1,721,045 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
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
Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2
Get PDFThe sensory attributes of boiled cassava were mapped using quantitative descriptive analysis methodology. Nine samples that differed by the variety and planting age were evaluated by 13 trained panellists. After washing, the proximal and distal ends of the roots were cut off, then the remaining portion was peeled and cut into pieces of about 40 g and 5 cm depth. Thereafter, they were steam-cooked during 45 min. After cooking, the samples were stored in insulated containers for sensory analysis. In addition and in parallel, instrumental texture, colour and dry matter analyses were performed on a batch. Another batch of samples was dried at 50 °C for 24 h for future biochemical analyses. For sensory analysis, the samples were served at around 60 °C and each sample was tested in triplicate during three sessions on scales including three attributes of appearance, four attributes of texture by hand, two attributes of texture in mouth, one attribute of odour and three attributes of taste. The panellist immediately assesses the appearance attributes and thereafter, the texture while the temperature of the sample was around 40- 45 °C
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
Sensory characterization of eba. Biophysical characterization of quality traits, WP2
Get PDFEba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to form a dough. This SOP describes the sensory textural characterization of Eba using six (6) different cassava genotypes of contrasting cooking qualities i.e., good, intermediate, and bad for making gari. Eba was prepared in duplicate from gari made from each cassava genotype following a standardized protocol, where 100 g of gari (intermediate product) was reconstituted in 300 ml of boiled water and allowed to stand for 1 minute to swell. A planetary dough mixer was used to stir until a consistent dough was formed. Serving temperature was monitored at 400C using a thermometer and the samples were assessed by 12 trained panelists for the following sensory textural attributes colour (white, gray, and cream); texture by hand (hardness, smoothness, mouldability, stickiness); and taste (sourness, sweetness, and smoothness) on a 0-10 points hedonic scale. The SOP also covers the required materials, setting up a sensory facility, tasting sequence, sample codifications, and storage before tasting
Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2
Get PDFThe sensory evaluation by trained panelists was conducted to establish a standard operating procedure (SOP) for routine undertaking of sensory evaluation to determine the quality of boiled cassava roots by by breeders to improve consumer acceptability of new varieties. Accordingly, we worked with the trained panellists to come up with a list of descriptors that could be used to assess the quality of boiled cassava roots. In total, 21 descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Having learnt from consumer-testing and surveys, there was need to establish standard descriptors that can be routinely used by sensory panelists to assess quality attributes during varietal development process by breeders. To this end, roots from different clones were harvested and prepared for cooking in a food science laboratory. After cooking, one clone was served to the panelist at a time, and requested to evaluate the sample based on their prior knowledge regarding appearance and texture both in mouth and touch; taste and aroma were also assessed. The panelists were given plain paper to write descriptors, after which a discussion was held with all panelists and the team facilitating the activity. The panelists were requested to highlight the key terminologies they had used to evaluate the attributes of cooked cassava. The highlighted descriptors were written on flip charts that were pinned on the wall of the training room so that everybody could easily follow the discussion. The highlighted descriptors were carefully grouped into categories such as texture by hand, aroma, appearance, taste, and texture by mouth. In the end, after a series of discussions and evaluating a number of cassava clones, a catalogue of 21 descriptors for boiled cassava was developed
Sensory characterization of fufu. Biophysical characterization of quality traits, WP2
Get PDFFufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. This study was carried out to establish the sensory profile of fufu processed from different cultivars of cassava. This standard operating procedure (SOP) describes systematically the procedures involved in preparation of fufu, cutting acrosss selection of fresh cassava roots suitable for preparation of fufu, extraction of the intermediate fufu mash as well as cooking the intermediate mash to a final dough-like product called fufu. Five (5) different cassava clones were processed into fufu during the development of this SOP. Roots from each cassava clone were classified into heavy roots (weight greater than 260g) and light-weight roots (weight less than 250g) and were soaked in separate fermenting vessels. However, a uniform root length of 18cm was maintained across all root weights. This was to determine the effect of root weight on fufu processing, synchronize fermentation time and identify range of root weight that is most suitable for fufu processing. The experiment revealed that heavy roots yield more fufu mash when compared to the light-weight roots. On the other hand fermentation was faster with the light-weight roots. Sensory attributes of the cooked fufu such as colour, smoothness, mouldability, stickiness, hardness, stretchability and fufu odour were evaluated by trained panelists using a harmonized scale rating of 0-10, revealing the intensity of each attribute
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