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Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes

Overview of attention for article published in Frontiers in Nutrition, June 2024
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Title
Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes
Published in
Frontiers in Nutrition, June 2024
DOI 10.3389/fnut.2024.1397302
Pubmed ID
Authors

Ceyhan Ceran Serdar

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Attention Score in Context

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 12 June 2024.
All research outputs
#23,451,563
of 26,126,599 outputs
Outputs from Frontiers in Nutrition
#5,345
of 7,285 outputs
Outputs of similar age
#122,195
of 153,022 outputs
Outputs of similar age from Frontiers in Nutrition
#92
of 254 outputs
Altmetric has tracked 26,126,599 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 7,285 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 16.0. This one is in the 1st percentile – i.e., 1% 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 153,022 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 254 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.