1,721,045 research outputs found
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
Impacts of the curd’s aqueous phase management on the development of the functional and the sensory qualities of semi-hard cheeses
No full textL’industrie fromagère tient une place de premier plan dans l’économie française. Cependant, pour rester concurrentielle, elle doit pouvoir à la fois adapter ses produits aux exigences des consommateurs et optimiser ses procédés pour en maximiser la rentabilité. Dans la catégorie des fromages à pâte pressée non cuite, le délactosage est une étape importante de la fabrication pour le développement des qualités du fromage, mais qui est coûteuse en ressources. Il est réalisé la plupart du temps entre le décaillage et le soutirage de la cuve et consiste à retirer une partie du lactosérum et à diluer le mélange caillé-lactosérum restant avec de l’eau. Cette opération diminue la concentration en solutés du caillé (lactose, minéraux, protéines solubles…) et est indispensable pour développer les qualités désirées de fromages à pâte pressée non cuite comme la Raclette. Cependant, les mécanismes par lesquels le délactosage contribue au développement des propriétés fonctionnelles et sensorielles du fromage sont peu connus. L’étude de ces mécanismes permettrait d’une part, d’optimiser le contrôle du développement des propriétés fonctionnelles et sensorielles du fromage et d’autre part, d’identifier les paramètres permettant de réduire les ressources nécessaires.Dans ce contexte, l’objectif de cette thèse est d’étudier l’impact du délactosage sur le développement des caractéristiques du fromage au démoulage et en fin d’affinage à travers deux paramètres : le niveau et le mode de délactosage. Le niveau traduit l’intensité de la dilution et le mode représente les quantités de lactosérum retiré et d’eau ajoutée pour atteindre un niveau de délactosage donné. Les impacts de ces paramètres ont été étudiés au cours de fabrications pilotes en ciblant des teneurs en matière sèche similaires dans tous les fromages afin d’étudier spécifiquement l’impact de la composition de la phase aqueuse. L’analyse du caillé (matières azotées, matière grasse, minéraux, sucres, acides organiques, capacité tampon, populations bactériennes, activités protéasiques) et de sa phase aqueuse au cours de la fabrication a permis d’étudier l’impact du délactosage sur les caractéristiques du fromage au démoulage. L’analyse du fromage affiné (propriétés rhéologiques, culinaires, sensorielles et microstructure), quant à lui, a permis d’étudier l’impact du délactosage sur le développement des qualités finales du fromage.Le niveau de délactosage est le principal paramètre contribuant au développement des propriétés fonctionnelles et sensorielles du fromage. La dilution de la phase aqueuse du caillé entraîne une diminution de la concentration en sucres fermentescibles et donc un pH plus élevé du fromage, ainsi qu’un pouvoir tampon plus faible du fromage au démoulage. Le pouvoir tampon plus faible favorise une augmentation du pH plus rapide pendant l’affinage. Un pH plus élevé favorise une protéolyse plus rapide et une solubilisation du calcium associé aux caséines plus lente, menant au développement d’une matrice fromagère à la fois plus souple et plus résistante. Le mode de délactosage affecte peu les propriétés fonctionnelles et sensorielles du fromage, et cela ouvre la perspective de moduler les caractéristiques du fromage affiné en ajustant le niveau de délactosage tout en optimisant économiquement l’étape de délactosage avec le mode.Cheese industry holds a prominent place in the French economy, but to remain competitive, it must be able to both adapt its products to consumer expectations and optimize its processes in order to be able to produce at a lower cost. In semi-hard cheese varieties, whey dilution is precisely an important manufacturing step for the development of the qualities of cheese, but which is costly in terms of resources. It is carried out most of the time between the cutting of the coagulum and the drainage of the vat and involves a removal of a part of the whey and an addition of water to dilute the remaining curd-whey mixture. This operation decreases the concentration of solutes in the curd (lactose, minerals, soluble proteins…) and is essential to develop the desired qualities of cheeses such as Raclette. However, the mechanisms by which whey dilution takes part to the development of the functional and sensory properties of cheese are poorly understood. The study of these mechanisms would enable in one hand to optimize the control of the development of these properties and on the other hand to identify the parameters allowing to reduce the required.The objective of this thesis is therefore to study the impact of whey dilution on the development of cheese characteristics at the beginning and at the end of the ripening through two parameters: level and mode. The level reflects the intensity of the dilution and the mode represents the amounts of whey removed and water added to reach a level of dilution. The impacts of these parameters have been studied during pilot cheese productions by targeting similar dry matter contents in all cheeses in order to specifically study the impact of the composition of the aqueous phase. The analysis of the curd (nitrogenous matter, fat, minerals, sugars, organic acids, buffering capacity, bacterial populations, protease activities) and of its aqueous phase enabled to study the impact of whey dilution on the characteristics of the cheese at the beginning of the ripening. The analysis of the ripened cheese (rheological, culinary, sensory properties and microstructure) enabled to study the impact of whey dilution on the development of cheese qualities.The level is the main parameter contributing to the development of the functional and sensory properties of cheese. Dilution of the aqueous phase of the curd results in a decrease in the concentration of fermentable sugars and therefore a higher pH of the cheese, as well as a lower buffering capacity, which both contributes to the increase in pH during ripening. The increase in pH promotes faster proteolysis and slower solubilization of calcium associated with caseins, leading to the development of a cheese matrix that is both soft and resistant. The mode has little effect on the functional and sensory properties of cheese, and this opens up the perspective of modulating the qualities of the cheese with the level while economically optimizing the whey dilution step with the mode
