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Mendeley readers
| Chapter title |
The Importance of Maillard Reaction in Processed Foods
|
|---|---|
| Chapter number | 1 |
| Book title |
Chemistry of Maillard Reactions in Processed Foods
|
| Published by |
Springer, Cham, January 2018
|
| DOI | 10.1007/978-3-319-95463-9_1 |
| Book ISBNs |
978-3-31-995461-5, 978-3-31-995463-9
|
| Authors |
Salvatore Parisi, Weihui Luo |
Mendeley readers
The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 14 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 2 | 14% |
| Researcher | 2 | 14% |
| Student > Master | 2 | 14% |
| Professor | 1 | 7% |
| Lecturer > Senior Lecturer | 1 | 7% |
| Other | 1 | 7% |
| Unknown | 5 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemical Engineering | 2 | 14% |
| Engineering | 2 | 14% |
| Agricultural and Biological Sciences | 1 | 7% |
| Biochemistry, Genetics and Molecular Biology | 1 | 7% |
| Materials Science | 1 | 7% |
| Other | 1 | 7% |
| Unknown | 6 | 43% |