124,818 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe 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
Dispelling the Myths Behind First-author Citation Counts
No full textWe 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
Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?
No full textCITATION: Mehlomakulu, N. N., Setati, M. E. & Divol, B. 2015. Non-saccharomyces killer toxins : possible biocontrol agents against brettanomyces in wine?. South African Journal for Enology and Viticulture, 36(1):94-104, doi:10.21548/36-1-939.The original publication is available at http://www.journals.ac.za/index.php/sajevRed wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly
described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally
controlled by the use of sulphur dioxide (SO2). However, the concentration of SO2, the pH of the wine,
the presence of SO2-binding chemical compounds in the wine, as well as the strain of B. bruxellensis,
determine the effectiveness of SO2. Other chemical preservatives have been tested, but are not much more
efficient than SO2, and methods used to clean barrels are only partially effective. Filtration of wine and
the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In
this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer
toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted
by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and
filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype
potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial
ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described
and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other
tried methods and techniques.http://www.journals.ac.za/index.php/sajev/article/view/939Publisher's versio
Pragmatic Case Studies as a Source of Unity in Applied Psychology
No full textTo unify or not to unify applied psychology: that is the question. In this article we review pendulum swings in the historical efforts to answer this question—from a comprehensive, positivist, “top-down,” deductive yes between the 1930s and the early 60s, to a postmodern no since then. A rationale and proposal for a limited, “bottom-up,” inductive yes in applied psychology is then presented, employing a case-based paradigm that integrates both positivist and postmodern themes and components. This paradigm is labeled “pragmatic psychology” and, its specific use of case studies, the “Pragmatic Case Study Method” (“PCS Method”). We call for the creation of peer-reviewed journal-databases of pragmatic case studies as a foundational source of unifying applied knowledge in our discipline. As one example, the potential of the PCS Method for unifying different angles of theoretical regard is illustrated in an area of applied psychology, psychotherapy, via the case of Mrs. B. The article then turns to the broader historical and epistemological arguments for the unifying nature of the PCS Method in both applied and basic psychology.Peer reviewe
Early fermentation characteristics of non-Saccharomyces yeasts in red and white grape must, a targeted approach
No full text
Dr. Edwin Wright Collection: Author Unknown
No full textNotes - The author relates several short stories about his neighbours including Alex McDonell, homesteading and life around Meanook and Athabasca (1 page
Appropriate Similarity Measures for Author Cocitation Analysis
No full textWe 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
Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine
No full textBackground and Aims
This study evaluated the impact that the non-Saccharomyces yeasts, Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK), Metschnikowia pulcherrima (MP), Candida zemplinina (CZ) and Kazachstania aerobia (KA), in sequential inoculation with Saccharomyces cerevisiae (SC), had on the volatile chemical profile of Shiraz wine.
Methods and Results
Shiraz grape must was inoculated with monocultures of the non-Saccharomyces yeasts, which were allowed to ferment until 2% v/v ethanol concentration was reached at which point, SC was added to complete the alcoholic fermentation. The control was SC in monoculture. The final wines were subjected to solid phase microextraction-GC × GC-time of flight-MS to evaluate the untargeted volatile metabolite profile of each treatment. Each fermentation produced a unique chemical profile. The LT–SC sequential fermentation was the most significantly different from the control primarily in the ester, alcohol and terpene profile. The KA–SC sequential fermentation had the highest amount of volatile acidity, and the PK–SC sequential fermentation had a relatively high amount of acetaldehyde and a few esters. The MP–SC sequential fermentation also revealed a higher concentration of several esters. The TD–SC sequential fermentation was notable for its lack of a distinct pattern in comparison with that of the other fermentations.
Conclusions
Given these characteristics, the LT–SC sequential fermentation showed the most potential for increased chemical complexity of the Shiraz volatile profile.
Significance of the Study
The results demonstrate that there is no clear, singular trend for how different, non-Saccharomyces species of yeast – once thought to be wholly unfavourable in wine fermentations – will impact wine chemistry, flavour or quality. Each species presents unique metabolic characteristics, many of which could be beneficial, and their potential application in the wine industry should be considered
Measurement of the ratio of branching fractions B(B0→K∗0γ )/B(B0s→φγ ) and the directCP asymmetry inB 0→K∗0γ
No full textThe ratio of branching fractions of the radiative B decays B0→K⁎0γ and B0s→ϕγ has been measured using an integrated luminosity of 1.0 fb−1 of pp collision data collected by the LHCb experiment at a centre-of-mass energy of s√=7TeV. The value obtained is
B(B0→K⁎0γ)B(B0s→ϕγ)=1.23±0.06(stat.)±0.04(syst.)±0.10(fs/fd),
where the first uncertainty is statistical, the second is the experimental systematic uncertainty and the third is associated with the ratio of fragmentation fractions fs/fd. Using the world average value for B(B0→K⁎0γ), the branching fraction B(B0s→ϕγ) is measured to be (3.5±0.4)×10−5.
The direct CP asymmetry in B0→K⁎0γ decays has also been measured with the same data and found to be
ACP(B0→K⁎0γ)=(0.8±1.7(stat.)±0.9(syst.))%.
Both measurements are the most precise to date and are in agreement with the previous experimental results and theoretical expectations
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