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Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

Overview of attention for article published in Food Chemistry, March 2017
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • Good Attention Score compared to outputs of the same age (71st percentile)
  • Good Attention Score compared to outputs of the same age and source (76th percentile)

Mentioned by

patent
1 patent
wikipedia
1 Wikipedia page

Citations

dimensions_citation
67 Dimensions

Readers on

mendeley
99 Mendeley
Summary Patents Wikipedia Dimensions citations
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Title
Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
Published in
Food Chemistry, March 2017
DOI 10.1016/j.foodchem.2016.09.130
Pubmed ID
27765207
Authors

Yu Hua Wong, Halimah Muhamad, Faridah Abas, Oi Ming Lai, Kar Lin Nyam, Chin Ping Tan

View on publisher site

Mendeley readers

The data shown below were compiled from readership statistics for 99 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 99 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 19 19%
Researcher 15 15%
Student > Bachelor 12 12%
Student > Ph. D. Student 9 9%
Other 4 4%
Other 13 13%
Unknown 27 27%
Readers by discipline Count As %
Agricultural and Biological Sciences 18 18%
Chemistry 15 15%
Chemical Engineering 7 7%
Engineering 6 6%
Nursing and Health Professions 4 4%
Other 13 13%
Unknown 36 36%

Attention Score in Context

This research output has an Altmetric Attention Score of 6. 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 30 June 2021.
All research outputs
#4,803,842
of 23,205,257 outputs
Outputs from Food Chemistry
#1,437
of 10,788 outputs
Outputs of similar age
#85,714
of 311,660 outputs
Outputs of similar age from Food Chemistry
#51
of 225 outputs
Altmetric has tracked 23,205,257 research outputs across all sources so far. Compared to these this one has done well and is in the 76th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 10,788 research outputs from this source. They receive a mean Attention Score of 4.8. This one has done well, scoring higher than 81% 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 311,660 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 71% of its contemporaries.
We're also able to compare this research output to 225 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 76% of its contemporaries.

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