1,721,132 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
Color quality of rose liqueur
No full text本論文針對玫瑰浸漬酒的製程，瞭解酒液成分與色澤之變化，並著重於顏色品質之提升。玫瑰浸漬酒於浸漬期間，影響色澤最重要的花青素，於浸漬第二日便已溶出大部分，之後隨著浸漬時間的延長，酒的顏色品質反而下降，尤以褐變的情形最為嚴重，故為增進玫瑰浸漬酒的顏色品質，浸漬的時間最長應不超過二日。玫瑰經50 ℃乾燥12小時後，可使含水量降至20 ％，花青素仍殘留90 ％，可降低浸漬過程中的酵素性褐變，有效維持玫瑰浸漬酒液的色澤，乾燥後之花瓣能萃出之花青素亦較鮮花來的多，乾燥可大幅減少原料的重量及體積，減少運輸及貯藏的成本，故建議乾燥為玫瑰浸漬酒之前處理。又從浸漬酸度、酒精度及時間探討其對顏色品質之影響，發現添加0.6 ％左右的檸檬酸可抑制浸漬期間的褐變；酒精度越低時間越長則酒液中花青素的含量越高，但褐變情形也越嚴重。故建議之浸漬條件為24小時，酸度為1.8∼2.0 ％，酒精度則為55∼60 ％。This thesis was to investigate the method of processing and the changes of compounds and colors during soaking of rose liqueur. The improving of color quality was emphasized.
During the soaking process, the amount of anthocyanins, the most important factor affecting the color of the liqueur, reached the maximum around the second day. Then, the quality of color declined with the increasing of soaking time especially browning. In order to improve the color quality of rose liqueur, the soaking time should not be longer than 2 days.
After oven-drying for 12 hours, the moisture content of rose petals decreased 20 %, but 90% of anthocyanins were able to retain. Drying can slow down the browning during soaking, and keep color quality of rose liqueur more effectively. Moreover, it decreases weight and volume of raw materials resulting in the reduction of the cost during transportation and storage. As a result, drying of rose petals as a preliminary treatment before manufacturing of rose liqueur is suggested.
From the study on the effects of pH, ethanol content and soaking time on color quality, it was found that browning during soaking can be slowed down by addition of 0.6 % citric acid. The concentration of anthocyanins increased with time and decrease with ethanol content; however, the degree of browning also increased with the increase in these factors. As a result, the optimal soaking conditions were as follows: soaking time of 24 hours; acidity at 1.8~2.0 %; and ethanol content of 55~60 %.中文摘要------------------------Ⅰ
英文摘要------------------------Ⅱ
目錄----------------------------Ⅲ
圖目錄--------------------------Ⅴ
表目錄--------------------------Ⅵ
壹、前言-------------------------1
貳、文獻整理---------------------2
一、玫瑰------------------- -----2
(一)玫瑰之簡介-------------------2
(二)影響玫瑰切花花色品質之因素---2
二、花青素-----------------------4
(一)花青素之結構-----------------5
(二)影響花青素顏色之因子---------9
三、浸漬酒-----------------------15
(一)浸漬酒之定義-----------------15
(二)浸漬酒之種類-----------------15
(三)浸漬酒製法-------------------16
(四)影響浸漬酒品質之因素---------17
四、酚類化合物在浸漬酒中之角色---17
(一)酚類化合物之分類-------------17
(二)熟成期間的變化---------------17
(三)對酒液色澤的影響-------------17
(四)苦澀味-----------------------20
(五)多酚－蛋白質對酒品質的影響---20
參、材料與方法-------------------26
一、原料-------------------------26
二、試藥-------------------------26
三、實驗方法---------------------27
(一)玫瑰浸漬酒之製備-------------27
(二)浸漬期間玫瑰酒液成分與色澤之變化-27
(三)乾燥條件之探討---------------27
(四)以反應曲面法探討最適浸漬條件之試驗設計-27
(五)官能品評---------------------31
四、分析方法---------------------31
肆、結果與討論-------------------35
一、不同品種玫瑰浸漬酒於浸漬期間成分與色澤之變化-35
(一) 玫瑰酒液於浸漬期間酸鹼值與可滴定酸之變化-35
(二) 玫瑰酒液於浸漬期間酚類化合物之變化-35
(三) 玫瑰酒液於浸漬期間花青素含量之變化-40
(四) 玫瑰酒液於浸漬期間還原糖之變化-40
(五) 玫瑰酒液於浸漬期間A420、A520、色度(I)與色調(H)之變化-43
(六) 玫瑰酒液於浸漬期間L. a. b.值之變化-48
二、玫瑰酒成品與市售玫瑰酒之比較-48
三、新鮮玫瑰花在不同乾燥處理後總花青素與水分含量之變化-55
四、以反應曲面法（RSM）探討最適之萃取條72
伍、結論------------------------72
陸、參考文獻--------------------7
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
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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