1,722,306 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Ricerche sulla microflora psicrotrofa del latte pastorizzato
No full textCampioni di latte da 40 lavorazioni provenienti da due differenti Centrali del Latte della Lombardia sono stati esaminatio prima e dopo pastorizzazione al fine di chiarire quale fosse il tipo di microflora in grado di sopravvivere al trattamento termico ed in grado di provocare alterazioni durante la conservazione in frigorifero. La microflora termoresistente è risultata costituita da numerose specie: in ordine di importanza Bacillus spp., Micrococcus spp.,Microbacterium spp. e batetri lattici. Il latte pastorizzato della prima centrale ha mostrato una buona conservabilità in frigorifero, rimanendo inalterato per 15, 20 giorni o anche di più. A questo stadio risultavano presenti e votali solo i microrganismi del genere Bacillus. Il latte pastorizzato della seconda centrale ha mostrato una peggiore conservabilità: ciò è da ascriversi alla frequente presenza di batteri Gram negativi di contaminazione successiva al trattameto termico. Questa microflora rivelatosi, psicrotrofa, era ingrado di alterare il latte entro tre giorni dal trattamento
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
True versus forged in the cultural heritage materials : the role of PXRF analysis
No full textForensic and cultural heritage scientific analyses have several similarities. Indeed, they both deal with unique, ‘precious’ and often
quantitatively very limited objects, which have to be preserved as much as possible. Whenever analytical examination is needed,
similar requirements have to bemet. Furthermore, also in cultural heritage, field scientists are looking for answers about the story
behind the artefact, trying to help discovering its provenance, proving its authenticity or supporting a conscious restoration
(a wrong knowledge about ancient material caused destructive conservation intervention even in recent times).
Energy dispersive X-ray fluorescence analysis is thus one of the best approaches mainly for the possibility to perform both
qualitative and quantitative analyses without losing sample. Moreover, last generation handheld spectrometers allow to perform
analytical investigation almost anywhere.
In the present paper, after a brief excursus about the possibility of getting answers through energy dispersive X-ray fluorescence
analysis for the most common archaeometric materials, we present a few peculiar case studies in which scientific examination
proved to be helpful in solving historical and archaeological uncertainty
Le specie del genere Listeria nelle insalate della IV gamma: presenza e comportamento durante la conservazione
No full textE' stata valutata la presenza e l'entità numerica delle specie del genere listeria in insalate miste pronte all'uso. circa un quarto dei campioni esaminati, provenienti da industria e da produttori artigianali, hanno mostrato una modesta contaminazione da Listeria spp. evidenziata solo dopo arricchimento di 25 g di campione. La specie L. monocytogenes non è mai stata isolata. Durante la conservazione a due diverse temperature (+4°C e + 10°C) L. innocua, prviamente inoculata, (circa 10E4 ufc/g) è riuscita a moltiplicarsi in maniera più significativa nei campioni in cui il numero dei Gram negativiera più contenuto, indipendentemente dalla temperatura di conservazione e delle modalità di confenzionamento.Listeria spp. was investigated in several Italian ready to used mixed salads. In the 24% of examined samples Listeria spp. was found. The strains were isolated only after enrichment of 25 g of salad; no Listeria monocytogenes was identified. Some salad ready ro use were polluted by Listeria innocua 10E4 ufc/g and store at +4°C and +10°C for a week. Listeria innocua grew better where the Gram negative bacteria were less represented, indipendently of storage temperature and packaging
Ricerche sulla microbiologia del formaggio Provolone
No full textLavorazioni di Provolone dolce e di Provolone piccante sono state analizzate sotto il profilo microbiologico nelle fasi più interssanti della lavorazioni al fine della loro caratterizzazione, soprattutto in relazione alla presenza dei batteri lattici. Si è appurato che, in entrabi le tipologie di Provolone, fino alla cagliata matura e filata, il gruppo microbico più rappresentato è quello dei termobatteri.all'inizio della stagionatura diventa dominante il gruppo degli streptobatteri che presenta i massimi valori numerici intorno al 3° mese. I betabatteri, risultati più numerosi nel Provolone dolce, affiancano sempre i termobatteri e diminuiscono, unitamente ad essi, sino ad annullarsi all'inizio della stagionatura. Verso la fine della stagionatura del provolone piccante sono stati ritrovati elevati valori di Pediococcus spp. e di Bacillus spp.Several microbiological determinations were performed during Provolone cheese making with the aim of characterizing lactic acid bacteria. A mild Provolone cheese and a strong one were examined in the most interesting and characteristic steps of cheese making. In both cheeses, from milk no ripe and ropy curd, thermobacteria are the most represented bacteria. at the beginning of cheese ripening, streptobacteria became the most numerous group, expecially about the third month from making. Betabacteria, more numerous in mild cheese, are aleays together with thermobacteria and disappear at the end of the first month ripening. In the strong cheese, at the end of ripening Pediococcus spp. and di Bacillus spp. were found very numerous
Batteri propionici nel latte ed in alcuni formaggi italiani
No full textI batteri propionici sono stati ricercati e contati in numerosi campioni di latte sia crudo che pastorizzato ed in alcuni formaggi freschi ed a breve maturazione. Nel latte crudo sono risultati sempre presenti, sempre assenti invece nel latte pastorizzato di tipo alimentare. Nel latte pastorizzato per Crescenza la loro presenza è risultata variabile, come pure nei diversi formaggi esaminati.Propionic acid bacteria were investigated and counted in many samples of raw and pasteurized milk and in some italian fresh and short ripened cheeses. They were always found in the raw milk. In the pasteurized one and in the cheeses tested instead, they were found discontinuosl
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