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Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue

Overview of attention for article published in Journal of Food Science and Technology, September 2018
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About this Attention Score

  • Above-average Attention Score compared to outputs of the same age and source (58th percentile)

Mentioned by

twitter
1 tweeter

Citations

dimensions_citation
1 Dimensions

Readers on

mendeley
4 Mendeley
Title
Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue
Published in
Journal of Food Science and Technology, September 2018
DOI 10.1007/s13197-018-3432-3
Pubmed ID
Authors

Gabriela Montemayor-Mora, Karina Elizabeth Hernández-Reyes, Erick Heredia-Olea, Esther Pérez-Carrillo, Ana Antonieta Chew-Guevara, Sergio O. Serna-Saldívar

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

Geographical breakdown

Country Count As %
Unknown 4 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 2 50%
Professor > Associate Professor 1 25%
Student > Master 1 25%
Readers by discipline Count As %
Unspecified 2 50%
Agricultural and Biological Sciences 1 25%
Chemistry 1 25%

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 18 February 2019.
All research outputs
#10,648,945
of 13,384,384 outputs
Outputs from Journal of Food Science and Technology
#460
of 842 outputs
Outputs of similar age
#186,127
of 252,768 outputs
Outputs of similar age from Journal of Food Science and Technology
#3
of 12 outputs
Altmetric has tracked 13,384,384 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 842 research outputs from this source. They receive a mean Attention Score of 4.3. This one is in the 23rd percentile – i.e., 23% 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 252,768 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 15th percentile – i.e., 15% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 12 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 58% of its contemporaries.