1,720,955 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
Susceptibility of foodborne pathogens to lactic acid bacteria isolated from Portuguese ready-to-eat raw fermented meat products
No full textMestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do ParanáFood safety is one of the main concerns of the food industry and regulatory bodies, due to the
serious implications for public health that the consumption of contaminated food can cause.
Foodborne pathogenic bacteria (FABBs) have a high morbidity and mortality rate, especially in
susceptible individuals. Controlling these pathogens is crucial to ensuring food safety and reducing
the risk of disease outbreaks. In order to improve food safety, there is growing interest in the use
of so-called functional microorganisms, such as lactic acid bacteria (LAB), in the production of
fermented foods. LAB are widely used throughout the world in food fermentation due to their
potential to inhibit the growth of pathogens. Ready-to-eat fermented meat products (RTE) are an
important food group in Portugal and are highly appreciated for their sensory characteristics. These
products are produced through natural fermentation, but it is important to evaluate the ability of
these LAB to inhibit food-borne pathogens under real production conditions in order to guarantee
the microbiological safety of these products. For this reason, the aim of this thesis was to evaluate
the ability of LAB, naturally present in raw fermented (RTE) sausages, such as chorizos and
linguiças, to inhibit food-borne pathogens, in order to increase the safety of these foods. To this
end, several LAB were isolated from these traditional Portuguese products and characterized in
terms of their antimicrobial properties and metabolite production. To this end, seventy chorizos
were purchased from fourteen artisan producers in the northeast region of Trás-os-Montes. Firstly,
the lactic acid bacteria and relevant pathogens (Salmonella spp., Listeria monocytogenes and
Staphylococcus aureus) present in the chorizo were isolated and confirmed. The LAB were tested
for antagonism (antimicrobial properties), acidification, proteolytic activity and lactic acid
production. The data was analyzed using principal component analysis (PCA) and factor analysis
(FA), with the aim of synthesizing the information provided by the technological parameters, as
well as their interrelationships. With the methodologies used, 207 LAB were isolated, and for
subsequent tests 33 LAB were selected that showed the greatest diameter of inhibition against L.
monocytogenes. The largest diameter of inhibition against L. monocytogenes was 37.29 mm, against S. aureus it was 16.9 mm and against Salmonella it was 24.3 mm. According to the
inhibition results, the bacteria ML2CA (93), ML4CE (104), ML5CD (108) and AG3CC (18)
showed excellent inhibition rays for the three pathogens tested. These LAB also showed a good
acidification capacity, especially ML5CD, which reduced the pH from 7.000 to 5.665 (a reduction
of 1.340) after 24 hours of incubation. However, in terms of proteolytic activity, the BAL
mentioned above did not show large proteolysis radium, with AG3CD standing out with an average
radius of 8.87 mm. The PCA and AF analyses showed that the inhibition of L. monocytogenes is
closely related to the acidification capacity and the concentration of lactic acid. It was also
observed that the inhibition of Salmonella and S. aureus was related to proteolytic activity and the
concentration of lactic acid. It was also observed that the proteolytic activity of LAB is independent
of the acidification capacity, the two being opposite in the correlation graph of the variables. By
analyzing the correlation between the sites and the microbiological properties, it was possible to
conclude that there is no trend or association between the producers and the technological
properties of the LAB tested. The acidification potential does not seem to correlate with the
acidification speed of the LAB. This suggests that initially slow-growing LAB are still capable of
reaching low pH levels at the end of the process. The results of this work show that traditional
fermented meat products are rich in naturally occurring LAB bacteria, which contribute to the
microbiological safety of these foods. The LAB isolated and tested in this work have great
technological potential, so it is important to study and understand their behavior and pathogen-
inhibiting properties under real production conditions.A segurança dos alimentos é uma das principais preocupações da indústria alimentar e das
entidades reguladoras, devido às graves implicações para a saúde pública que o consumo de
alimentos contaminados pode causar. As bactérias patogénicas de origem alimentar (BPAs)
