1,721,068 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
Prominent differences between cloudy and filtered olive oil related to minor constituents
No full textOlive oil is frequently described as a “living organism”. From the moment of its production until its consumption, a series of chemical and biochemical reactions take place. These reactions are of particular importance for its oxidative stability and the physicochemical state and have an impact in the olive oil’s storing and bottling practice. Cloudy olive oil, the unfiltered fresh olive juice, is an intermediate in olive oil production prior to final filtration and bottling; it can be sold separately to special consumers who prefer it for its unique organoleptic characteristics and its biological value. The minor components of cloudy olive oil that affect its oxidative and physicochemical stability and the presence of microorganisms that discriminate it from the other forms of olive oil, was the aim of this PhD thesis. The increased oxidative stability of cloudy olive oil was partially due to the increased content of total phenols of the oil prior to filtration. Protein content in the same oils was relatively small (0.5-2 mg/kg) and is not expected to influence the oxidative and physicochemical stability. Phospholipids that might have the role of antioxidants or antioxidant’s synergists and can influence the oil’s physicochemical state, was around 100 mg/kg. The physicochemical state of cloudy olive oil is a system of dispersion of solid particles and micro-droplets of water (suspension and emulsion, respectively) partly appearing in the coagulated form. The solid particles (insoluble in petroleum ether matter) were mainly composed of non digestible material and, secondarily, of phospholipids, carbohydrates, polar phenols and proteins. The insoluble to petroleum ether matter continuously increased during storage possibly due to the formation of coagulation products with a size larger than the filter pores. This could be of interest for the Industry since sometimes commercially available olive oil exhibits re-clouding in the bottle during storage if early filtration is applied. Cloudy olive oil has a low population of microorganisms but their concentration (<2 log cfu/ml of oil) and their nature (mainly yeasts of Candida genera and bacteria and moulds) did not adversely influence the organoleptic characteristics and the overall quality of this natural product. However, the application of GMP and GHP is considered desirable.Το ελαιόλαδο παρομοιάζεται συχνά με ένα «ζωντανό οργανισμό». Από τη στιγμή της παραλαβής του μέχρι τη στιγμή της κατανάλωσης λαμβάνουν χώρα πολλές χημικές και βιοχημικές δράσεις. Οι δράσεις αυτές έχουν σημασία, τόσο για την οξειδωτική σταθερότητά του όσο και έναντι των μεταβολών της φυσικοχημικής του κατάστασης. Οι μεταβολές αυτές έχουν, επίσης, σημασία για τη συσκευασία και την παραμονή του θολού προϊόντος στις δεξαμενές πριν την εμφιάλωση. Το θολό ελαιόλαδο, ο «φρέσκος» αδιήθητος χυμός της ελιάς, είναι ένα ενδιάμεσο προϊόν της παραγωγικής διαδικασίας πριν την τελική διήθηση και συσκευασία του ελαιολάδου που μπορεί, όμως, να καταναλωθεί ως έχει από ένα ειδικό αγοραστικό κοινό που το προτιμά για τα ιδιαίτερα οργανοληπτικά χαρακτηριστικά του και τη μεγαλύτερη βιολογική του αξία. Τα ήσσονα συστατικά στο θολό ελαιόλαδο που επηρεάζουν την οξειδωτική του σταθερότητα και τη φυσικοχημική του κατάσταση καθώς και η παρουσία μικροοργανισμών που το διαφοροποιούν από τις άλλες μορφές ελαιολάδου αποτελούν το αντικείμενο της παρούσας διατριβής. Η αυξημένη οξειδωτική σταθερότητα του θολού ελαιολάδου οφείλεται, εν μέρει, στην αυξημένη περιεκτικότητα του ελαίου σε πολικές φαινόλες πριν τη διήθησή του. Η περιεκτικότητα σε πρωτεΐνες είναι πολύ χαμηλή (0,5-2 mg/kg ελαίου). Οι πρωτεΐνες αυτές δεν αναμένεται να συνεισφέρουν στην οξειδωτική και στη φυσικοχημική σταθερότητά του. Τα φωσφολιπίδια που απαντούν σε συγκεντρώσεις περίπου 100 mg/kg μπορούν να δράσουν ως πρωτοταγή αντιοξειδωτικά ή ως συνεργοί αντιοξειδωτικών. ς προς τη φυσικοχημική του κατάσταση, το θολό ελαιόλαδο είναι ένα σύστημα διασποράς στερεών σωματιδίων και σταγονιδίων νερού (αιώρημα και γαλάκτωμα, αντίστοιχα) που εν μέρει απαντούν σε συσσωματωμένη μορφή στο έλαιο. Τα στερεά σωματίδια αδιάλυτα σε πετρελαϊκό αιθέρα (Α.Σ.Σ.) αποτελούνται κυρίως από αναφομοίωτα συστατικά αλλά και φωσφολιπίδια, σάκχαρα, φαινόλες και πρωτεΐνες. H περιεκτικότητα σε Α.Σ.Σ. αυξάνεται κατά την αποθήκευση, επειδή πιθανότατα ευνοείται ο σχηματισμός συσσωματωμάτων που έχουν μέγεθος μεγαλύτερο από αυτό των πόρων του ηθμού. Η αύξηση αυτή έχει σημασία για τη Βιομηχανία (κίνδυνος επανεμφάνισης θολώματος στη φιάλη). Το θολό ελαιόλαδο περιέχει διάφορους μικροοργανισμούς σε πληθυσμό χαμηλότερο από 2 log cfu/mL ελαίου. Η φύση τους (κυρίως ζυμομύκητες, βακτήρια και λίγοι μύκητες) δεν επηρεάζουν δυσμενώς τα οργανοληπτικά χαρακτηριστικά και την εν γένει ποιότητα του φυσικού αυτού προϊόντος. στόσο ιδιαίτερη έμφαση πρέπει να δοθεί στην εφαρμογή των κανόνων Καλής Υγιεινής και Βιομηχανικής Πρακτικής κατά την παραγωγή και την τυποποίησή του
Identifying oil species in refined oil blends and processed food products using a systematic untargeted/targeted approach
No full textkoamabayili/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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