1,720,955 research outputs found
Microbiological profile of PDO Sopressa Vicentina
No full textSoprèssa Vicentina (SV) is a Protected Designation of Origin (PDO) fermented sausage product throughout the territory of the province of Vicenza (North-Est. Italy). The raw fermented salami is produced with primal pork meat cuts and backfat. The work evaluated the hygienic traits and the evolution of microflora of SV. Samples at different ripening stage (0, 6, 15, 25, 60 and 90 days) were analyzed for pathogen and spoilage microorganisms. Salmonella spp. was never detected while L. monocytogenes was found until 30 days of ripening. pH at the end of processing was between 5.7 and 6.3 and while aw decreasing to finally values of 0.87-0.91. Salmonella spp. L. monocytogenes did not represent a risk for the consumer
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
VALUTAZIONE DEI PARAMETRI COMPOSITIVI E DI STAGIONATURA DELLA SOPRESSA VICENTINA D.O.P. CON SPETTROMETRIA NEL VICINO INFRAROSSO
No full textLa Sopréssa Vicentina D.O.P. è un salume stagionato di grosso calibro prodotto nella provincia di Vicenza a partire da carni suine. La messa in commercio del prodotto prevede il rispetto dei parametri compositivi e di stagionatura stabiliti dal disciplinare di produzione. Scopo del lavoro è stato valutare la possibilità di utilizzare la spettroscopia nel vicino infrarosso per la predizione delle composizione centesimale e dei caratteri di stagionatura della Sopréssa Vicentina D.O.P. Sono stati analizzati 220 soprésse a diversa stagionatura con un monocromatore FOSS NIRSystem 5000, WINISI v.1.50 e secondo analisi tradizionale (composizione centesimale, azoto non proteico, pH, water activity, acidità titolabile, % NaCl). Lo strumento ha confermato buone capacità predittive riguardo alla composizione chimica evidenziando dati interessanti per quanto riguarda i parametri di stagionatura. I coefficienti di correlazione (1-VR) e l’errore standard in cross validazione (SECV) per pH e water activity sono risultati rispettivamente pari a 0,88 (0,12) e 0,77 (0,01) mentre i valori dell’indice di proteolisi e l’acidità titolabile sono pari a 0,74 (0,78) e 0,87 (0,60). Il valore più basso di 1-VR è a carico del sale con un valore di 0,69.
I caratteri di stagionatura possono essere accuratamente monitorati dal NIRs, che si conferma una tecnica in grado di migliorare il processo produttivo contenendo costi e tempi analitici
COMPOSITION AND RIPENING TRAITS OF SOPRESSA VICENTINA PDO
No full textSoprèssa Vicentina (SV) PDO is a fermented raw salami. The annual certificated production is about 150.000 kg, produced by 9 plants located in the territory of Vicenza (North-East Italy; 2.723 km2), a province of Veneto region. SV is a big size sausage: the diameter varies from 7-8 to 10-12 cm while the weight is ranging from 800 g to over 7 kg at the selling time. SV is manufactured using lean meat (ham, shoulder, loin, neck, belly) and backfat from Large White, Landrace and Duroc breeds (up to 150 kg hot carcass weight) and other ingredients as spices, sugar and nitrate/nitrite. Ripening time varies according to the weight of the product: from 60 days (1-1.5 kg at stuffing) to 120 days (3.5 – 8 kg at stuffing). Some characteristics of SV at 90 days of seasoning were studied. Among them proximate composition, pH, water activity, salt content, acidity value and proteolysis index. The content of fat and protein in the ripened product varied according to the extent of weight loss. The reduction of water activity was mainly due to water loss and salt addition. Microbial fermentation affected pH and the lipolytic and proteolytic processes
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
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