1,720,964 research outputs found
Use of plant water extracts for weed control in durum wheat (Triticum turgidum L. Subsp. durum Desf.)
Full text linkThe use of plant water extracts to control weeds is gaining attention in environmentallyfriendly agriculture, but the study of the effect that such extracts may exert on the yield of durum wheat is still unexplored. In 2014 and 2016, the herbicidal potential of several plant water extracts was field tested on durum wheat (cv Valbelice). In 2014, extracts obtained from Artemisia arborescens, Rhus coriaria, Lantana camara, Thymus vulgaris, and Euphorbia characias were used, whereas in 2016 only A. arborescens and R. coriaria were tested as "donor" plants. In both years, weed incidence was evaluated, together with the major yield parameters of wheat. None of the treatments (including chemicals) could eradicate weeds from the field. In 2014, dicots were in general prevailing in plots treated with extracts of E. characias, while monocots prevailed after treatments with L. camara and R. coriaria. In 2016, lower weed biomass and diversity level were found, and only Avena and Phalaris were detected at harvest time. Treatment with plant water extracts affected grain yields, but it seems likely that those effects are not due to the diverse incidence of weeds in treated and untreated plots, rather to some direct action exerted by allelopathic substances
Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts
Full text linkThe use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high α-amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice
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
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread
No full textToday, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for foods containing low salt levels, according to the fixed limit. The aim of this this study is the development of functional bread, with the purpose of decreasing its Na content (2,3). A naturai sea salt (Atacama, Chile), with 65% of NaCI, 30% KCI, 1.5% SO4 and traces of other elements was used in order to obtain functional durum wheat bread with low in sodium (<0.12g/100g) and very low sodium claim (< 0.04/100 g). Three formulations of bread were prepared at various concentrations: 1.70%, 0.35% and 0.15% sea salt. The same contents of commercial NaCI were used as control. The physicochemical and textural attributes of bread were evaluated. Resuits showed significant differences (p<0.001) in terms of Ioaves volume, height and weight, crust thickness and trust index color. Inferior significance (p<0.05) was observed for Ioaves basis diameter. Textural measurement exhibited 0.15% Na-K supplemented bread was significantly highest (p<0,05) in hardness, gumminess and chewiness than the other two types of samples evaluated. 1.70% Na-K supplemented Ioaves showed higher improvement in terms of increased softness and crumb moisture. 0.35% of sea salt supplementation has allowed to obtain a functional bread with low sodium content without affecting the overall of physicochemical and textural properties of the product
Ragusana donkey milk as a source of lactic acid bacteria and yeast strains of dairy technological interest
No full textDonkey milk is considered an interesting substitute to cow’s milk thanks to its nutritional properties. The chemical composition
of donkey milk has been extensively considered essential to prevent the growth of undesirable microorganisms, and
few data are available on its microbiological characterization.
In the present study raw and cultured donkey milk samples were analyzed in order to characterize lactic acid bacteria and
yeast populations. Both lactic acid bacteria and yeast isolated strains were identified using a combination of different molecular
techniques and results were confirmed by sequence analysis of the 16S rRNA gene and ITS regions, respectively.
Furthermore, technological traits of the strains were investigated.
The results indicated that dominant lactic acid bacteria strains were identified mainly as Lactococcus lactis subsp. lactis/cremoris
and Lactobacillus paracasei. The strains showed both good coagulant and acidifying activities and 50% of them was able to
grow in presence of 5.0 g/l of lysozyme. Among isolated yeast strains, the 70% was ascribed to the Kluyveromyces lactis species.
The results of present study indicated that Ragusana donkey milk is an interesting source of lactic acid bacteria and yeast
strains of technological interest
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
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