Automated Author ProfileBaxtiyorova Fotima Giyosiddinovna
Baxtiyorova Fotima Giyosiddinovna
Current S-Index
Sum of Dataset Indices for all datasets
Average Dataset Index per Dataset
Average Dataset Index per dataset
Total Datasets
Total datasets for this author
Average FAIR Score
Average FAIR Score per dataset
Total Citations
Total citations to the author's datasets
Total Mentions
Total mentions of the author'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: 0.9 (sum of 2 datasets Dataset Index scores)
More information here.
S-Index Over Time
Cumulative Citations Over Time
Cumulative Mentions Over Time
Datasets
Apricot (Prunus armeniaca L.), a member of the Rosaceae family, is cultivated worldwide and highly valued for its pleasant aroma, taste, and nutritional properties.The fruit is rich in volatile organic compounds (VOCs), which play a crucial role in determining its aroma and overall consumer acceptance.Recent studies have identified esters, aldehydes, alcohols, and terpenes as the main contributors to apricot flavor.The concentration and composition of these volatiles vary significantly among cultivars and are influenced by factors such as ripening stage, irrigation practices, and storage conditions.A comprehensive understanding of the biochemical and environmental factors regulating volatile formation provides an essential foundation for improving postharvest management and extending the shelf life of apricots.
Authors
- Tajimuratova Luiza Paraxatovna ;
- Baxtiyorova Fotima Giyosiddinovna ;
- Calvo Gomez Octavio Alberto
Apricot (Prunus armeniaca L.), a member of the Rosaceae family, is cultivated worldwide and highly valued for its pleasant aroma, taste, and nutritional properties.The fruit is rich in volatile organic compounds (VOCs), which play a crucial role in determining its aroma and overall consumer acceptance.Recent studies have identified esters, aldehydes, alcohols, and terpenes as the main contributors to apricot flavor.The concentration and composition of these volatiles vary significantly among cultivars and are influenced by factors such as ripening stage, irrigation practices, and storage conditions.A comprehensive understanding of the biochemical and environmental factors regulating volatile formation provides an essential foundation for improving postharvest management and extending the shelf life of apricots.
Authors
- Tajimuratova Luiza Paraxatovna ;
- Baxtiyorova Fotima Giyosiddinovna ;
- Calvo Gomez Octavio Alberto