1,720,987 research outputs found
Traditional Lebanese recipes based on wild plants: An answer to diet simplification?
No full textBackground. The challenge posed by the nutrition transition occurring throughout the world is enormous: rates of chronic disease, particularly overweight and obesity and cardiovascular disease, have reached alarming levels - often occurring in parallel with high levels of micronutrient deficiencies. Lebanon is no exception. And yet this Mediterranean country enjoys a rich biodiversity, with thousands of endemic species and an equally rich culinary history, largely based on its local biodiversity, including wild edible plants. Objectives. To record traditional Lebanese recipes based on wild edible plants and to investigate their potential to contribute to a more diversified diet. Methods. A series of nine focus group meetings was conducted with key informants knowledgeable in wild edible plant identification, harvesting, and use. Results. Common recipes based on wild edible plants were collected and standardized from rural communities where collection of wild edible plants is common. Nutrient analysis and food-composition analysis were performed, including comparisons with processed dishes that are increasingly common in the Lebanese diet, revealing that the wild edible plant-based dishes offered a healthier alternative. Conclusions. Since traditional recipes often use items from several food groups in one dish, they can be a good model for diet diversification. The promotion of the collection and use of wild edible plants and their derived products can lead to improved nutrition. © 2007, The United Nations University.ADEBOYE OC, 2007, SHARING INNOVATIVE E, V7; Adib SM, 1998, ANN EPIDEMIOL, V8, P46; ADOLPH W, 1954, J AM DIET ASSOC, V30, P754; Ali M, 1997, FOOD POLICY, V22, P17, DOI 10.1016-S0306-9192(96)00029-2; AUER M, 2001, BIODIVERSITY CHALLEN, P199; Baba Nahla Hwalla, 1998, International Journal of Food Sciences and Nutrition, V49, pS41; BAGA NH, 2000, NUTR HLTH, V14, P33; COWAN JW, 1965, J AM DIET ASSOC, V47, P466; COWAN JW, 1964, J AM DIET ASSOC, V45, P130; *FAO, 1999, WOM US PRES MAN AGR; *FAO, 2004, WORLD FOOD DAY PUBL; Fernandez E, 2000, PREV MED, V31, P11, DOI 10.1006-pmed.2000.0667; Fuleihan GEH, 2001, PEDIATRICS, V107, DOI 10.1542-peds.107.4.e53; Gannage-Yared MH, 2000, J BONE MINER RES, V15, P1856, DOI 10.1359-jbmr.2000.15.9.1856; Grivetti LE, 2000, NUTR RES REV, V13, P31, DOI 10.1079-095442200108728990; GRIVETTI LE, 1978, AM J CLIN NUTR, V31, P1204; Hatloy A, 1998, EUR J CLIN NUTR, V52, P891, DOI 10.1038-sj.ejcn.1600662; HEYWOOD V, 1999, MEDITERRANEAN REGION; HEYWOOD V, 1999, PERSPECTIVES NEW CRO; Hoddinot J, 2002, DIETARY DIVERSITY HO; Hwalla N, 2005, WORLD REV NUTR DIET, V94, P42, DOI 10.1159-000088205; ISKANDAR M, 2004, THESIS AM U BEIRUT L; Jabre P, 2005, CHILD CARE HLTH DEV, V31, P159, DOI 10.1111-j.1365-2214.2004.00458.x; KANAFANIZAHAR A, 1994, CONSERVATION ALIMENT; KANT AK, 1993, AM J CLIN NUTR, V57, P434; Kennedy E, 2004, NUTR REV, V62, pS78, DOI 10.1301-nr.2004.jul.S78-S81; Ladio AH, 2003, BIODIVERS CONSERV, V12, P937, DOI 10.1023-A:1022873725432; MELZER K, 2002, THESIS AM U BEIRUT L; Naumann CM, 2001, BIODIVERSITY CHALLEN, P3; Nestle M, 2002, FOOD POLITICS FOOD I; Onyango A, 1998, INT J EPIDEMIOL, V27, P484, DOI 10.1093-ije-27.3.484; Onyango AW, 2003, COMP BIOCHEM PHYS A, V136, P61, DOI 10.1016-S1095-6433(03)00071-0; PELLET PL, 1970, FOOD COMPOSITION TAB; Popkin BM, 2001, J NUTR, V131, p871S; RUEL M, 2002, REV MEAS ISS RES NEE; Salamoun MM, 2005, EUR J CLIN NUTR, V59, P177, DOI 10.1038-sj.ejcn.1602056; Shamseddine A, 2004, ANN EPIDEMIOL, V14, P663, DOI 10.1016-j.annepidem.2003.12.002; Sibai AM, 2003, OBES RES, V11, P1353, DOI 10.1038-oby.2003.183; Sibai AM, 2002, B WORLD HEALTH ORGAN, V80, P555; Simopoulos A.P., 2001, J NUTR, V131, P3065; Taita P, 2003, BIODIVERS CONSERV, V12, P1205, DOI 10.1023-A:1023045316329; TAKAN SK, 1998, INT J FOOD SCI NUTR, V49, P225; Tohme RA, 2005, J HUM HYPERTENS, V19, P861, DOI 10.1038-sj.jhh.1001909; *WHO REG OFF E MED, 1996, FORT FLOUR IRON COUN14121
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