possuem elevada morbilidade e mortalidade especialmente em indivíduos susceptíveis. O controlo
destes agentes patogénicos é crucial para garantir a segurança dos alimentos e reduzir o risco de
surtos de doenças. Com o objetivo de melhorar a segurança dos alimentos há um interesse
crescente na utilização de microrganismos ditos funcionais, como as bactérias ácido lácticas
(BAL), na produção de alimentos fermentados. As BAL são amplamente utilizadas, em todo o
mundo, na fermentação de alimentos devido ao seu potencial para inibir o crescimento dos agentes
patogénicos. Os produtos cárneos fermentados prontos a consumir (RTE) são um importante grupo
de alimentos em Portugal, sendo muito apreciados pelas suas características sensoriais. Estes
produtos são produzidos através de fermentação natural, no entanto é importante avaliar a
capacidade destas BAL para inibir agentes patogénicos de origem alimentar em condições reais de
produção, para garantir a segurança microbiológica destes produtos. Por esta razão, o objetivo
desta tese foi avaliar a capacidade das BAL, naturalmente presentes em enchidos crus fermentados
RTE, como chouriças e linguiças, para inibir agentes patogénicos de origem alimentar, de forma a
aumentar a segurança destes alimentos. Para tal, várias BAL foram isoladas destes produtos
tradicionais portugueses, e caraterizadas nas suas propriedades antimicrobianas e de produção de
metabolitos. Para tal, foram adquiridos setenta chouriços de catorze produtores artesanais da região
nordeste de Trás-os-Montes. Em primeiro lugar, procedeu-se ao isolamento e à confirmação de
bactérias lácticas e agentes patogénicos relevantes (Salmonella spp., Listeria monocytogenes e
Staphylococcus aureus) presentes nos choriços. As BAL foram submetidas a testes de antagonismo
(propriedades antimicrobianas), de acidificação, de atividade proteolítica e de produção de ácido
lático. Os dados foram analisados por análise de componentes principais (PCA) e análise fatorial
(AF), com o objetivo de sintetizar a informação fornecida pelos parâmetros tecnológicos, bem
como pelas suas inter-relações. Com as metodologias utilizadas, foram isoladas 207 BAL, para
testes posteriores foram selecionadas 33 BAL que apresentaram maior diâmetro de inibição contra
a L. monocytogenes. O maior diâmetro de inibição contra foi de 37,29 mm, contra o S. aureus foi de 16,9 mm e contra a Salmonella foi de 24,3 mm. De acordo com os resultados de inibição, as
bactérias ML2CA (93), ML4CE (104), ML5CD (108) e AG3CC (18) apresentaram excelentes
raios de inibição para os três agentes patogénicos testados. Estas BAL mostraram, também, uma
boa capacidade de acidificação, especialmente a ML5CD, a qual reduziu o pH de 7,000 para 5,665
(uma redução de 1,340) após 24 horas de incubação. No entanto, em termos de atividade
proteolítica, as BAL acima referidas não apresentaram grandes raios de proteólise, destacando-se
a AG3CD, com um raio médio de 8,87 mm. As análises de PCA e AF, mostraram que a inibição
da L. monocytogenes está intimamente relacionada com a capacidade de acidificação e com a
concentração de ácido lático. Observou-se, também, que a inibição da Salmonella e do S. aureus
estava relacionada com a atividade proteolítica e com a concentração de ácido lático. Observou-
se, também, que a atividade proteolítica das BAL é independente da capacidade de acidificação,
sendo as duas opostas no gráfico de correlação de variáveis. Ao analisar a correlação entre os
locais e as propriedades microbiológicas, foi possível concluir que não existe uma tendência ou
associação entre os produtores e as propriedades tecnológicas das BAL testadas. O potencial de
acidificação parece não estar correlacionado com a rapidez de acidificação das BAL. Este facto
sugere que as BAL com crescimento inicialmente lento são ainda capazes de atingir baixos níveis
de pH no final do processo. Os resultados deste trabalho mostram que os produtos cárneos
fermentados tradicionais são ricos em bactérias BAL, que ocorrem naturalmente e que contribuem
para a segurança microbiológica destes alimentos. As BAL isoladas e testadas neste trabalho
apresentam grande potencial tecnológico, pelo que importa estudar e compreender o seu
comportamento e propriedades de inibição de agentes patogénicos em condições reais de
produção
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
Susceptibility of foodborne pathogens to lactic acid bacteria isolated from Portuguese ready-to-eat raw fermented meat products
Full text linkMestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do ParanáFood safety is one of the main concerns of the food industry and regulatory bodies, due to the
serious implications for public health that the consumption of contaminated food can cause.
