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
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
Sensory properties of mozzarella cheese as affected by starter cultures and preservation liquid
No full textIndustrial manufacturing of pasta filata cheeses with commercial starter cultures, despite a qualitative standardisation, may cause flavour flattening. In order to improve the sensory profile of mozzarella cheese, we used two starters: ST051 (commercial) vs CL13A (natural milk culture) and two preservation liquids: TL (0.4% NaCl brine) vs IL (0.4% NaCl, 0.67% CaCl2, 0.51% lactose, 1% Lact. lactis + Leuc. mesenteroides). Sensory analyses were performed on four products (two starters x two liquids) by a 10- member panel (7 females and 3 males) in triplicate, whereas 82 consumers evaluated product acceptability. ST051 products had higher brightness, colour uniformity, eye number (P<0.001) and buttermilk release (P<0.05). CL13A cheeses showed higher milk flavour, and higher tenderness (P<0.05) and grainy (P<0.001) mouth feel intensities, whereas sourness (P<0.01), bitterness (P<0.05) flavours and mouth feel of residual (P<0.01) were lower. IL products had a lower eye number (P<0.001), buttermilk release (P<0.05) in terms of aspect, lower fruity and bitterness flavours (P<0.001), increased butter flavour (P<0.05), and increased shear strength (P<0.01), moisture (P<0.05) and grainy (P<0.001) mouth feel. Consumers expressed higher overall and taste/flavour liking for CL13A (P<0.01), whereas IL products were preferred in terms of taste/flavour liking (P<0.05). The PLS regression of 82 judges on 23 sensory variables (38% and 33% of Y variance explained by the first and second component, respectively) allowed to cluster four groups representing 5, 28, 37 and 21% of the consumers, respectively (Fig. 1). Group I preferred ST051 cheese preserved in IL liquid, with high surface uniformity, shear strength and butter flavour. Group II preferred both CL13A products with high milk and sweetness taste/flavour and grainy and tenderness textural attributes. Group III did not express a preference for a particular product, albeit showing a preference for attributes such as fruity flavour and colour intensity, while Cluster IV favoured ST051TL cheeses, characterized by brightness, eye number, and uniformity, in terms of aspect, bitterness, sourness and yogurt taste/flavour, and residual and oily mouth feel. The identification and selection of suitable cheese making technologies, involving the use of adjunct cultures or flavouring preservation liquid may be useful to the industry for product differentiation
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles
No full textNatural milk cultures are undefined starters produced by a selective treatment (milk pasteurization, incubation at high temperature and backslopping), and used for the production of Mozzarella cheese.
The objective of this study was to monitor the microbial composition (at or below the species level) and the variability of two model laboratory cultures (LC) and an artisanal culture (NMC) produced at a dairy plant over 13 reproduction cycles using culture independent and dependent methods. PCR-DGGE of V3 region of 16S RNA gene and of a fragment of the lacSZ operon of Streptococcus thermophilus proved that the cultures were dominated by S. thermophilus but other species (Lactobacillus delbrueckii, L. helveticus, Lactococcus lactis, enterococci) were present. These results were partially confirmed by culture dependent analysis. Molecular identification and typing (RAPD-PCR and lacSZ PCR-DGGE and partial
sequencing of serB in S. thermophilus) confirmed NMC had the highest diversity, while the two replicate LCs diverged at some early stage. Variability in acid production activity and in aroma production was also observed, and was highest in NMC. S. thermophilus bacteriophages were detected by multiplex PCR
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese
No full textA holistic approach was set up to first identify the main dimensions affecting consumer decisions for purchasing mozzarella cheese and then modulate these aspects to meet consumer expectations. As sensory properties and absence of preservatives were identified through a preliminary food choice questionnaire, we compared two starters (commercial versus natural) and two preservation liquids (traditional versus inoculated solution) to evaluate their effects on sensory profile and shelf-life. Based on partial least squares regression, the largest subgroup of consumers preferred mozzarella made by natural starter, whereas there was no significant difference between the liking scores for the two preservation liquids studied. Lower counts of Enterobacteriaceae and psychrotrophs were observed in the product kept in the inoculated preservation solution. Therefore, the combination of the natural starter with the inoculated preservation liquid may represent the best option to meet the expectations of the consumers of mozzarella in terms of sensory characteristics and absence of preservatives
- …
