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Mycotoxins in spices and herbs–An update

Overview of attention for article published in Critical Reviews in Food Science and Nutrition, November 2015
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About this Attention Score

  • Good Attention Score compared to outputs of the same age (68th percentile)
  • Average Attention Score compared to outputs of the same age and source

Mentioned by

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1 policy source
twitter
1 X user
facebook
1 Facebook page

Citations

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92 Dimensions

Readers on

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188 Mendeley
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Title
Mycotoxins in spices and herbs–An update
Published in
Critical Reviews in Food Science and Nutrition, November 2015
DOI 10.1080/10408398.2013.772891
Pubmed ID
Authors

Bulent Kabak, Alan D. W. Dobson

Abstract

Spices and herbs have been used since ancient times as flavour and aroma enhancers, colourants, preservatives and traditional medicines. There are more than thirty spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed and curry powder are the most popular worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.

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.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 188 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 1 <1%
Unknown 187 99%

Demographic breakdown

Readers by professional status Count As %
Student > Master 22 12%
Student > Ph. D. Student 17 9%
Researcher 13 7%
Student > Bachelor 13 7%
Student > Postgraduate 12 6%
Other 43 23%
Unknown 68 36%
Readers by discipline Count As %
Agricultural and Biological Sciences 45 24%
Biochemistry, Genetics and Molecular Biology 16 9%
Chemistry 12 6%
Engineering 9 5%
Pharmacology, Toxicology and Pharmaceutical Science 6 3%
Other 25 13%
Unknown 75 40%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 4. 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 January 2024.
All research outputs
#7,727,509
of 25,295,968 outputs
Outputs from Critical Reviews in Food Science and Nutrition
#1,135
of 2,598 outputs
Outputs of similar age
#89,692
of 292,410 outputs
Outputs of similar age from Critical Reviews in Food Science and Nutrition
#18
of 36 outputs
Altmetric has tracked 25,295,968 research outputs across all sources so far. This one has received more attention than most of these and is in the 69th percentile.
So far Altmetric has tracked 2,598 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 22.5. This one has gotten more attention than average, scoring higher than 55% of its peers.
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 292,410 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 68% of its contemporaries.
We're also able to compare this research output to 36 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 50% of its contemporaries.