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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Denaturation of Egg Antigens by Cooking
|
|---|---|
| Published in |
Shokuhin eiseigaku zasshi Journal of the Food Hygienic Society of Japan, January 2012
|
| DOI | 10.3358/shokueishi.53.98 |
| Pubmed ID | |
| Authors |
Hiroko Watanabe, Chie Akaboshi, Haruko Sekido, Kouki Tanaka, Kazuko Tanaka, Naoki Shimojo |
| Abstract |
Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (<1 µg/g) and ovomucoid (OVM) was lowest in pouched meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer. |
X Demographics
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Germany | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Japan | 1 | 9% |
| Unknown | 10 | 91% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 3 | 27% |
| Other | 2 | 18% |
| Unspecified | 1 | 9% |
| Student > Ph. D. Student | 1 | 9% |
| Student > Bachelor | 1 | 9% |
| Other | 2 | 18% |
| Unknown | 1 | 9% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 36% |
| Medicine and Dentistry | 3 | 27% |
| Unspecified | 1 | 9% |
| Chemistry | 1 | 9% |
| Immunology and Microbiology | 1 | 9% |
| Other | 0 | 0% |
| Unknown | 1 | 9% |
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 17 March 2015.
All research outputs
#17,636,985
of 25,850,671 outputs
Outputs from Shokuhin eiseigaku zasshi Journal of the Food Hygienic Society of Japan
#306
of 531 outputs
Outputs of similar age
#174,811
of 252,242 outputs
Outputs of similar age from Shokuhin eiseigaku zasshi Journal of the Food Hygienic Society of Japan
#5
of 7 outputs
Altmetric has tracked 25,850,671 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 531 research outputs from this source. They receive a mean Attention Score of 3.6. This one is in the 31st percentile – i.e., 31% 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 252,242 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 20th percentile – i.e., 20% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 7 others from the same source and published within six weeks on either side of this one. This one has scored higher than 2 of them.