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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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1 tweeter
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1 Facebook page

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120 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.

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

Geographical breakdown

Country Count As %
United States 1 <1%
Unknown 119 99%

Demographic breakdown

Readers by professional status Count As %
Student > Master 17 14%
Student > Ph. D. Student 14 12%
Student > Bachelor 11 9%
Researcher 9 8%
Student > Doctoral Student 9 8%
Other 30 25%
Unknown 30 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 35 29%
Biochemistry, Genetics and Molecular Biology 13 11%
Chemistry 9 8%
Engineering 7 6%
Immunology and Microbiology 5 4%
Other 15 13%
Unknown 36 30%

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 06 March 2017.
All research outputs
#10,023,093
of 12,526,013 outputs
Outputs from Critical Reviews in Food Science and Nutrition
#933
of 1,152 outputs
Outputs of similar age
#233,970
of 344,590 outputs
Outputs of similar age from Critical Reviews in Food Science and Nutrition
#35
of 41 outputs
Altmetric has tracked 12,526,013 research outputs across all sources so far. This one is in the 11th percentile – i.e., 11% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,152 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 10.8. This one is in the 10th percentile – i.e., 10% of its peers scored the same or lower than it.
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 344,590 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 18th percentile – i.e., 18% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 41 others from the same source and published within six weeks on either side of this one. This one is in the 12th percentile – i.e., 12% of its contemporaries scored the same or lower than it.