Automated Organization ProfileINRAE, Montpellier
INRAE, Montpellier
Current S-Index
Sum of Dataset Indices for all datasets
Average Dataset Index per Dataset
Average Dataset Index per dataset
Total Datasets
Total datasets in this organization
Average FAIR Score
Average FAIR Score per dataset
Total Citations
Total citations to the organization's datasets
Total Mentions
Total mentions of the organization's datasets
S-Index Interpretation
The S-Index (Sharing Index) is a comprehensive metric that represents the cumulative impact of all your datasets. It is calculated as the sum of Dataset Index scores across all your claimed datasets.
What it means:
- A higher S-index indicates greater overall impact of your datasets relative to typical datasets in their fields of research
- The S-Index grows as you add more datasets or as existing datasets gain more citations and mentions
- It provides a single number to track your research data impact over time
Current S-Index: 3.7 (sum of 2 datasets Dataset Index scores)
More information here.
S-Index Over Time
Cumulative Citations Over Time
Cumulative Mentions Over Time
Datasets
Raw data: Metabolome of S. uvarum (Su) and S. cerevisiae (Sc) in wine fermentations in 13 different nitrogen conditions. Concentrations of compounds expressed in mg/L at 60 g/L CO2 sampling point and at the end of fermentation. The volatile compounds are grouped according to the chemical functional group (ethyl esters, acetate esters, higher alcohols, medium chain fatty acids (MCFA) and branched-chain fatty acids (BCFA)). The central carbon metabolites (CCM) and sugars conform the last group. Each value is the mean of three biological replicates. The raw data is reported in a processed form in the manuscript entitled “The growth and metabolome of Saccharomyces uvarum in wine fermentations is strongly influenced by the route of nitrogen assimilation”
Authors
- Morrissey, John ;
- Coral-Medina, Angela ;
- Camarasa, Carole
Raw data: Metabolome of S. uvarum (Su) and S. cerevisiae (Sc) in wine fermentations in 13 different nitrogen conditions. Concentrations of compounds expressed in mg/L at 60 g/L CO2 sampling point and at the end of fermentation. The volatile compounds are grouped according to the chemical functional group (ethyl esters, acetate esters, higher alcohols, medium chain fatty acids (MCFA) and branched-chain fatty acids (BCFA)). The central carbon metabolites (CCM) and sugars conform the last group. Each value is the mean of three biological replicates. The raw data is reported in a processed form in the manuscript entitled “The growth and metabolome of Saccharomyces uvarum in wine fermentations is strongly influenced by the route of nitrogen assimilation”
Authors
- Morrissey, John ;
- Coral-Medina, Angela ;
- Camarasa, Carole