1,720,959 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
Biotechnological innovations in fermentation process of brewing and honey-based beverages industry
Full text linkLa ricerca di microrganismi fermentanti in grado di migliorare le proprietà microbiologiche, fisiche, chimiche, sensoriali e organolettiche delle bevande alcoliche fermentate come vino, birra, idromele, sidro, è considerata ad oggi un punto chiave per lo sviluppo del settore.
Negli ultimi anni, l'aumento della domanda al consumo di nuove bevande fermentate ha causato un enorme bisogno di tecnologie di produzione innovative al fine di ottenere diverse tipologie di prodotti caratterizzati da proprietà sensoriali peculiari. Per raggiungere tale obiettivo, l’impiego di nuovi microrganismi, sia fermentanti che non fermentanti, in grado di conferire al prodotto caratteristiche organolettiche peculiari ed uniche, può rappresentare una valida alternativa ai classici ceppi attualmente in commercio. Il settore vitivinicolo-enologico risulta quello in cui la ricerca ha sviluppato conoscenze sufficienti ad applicare nuove specie e nuovi ceppi di lieviti su scala industriale. La ricerca di lieviti non convenzionali applicabili alle bevande alcoliche che nell’Europa meridionale sono considerate secondarie rispetto al vino, ovvero birra, sidro ed idromele, risulta essere ancora poco investigata, essendo scarsi gli studi disponibili sulla fermentazione di queste bevande. In particolare, il settore birrario sta riscoprendo un rinnovato interesse nei confronti di lieviti isolati da matrici territoriali, considerati responsabili del miglioramento e della creazione di bouquet particolari, che consentono di ottenere produzioni legate al territorio e differenziate su un mercato in forte espansione.
Analogamente alla produzione di birra artigianale, la produzione di idromele sta attualmente vivendo un interesse a livello amatoriale e professionale in tutto il mondo. Sebbene non sia una bevanda molto popolare, il suo consumo in Europa è in costante crescita. Anche in questo settore la letteratura scientifica risulta limitata, specialmente in ambito microbiologico, dato che per condurre le fermentazioni alcoliche sono spesso usati ceppi di S. cerevisiae di origine enologica. Diversamente dal mosto d’uva, il mosto-miele risulta carente in fattori nutrizionali che limitano la crescita microbica. Per tale motivo, la ricerca di lieviti appropriati in grado di crescere e fermentare queste matrici risulta essere un punto cruciale per mantenere un elevato standard qualitativo di questa bevanda.
Sulla base di queste premesse, durante il triennio di Dottorato di ricerca è stata condotta uno studio inerente: l’ecologia microbica di matrici zuccherine; l’isolamento, la caratterizzazione genotipica e tecnologica di lieviti, sia Saccharomyces che non-Saccharomyces; la loro applicazione, sia singolarmente che in combinazione, durante le fermentazioni sperimentali di mosto di birra e mosto-miele; la valutazione della cinetica di fermentazione, metaboliti secondari, composti organici volatili ed analisi sensoriale dei prodotti ottenuti
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
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer
No full textUse of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily
No full textMead is a beverage produced by alcoholic fermentation of honey-must. The starter yeasts that are commonly used for the alcoholic fermentation of honey-must are oenological Saccharomyces cerevisiae strains. The objective of the present work was, for the first time, to apply yeasts of honey by-products origin to evaluate the influences the taste-olfactory attributes of mead. For this purpose, three experimental productions were set up, which included: (i) single inoculation of S. cerevisiae; (ii) single inoculation of Hanseniaspora uvarum; (iii) sequential inoculation of H. uvarum/S. cerevisiae. Two control trials were performed, using a commercial strain of S. cerevisiae of oenological origin and a spontaneous fermentation. The results of the chemical parameters showed differences between the trials in terms of residual sugars, acetic acid, glycerol, ethanol and volatile organic compounds. Sensorial analysis also showed a high heterogeneity among trials. The attributes of sweetness, honey and floral were found in mead fermented with H. uvarum, whereas all meads obtained with S. cerevisiae were dry, balanced and without off-odors and off-flavours. The results obtained showed that the controlled application of conventional and non-conventional yeast strains isolated from honey by-products origin could be a promising approach to improve the quality of meads
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