1,720,966 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
Texture des aliments et alimentation spécialisée : de la structure aux propriétés rhéologiques et sensorielles
No full textsupervisor Arnaud Saint-Jalmes (department of soft matter)sous la direction de Arnaud Saint-Jalmes dans le département matière moll
Étude multi-échelle des boissons texturées dans la prise en charge de la dysphagie : de la caractérisation rhéologique et structurale à la perception sensorielle
No full textThis PhD project focuses on thickened drinks for dysphagia management. It aims to determine the influence of gel structure on their rheological properties and the sensory perception of texture, enabling the development of new products. In practice, ten gels were studied, formulated from polysaccharides from different natural sources. These gels are at the threshold of level 4 of the IDDSI scale, which represents the thickest level for liquids. Using scanning electron microscopy and small-angle X-ray scattering, we unravelled their microscopic and nanoscale structure. To fully characterize the gelation mechanisms and their viscoelastic, sliding, flow, fracture, lubrication, and ageing properties, various rheological tests including shear, compression, and tribology were performed. These experiments included the nonlinear regime to approximate the conditions of food oral processing. These ten gels span a broad spectrum of rheological behaviours. In parallel, a descriptive analysis was conducted using a trained panel. The ten gels represent a wide sensory range. Regardless of the formulation, correlations between rheological measurements and sensory evaluation were identified. These correlations demonstrate marked and nontrivial synergistic effects between the different ingredients. Additionally, omega-3-doped gel drinks were formulated and characterized, paving the way for nutritional enrichment.Ce projet de thèse porte sur les boissons texturées dans le cadre de la prise en charge de la dysphagie. Il vise à déterminer l'influence de la structure des gels sur leurs propriétés rhéologiques et la perception sensorielle de la texture, permettant le développement de nouveaux produits. En pratique, dix gels ont été étudiés, formulés à partir de polysaccharides de différentes sources naturelles. Ces gels sont situés au seuil du niveau 4 de la classification IDDSI, correspondant au niveau le plus épais pour les liquides. La structure micro et nanométrique a été déterminée par microscopie électronique à balayage et diffusion des rayons X aux petits angles. Afin de caractériser pleinement les mécanismes de gélification et leurs propriétés viscoélastiques, de glissement, d'écoulement, de rupture, de lubrification et de vieillissement, divers essais rhéologiques de cisaillement, de compression et de tribologie ont été réalisés. Ces expérimentations incluent le régime non-linéaire afin de s’approcher des conditions retrouvées lors de la déglutition. Ces dix gels représentent une large gamme de propriétés rhéologiques. En parallèle, une analyse descriptive a été menée à l'aide d'un panel entraîné. Ces dix gels représentent une vaste gamme sensorielle. Indépendamment de la formulation, des corrélations entre les mesures rhéologiques et l'évaluation sensorielle ont été identifiées. Ces corrélations montrent des effets synergiques marqués et non triviaux entre les différents ingrédients. De plus, des boissons gélifiées dopées aux omega-3 ont été formulées et caractérisées, ouvrant la voie à un enrichissement nutritionnel
Étude multi-échelle des boissons texturées dans la prise en charge de la dysphagie : de la caractérisation rhéologique et structurale à la perception sensorielle
No full textThis PhD project focuses on thickened drinks for dysphagia management. It aims to determine the influence of gel structure on their rheological properties and the sensory perception of texture, enabling the development of new products. In practice, ten gels were studied, formulated from polysaccharides from different natural sources. These gels are at the threshold of level 4 of the IDDSI scale, which represents the thickest level for liquids. Using scanning electron microscopy and small-angle X-ray scattering, we unravelled their microscopic and nanoscale structure. To fully characterize the gelation mechanisms and their viscoelastic, sliding, flow, fracture, lubrication, and ageing properties, various rheological tests including shear, compression, and tribology were performed. These experiments included the nonlinear regime to approximate the conditions of food oral processing. These ten gels span a broad spectrum of rheological behaviours. In parallel, a descriptive analysis was conducted using a trained panel. The ten gels represent a wide sensory range. Regardless of the formulation, correlations between rheological measurements and sensory evaluation were identified. These correlations demonstrate marked and nontrivial synergistic effects between the different ingredients. Additionally, omega-3-doped gel drinks were formulated and characterized, paving the way for nutritional enrichment.Ce projet de thèse porte sur les boissons texturées dans le cadre de la prise en charge de la dysphagie. Il vise à déterminer l'influence de la structure des gels sur leurs propriétés rhéologiques et la perception sensorielle de la texture, permettant le développement de nouveaux produits. En pratique, dix gels ont été étudiés, formulés à partir de polysaccharides de différentes sources naturelles. Ces gels sont situés au seuil du niveau 4 de la classification IDDSI, correspondant au niveau le plus épais pour les liquides. La structure micro et nanométrique a été déterminée par microscopie électronique à balayage et diffusion des rayons X aux petits angles. Afin de caractériser pleinement les mécanismes de gélification et leurs propriétés viscoélastiques, de glissement, d'écoulement, de rupture, de lubrification et de vieillissement, divers essais rhéologiques de cisaillement, de compression et de tribologie ont été réalisés. Ces expérimentations incluent le régime non-linéaire afin de s’approcher des conditions retrouvées lors de la déglutition. Ces dix gels représentent une large gamme de propriétés rhéologiques. En parallèle, une analyse descriptive a été menée à l'aide d'un panel entraîné. Ces dix gels représentent une vaste gamme sensorielle. Indépendamment de la formulation, des corrélations entre les mesures rhéologiques et l'évaluation sensorielle ont été identifiées. Ces corrélations montrent des effets synergiques marqués et non triviaux entre les différents ingrédients. De plus, des boissons gélifiées dopées aux omega-3 ont été formulées et caractérisées, ouvrant la voie à un enrichissement nutritionnel
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
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