1,720,968 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
Get PDF“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
Molecular features of protein and starch in African rice relate to their processing behavior
No full textResearch and development interventions in the African rice sector mainly focused on increasing farm-level production, whereas little attention was paid to processing and quality enhancement issues, which play major roles in the definition of the value of rice and rice-derived product.
The aim of this study was to investigate the starch and protein properties of rice varieties popularly cultivated in Africa in order to identify which varieties could be most suitable for the development of various specific food products. These products may include pasta, pasta-like products, and a large variety of ready-to-eat rice-based foods. For this reason a number of African varieties and species representative of various locales and produced in commercially significative amounts were selected also according to distinctive physical and chemical parameteres.
Starch properties and protein content in individual samples were characterized by standard chemical methods. In selected cases, structural organization of starch was investigated by measuring susceptibility to selective enzymatic activities [1]. Viscoamilography was used to investigate the possible relationships between structural features and the pasting behavior of starch [2]. Information on the protein pattern in selected varieties was gathered by electrophoresis, whereas the accessibility of specific residues and of specific regions that may be involved in determining the properties of products was addressed by appropriate reagents and spectroscopic approaches [3].
The approaches presented here seem able to provide useful insights as for the intrinsic structural characteristics of starch and proteinsin various African rice varieties. Further studies will verify whether this information will be able to define proper processing and the possible end uses of some of the materials investigated here.
This work was supported by the “New Products“ Project from the Global Rice Science Partnership (GRiSP).
References
[1] Barbiroli A, Bonomi F, Casiraghi MC, Iametti S, Pagani MA, Marti A (2013). Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohyd. Polym. 92, 1865–1872.
[2] Marti A, Seetharaman K, Pagani MA (2010). Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking. J. Cereal Sci., 52, 3, 404-409.
[3] Bonomi F, D’Egidio M G Iametti S, Marengo M, Marti A, Pagani MA, Ragg EM (2012). Structure–quality relationship in commercial pasta: A molecular glimpse. Food Chem. 135, 348–355
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe 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
Properties of biomacromolecules in African-grown rice species
No full textOryza glaberrima, commonly known as African rice, is the native African domesticated rice and has interesting properties from the sustainability and nutritional standpoints. O. glaberrima is an entirely different species from the more common Asian rice (Oryza sativa). The lower crop yield and some transformability issues make O. glaberrima less popular among rice farmers than O. sativa. The aim of this study was to compare the properties of starch and proteins in O. glaberrima with those of O. sativa cultivars grown in Africa, in order to identify the molecular basis of their possible use in specific food products. These products may include pasta, pasta-like products, and a large variety of ready-to-eat rice-based foods. Starch properties and protein content in individual samples were characterized by standard chemical methods. The structural organization of starch was investigated by measuring susceptibility to selective enzymatic activities [1]. Viscoamilography was used to investigate the possible relationships
between structural features and the pasting behavior of starch [2]. The potential glycemic impact was estimated by using an in vitro method and a predictive equation [3]. O. glaberrima showed different pasting properties and a different fragmentation pattern by amylolytic enzymes with respect to O. sativa, suggesting that O. glaberrima may be best suited for instant food. Information on the protein pattern in was gathered by electrophoresis, and the accessibility of specific residues and of specific regions involved in determining the properties of products was addressed by appropriate chemical and spectroscopic approaches [4]. The overall protein structural organization in O. glaberrima is quite different from the one in O. sativa. In O. glaberrima the proteins are organized in highly polymeric form, generating a compact structure mainly stabilized by disulphide bonds. Moreover, the estimated glycemic index in O. glaberrima resulted slightly lower than that estimated for O. sativa. The approaches presented here seem able to provide useful insights as for the intrinsic structural and nutritional characteristics of starch and proteins in this two African rice species.
This work was supported by the “New Products“ Project from the Global Rice Science Partnership (GRiSP).
References
[1] Barbiroli A, Bonomi F, Casiraghi MC, Iametti S, Pagani MA, Marti A (2013). Process conditions affect
starch structure and its interactions with proteins in rice pasta. Carbohyd. Polym. 92, 1865–1872.
[2] Marti A, Seetharaman K, Pagani MA (2010). Rice-based pasta: a comparison between conventional
pasta-making and extrusion- cooking. J. Cereal Sci., 52, 3, 404-409.
[3] Englyst KN, Hudson GJ, Englyst HN (2000). Starch Analysis in Food. Encyclopedia of Analytical Chemistry. pp. 4246-4262.
[4] Bonomi F, D’Egidio M G Iametti S, Marengo M, Marti A, Pagani MA, Ragg EM (2012). Structure–quality
relationship in commercial pasta: A molecular glimpse. Food Chem. 135, 348–355
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe 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
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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