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Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Overview of attention for article published in Food Science and Technology, December 2018
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1 X user

Citations

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153 Mendeley
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Title
Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A
Published in
Food Science and Technology, December 2018
DOI 10.1590/fst.09917
Authors

Valterney Lima DEUS, Mariana Barros de CERQUEIRA E SILVA, Leonardo Fonseca MACIEL, Lucas Caldeirão Rodrigues MIRANDA, Elisa Yoko HIROOKA, Sérgio Eduardo SOARES, Ederlan de Souza FERREIRA, Eliete da Silva BISPO

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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 153 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 153 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 28 18%
Student > Master 22 14%
Researcher 11 7%
Lecturer 8 5%
Student > Postgraduate 6 4%
Other 17 11%
Unknown 61 40%
Readers by discipline Count As %
Agricultural and Biological Sciences 36 24%
Engineering 15 10%
Chemical Engineering 9 6%
Biochemistry, Genetics and Molecular Biology 9 6%
Chemistry 4 3%
Other 12 8%
Unknown 68 44%