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Characteristics of wine yeast flocculating cell surface using scanning electron microscopy
No full textThe flocculation of wine yeasts: biochemical and morphological characteristics in Zygosaccharomyces
No full textCharacteristics of wine yeast flocculating cell surface using scanning electron microscopy
No full textThe flocculation of wine yeasts: biochemical and morphological characteristics in Zygosaccharomyces - flocculation in Zygosaccharomyces
No full text
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
Ruolo dei lieviti nella produzione e stagionatura del Parmigiano Reggiano
No full textAlla luce delle scarse notizie presenti in Letteratura, questa rassegna ha lo scopo di fare luce riguardo la presenza e ruolo dei lieviti nella produzione del Parmigiano Reggiano. I lieviti fanno infatti parte del microbiota del latte, favoriscono la maturazione di alcune tipologie di formaggi e possono essere causa di alterazione. Gli ambienti e le attrezzature, in stalla e in caseificio, con cui il latte viene in contatto costituiscono una potenziale fonte di inquinamento. I lieviti giungono nel Parmigiano – Reggiano attraverso il latte o come microbiota secondario del siero innesto dove, specialmente in determinate condizioni di gestione della temperatura di fermentazione, possono sviluppare attivamente. Le cellule presenti non vengono totalmente inattivate dalla cottura, anzi alcuni ceppi appartenenti al genere Kluyveromyces sviluppano a temperature superiori a 50°C. I lieviti che giungono nel formaggio possono trovare le condizioni idonee allo sviluppo, anche se il loro ruolo nella maturazione sembra secondario o, al massimo, circoscritto alla formazione di occhiature per fermentazione degli zuccheri eventualmente residuali. A questo riguardo si renderanno necessari ulteriori approfondimenti con studi mirati.Considering the few informations in literature, this review has the aim to focus about the presence and the role of yeasts in the Parmigiano - Reggiano cheesemaking. The yeasts belong to the milk microbiota, which originate from the milking and processing environments. Another important source is the added natural whey starter, in which the yeasts can actively grow and become a part of the secondary microbiota, especially in certain fermentation temperature gradients. The cheese cooking temperature (54-55°C) does not inactivate the cells, indeed some yeasts, belonging to the genus Kluyveromyces, also grow at temperatures above 50 ° C. The yeasts can find in the cheese the suitable conditions for growing: in some cheeses they have an important role in ripening or as cause of spoilage. In particular, in the Parmigiano – Reggiano cheese, their role appears secondary or limited to the formation of eyes due to fermentation of residual sugars. In this regard, further investigations, with specific studies, will be needed
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
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