Demo corpus. Scores are computed on a select set of biomedical paper/datasets and may be inaccurate for papers outside this corpus — DataRank relies on network effects that improve with scale. We aim to expand this into a fully open resource pending additional funding.

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

Process Biochemistry(2017)10.1016/j.procbio.2017.03.022Source: DataRank Database

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate is a research paper published in Process Biochemistry (2017). On theSindex it has a DataRank of 4.7. It has been cited 112 times, with 105 citing works in its 1-hop citation network. Its calibrated FAIR score is 49/100.

N/A

4.7DataRank · unranked

4.7

112 citations · base score 4.7

Cite:

datarank_citation_only_1hop_v6· scope data_onlyMethodology

›Data sources & pipeline

Pipeline:MetadataData-paper checkEnrichmentCitation networkScoring

Enrichment:Pending

FAIR Checklist

Context only (not used in score)

Findable (1/2)

Has DOI

Accessible (0/2)

Interoperable (0/2)

Reusable (0/3)

FAIR checklist signals are shown for context only and do not affect DataRank scoring.

49FAIR score

F Findable

100

A Accessible

I Interoperable

R Reusable

Top 55% by FAIRdeterministic

Calibrated FAIR score — a parallel quality metric, independent of the DataRank citation score. See the full evaluation →

DataRank Breakdown

Base Score 15%Citation Network 85%

Base Score Contribution

0.709

From this paper's citation signal

Citation Network Contribution

4.0

From 94 citing papers with measurable signal

Learn more about DataRank methodology →

Top 5 citers driving the network score

Ranked by citation count — the same ordering the engine uses when summing log1p(C_q) over citers.

Effect of succinylation on physicochemical and functional properties of milk protein concentrate
Food Research International2015129 citationsDataRank 6.1
The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates
Food Research International201091 citationsDataRank 4.9
Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin. Part I
Food Chemistry199753 citationsDataRank 3.7
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein
Food Chemistry202144 citationsDataRank 1.8
Cadmium inhibits lysine acetylation and succinylation inducing testicular injury of mouse during development
Toxicology Letters201826 citationsDataRank 1.2

Why this DataRank?

DataRank blends this paper's own citation count with the influence of the papers that cite it. Here, roughly 15% comes from its base citations and 85% from the citation network (94 citing papers contributed measurable signal).

Base score B(p): log1p(citation_count) — grows sub-linearly, so a paper with 1,000 citations is not 10× a paper with 100.
Network N(p): Σ over citers of log1p(C_q) ÷ max(outdegree_q, 1). Being cited by a highly-cited paper with few references counts most.
Damping factor d = 0.85: DataRank = (1−d)·B(p) + d·N(p) — the two cards above are each already multiplied by their share.
Self-citations excluded: Citers sharing any OpenAlex author ID with this paper are filtered out before the network sum.

Citers are pulled from OpenAlex sorted by cited_by_count:descand capped per paper, so when the cap binds we keep the highest-signal references and the score is reproducible across reruns.

Read the full methodology →

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Node colors:CenterData PaperData + Open AccessNon-dataSelected & links| Node size = percentile rank