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Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

Overview of attention for article published in Journal of Food Science and Technology, October 2017
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Mentioned by

video
1 video uploader

Citations

dimensions_citation
3 Dimensions

Readers on

mendeley
6 Mendeley
Title
Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality
Published in
Journal of Food Science and Technology, October 2017
DOI 10.1007/s13197-017-2942-8
Pubmed ID
Authors

Amita Devi, B. S. Khatkar

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 6 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 2 33%
Researcher 1 17%
Student > Bachelor 1 17%
Student > Doctoral Student 1 17%
Unspecified 1 17%
Other 0 0%
Readers by discipline Count As %
Unspecified 3 50%
Biochemistry, Genetics and Molecular Biology 1 17%
Nursing and Health Professions 1 17%
Engineering 1 17%

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 12 May 2019.
All research outputs
#11,599,759
of 13,055,201 outputs
Outputs from Journal of Food Science and Technology
#623
of 807 outputs
Outputs of similar age
#172,692
of 206,699 outputs
Outputs of similar age from Journal of Food Science and Technology
#3
of 8 outputs
Altmetric has tracked 13,055,201 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 807 research outputs from this source. They receive a mean Attention Score of 4.4. This one is in the 1st percentile – i.e., 1% 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 206,699 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 8 others from the same source and published within six weeks on either side of this one. This one has scored higher than 5 of them.