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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
Proposta di un metodo di valutazione dei prodotti della trasformazione ossidativa del colesterolo
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Determinazione degli oli esterificati negli oli provenienti dalla lavorazione delle olive
No full textThe effect of production process on antioxidant compounds in enriched pasta.
No full textThe importance of antioxidant compounds in foods and for the human body is well known and it is mainly due to their oxidative stability and functional properties (1). The aim of the study was to evaluate the antioxidant effect in pasta enriched in antioxidant compounds (phenols and tocols). The concentrations of antioxidant compounds were assessed in raw flours, and in crude and cooked pasta in order to evaluate the effect of the enrichment and the influence of the processes on the final products. Phenols and tocols from four different samples of pasta (pasta made with semolina, whole grain semolina, 30 % of tomato powder and 30 % of spinach powder) and their relative raw flours were analyzed with spectrophotometric and analytical analyses (HPLC coupled with different detectors). The whole wheat semolina showed a total phenol content and antioxidant activity higher than the semolina but also a greater sensitivity to degradation during production. Semolina was generally richer in tocols than whole wheat semolina and this trend was also found in the corresponding pasta samples. Although the enrichment with vegetable flours improved the total phenols content and the antioxidant activity, a strong decrease in these bioactive compounds was recorded in the final products due to the production process. Differently, the enrichment of semolina paste with vegetable flours determined a variation in tocols concentration, even if without significant differences in tomato- enriched pasta. In cooked pasta samples no differences were repoted in free phenols amount, while the bound phenolic acids strongly increased
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