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Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties

Overview of attention for article published in Brazilian Journal of Food Technology, January 2021
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Mentioned by

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1 X user

Citations

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5 Dimensions

Readers on

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14 Mendeley
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Title
Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
Published in
Brazilian Journal of Food Technology, January 2021
DOI 10.1590/1981-6723.01720
Authors

Vitor Brito, Renata Santos, Jeniffer Narcisa-Oliveira, Ivo Demiate, Marney Cereda

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.
As of 1 July 2024, you may notice a temporary increase in the numbers of X profiles with Unknown location. Click here to learn more.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 14 100%

Demographic breakdown

Readers by professional status Count As %
Student > Doctoral Student 2 14%
Student > Bachelor 2 14%
Librarian 1 7%
Professor 1 7%
Student > Ph. D. Student 1 7%
Other 2 14%
Unknown 5 36%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 29%
Pharmacology, Toxicology and Pharmaceutical Science 1 7%
Physics and Astronomy 1 7%
Social Sciences 1 7%
Chemistry 1 7%
Other 1 7%
Unknown 5 36%
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 26 September 2022.
All research outputs
#20,669,432
of 25,387,668 outputs
Outputs from Brazilian Journal of Food Technology
#136
of 206 outputs
Outputs of similar age
#395,543
of 519,506 outputs
Outputs of similar age from Brazilian Journal of Food Technology
#12
of 19 outputs
Altmetric has tracked 25,387,668 research outputs across all sources so far. This one is in the 10th percentile – i.e., 10% of other outputs scored the same or lower than it.
So far Altmetric has tracked 206 research outputs from this source. They receive a mean Attention Score of 2.3. This one is in the 9th percentile – i.e., 9% 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 519,506 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 13th percentile – i.e., 13% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 19 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.