Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder is a research paper published in LWT (2022). On theSindex it has a DataRank of 0.406. It has been cited 14 times.
Scored on demand from live citation data
DataRank reads this dataset's downstream impact straight off the citation graph — no black box, no proprietary weighting. How is this computed?
FAIR checklist signals are shown for context only and do not affect DataRank scoring.
We only score data papers we can read in full — never from an abstract alone.
Base Score Contribution
0.406
From this paper's citation signal
Citation Network Contribution
0
Citation network not refreshed for this result
This paper's DataRank is currently driven only by its base citation score. Citation network data was not refreshed for this result.
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Grant: NRF-2014M1A8A1049273
FWCI
0.70
Citation Percentile
0.6%
Citation Trend
Fields of Study
Keywords