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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
Composizione e proteolisi del Parmigiano-Reggiano: rilievi in differenti zone del formaggio stagionato 24 mesi
No full textCasein content, salt equilibria and rheological properties of bulk milks from different cattle breeds in the production of Parmigiano-Reggiano cheese
No full textInfluence of storage conditions on milk rennet-coagulation properties in Parmigiano-Reggiano cheesemaking.
No full textCasein, phosphorus, urea and coagulation properties of Friesian herd milk characterised by low acidity.
No full textOsservazioni su alcune caratteristiche chimico-fisiche, tecnologiche e microbiologiche del latte in rapporto alla tipologia degli allevamenti
No full textEffects of the hot-humid climate on rennet-coagulation properties of milk produced during Summer months of 1998 and relationships with the housing systems in the rearing of Italian Friesian cows
No full textInfluenza delle condizioni di conservazione sulle caratteristiche di coagulazione del latte per Parmigiano-Reggiano
No full textCasein, phosphorus, urea and coagulation properties of Friesian herd milk characterised by low acidity.
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