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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
Aplicação de resina de troca iônica em vinhos tintos termovinificados utilizados na elaboração de espumantes rosés por assemblage
Get PDFNa última década a elaboração de espumantes no Brasil vem tendo um grande incremento em volume produzido e em qualidade, estimulando nas vinícolas a busca por tecnologias que conduzam a produtos cada vez mais competitivos no mercado mundial. Entre estas tecnologias destacam-se os processos de troca iônica e termovinificação. O primeiro processo promove a redução do pH através da diminuição dos cátions, enquanto o segundo é caracterizado pela aplicação de calor e a geração de vinhos com alta coloração. O objetivo desta investigação foi avaliar os impactos da resina de troca iônica em um vinho tinto termovinificado destinado à elaboração de espumante rosé por assemblage. Para tanto, um vinho da variedade Alicante Bouschet, obtido através do processo de termovinificação flash-détente com
pH inicial de 3,8, foi exposto a resina de troca catiônica para uso enológico. Os tratamentos incluíram amostras com o vinho controle (pH 3,8) e com pHs modificados para 3,6, 3,4, 3,2, 3,0 e 2,0. As amostras com pH reduzido foram analisadas quanto aos parâmetros físico-químicos, composição fenólica (IPT), cor e composição de cátions (K, Ca, Na, Zn, Fe, Mg, Mn, Cu e Na), para verificar a influência do processo
de desacidificação no vinho. Em um segundo experimento, os seis tratamentos (pHs 3,8, 3,6, 3,4, 3,2, 3,0 e 2,0) foram utilizados para compor um assemblage com vinho branco, com a adição de 2% de vinho tinto, para a elaboração de um vinho base rosé para espumantização. Os vinhos base rosés foram monitorados quanto as coordenadas CIELab e cromáticas, avaliando quadrimestralmente estes parâmetros
ao longo de doze meses. Em um terceiro experimento, quatro tratamentos (pH 3,8, 3,4, 3,0 e 2,0) foram utilizados para compor um assemblage com espumantes, a partir da adição de 2% de vinho tinto, para a elaboração de espumantes rosés. Foram realizadas análises colorimétricas com base nas coordenadas CIELab e cromáticas com base nos comprimentos 420nm, 520nm e tonalidade, além do teste de
estabilidade oxidativa dos espumantes, avaliando bimestralmente estes parâmetros ao longo de seis meses. Nos cenários testados, os tratamentos com maior passagem pela resina catiônica, ou seja, com pHs menores, resultaram em vinhos e espumantes com maior estabilidade oxidativa, apresentando melhores índices colorimétricos e cromáticos ao longo do tempo. Observou-se no vinho tinto uma redução no IPT, antocianas e na composição de cátions (K, Ca, Na, Zn, Fe, Mg, Mn e Na), conforme diminuição do pH. Os resultados obtidos apontam que a combinação das duas técnicas pode ampliar o shelf life de produtos sensíveis como os vinhos e espumantes rosés, que tem um tempo de prateleira curto devido especialmente as alterações oxidativas na cor.In the last decade, sparkling wine production in Brazil has experienced a significant
increase in both volume and quality, prompting wineries to seek technologies that lead
to increasingly competitive products in the global market.) Among these technologies,
the ion exchange and thermovinification processes stand out. The former process
involves pH reduction through the decrease of cations, while the latter is characterized
by heat application and the production of wines with high color intensity. The aim of
this research was to assess the impact of ion exchange resin on a thermovinified red
wine intended for the production of rosé sparkling wine by assemblage. For this
purpose, a wine of the Alicante Bouschet variety, obtained through the flash-detent
thermovinification process with an initial pH of 3.8, was subjected to cation exchange
resin for oenological use. The treatments included samples with the control wine (pH
3.8) and with modified pH levels of 3.6, 3.4, 3.2, 3.0 and 2.0. Samples with reduced
pH were analyzed for physicochemical parameters, phenolic compositon (IPT), colour
and cation composition (K, Ca, Na, Zn, Fe, Mg, Mn, Cu and Na), to check the influence
of the process on the wine. In a second experiment, the six treatments (pHs 3.8, 3.6,
3.4, 3.2, 3.0 and 2.0) were used to compose an assemblage with white wine, with the
addition of 2% red wine, to make a rosé base wine for sparkling. The base rosé wines
were monitored for CIELab and colour coordinates, with these parameters assessed
every four months over twelve months. In a third experiment, four treatments (pH 3.8,
3.4, 3.0 and 2.0) were used to compose an assemblage with sparkling wines, with the
addition of 2% red wine, for the production of rosé sparkling wines. Colourimetric
analyses were carried out based on CIELab coordinates and chromatic analyses
based on the lengths 420nm, 520nm and hue, as well as an oxidative stability test of
the sparkling wines, evaluating these parameters bimonthly over six months. In the
scenarios tested, the treatments with greater passage through the cationic resin, i.e.
with lower pHs, resulted in wines and sparkling wines with greater oxidative stability,
showing better colourimetric and chromatic indices over time. A reduction in IPT,
anthocyanins and cation composition (K, Ca, Na, Zn, Fe, Mg, Mn and Na) was
observed in red wine as pH decreased. The results obtained suggest that the
combination of these two techniques can extend the shelf life of sensitive products
such as rosé wines and sparkling wines, which have a short shelf life due in particular
to oxidative changes in colour
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
Aplicação de resina de troca iônica em vinhos tintos termovinificados utilizados na elaboração de espumantes rosés por assemblage
Get PDFA elaboração de espumantes no Brasil vem crescendo em volume e
em qualidade, estimulando a busca por tecnologias que conduzam a
produtos ainda mais competitivos no mercado mundial. Entre estas
tecnologias destacam-se a troca iônica e a termovinificação. O uso destas
tecnologias, no entanto, pode influenciar quimicamente o vinho de forma
positiva (aumento de cor) ou negativa (instabilidade no armazenamento). O
objetivo desta investigação foi avaliar os impactos da redução do pH de
vinho tinto termovinificado usando resina de troca catiônica, bem como as
características de espumante rosé adicionados deste vinho, durante
armazenamento. Um vinho da variedade Alicante Bouschet, obtido por
termovinificação flash-détente com pH inicial 3,8, foi exposto a resina de
troca catiônica até redução do pH para 2,0, sendo elaboradas amostras
com pHs modificados para 3,6, 3,4, 3,2 e 3,0 a partir do corte entre eles. As
amostras com pH modificado foram analisadas quanto aos parâmetros
físico-químicos, composição fenólica (IPT), cor e composição de cátions
(Fe, Cu, Mg, Ca e K). Um segundo experimento utilizou quatro destes
tratamentos, pH 3,8, 3,4, 3,0 e 2,0 para produção de espumantes rosés. Os
espumantes foram analisados no momento do assemblage e durante 6
meses de armazenamento. Foram avaliados parâmetros colorimétricos,
cromáticos e estabilidade oxidativa. Este estudo mostrou que, o uso de
resina catiônica provocou alterações no índice de polifenóis totais,
antocianinas e cátions (Fe, Cu, Mg, Ca e K) do vinho tratado. Já os
espumantes obtidos no assemblage com vinhos tratado em resina catiônica
apresentaram maior estabilidade oxidativa. Os resultados obtidos apontam
que a combinação das duas técnicas pode ampliar o shelf life de produtos
sensíveis como os vinhos e espumantes rosés, que tem um tempo de
prateleira curto devido especialmente as alterações oxidativas na cor
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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