1,720,995 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
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products
No full textIn recent years, the growing interest in well-being and healthy lifestyle, the increasing awareness of the relationship between non-communicable diseases and unhealthy diet, as well as the increasing prevalence of food intolerances have boosted the production of an increasing number of novel goods in both gluten-containing and gluten-free products market. The overall objective of this thesis was to create cereal-based baked products with added value with respect to those currently available on the European market, satisfying the consumers’ needs in terms of both sensory acceptability and superior nutritional profile. The research project was divided into three different parts. In the first part of the work a market study was performed to get a realistic and detailed overview of the current bread-market supply in both gluten-containing and gluten-free products market, in order to obtain an overall quality picture of the available offer in this prioritised food industry area. The second part evaluated the impact of wheat flour replacement up to 45% (weight basis) by incorporation of nutrience-dense raw materials (ancient cereals, pseudocereals and legumes) in improving wheat bread quality. Specific objectives were: a) to explore the competences and exploit the suitability of non-breadmaking whole grains (such as teff, buckwheat and green pea flours) with unique nutritional components to be simultaneously included in mixed wheat matrices, to obtain novel and healthy fermented baked goods meeting the functional and sensory restrictions of viscoelastic breadmaking systems; b) to investigate the thermal transitions that occur during starch gelatinization and retrogradation in these multicomponent bread matrices baked at restricted water availability, c) to evaluate the impact of non-breadmaking whole grains in the transition phases, and d) to explore the relationships between thermal properties and starch digestibility and firming kinetics of these multigrain bread matrices. The third part evaluated the impact of different flours, starches, polymeric substances, and surfactants on gluten-free dough performance to achieve gluten-free flat breads. The specific objective was to explore the capability of different gluten-free basic formulations made of different flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make processable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gam, locust bean and psyllium fibre), proteins (milk and egg white) and surfactant (vegetable oil) in order to select the most promising formulations for producing the so called Spianata, a typical and widely consumed Sardinian flat bread
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
Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and retrogradation kinetics of breads thereof: Additive and interactive effects of non-wheat flours
No full textThe impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the viscometric pasting and gelling profiles of quaternary blended dough matrices was investigated by applying cooking and cooling cycles to rapid viscoanalyser (RVA) canisters with highly hydrated samples (3.5:25, w:w). Viscometric cooking and cooling parameter trends related to suitable patterns for lower and slower starch hydrolysis, and lower and/or slower firming and starch retrogradation kinetics in blended breads mainly include higher viscosity values for peak viscosity, breakdown on cooking and viscosity of hot (95 °C) paste, but lower viscosity values after gelling (50 °C). These visco-metric requirements for achieving suitable textural and thermal features in blended breads, were met by adding T/GP/BW to replace 22.5% of WT flour in blended dough formulations. Larger WT flour replacement by 37.5% of the ternary mixture T/GP/BW (7.5/15/15) provided hydrated blends with higher values for viscosity of hot (95 °C) paste, and lower viscosity values after gelling (50 °C), in good accordance with poorer formation of rapidly digestible starch and total digestible starch, and more prominent formation of resistant starch and slowly digestible starch in breads, respectively.Financial support of the Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Projects AGL2011 22669 and AGL2015-63849-C2-1-R).Peer reviewe
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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