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Effect-directed classification of biological, biochemical and chemical profiles of 50 German beers

Overview of attention for article published in Food Chemistry, September 2018
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1 tweeter

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Title
Effect-directed classification of biological, biochemical and chemical profiles of 50 German beers
Published in
Food Chemistry, September 2018
DOI 10.1016/j.foodchem.2018.03.127
Pubmed ID
Authors

P.M. Ristivojević, G.E. Morlock

Abstract

Biological and biochemical fingerprints were investigated for the first time for the feasibility of effect-directed classification, and thus, to allow the choice of a distinct beer with regard to beneficial health effects. A high-performance thin-layer chromatography method was newly developed and combined with in situ effect-directed analysis for profiling 50 German beers for multipotent active compounds, and thus, their health-related potential. Discovered multipotent active zones were online eluted and characterized by high resolution mass spectrometry. For example, isoxanthohumol, iso-α-ad/n-humulone or its isomers, desdimethyl-octahydro-isocohumulone and ad/n-humulone were proven as antimicrobial compounds, isoxanthohumol as an acetylcholinesterase inhibitor, and isoxanthohumol and iso-α-ad/n-humulone or its isomers as radical scavengers. Investigating multivariate data analysis of effect-directed fingerprints for the first time, the pattern recognition and classification results showed the power of clustering non-alcoholic beers from other types of beer, or it showed the differentiation of dark and non-alcoholic beers.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 41 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 41 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 7 17%
Researcher 5 12%
Student > Doctoral Student 5 12%
Student > Ph. D. Student 4 10%
Student > Master 4 10%
Other 7 17%
Unknown 9 22%
Readers by discipline Count As %
Chemistry 7 17%
Agricultural and Biological Sciences 5 12%
Biochemistry, Genetics and Molecular Biology 3 7%
Pharmacology, Toxicology and Pharmaceutical Science 2 5%
Computer Science 2 5%
Other 9 22%
Unknown 13 32%

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 05 April 2018.
All research outputs
#11,349,815
of 12,761,472 outputs
Outputs from Food Chemistry
#4,478
of 5,784 outputs
Outputs of similar age
#237,992
of 273,426 outputs
Outputs of similar age from Food Chemistry
#119
of 164 outputs
Altmetric has tracked 12,761,472 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 5,784 research outputs from this source. They receive a mean Attention Score of 4.1. This one is in the 1st percentile – i.e., 1% of its peers scored the same or lower than it.
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We're also able to compare this research output to 164 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.