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Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

Overview of attention for article published in Food Chemistry, October 2014
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Title
Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
Published in
Food Chemistry, October 2014
DOI 10.1016/j.foodchem.2014.09.158
Pubmed ID
Authors

M.A. Ezzat, D. Zare, R. Karim, H.M. Ghazali

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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.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 92 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Malaysia 1 1%
Unknown 91 99%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 19 21%
Student > Master 11 12%
Researcher 7 8%
Student > Ph. D. Student 7 8%
Student > Doctoral Student 6 7%
Other 8 9%
Unknown 34 37%
Readers by discipline Count As %
Agricultural and Biological Sciences 24 26%
Chemistry 12 13%
Engineering 5 5%
Biochemistry, Genetics and Molecular Biology 5 5%
Social Sciences 2 2%
Other 8 9%
Unknown 36 39%