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X Demographics
Attention Score in Context
| Title |
たけのこ料理と京都
|
|---|---|
| Published in |
Science of Cookery, April 2013
|
| DOI | 10.11402/cookeryscience1968.23.3_263 |
| Authors |
口羽 章子, 坂本 裕子 |
X Demographics
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Japan | 7 | 13% |
| North Macedonia | 1 | 2% |
| United States | 1 | 2% |
| Unknown | 43 | 83% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 52 | 100% |
Attention Score in Context
This research output has an Altmetric Attention Score of 43. 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
#1,008,004
of 26,124,608 outputs
Outputs from Science of Cookery
#2
of 129 outputs
Outputs of similar age
#7,218
of 207,915 outputs
Outputs of similar age from Science of Cookery
#2
of 129 outputs
Altmetric has tracked 26,124,608 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 96th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 129 research outputs from this source. They receive a mean Attention Score of 3.3. This one has done particularly well, scoring higher than 98% 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 207,915 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 96% of its contemporaries.
We're also able to compare this research output to 129 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 98% of its contemporaries.