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Attention Score in Context
| Title |
Development of high functional Yeast Extract and application of it to foods
|
|---|---|
| Published in |
Food Preservation Science, January 2001
|
| DOI | 10.5891/jafps.27.99 |
| Authors |
Yoshiki AOYAGI, Osamu SHIMHASHI, Susumu SAITOH, Hiroko KODERA, Kohji OHSHIMA |
Attention Score in Context
This research output has an Altmetric Attention Score of 9. 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 08 September 2020.
All research outputs
#3,798,945
of 25,374,647 outputs
Outputs from Food Preservation Science
#2
of 33 outputs
Outputs of similar age
#6,775
of 114,352 outputs
Outputs of similar age from Food Preservation Science
#1
of 4 outputs
Altmetric has tracked 25,374,647 research outputs across all sources so far. Compared to these this one has done well and is in the 83rd percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 33 research outputs from this source. They receive a mean Attention Score of 3.3. This one scored the same or higher as 31 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 114,352 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 91% of its contemporaries.
We're also able to compare this research output to 4 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