Foodborne pathogenic bacteria (FABBs) have a high morbidity and mortality rate, especially in
susceptible individuals. Controlling these pathogens is crucial to ensuring food safety and reducing
the risk of disease outbreaks. In order to improve food safety, there is growing interest in the use
of so-called functional microorganisms, such as lactic acid bacteria (LAB), in the production of
fermented foods. LAB are widely used throughout the world in food fermentation due to their
potential to inhibit the growth of pathogens. Ready-to-eat fermented meat products (RTE) are an
important food group in Portugal and are highly appreciated for their sensory characteristics. These
products are produced through natural fermentation, but it is important to evaluate the ability of
these LAB to inhibit food-borne pathogens under real production conditions in order to guarantee
the microbiological safety of these products. For this reason, the aim of this thesis was to evaluate
the ability of LAB, naturally present in raw fermented (RTE) sausages, such as chorizos and
linguiças, to inhibit food-borne pathogens, in order to increase the safety of these foods. To this
end, several LAB were isolated from these traditional Portuguese products and characterized in
terms of their antimicrobial properties and metabolite production. To this end, seventy chorizos
were purchased from fourteen artisan producers in the northeast region of Trás-os-Montes. Firstly,
the lactic acid bacteria and relevant pathogens (Salmonella spp., Listeria monocytogenes and
Staphylococcus aureus) present in the chorizo were isolated and confirmed. The LAB were tested
for antagonism (antimicrobial properties), acidification, proteolytic activity and lactic acid
production. The data was analyzed using principal component analysis (PCA) and factor analysis
(FA), with the aim of synthesizing the information provided by the technological parameters, as
well as their interrelationships. With the methodologies used, 207 LAB were isolated, and for
subsequent tests 33 LAB were selected that showed the greatest diameter of inhibition against L.
monocytogenes. The largest diameter of inhibition against L. monocytogenes was 37.29 mm, against S. aureus it was 16.9 mm and against Salmonella it was 24.3 mm. According to the
inhibition results, the bacteria ML2CA (93), ML4CE (104), ML5CD (108) and AG3CC (18)
showed excellent inhibition rays for the three pathogens tested. These LAB also showed a good
acidification capacity, especially ML5CD, which reduced the pH from 7.000 to 5.665 (a reduction
of 1.340) after 24 hours of incubation. However, in terms of proteolytic activity, the BAL
mentioned above did not show large proteolysis radium, with AG3CD standing out with an average
radius of 8.87 mm. The PCA and AF analyses showed that the inhibition of L. monocytogenes is
closely related to the acidification capacity and the concentration of lactic acid. It was also
observed that the inhibition of Salmonella and S. aureus was related to proteolytic activity and the
concentration of lactic acid. It was also observed that the proteolytic activity of LAB is independent
of the acidification capacity, the two being opposite in the correlation graph of the variables. By
analyzing the correlation between the sites and the microbiological properties, it was possible to
conclude that there is no trend or association between the producers and the technological
properties of the LAB tested. The acidification potential does not seem to correlate with the
acidification speed of the LAB. This suggests that initially slow-growing LAB are still capable of
reaching low pH levels at the end of the process. The results of this work show that traditional
fermented meat products are rich in naturally occurring LAB bacteria, which contribute to the
microbiological safety of these foods. The LAB isolated and tested in this work have great
technological potential, so it is important to study and understand their behavior and pathogen-
inhibiting properties under real production conditions.A segurança dos alimentos é uma das principais preocupações da indústria alimentar e das
entidades reguladoras, devido às graves implicações para a saúde pública que o consumo de
alimentos contaminados pode causar. As bactérias patogénicas de origem alimentar (BPAs)
