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 |
X Demographics
The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
Country | Count | As % |
---|---|---|
United States | 1 | 33% |
United Kingdom | 1 | 33% |
Unknown | 1 | 33% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 2 | 67% |
Scientists | 1 | 33% |
Mendeley readers
The data shown below were compiled from readership statistics for 42 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 42 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 7 | 17% |
Student > Bachelor | 5 | 12% |
Student > Doctoral Student | 3 | 7% |
Researcher | 3 | 7% |
Student > Ph. D. Student | 3 | 7% |
Other | 4 | 10% |
Unknown | 17 | 40% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 9 | 21% |
Biochemistry, Genetics and Molecular Biology | 5 | 12% |
Environmental Science | 2 | 5% |
Engineering | 2 | 5% |
Chemistry | 2 | 5% |
Other | 3 | 7% |
Unknown | 19 | 45% |
Attention Score in Context
This research output has an Altmetric Attention Score of 2. 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 14 August 2020.
All research outputs
#13,966,264
of 22,849,304 outputs
Outputs from Journal of Food Science and Technology
#542
of 1,444 outputs
Outputs of similar age
#182,358
of 339,907 outputs
Outputs of similar age from Journal of Food Science and Technology
#8
of 31 outputs
Altmetric has tracked 22,849,304 research outputs across all sources so far. This one is in the 37th percentile – i.e., 37% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,444 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.3. This one has gotten more attention than average, scoring higher than 61% 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 339,907 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 44th percentile – i.e., 44% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 31 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 77% of its contemporaries.