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Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Overview of attention for article published in Food Research International, June 2020
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About this Attention Score

  • Above-average Attention Score compared to outputs of the same age and source (55th percentile)

Mentioned by

twitter
2 tweeters

Citations

dimensions_citation
5 Dimensions

Readers on

mendeley
29 Mendeley
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Title
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
Published in
Food Research International, June 2020
DOI 10.1016/j.foodres.2020.109109
Authors

Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig, Milomir Filipović, Vural Gökmen

Twitter Demographics

The data shown below were collected from the profiles of 2 tweeters 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 29 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 29 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 6 21%
Student > Ph. D. Student 4 14%
Professor > Associate Professor 3 10%
Student > Bachelor 2 7%
Other 2 7%
Other 4 14%
Unknown 8 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 12 41%
Environmental Science 1 3%
Biochemistry, Genetics and Molecular Biology 1 3%
Chemistry 1 3%
Engineering 1 3%
Other 0 0%
Unknown 13 45%

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 21 April 2020.
All research outputs
#13,421,159
of 17,499,602 outputs
Outputs from Food Research International
#1,663
of 2,661 outputs
Outputs of similar age
#182,578
of 266,409 outputs
Outputs of similar age from Food Research International
#37
of 93 outputs
Altmetric has tracked 17,499,602 research outputs across all sources so far. This one is in the 20th percentile – i.e., 20% of other outputs scored the same or lower than it.
So far Altmetric has tracked 2,661 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.5. This one is in the 34th percentile – i.e., 34% 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 266,409 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 26th percentile – i.e., 26% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 93 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 55% of its contemporaries.