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Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Overview of attention for article published in Chemistry Central Journal, July 2013
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1 tweeter

Citations

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Readers on

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58 Mendeley
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Title
Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam
Published in
Chemistry Central Journal, July 2013
DOI 10.1186/1752-153x-7-121
Pubmed ID
Authors

Mariana-Atena Poiana, Melania-Florina Munteanu, Despina-Maria Bordean, Ramona Gligor, Ersilia Alexa

Abstract

In the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices of blackberry jam obtained with different types of pectin (degree of esterification: DE, degree of amidation: DA) and doses in response to processing and storage for 1, 3 and 6 months at 20°C.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Colombia 1 2%
Poland 1 2%
Kenya 1 2%
Brazil 1 2%
Unknown 54 93%

Demographic breakdown

Readers by professional status Count As %
Student > Master 11 19%
Student > Bachelor 8 14%
Student > Ph. D. Student 8 14%
Student > Doctoral Student 5 9%
Student > Postgraduate 4 7%
Other 8 14%
Unknown 14 24%
Readers by discipline Count As %
Agricultural and Biological Sciences 21 36%
Chemical Engineering 3 5%
Biochemistry, Genetics and Molecular Biology 3 5%
Engineering 3 5%
Social Sciences 2 3%
Other 8 14%
Unknown 18 31%

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 July 2013.
All research outputs
#4,606,505
of 6,228,993 outputs
Outputs from Chemistry Central Journal
#266
of 494 outputs
Outputs of similar age
#61,587
of 90,293 outputs
Outputs of similar age from Chemistry Central Journal
#6
of 8 outputs
Altmetric has tracked 6,228,993 research outputs across all sources so far. This one is in the 15th percentile – i.e., 15% of other outputs scored the same or lower than it.
So far Altmetric has tracked 494 research outputs from this source. They receive a mean Attention Score of 2.9. This one is in the 4th percentile – i.e., 4% 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 90,293 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 16th percentile – i.e., 16% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 8 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.