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本みりんの調理効果に関する研究―主として本みりんの抗酸化効果

Overview of attention for article published in Journal of Cookery Science of Japan, April 2013
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Title
本みりんの調理効果に関する研究―主として本みりんの抗酸化効果
Published in
Journal of Cookery Science of Japan, April 2013
DOI 10.11402/cookeryscience1995.41.2_79
Authors

石田 丈博

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Attention Score in Context

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 06 June 2022.
All research outputs
#17,649,940
of 25,870,940 outputs
Outputs from Journal of Cookery Science of Japan
#143
of 233 outputs
Outputs of similar age
#132,553
of 207,446 outputs
Outputs of similar age from Journal of Cookery Science of Japan
#70
of 105 outputs
Altmetric has tracked 25,870,940 research outputs across all sources so far. This one is in the 21st percentile – i.e., 21% of other outputs scored the same or lower than it.
So far Altmetric has tracked 233 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 11.8. This one is in the 8th percentile – i.e., 8% 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 207,446 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 105 others from the same source and published within six weeks on either side of this one. This one is in the 6th percentile – i.e., 6% of its contemporaries scored the same or lower than it.