1,720,983 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
Influence of Coffee Production Systems on the Occurrence of Coffee Beans Abnormality: Implication on Coffee Quality
No full textExploring the Suitability of Coffee Pulp Compost as Growth Media Substitute in Greenhouse Production
No full textDispelling 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
Factors Affecting Quality And Biochemical Attributes Of Arabica Coffee (Coffea Arabica L.) In Kafa Biosphere Reserve, Southwest Ethiopia
No full textEthiopian coffee has a distinctive quality that is gifted by nature. Though improving yield and quality
is a challenging process, identifying gaps in the natural quality of coffee produced in major coffee
growing regions of the country appears to be a priority area, which should be addressed for
traceability and sustainable supply to the world market. Regarding this, lack of comprehensive
assessment of the quality of coffee produced generally in Southwest Ethiopia and specifically in the
Kafa Biosphere Reserve is one of the research agendas at the national level. This study, therefore,
aimed at creating better understanding of the production practices and factors associated with coffee
quality and improving the livelihood of producers in Kafa Biosphere Reserve. Specifically, it was
designed to identify socioeconomic factors, production constraints, processing, and handling practices
related to coffee quality. In addition, attempt was made to identify the effect of location, production
system, elevation, and processing method on coffee quality and the relationship of soil physiochemical
attributes with physical characteristics, organoleptic qualities, and biochemical compounds of coffee
bean produced in the Kafa zone, particularly in the Kafa Biosphere Reserve. Accordingly, a survey
and three individual experiments were conducted in the study area. A three-stage nested design was
used for the experiments. Locations (Gimbio, Gawata, and Decha districts) and coffee production
systems (forest, semi-forest, and garden) or elevation gradient (low-<1600, mid-1600-1800, and high
>1800 m a.s.l.) were considered as factors. Then processing methods (wet, semi-wet, and dry) were
applied to the collected samples of the above two experiments. For the third one, fifty-four (54) coffee
cherry samples were collected from individual coffee trees for physical and biochemical analysis. A
preliminary coffee quality, soil attributes, and coffee biochemical analysis were done. The collected
data was analyzed using standard procedures, including descriptive statistics, analysis of variance,
multiple-factor analysis, principal component analysis, and Pearson's correlation coefficient analysis.
The survey results revealed that coffee producers in the area are aged and experienced in coffee
production, and most of them were enrolled in formal education. Since coffee production is conducted
on less than one hectare of land, alternative food crop production helps farmers fulfill household food
requirements. Insufficient pruning and coffee diseases pose significant reduction in both production
and quality of the crop. Most farmers use only weed management options to control weeds. Farmers
use polypropylene bags for dried coffee cherries' storage. Lack of fair coffee prices is discouraging
farmers not to make a better livelihood from their well-prepared coffees as well as from proper coffee
handling practices. Results of the first experiment revealed a significant (P < 0.05) effect of location
and production system on bean moisture content and acidity, respectively. Processing method showed
a significant (P < 0.05) effect on bean moisture content (P < 0.01), odor (P < 0.001), raw (P < 0.01),
and preliminary grade (P < 0.05). Better coffee quality was obtained from the dry processing method
within the recommended moisture content. Odor and overall raw coffee quality showed relatively
lower value when forest and semi-forest coffees were treated with wet and semi-wet processing
methods. According to the results of a multiple-factor and Pearson’s correlation analysis, the Gimbo
and Decha coffees were found to be substantially different from the Gawata coffees in terms of quality.
Screen retention (14) was significantly and positively correlated with soil iron content (0.21) but
negatively correlated with boron (-0.20) and sodium (-0.19) content of the soil. A significant and
positive relationship was also observed between green coffee bean moisture content and soil potassium
(0.33), calcium (0.26), magnesium (0.26), boron (0.24), sodium (0.25), organic carbon (0.25), and
silicon (0.20) contents, and soil pH (0.20). A positive and significant relationship was observed for
soil molybdenum content and overall raw quality of coffee. Whereas the content of most soil
micronutrients, such as zinc, sulfur, and manganese, was significantly and negatively correlated to
organoleptic quality attributes of coffees. In the second experiment, it was observed that the effect of
location was only significant (P < 0.05) for bean moisture content. Elevation gradient had a significant
(P < 0.05) effect on above 14 screen retention and most of the cup quality variables. The effect of
coffee processing method was significant (P < 0.05) for coffee bean moisture content, odor, and
overall raw scores. Screen retention/green bean size decreased with increasing elevation gradient, but
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with better quality. High-elevation coffees processed with the dry method gave better raw (38.5–40%)
and cup (48.0–51.75%) quality scores. Except for molybdenum content and clay percentages of soil,
lower amounts of most soil nutrients, soil pH, and silt percentage were found to be important for better
forest coffee quality. Results of the third experiment revealed that the effect of location was not
significant (P > 0.05) on the bean physical quality variables and biochemical contents, whereas a
significant effect of location was observed for fruit physical qualities. The physical characteristics and
biochemical (caffeine, chlorogenic acids and nicotinic acid) composition of the samples were not
significantly affected by forest zonation; however, plotting had a significant impact on the levels of
chlorogenic acid, fruit width, and seed length. On the other hand, the result revealed significant
variations of biochemical constituents of coffee beans across sampling locations. Principal component
analysis revealed that 61.97% variation was retained in the first two dimensions and no negative
relationship between physical and biochemical variables. It was also observed that forest coffee
biochemical and physical attributes were primarily influenced by variables such as chlorogenic acid
content and fruit and seed width. Results of multiple factor analysis indicated both positive and
negative effects of elevation on the nicotinic acid and physical characteristics of coffee fruit and seed
samples. Cluster analysis categorized the samples into three major clusters. Gimbo district coffees
have higher nicotinic acid contents and smaller physical characteristics, while Gawata and Decha
districts have more physical attributes and lower nicotinic acid content. Generally, land holding, the
productive age of garden coffee, livestock production, the presence of cooperatives, extension support,
and availability of training are good opportunities for quality coffee production. Proper harvesting,
post-harvest handling, and farmers' understanding of quality maintenance would enhance coffee
production and supply. A large family-sized coffee producers and a wealth of coffee production skill
are necessary for effective coffee development. Stakeholders should provide improved technologies,
strengthen intensive coffee production practices, and assist producers with extension services.
Policymakers should also support resource-poor producers by formulating some regulations that
ensure fair coffee prices. Consider appropriate processing techniques, like dry processing, to enhance
the quality of hand-picked forest coffees that are collected at elevation gradients. It was observed that
soil molybdenum is beneficial for coffee quality, so nutrient identification and utilization should be
prioritized across locations, systems, and elevation gradients. Using systematic sampling techniques,
different physical characteristics of coffee could be obtained by classifying the location. Variations
observed in the biochemical contents of coffees suggested that there is a need for more research in the
biosphere resources for the development of superior coffee varieties. Future studies should focus on
improving the livelihoods of coffee-growing farmers by developing technologies that increase coffee
production, identifying critical gaps in the coffee marketing chain and maintaining quality at every
elevation gradient and production system. Forests exhibit diverse shade types and densities; future
studies should also include shade components as a quality determining factor to assess the quality of
Kafa Biosphere Reserve coffees. Additional research is required to fully understand the effect of
factors on the physical characteristics and biochemical composition of coffees grown in the Kafa
Biosphere Reserve Forest
Phytotoxic Effects of Multi-purpose Tree Species on Germination and Growth of Parthenium hysterophorus L.
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