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Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

Overview of attention for article published in BMC Chemistry, December 2019
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1 X user

Citations

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Readers on

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31 Mendeley
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Title
Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
Published in
BMC Chemistry, December 2019
DOI 10.1186/s13065-019-0650-3
Pubmed ID
Authors

Ola Lasekan, Li Shing Teoh

X Demographics

X Demographics

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

Mendeley readers

The data shown below were compiled from readership statistics for 31 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 31 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 4 13%
Student > Ph. D. Student 4 13%
Researcher 3 10%
Professor 3 10%
Student > Doctoral Student 2 6%
Other 4 13%
Unknown 11 35%
Readers by discipline Count As %
Agricultural and Biological Sciences 6 19%
Biochemistry, Genetics and Molecular Biology 2 6%
Psychology 2 6%
Chemistry 2 6%
Medicine and Dentistry 2 6%
Other 3 10%
Unknown 14 45%