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Timeline
X Demographics
Attention Score in Context
Title |
魚肉調理におけるふり塩について
|
---|---|
Published in |
Science of Cookery, April 2013
|
DOI | 10.11402/cookeryscience1968.20.3_206 |
Authors |
上柳 富美子 |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
Japan | 9 | 12% |
Unknown | 66 | 88% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 74 | 99% |
Practitioners (doctors, other healthcare professionals) | 1 | 1% |
Attention Score in Context
This research output has an Altmetric Attention Score of 53. 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 30 August 2022.
All research outputs
#838,968
of 26,381,140 outputs
Outputs from Science of Cookery
#1
of 130 outputs
Outputs of similar age
#5,726
of 208,337 outputs
Outputs of similar age from Science of Cookery
#1
of 130 outputs
Altmetric has tracked 26,381,140 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 130 research outputs from this source. They receive a mean Attention Score of 3.3. This one has done particularly well, scoring higher than 99% 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 208,337 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 97% of its contemporaries.
We're also able to compare this research output to 130 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 99% of its contemporaries.