Control of butyric acid fermentation by reducing lactic microflora
No full textParmi les Clostridia, C. tyrobutyricum est l’espèce majeure à l’origine du défaut de gonflement tardif retrouvé chez les fromages à pâte pressée. Il existe différentes méthodes de contrôle ou préventives pour réduire la population de spores de C. tyrobutyricum comme « les bonnes pratiques laitières », un dénombrement des spores de Clostridium dans le lait avant fabrication fromagère ou encore l’ajout d’additifs, l’utilisation de la bactofugation ou de la microfiltration. Cependant, il suffit d’une très faible concentration de spores pour voir apparaître ce défaut. Les résultats du projet Food-Redox ont montré que la modulation de l'environnement redox par des bactéries lactiques réductrices pourrait avoir un impact sur l’apparition du gonflement tardif dans les fromages. L’objectif de cette thèse a été d’étudier l’impact du Eh sur la germination, la croissance et le métabolisme de C. tyrobutyricum.Pour cela, nous avons sélectionné différentes souches de bactéries lactiques en fonction de leur activité réductrice à l’aide de différentes méthodes déjà existantes. En parallèle, nous avons développé une nouvelle méthode de criblage en plaque 96 puits, permettant de discriminer des bactéries lactiques d’une même espèce en fonction de leur activité réductrice via un milieu spécifique supplémenté avec un sel de tétrazolium. Cette méthode a permis de sélectionner des souches de bactéries lactiques selon leur profil de réduction, en culture pure ou en culture mixte.Nous avons utilisé ces différentes bactéries lactiques réductrices dans des fabrications type Emmental contaminées avec des spores de C. tyrobutyricum afin de déterminer l’impact de leur activité réductrice sur le défaut de gonflement tardif. Il s’est avéré que la combinaison d’un lactocoque et d’un lactobacille hétérofermentaire facultatif, tous deux fortement réducteurs, pourrait permettre de retarder l’apparition de l’accident.Nous avons travaillé avec la souche C. tyrobutyricum CIRM BIA 2237 connue pour être capable d’engendrer le gonflement tardif dans les fromages type Emmental. Un séquençage de son génome et des analyses bio-informatiques ont permis de proposer un nouveau schéma métabolique avec le lactate et l’acétate comme seules sources de carbone. L’analyse des flux métaboliques de la fermentation butyrique chez C. tyrobutyricum a permis de valider ce nouveau schéma à partir des métabolites quantifiés à l’état stationnaire d’une fermentation continue. En revanche, l’étude des flux métaboliques de C. tyrobutyricum, à différentes conditions de Eh, n’a pas montré de réel impact de ce paramètre. Néanmoins, l’application de différentes conditions de Eh a permis de démontrer un retardement de l’initiation de la germination en milieu réducteur pouvant apporter une explication des résultats obtenus en fabrication fromagère.One of the main specie leading to late blowing defect in hard and semi-hard cheese amongst Clostridia is C. tyrobutyricum. There are various preventives methods to control or prevent spores contamination from C. tyrobutyricum such as Good Dairy Farming Practice, Clostridium spore counting in milk before cheese making or even adding food additives, the use of bactofugation or microfiltration. However, only a low concentration leads to the late blowing defect. The results of Food-Redox shown that modulating the cheese redox environment by reducing lactic bacteria could have an impact on the occurrence of the late blowing defect. The aim of this Ph.D work was to study the impact of Eh on C. tyrobutyricum germination and metabolism.Therefore, we selected various lactic bacteria strains according to their reducing activity with various exiting methods. In the meantime, we developed a new microplate screening method to discriminate lactic bacteria from a same specie based on their reducing activity through a specific liquid medium supplemented with tetrazolium salt. This selection let us obtain different reduction profile from lactic acid bacteria cultures composed of one or more species.We added these reducing lactic bacteria to Emmental cheesemaking contaminated with C. tyrobutyricum spores in order to determine the impact of their reducing activity on C. tyrobutyricum. It appears that the combination of a Lactococcus and a Lactobacillus, both of which are highly reducing, could delay the onset of the late blowing defect caused by C. tyrobutyricum.We worked with the C. tyrobutyricum CIRM BIA 2237 strain known to be able to induce late blowing defect in Emmental cheeses. Sequencing genome and bioinformatic analyses have led us to propose a new metabolic scheme with lactate and acetate as the only carbon sources. The analysis of the metabolic flows of the butyric fermentation from C. tyrobutyricum allowed to validate this new scheme from metabolites data at steady-state of continuous fermentation.However, the study of metabolic flux analysis from C. tyrobutyricum butyric acid fermentation at different Eh conditions did not really show any impact. On the contrary, the application of different Eh conditions made it possible to demonstrate a delay in the initiation of germination in a reducing environment, which could explain the results obtained in cheesemaking
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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