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Publishing Process of This Article
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Dec 14, 2023 (publication date) through Jun 5, 2024
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Journal Information of This Article
Publication Name
World Journal of Gastroenterology
ISSN
1007-9327
Publisher of This Article
Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
2024 | Number of total visits
| Rank | Countries/Territories | Count | Percent |
| 1 | United States | 802 | 33.7% |
| 2 | China | 460 | 19.3% |
| 3 | Germany | 127 | 5.3% |
| 4 | India | 96 | 4% |
| 5 | Korea, Republic of | 80 | 3.4% |
| 6 | Ireland | 60 | 2.5% |
| 7 | United Kingdom | 60 | 2.5% |
| 8 | Japan | 52 | 2.2% |
| 9 | Spain | 48 | 2% |
| 10 | Taiwan | 48 | 2% |
| 11 | Netherlands | 46 | 1.9% |
| 12 | Brazil | 38 | 1.6% |
| 13 | Greece | 35 | 1.5% |
| 14 | Turkey | 32 | 1.3% |
| 15 | Peru | 29 | 1.2% |
| 16 | Hong Kong | 29 | 1.2% |
| 17 | Australia | 29 | 1.2% |
| 18 | Canada | 26 | 1.1% |
| 19 | France | 21 | 0.9% |
| 20 | Egypt | 18 | 0.8% |
| 21 | Italy | 18 | 0.8% |
| 22 | Romania | 17 | 0.7% |
| 23 | Sweden | 17 | 0.7% |
| 24 | Slovakia | 16 | 0.7% |
| 25 | Russia | 16 | 0.7% |
| 26 | Portugal | 14 | 0.6% |
| 27 | Thailand | 13 | 0.5% |
| 28 | Iran, Islamic Republic of | 13 | 0.5% |
| 29 | Mexico | 13 | 0.5% |
| 30 | Singapore | 12 | 0.5% |
| 31 | Argentina | 10 | 0.4% |
| 32 | Israel | 9 | 0.4% |
| 33 | Colombia | 9 | 0.4% |
| 34 | Belgium | 7 | 0.3% |
| 35 | Czech Republic | 7 | 0.3% |
| 36 | Denmark | 7 | 0.3% |
| 37 | Indonesia | 7 | 0.3% |
| 38 | Cyprus | 4 | 0.2% |
| 39 | Finland | 3 | 0.1% |
| 40 | Serbia | 3 | 0.1% |
| 41 | Norway | 3 | 0.1% |
| 42 | Pakistan | 3 | 0.1% |
| 43 | Tunisia | 2 | 0.1% |
| 44 | Ukraine | 2 | 0.1% |
| 45 | Georgia | 2 | 0.1% |
| 46 | Chile | 2 | 0.1% |
| 47 | Iraq | 2 | 0.1% |
| 48 | Mongolia | 2 | 0.1% |
| 49 | Kyrgyzstan | 2 | 0.1% |
| 50 | Malaysia | 2 | 0.1% |
| 51 | Mauritius | 1 | 0% |
| 52 | Lebanon | 1 | 0% |
| 53 | Morocco | 1 | 0% |
| 54 | New Zealand | 1 | 0% |
| 55 | North Macedonia | 1 | 0% |
| 56 | Bulgaria | 1 | 0% |
| 57 | Switzerland | 1 | 0% |