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Attention Score in Context
| Title |
ヒスタミンの生成と遊離ヒスチジンの変化に対する魚介類の保存温度の影響
|
|---|---|
| Published in |
Studies in Science and Technology, January 2022
|
| DOI | 10.11425/sst.10.139 |
| Authors |
小林 尚, 佐藤 孝史, 菊川 浩史, 小林 政人, 金子 聡 |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. 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 15 April 2023.
All research outputs
#8,731,930
of 25,852,155 outputs
Outputs from Studies in Science and Technology
#5
of 31 outputs
Outputs of similar age
#188,460
of 525,524 outputs
Outputs of similar age from Studies in Science and Technology
#1
of 3 outputs
Altmetric has tracked 25,852,155 research outputs across all sources so far. This one is in the 43rd percentile – i.e., 43% of other outputs scored the same or lower than it.
So far Altmetric has tracked 31 research outputs from this source. They receive a mean Attention Score of 2.7. This one scored the same or higher as 26 of them.
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 525,524 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 59% of its contemporaries.
We're also able to compare this research output to 3 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them