1,721,213 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
Get PDF“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
Get PDFWe 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
Get PDFWe 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
Effect of Bran Reduction on Gluten Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough
No full textThinopyrum intermedium, commonly known as intermediate wheatgrass (IWG), is a perennial crop with favorable agronomic characteristics. In comparison to wheat, IWG has higher protein and dietary fiber contents. However, the protein distribution is significantly different from that of hard red winter wheat. The difference in protein distribution coupled with higher fiber content negatively affects the dough rheology in terms of protein network formation. Therefore, the goal of this study was to determine the effect of bran reduction on the gluten secondary structure in IWG dough using ATR-FTIR spectroscopy. IWG grains sample was milled and bran was separated. Bran was added back to refined IWG flour at 100%, 75%, 50%, 25% and 0% of original bran content. Different flour samples were evaluated for dough strength using farinograph following the AACC method 54-21.02 at two temperatures 30°C and 21°C. Dough samples were collected at different time points during mixing: dough development time (DDT), stability departure, and overmixing, and were subjected to FTIR spectroscopy to determine changes in protein secondary structure. At 30°C, IWG bran reduction did not cause significant structural changes in the dough made at DDT. At 21°C, inclusion of bran caused partial dehydration of gluten giving more ß-sheets at the expense of ß-turns. Decrease of temperature in 100% IWG dough made at DDT resulted in more beta turns contributing to weaker dough. As mixing time increased, more ß-sheets were formed at the expense of ß-turns in the IWG dough possibly due to mechanical disruption of gluten network and formation of protein aggregates. Determining differences in gluten secondary structure as affected by bran content provides insights into gluten network formation and stability. This information leads to optimization of IWG grain processing in order to expand its market potential
Effect of bran reduction on gluten secondary structure in intermediate Wheatgrass (Thinopyrum Intermedium) Dough
No full textIntroduction:
Thinopyrum intermedium, commonly known as intermediate wheatgrass (IWG), is a perennial crop with favorable agronomic characteristics; reduces soil and water erosion, increases nitrogen fixation and disease resistance. We have previously shown that in comparison to wheat controls, IWG lines had higher protein and dietary fiber contents. However, the protein distribution is significantly different from that of hard red winter wheat (HRWW). The difference in protein distribution coupled with higher fiber content negatively affects the dough rheology in terms of protein network formation.
Therefore, the objective of this study was to determine the effect of bran reduction on the gluten secondary structure in IWG dough using Fourier transform infrared (FTIR) spectroscopy.
Method:
IWG grains sample was milled and bran was separated. Bran was added back to refined IWG flour at 100%, 75%, 50%, 25%, and 0% of original bran content. Using Differential Scanning Calorimetry (DSC), gluten protein glass transition temperatures at various moisture contents were determined to identify optimum dough forming conditions. Different flour samples were evaluated for dough strength using farinograph following the constant flour weight procedure according to AACC method 54-21.02. Dough samples were collected at different time points during mixing: dough development time, stability departure, and overmixing. Flour and dough samples were subjected to FTIR spectroscopy to determine changes in protein secondary structure.
Significance:
Determining differences in gluten secondary structure as affected by bran content during dough formation provides insights to gluten network formation and stability during dough mixing and baking. This information leads to optimization of IWG grain processing and utilization in order to expand its market potential.
Results:
The milling of IWG grains yielded 59% for bran and 41% for refined flour, while milling of wheat control yielded 40% and 60% respectively. The glass transition temperature of extracted gluten from IWG was 37°C compared to room temperature for gluten from control wheat at 16% moisture. Farinograph was carried out both at 30°C and 40°C for all the flour samples. Differences in secondary structure profile were noted between IWG and control wheat dough at the various mixing times
Structural characterization of proteins in wheat doughs enriched with perennial wheatgrass (Thinopyrum intermedium)
No full textIntermediate wheatgrass (IWG) (Thinopyrum intermedium) is a perennial crop whose development as an environmentally sound alternative crop for marginal lands has received recent attention among agronomists, plant breeders and environmentalists. The compositional attributes of IWG - high protein and fiber content - make this crop nutritionally attractive as well. However, characterization of the crop is necessary in view of the development of IWG-based products. The aim of this study was to investigate protein functionality in IWG and IWG/wheat dough. IWG-enriched doughs were prepared at high level of IWG flour (50, 75 and 100%) mixed with wheat flour in order to produce doughs with total fiber content higher than 10%, which is the threshold for significant nutritional benefits from IWG enrichment. Proteins in the various doughs were characterized in terms of solubility, thiols accessibility, and secondary structure as assessed by ATR-FTIR spectroscopy. IWG proteins did not develop into a viscoelastic network as wheat dough (used as a control) did. This behavior was attributed not only to the high fiber content but also to differences in protein profile and secondary structure. Protein characteristics of IWG dough exhibited a large amount of thiols and a network stabilized by non-covalent interactions. In IWG-enriched doughs, as in control dough, beta-sheet represented the predominant secondary structure. However, IWG-enrichment had higher non-sheet/sheet ratio, due to higher amount of unordered structures at the expenses of β-sheet structures. Results indicated that 50% IWG-enrichment represents a good compromise between nutritional improvement and maintenance of protein characteristics in dough. The impact of protein structural characteristics on extensibility and bread-making performances of IWG-enriched doughs needs further investigation
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