Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating

Overview of attention for article published in Food Science and Technology International, Tokyo, March 2018

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In the top 25% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#10 of 359)
High Attention Score compared to outputs of the same age (85th percentile)

Mentioned by

blogs: 1 blog
twitter: 3 X users

googleplus: 1 Google+ user

Citations

dimensions_citation: 2 Dimensions

Readers on

mendeley: 15 Mendeley

Summary Blogs X Google+ Dimensions citations

So far, Dimensions has found 2 publications that cite this research output.

2

The most recent citing publications are shown below. View all 2 publications that cite this research output on Dimensions.

Study of antimicrobial, antioxidant and cytotoxicity properties of selected plant extracts for food preservative applications

Article in International Journal of Food Studies (February 2021)

Magnetic resonance applications in food analysis

Book chapter (January 2019)

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