1,720,970 research outputs found
Valutazione delle caratteristiche fisiche e strutturali di un prodotto da forno durante la conservazione (Spianata di Ozieri)
Full text linkThe aim of this research was the characterization by physical and structural properties, a typical bakery product (Spianata di Ozieri). The samples of two differents kind of spianata were submitted to dynamometric analysis (texture profile analysis - TPA, cut
and tension test), color measurement and microbiological tests over 14 days of storage time at 22°C. Three samplings were conducted in different periods of the year to test the
seasonality of the production. A collaborative test was carried out at the DISAABA (Sassari University) and in the laboratories of Food Science & Technology (Bologna
University). The most important results obtained in this research confirm effectivement that this kind of product is really typical and so the data variability obtained is quite normal.
The microciological tests showed a good quality of the product during the normal storage time.Lo scopo di questa ricerca è stato quello di effettuare una prima caratterizzazione fisica e strutturale di un prodotto da forno tipico sardo, la spianata di Ozieri. In particolare, sono state studiate le variazioni di alcune caratteristiche strutturali dinamometriche, fisiche
e chimico-fisiche e l'evoluzione della carica microbica durante la conservazione, a temperatura controllata di 22°C circa, di due diversi campioni commerciali di spianata
sarda, realizzati artigianalmente e confezionati con metodologie diverse: uno in atmosfera ordinaria e destinato al mercato locale e l'altro confezionato in atmosfera protettiva (40% anidride carbonica, 60% azoto) e destinato alla grande distribuziooe. Sono stati effettuati tre campionamenti nei mesi di luglio, novembre e gennaio, per valutare eventuali differenze dovute alia stagionalità di produzione. Le prove sono state condotte in
collaborazione tra i laboratori del Disaaba dell'Università di Sassari e del Corso di Laurea in Scienze e Tecnologie Alimentari di Cesena, Università di Bologna. Sono stati
analizzati i campioni delle due differenti produzioni e dei tre diversi campionamenti stagionali,
valutando le modificazioni delle caratteristiche fisiche in conservazione, mentre l'evoluzione della carica microbica è stata valutata sulla campionatura di gennaio. Si riporteranno di seguito, i risultati ottenuti durante il periodo di osservazione, della durata di 14 giorni per campioni confezionati in atmosfera ordinaria e di 27 giomi per quelli condizionati in atmosfera protettiva
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
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
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics
No full textThe use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids during mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content during baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads.Financial support of the Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Project AGL2011-22669).Peer reviewe
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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