possuem elevada morbilidade e mortalidade especialmente em indivíduos susceptíveis. O controlo
destes agentes patogénicos é crucial para garantir a segurança dos alimentos e reduzir o risco de
surtos de doenças. Com o objetivo de melhorar a segurança dos alimentos há um interesse
crescente na utilização de microrganismos ditos funcionais, como as bactérias ácido lácticas
(BAL), na produção de alimentos fermentados. As BAL são amplamente utilizadas, em todo o
mundo, na fermentação de alimentos devido ao seu potencial para inibir o crescimento dos agentes
patogénicos. Os produtos cárneos fermentados prontos a consumir (RTE) são um importante grupo
de alimentos em Portugal, sendo muito apreciados pelas suas características sensoriais. Estes
produtos são produzidos através de fermentação natural, no entanto é importante avaliar a
capacidade destas BAL para inibir agentes patogénicos de origem alimentar em condições reais de
produção, para garantir a segurança microbiológica destes produtos. Por esta razão, o objetivo
desta tese foi avaliar a capacidade das BAL, naturalmente presentes em enchidos crus fermentados
RTE, como chouriças e linguiças, para inibir agentes patogénicos de origem alimentar, de forma a
aumentar a segurança destes alimentos. Para tal, várias BAL foram isoladas destes produtos
tradicionais portugueses, e caraterizadas nas suas propriedades antimicrobianas e de produção de
metabolitos. Para tal, foram adquiridos setenta chouriços de catorze produtores artesanais da região
nordeste de Trás-os-Montes. Em primeiro lugar, procedeu-se ao isolamento e à confirmação de
bactérias lácticas e agentes patogénicos relevantes (Salmonella spp., Listeria monocytogenes e
Staphylococcus aureus) presentes nos choriços. As BAL foram submetidas a testes de antagonismo
(propriedades antimicrobianas), de acidificação, de atividade proteolítica e de produção de ácido
lático. Os dados foram analisados por análise de componentes principais (PCA) e análise fatorial
(AF), com o objetivo de sintetizar a informação fornecida pelos parâmetros tecnológicos, bem
como pelas suas inter-relações. Com as metodologias utilizadas, foram isoladas 207 BAL, para
testes posteriores foram selecionadas 33 BAL que apresentaram maior diâmetro de inibição contra
a L. monocytogenes. O maior diâmetro de inibição contra foi de 37,29 mm, contra o S. aureus foi de 16,9 mm e contra a Salmonella foi de 24,3 mm. De acordo com os resultados de inibição, as
bactérias ML2CA (93), ML4CE (104), ML5CD (108) e AG3CC (18) apresentaram excelentes
raios de inibição para os três agentes patogénicos testados. Estas BAL mostraram, também, uma
boa capacidade de acidificação, especialmente a ML5CD, a qual reduziu o pH de 7,000 para 5,665
(uma redução de 1,340) após 24 horas de incubação. No entanto, em termos de atividade
proteolítica, as BAL acima referidas não apresentaram grandes raios de proteólise, destacando-se
a AG3CD, com um raio médio de 8,87 mm. As análises de PCA e AF, mostraram que a inibição
da L. monocytogenes está intimamente relacionada com a capacidade de acidificação e com a
concentração de ácido lático. Observou-se, também, que a inibição da Salmonella e do S. aureus
estava relacionada com a atividade proteolítica e com a concentração de ácido lático. Observou-
se, também, que a atividade proteolítica das BAL é independente da capacidade de acidificação,
sendo as duas opostas no gráfico de correlação de variáveis. Ao analisar a correlação entre os
locais e as propriedades microbiológicas, foi possível concluir que não existe uma tendência ou
associação entre os produtores e as propriedades tecnológicas das BAL testadas. O potencial de
acidificação parece não estar correlacionado com a rapidez de acidificação das BAL. Este facto
sugere que as BAL com crescimento inicialmente lento são ainda capazes de atingir baixos níveis
de pH no final do processo. Os resultados deste trabalho mostram que os produtos cárneos
fermentados tradicionais são ricos em bactérias BAL, que ocorrem naturalmente e que contribuem
para a segurança microbiológica destes alimentos. As BAL isoladas e testadas neste trabalho
apresentam grande potencial tecnológico, pelo que importa estudar e compreender o seu
comportamento e propriedades de inibição de agentes patogénicos em condições reais de
produção
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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