1,721,020 research outputs found
An impact assessment of origin labeling on table olive and olive oil demand
No full textBu çalışma, 27 Eylül - 02 Ekim 2010 tarihleri arasında İzmir[Türkiye]’da düzenlenen 5th International Symposium on Olive Growing’da bildiri olarak sunulmuştur.In recent years, regional products and Geographical Indications (GIs) have become popular. When consumer's interest towards regional products was discovered, producers and companies tried to capitalize this interest. Origin labeled products begun to be used as a marketing strategy in food and agricultural sector. Alcoholic beverages, cheeses, meats and olive products are most popular products for origin labeling. In olive sector, Greece and Italy are dominating and they got 75% of GIs in EU. Most studies show that origin labeling affect consumer attitudes and registered products can be sold in the market with premium price. However, origin-labeling effect has been varying according to countries. Our household survey showed that consumers in Bursa are willing to buy specific regions olive oils and they prefer to buy olive cv. Gemlik that is a famous table olive of Bursa province. However, consumer awareness about origin is weak in research area and only 11% of consumers know what GIs is. According to research results, consumer awareness is a critical factor in order to make origin labeling as a viable marketing tool. However, in case consumer awareness is weak in a country, GI may serve to producers of regional products to protect their product reputation from deception. When the aim is also to effect consumer demand of a specific regional product and gain premium price via origin labeling, then consumers should be informed the first.ISHS Sect Nuts & Mediterranean Climate FruitsInt Soc Hort Sci WG Olive Cultur
Darkening methods used in olive processing
No full textBu çalışma, 27 Eylül - 02 Ekim 2004 tarihleri arasında İzmir[Türkiye]’da düzenlenen 5th International Symposium on Olive Growing’da bildiri olarak sunulmuştur.Among the main quality attributes of black olives, colour is the most organoleptically important. A less mature green olive can be blackened either naturally (developed by maturity) or artificially (developed by oxidation). The natural blackening of olives is mainly attributed to formation and accumulation of flavanols, flavones and anthocyanins during maturation. Olives can be darkened by different methods, some of which utilize chemicals and even dyes in some locations. So the darkening of olives applied by small processors is a hazardous process due to the use of artificial dyes and/or low grade commercial chemicals contaminated with heavy metals. This study summarizes the applications for darkening during olive processing.ISHS Sect Nuts & Mediterranean Climate FruitsInt Soc Hort Sci WG Olive Cultur
An impact assessment of origin labeling on table olive and olive oil demand
No full textBu çalışma, 27 Eylül - 02 Ekim 2010 tarihleri arasında İzmir[Türkiye]’da düzenlenen 5th International Symposium on Olive Growing’da bildiri olarak sunulmuştur.In recent years, regional products and Geographical Indications (GIs) have become popular. When consumer's interest towards regional products was discovered, producers and companies tried to capitalize this interest. Origin labeled products begun to be used as a marketing strategy in food and agricultural sector. Alcoholic beverages, cheeses, meats and olive products are most popular products for origin labeling. In olive sector, Greece and Italy are dominating and they got 75% of GIs in EU. Most studies show that origin labeling affect consumer attitudes and registered products can be sold in the market with premium price. However, origin-labeling effect has been varying according to countries. Our household survey showed that consumers in Bursa are willing to buy specific regions olive oils and they prefer to buy olive cv. Gemlik that is a famous table olive of Bursa province. However, consumer awareness about origin is weak in research area and only 11% of consumers know what GIs is. According to research results, consumer awareness is a critical factor in order to make origin labeling as a viable marketing tool. However, in case consumer awareness is weak in a country, GI may serve to producers of regional products to protect their product reputation from deception. When the aim is also to effect consumer demand of a specific regional product and gain premium price via origin labeling, then consumers should be informed the first.ISHS Sect Nuts & Mediterranean Climate FruitsInt Soc Hort Sci WG Olive Cultur
Establishment of initial brine conditions for naturally black table olive fermentation at low temperature
No full textBu çalışma, 27 Eylül- 02 Ekim 2004 tarihleri arasında İzmir[Türkiye]’da düzenlenen 5th International Symposium on Olive Growing’da bildiri olarak sunulmuştur.In traditional olive processing in Turkey, olive fruits are generally harvested in November and December when environmental temperatures are lower, so use of a starter culture is required for the occurrence of lactic acid fermentation. There has been no study on the effects of initial NaCl content and temperature on acidification and growth of lactic starters used in black table olive fermentations in cold regions. This study is conducted to determine the acidification characteristics of 4 different lactic acid bacteria isolated from cold fermentation olive brines. Three different initial salt concentrations (5, 7 and 15%), were studied both in spontaneous and lactic acid bacteria inoculated black olive fermentation brines of Gemlik cultivar at 10-12 degrees C. The highest acidification was observed at the samples inoculated with mixed lactic starter culture at 7% salt concentration. Olive fruits were suitable for consumption at the end of 63 days fermentation period.ISHS Sect Nuts & Mediterranean Climate FruitsInt Soc Hort Sci WG Olive Cultur
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
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
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
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