1,720,955 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
Effect of pH on malolactic fermentation in southern Italian wines
No full textThis study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration caused an increase in volatile acidity. Sensorial analysis showed an enhancement of red berry and spicy notes in red Tintilia at pH 3.8. PCA on white Falanghina showed that wines at pH 3.2 were located on the negative side of PC1 with higher scores for dry vegetable, sulphide, violet and toasted attributes. Wines at pH 3.4 and 3.8 were located on the positive side of the PC1 with butter and apple attributes. L. plantarum enhanced floral notes in white Falanghina wines and showed a good organoleptic impact on red Tintilia wines, which sensorial intensity was improved by a commercial mix (50:50) of O. oeni and L. plantarum
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
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
Influence of pH on malolactic fermentation in wines of Southern Italy
No full textLa presente tesi mira a valutare l’influenza del pH sulla fermentazione malolattica (FML), in vini ottenuti da uve tipiche dell’Italia meridionale Falanghina e Tintilia, quest’ultima autoctona del Molise.
Le prove sono state condotte in laboratorio, inoculando gli stessi vini, dopo averne modificato il pH (3,2; 3,4 e 4,1), con due diverse specie di batteri lattici: uno omofermentante (Oenococcus oeni) e l’altro eterofermentante (Lactobacillus plantarum). Nella Falanghina la fermentazione malolattica si è conclusa, dopo 27 giorni, utilizzando O. oeni a pH 3,8, mentre è terminata dopo circa due mesi con L. plantarum a pH 3,4.
Il pH ha influenzato in modo significativo la FML, tanto che a valori di pH 3,4 è risultata molto rallentata, mentre a pH 3,2 è avvenuta solo parzialmente con entrambi i batteri.
Nella Tintilia, si sono considerate anche le variazioni di colore avvenute durante la FML. Come prevedibile, si è registrata una diminuzione del colore rosso (+a*) e del giallo (+b*) al termine della FML, di conseguenza anche i valori di intensità del colore sono diminuiti in tutti i campioni.
Nei campioni di vino Tintilia, si è scartata l’acidificazione a pH 3,2 in quanto a questo valore i batteri non sono stati in grado di svolgere la FML nella Falanghina, in aggiunta è stato preso in considerazione anche un mix dei due microrganismi.
Nella Tintilia, l'acido malico si è degradato in tutti i campioni e ad entrambi i pH scelti, impiegando circa trenta giorni per la degradazione usando l’inoculo mix di microrganismi a pH 4,1, mentre sono stati necessari più di trenta giorni a pH 3,4.
Anche l'acido citrico si è ridotto durante la FML con un andamento opposto alla acidità volatile. Con l’obiettivo di testare un metodo rapido e continuo per valutare la FML, è stato utilizzato anche un biosensore amperometrico per la determinazione dell’acido lattico in un campione di vino Tintilia, inoculato con O. oeni, dopo pastorizzazione.
L'acido lattico ha mostrato una cinetica di formazione pressoché lineare durante tutta la FML, completata dopo soli 12 giorni; ciò ad indicare che l’effetto della competizione microbica influisce notevolmente sul tempo di svolgimento della FML.
È stata poi effettuata un’analisi sensoriale sui diversi vini da parte di un gruppo di esperti assaggiatori.
Dalla degustazione effettuata sui campioni di Falanghina e Tintilia è risultato che i vini presentavano un profilo sensoriale simile ma con valori di intensità più marcati a pH maggiore e, in particolare, nei vini in cui è stato usato l'inoculo mix di O. oeni e L. plantarum. Notevole risultano le percezioni di note di burro.
Inoltre, tra i tre inoculi, nettamente superiore è l'intensità rilevata nel mix, segno evidente che i due batteri lattici hanno lavorato in maniera sinergica non solo nel portare a termine la fermentazione malolattica ma concorrendo anche nel dare una connotazione più intensa agli aromi prodotti.
A conclusione delle sperimentazioni effettuate, sono stati determinati i contenuti di istamina prodotta durante la FML, poiché particolarmente importante per la loro tossicità.
La produzione di istamina è stata maggiore nei vini che hanno terminato la FML grazie ad un pH ottimale per lo sviluppo dei batteri lattici. Nel caso della Falanghina, la produzione di istamina si è avuta maggiormente a pH 3,4 utilizzando L. plantarum; nel caso della Tintilia a pH più alto (pH 4,1) inoculando con O. oeni.
Nei campioni con FML spontanea, si è osservata una maggiore produzione di istamina a conferma che batteri spontanei producono maggiori quantità di ammine biogene, rispetto a quelli selezionati.This thesis aims to assess the influence of pH on malolactic fermentation (MLF), in wines made from grapes typical of southern Italy. For this purpose, the Falanghina and Tintilia grapes of Molise were used.
The Tintilia is a native vine of Molise.
The tests were conducted in the laboratory by inoculating the same wines, after changing the pH (3.2; 3.4 and 4.1), with two different species of lactic acid bacteria: one homofermenting (Oenococcus oeni) and the other heterofermentanting (Lactobacillus plantarum).
In Falanghina, malolactic fermentation was completed after 27 days, using O. oeni at pH 3.8, and ended after about two months with L. plantarum at pH 3.4.
The pH has a significant influence on the MLF, so that at pH 3.4 was very slow, while at pH 3.2 was carried out only partially with both bacteria.
In Tintilia, you are considered even color changes occurred during MLF. As expected, there was a decrease in the red (+ a *) and yellow (+ b *) at the end of MLF, consequently also the values of color intensity decreased in all samples.
In the samples of wine Tintilia, it is discarded acidification to pH 3.2 as in this value the bacteria were not able to perform the MLF in Falanghina, in addition was also taken into account a mix of the two microorganisms.
In Tintilia, malic acid was degraded in all samples and both pH chosen, employing about thirty days for degradation using the inoculum mix of microorganisms at pH 4.1, while it took more than thirty days pH 3.4.
Even citric acid was reduced during MLF with an opposite trend to the volatile acidity. With the aim of testing a rapid and continuous method for evaluating the MLF, has also been used an amperometric biosensor for the determination of lactic acid in a sample of wine Tintilia, inoculated with O. oeni, after pasteurization.
The lactic acid showed an almost linear kinetics of formation throughout the FML, completed after just 12 days; This indicates that the effect of microbial competition will greatly affect the time course of MLF.
A sensory analysis was then performed on the different wines by a group of expert tasters.
From tasting carried out on samples of Falanghina and Tintilia result is that the wines had a sensory profile similar but with the intensity values of more marked at higher pH and, in particular, in the wines in which was used the inoculum mix of O. oeni and L. plantarum.
Remarkable are the perceptions of notes of butter.
Furthermore, among the three inocula, is well above the level recorded in the mix, a clear sign that the two lactic acid bacteria have worked in synergy not only in completing malolactic fermentation but also in contributing to the fund a more intense aroma products.
At the conclusion of the experiments carried out, the content of histamine produced during MLF were determined, as particularly important for their toxicity. Histamine production was higher in wines that have finished the MLF thanks to an optimal pH for the development of lactic acid bacteria. In the case of Falanghina, there was greater histamine production at pH 3.4, using L. plantarum; in the case of Tintilia at higher pH (pH 4.1) inoculating with O. oeni. In samples with spontaneous MLF, there was increased production of histamine confirming that spontaneous bacteria produce greater amounts of biogenic amines, compared to those selected.Dottorato di ricerca in Biotecnologia degli alimenti (XXVII ciclo
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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