1,721,092 research outputs found
Prédire le goût en le modélisant
No full textLes sensations provoquées par un aliment font intervenir divers paramètres. En modélisant ce processus, on espère créer des outils facilitant la formulation de nouveaux produits
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
Sensibilité orale au gras chez l'homme : liens avec la composition salivaire
No full textLa perception du gras chez l’homme est un phénomène complexe du fait de sa nature multi-sensorielle impliquant la perception de la texture, la perception aromatique mais également la perception gustative. Cette dernière a été suggérée après l’identification de récepteurs aux acides gras au niveau des bourgeons gustatifs. Par ailleurs, des études récentes ont montré que la sensibilité au gras est variable entre individus. Des facteurs génétiques ou environnementaux pourraient expliquer en partie cette variation interindividuelle. Cependant, la salive pourrait aussi jouer un rôle dans cette perception. En effet, elle contient des molécules capables d’interagir avec le gras comme la lipase et les lipocalines. C’est aussi un fluide complexe qui contient une large diversité de protéines et de métabolites. De plus, sa régulation est complexe et peut varier à la suite d’une stimulation. En effet, des études récentes ont montré que le protéome salivaire est modifié à la suite d’une stimulation par des molécules correspondant aux saveurs primaires. Dans ce contexte, l’objectif de ce travail était de déterminer dans un premier temps s’il existe des liens entre la composition salivaire et la sensibilité gustative à un acide gras libre: l’acide oléique. Le deuxième objectif était d’étudier les modifications de la composition salivaire à la suite d’une stimulation gustative par l’acide oléique. Pour ceci deux approches ont été utilisées: des approches ciblées (activité enzymatique, capacité antioxydante etc) et des approches non-ciblées (protéomique et métabolomique). Deux groupes de treize sujets (hyper et hyposensible au goût de l’acide oléique) ont été sélectionnés à partir d’un panel de 73 participants. Leur salive a été collectée au repos et après stimulation par l’acide oléique. Les résultats montrent que la composition de la salive au repos est liée à la sensibilité à l’acide oléique. En effet, des marqueurs liés à la perception du goût ont été identifiés au sein du groupe des hypersensibles (anhydrase carbonique, cystatines et zinc alpha 2 glycoprotéine), alors que des marqueurs pouvant indiquer une activité bactérienne élevée (acides organiques) ont été identifiés au sein du groupe des hyposensibles. Par ailleurs, la composition de la salive collectée après stimulation par l’acide oléique est également modifiée et ces modifications sont différentes pour les sujets hyper et hyposensibles à cette stimulation.Human fat perception has recently triggered particular interest as it was shown that it does not only involve aroma and texture perception but also taste perception. The latter was supported by the presence of free fatty acids (FFA) taste receptors on the tongue. Recent studies have shown that fat taste sensitivity is variable among individuals. This inter-individual variation could be linked to genetic or environmental factors. However, saliva could also play a role in this perception. The role of saliva in taste perception is increasingly recognized. Saliva contains molecules able of interacting with fat such as lipase and lipocalin. It is also a complex fluid which contains a large diversity of proteins and metabolites. Its regulation is also complex and its composition may vary after a sensory stimulation. Indeed, studies have shown that when giving primary taste stimulations, the whole salivary proteome is modified. Thus, the first aim of the present work was to use both targeted (enzymatic activity, antioxidant capacity etc) and untargeted approaches (proteomics and metabolomics) to identify links between taste sensitivity to a fatty acid, oleic acid, and the salivary composition. The second aim was to investigate whether the salivary composition is modified after an oral stimulation by oleic acid.Two groups of thirteen male subjects (highly and weakly sensitive to the taste of oleic acid) were selected from an initial panel of 73 healthy participants. Their whole saliva was collected in two ways; the first without stimulation in order to study the links between oral sensitivity to oleic acid and saliva composition and the second using a stimulation by the same fatty acid in order to study potential modifications of saliva composition depending on sensitivity. Results show that salivary composition is linked to oral fatty acid perception. Markers previously reported as associated to taste perception were determined in the highly sensitive group (carbonic anhydrase, Zinc Alpha 2 glycoprotein and cystatins) while markers (organic acids) indicating a higher bacterial load were identified in weakly sensitive group. Furthermore, results obtained after stimulation by oleic acid suggest that saliva composition is modified, which confirms its dynamic nature. As different modifications were observed for the highly and weakly sensitive group, our results suggest that saliva is not only modified after a stimulation but also depending on the sensitivity to that particular stimulation
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
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
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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