
handle: 20.500.11850/144608
info:eu-repo/classification/ddc/570, info:eu-repo/classification/ddc/660, EMMENTAL CHEESE + GRUYERE CHEESE (CHEESEMAKING), WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG), EMMENTALERKÄSE + GREYERZERKÄSE (KÄSEHERSTELLUNG), CHEESE BIOLOGY + CHEESE MICROBIOLOGY, KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE, ENTEROBACTERIACEAE (MICROBIOLOGY), Life sciences, BIOCHEMIE UND PHYSIOLOGIE VON MIKROORGANISMEN (MIKROBIOLOGIE), SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING), KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG); EMMENTALERKÄSE + GREYERZERKÄSE (KÄSEHERSTELLUNG); BIOCHEMIE UND PHYSIOLOGIE VON MIKROORGANISMEN (MIKROBIOLOGIE); ENTEROBACTERIACEAE (MIKROBIOLOGIE); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING); EMMENTAL CHEESE + GRUYERE CHEESE (CHEESEMAKING); BIOCHEMISTRY AND PHYSIOLOGY OF MICROORGANISMS (MICROBIOLOGY); ENTEROBACTERIACEAE (MICROBIOLOGY), Chemical engineering, ENTEROBACTERIACEAE (MIKROBIOLOGIE), BIOCHEMISTRY AND PHYSIOLOGY OF MICROORGANISMS (MICROBIOLOGY), FOS: Chemical engineering
info:eu-repo/classification/ddc/570, info:eu-repo/classification/ddc/660, EMMENTAL CHEESE + GRUYERE CHEESE (CHEESEMAKING), WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG), EMMENTALERKÄSE + GREYERZERKÄSE (KÄSEHERSTELLUNG), CHEESE BIOLOGY + CHEESE MICROBIOLOGY, KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE, ENTEROBACTERIACEAE (MICROBIOLOGY), Life sciences, BIOCHEMIE UND PHYSIOLOGIE VON MIKROORGANISMEN (MIKROBIOLOGIE), SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING), KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; WEICHKÄSE + HALBHARTKÄSE (KÄSEHERSTELLUNG); EMMENTALERKÄSE + GREYERZERKÄSE (KÄSEHERSTELLUNG); BIOCHEMIE UND PHYSIOLOGIE VON MIKROORGANISMEN (MIKROBIOLOGIE); ENTEROBACTERIACEAE (MIKROBIOLOGIE); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; SOFT CHEESE + SEMI-SOFT CHEESE (CHEESEMAKING); EMMENTAL CHEESE + GRUYERE CHEESE (CHEESEMAKING); BIOCHEMISTRY AND PHYSIOLOGY OF MICROORGANISMS (MICROBIOLOGY); ENTEROBACTERIACEAE (MICROBIOLOGY), Chemical engineering, ENTEROBACTERIACEAE (MIKROBIOLOGIE), BIOCHEMISTRY AND PHYSIOLOGY OF MICROORGANISMS (MICROBIOLOGY), FOS: Chemical engineering
| citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 2 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