Sensory and quality parameters of raw and processed Chicory-Hindbeh, a commonly consumed dark leafy green in Lebanon (Cichorium intybus L.) during frozen storage
No full textThis work aimed at assessing the effect of heat treatment and frozen storage on the sensory and chemical properties of chicory with the goal of optimizing the heat pretreatment-storage condition to best preserve the chemical and sensory properties of chicory. Raw, boiled (10min), blanched (90°C for 60s) and steamed (for 20s) chicory samples were produced and stored at-6°C,-12°C or-18°C for 4 months. Chemical analyses (moisture, ash, vitamin C, peroxidase activity, chlorophyll and color) and sensory evaluation (QDA and hedonic evaluation) were conducted. Treatment significantly influenced all chemical variables (p0.001), except for moisture; and so did freezing temperatures for a-value (p0.001), chlorophyll-a, peroxidase activity, vitamin C and ash (p0.01), total chlorophyll, moisture and b-value (p0.05). Differences were obtained for age for all chemical variables (p0.001). Treatments affected consumers' acceptability of chicory and QDA showed that boiled chicory was significantly more tender, less chewy and crunchy and needed less time to disintegrate than other samples. PCA showed that PC1 and PC2 separated attributes based on type and intensity of treatments, respectively. It is recommended to use blanching at 90°C for 60s and freezing at-12°C or-18°C to best preserve the quality of chicory. © 2014 Elsevier Ltd.Aguero MV, 2005, LWT-FOOD SCI TECHNOL, V38, P772, DOI 10.1016-j.lwt.2004.07.018; Ahmed B, 2003, J ETHNOPHARMACOL, V87, P237, DOI 10.1016-S0378-8741(03)00145-4; Allende A, 2006, TRENDS FOOD SCI TECH, V17, P513, DOI 10.1016-j.tifs.2006.04.005; AOAC, 2000, OFFICIAL METHODS ANA, VII, P33; AOAC, 2006, OFFICIAL METHODS ANA; Bais HP, 2001, J SCI FOOD AGR, V81, P467, DOI 10.1002-jsfa.817.abs; Barbosa-Canovas G. V., 2005, FREEZING FRUITS VEGE; Batal M, 2008, HLTH KITCHEN RECIPES; Batal M, 2007, FOOD NUTR BULL, V28, pS303; Bevilacqua M, 2004, J FOOD ENG, V63, P253, DOI 10.1016-j.jfoodeng.2003.07.007; Cruz RMS, 2009, J FOOD ENG, V94, P90, DOI 10.1016-j.jfoodeng.2009.03.006; Cruz RMS, 2007, INNOV FOOD SCI EMERG, V8, P244, DOI 10.1016-j.ifset.2007.01.003; FRANCIS FJ, 1995, FOOD QUAL PREFER, V6, P149, DOI 10.1016-0950-3293(94)00026-R; Funamoto Y, 2002, POSTHARVEST BIOL TEC, V24, P163, DOI 10.1016-S0925-5214(01)00135-1; Giannakourou MC, 2003, FOOD CHEM, V83, P33, DOI 10.1016-S0308-8146(03)00033-5; Gokmen V, 2005, LWT-FOOD SCI TECHNOL, V38, P903, DOI 10.1016-j.lwt.2004.06.018; Goncalves EM, 2009, J FOOD ENG, V93, P32, DOI 10.1016-j.jfoodeng.2008.12.027; Heaton JW, 1996, TRENDS FOOD SCI TECH, V7, P8, DOI 10.1016-0924-2244(96)81352-5; Huyskens-Keil S, 2008, INT S TOM TROP, V821, P209; Jaiswal AK, 2012, FOOD CHEM, V131, P63, DOI 10.1016-j.foodchem.2011.08.032; Jeambey Z, 2005, USE CONSUMPTION HLTH; Jeambey Z, 2009, PUBLIC HEALTH NUTR, V12, P1902, DOI 10.1017-S1368980009004832; Labib AAS, 1997, PLANT FOOD HUM NUTR, V50, P333, DOI 10.1007-BF02436080; Lawless H. T., 2010, SENSORY EVALUATION F; Lteif L, 2009, J DAIRY SCI, V92, P4135, DOI 10.3168-jds.2009-2070; Ma LF, 1999, PHYTOCHEMISTRY, V50, P195, DOI 10.1016-S0031-9422(98)00584-6; Martin G, 2000, FLAIR FLOW EUROPE A, P6; Martins RC, 2002, INT J REFRIG, V25, P966, DOI 10.1016-S0140-7007(01)00050-0; Martins RC, 2004, J FOOD ENG, V64, P481, DOI 10.1016-j.jfoodeng.2003.11.015; Mazzeo T, 2011, FOOD CHEM, V128, P627, DOI 10.1016-j.foodchem.2011.03.070; Nandagopal S., 2007, ADV BIOL RES, V1, P17; Peters AM, 1998, J AM SOC HORTIC SCI, V123, P326; Pushparaj PN, 2007, J ETHNOPHARMACOL, V111, P430, DOI 10.1016-j.jep.2006.11.028; Rico D, 2007, TRENDS FOOD SCI TECH, V18, P373, DOI 10.1016-j.tifs.2007.03.011; Sanchez-Mata MC, 2012, GENET RESOUR CROP EV, V59, P431, DOI 10.1007-s10722-011-9693-6; Song JY, 2003, FOOD CHEM, V83, P69, DOI 10.1016-S0308-8146(03)00049-9; Tousch D, 2008, BIOCHEM BIOPH RES CO, V377, P131, DOI 10.1016-j.bbrc.2008.09.088; Zafar R, 1998, J ETHNOPHARMACOL, V63, P227, DOI 10.1016-S0378-8741(98)00087-70
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
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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