Student > Postgraduate 3 9%
Researcher 3 9%
Other 6 18%
Unknown 5 15%
Readers by discipline Count As %
Chemistry 8 24%
Environmental Science 6 18%
Agricultural and Biological Sciences 4 12%
Engineering 2 6%
Nursing and Health Professions 2 6%
Other 6 18%
Unknown 5 15%

Attention Score in Context

This research output has an Altmetric Attention Score of 11. 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 10 November 2016.
All research outputs
#1,166,265
of 12,298,765 outputs
Outputs from Food Chemistry
#305
of 5,577 outputs
Outputs of similar age
#41,385
of 266,262 outputs
Outputs of similar age from Food Chemistry
#22
of 167 outputs
Altmetric has tracked 12,298,765 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 90th percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 5,577 research outputs from this source. They receive a mean Attention Score of 4.1. This one has done particularly well, scoring higher than 94% 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 266,262 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 84% of its contemporaries.
We're also able to compare this research output to 167 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 86% of its contemporaries.