1,721,045 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
Valutazione della biodiversità di ceppi di batteri lattici isolati da olive siciliane fermentate al naturale.
No full textValutazione della biodiversità di ceppi di batteri lattici isolati da olive siciliane fermentate al naturale
Impiego di batteri lattici autoctoni per il miglioramento igienico-sanitario del Pecorino Siciliano DOP
Full text linkIl Pecorino Siciliano DOP è considerato
il più antico formaggio prodotto in
Sicilia e, probabilmente, d’Europa. Le
citazioni storiche sulla sua antica origine
risalgono al IX secolo a.C. in uno
dei passi più famosi dell’odissea di Omero,
quando Ulisse incontra Polifemo. In seguito,
anche Aristotele e Plinio esaltano il gusto
unico di questo formaggio. In particolare,
proprio Plinio, nella sua opera “Naturalis
Historia”, redige una carta dei formaggi nella
quale vengono citati, tra i migliori pecorini,quelli provenienti da Agrigento.
Fra le caratteristiche peculiari del Pecorino
Siciliano DOP vanno annoverati il sapore
leggermente piccante e l’incantevole profumo
di pascolo. Il Pecorino Siciliano DOP è
un formaggio a pasta dura, semicotto, prodotto
con latte intero crudo di pecora. L’areale
di produzione si estende su tutta la regione
Sicilia.
La forma è cilindrica a facce piane o lievemente
concave, pesa dai 4 ai 12 kg, lo scalzo
è di 10-18 cm. La crosta è bianca-giallognola,con la superficie rugosa per la modellatura
lasciata dal canestro in giunco dove avviene
la formatura, spesso viene cappata con
olio. La pasta è compatta, di colore bianco
o giallo paglierino, con occhiatura scarsa. Il
sapore è piccante e caratteristico, l’aroma è
intenso. La stagionatura minima prevista dal
disciplinare è di 4 mesi.
Il Pecorino Siciliano ha acquisito la certificazione
DO nel 1955 e la DOP nel 1996 con
regolamento CE n. 1107/96 della Commissione
del 12 giugno 1996 (Gazzetta Ufficiale
Comunità Europea L 148 del 21/6/1996). Attualmente,
le attività di promozione, valorizzazione
e vigilanza sono affidate al Consorzio
di tutela del Pecorino Siciliano DOP,
che è stato riconosciuto dal ministero delle
Politiche agricole, alimentari e forestali (Mi-
Paaf) dal 2005 a oggi.
L’elevata eterogeneità del prodotto osservata
nelle forme presenti sul mercato è dovuta
sia ai metodi di produzione artigianali sia al
vecchissimo disciplinare di produzione, risalente
al 1956. Ciò ha indotto il consorzio
di tutela a intraprendere una proficua collaborazione
tecnico-scientifica con l’Università
degli Studi di Palermo prima e l’Istituto
Zooprofilattico Sperimentale della Sicilia, il
Corfilac e l’Università di Catania successivamente,
con l’obiettivo di migliorare la qualità
igienico-sanitaria del formaggio Pecorino Siciliano
DOP e ridurre l’eccessiva variabilità
qualitativa fra le forme ottenute da differenti
caseificazioni
Presenza di ceppi di Enterococcus faecium vancomicina-resistenti in formaggi italiani
No full textIn this research, samples of artisanal and industrial Italian cheeses were acquired from different supermarkets in Sicily from September 2000 to February 2001, and were analysed for vancomycin-resistant enterococci (VRE). The analyzed cheeses could be divided into three categories, based on the number of enterococci as determined on Kanamycin Aesculin Agar Base (KAA). An enrichment step in Tripticase Soy Yeast Extract Broth (TSYE) supplemented with 8 g/mL vancomycin and subsequently plating out onto KAA containing vancomycin allowed the individuation of vancomycin-resistant lactic acid bacteria in 46.7% of the cheese samples analyzed. These bacteria were assigned, on the bases of their morphology and metabolic characteristics, to the genera Leuconostoc, Pediococcus and Lactobacillus, known for their intrinsic vancomycin resistance. Strains of VRE were detected in only 3 out of 30 (10%) samples of different cheeses, i.e. Asiago cheese, Pecorino Pepato cheese and grated cheese, all included in the category of cheeses with a high number of enterococci. The VRE isolates, identified as Enterococcus faecium by multiplex PCR and Specific And Random Amplification (SARA)-PCR analysis, were highly resistant to vancomycin and teicoplanin (MIC > 64 μg/mL) and harboured the vanA gene, as shown by both PCR techniques. The genetic fingerprints obtained with a RAPD-PCR assay revealed that the isolates were genotipically heterogenous thus suggesting that different VRE strains are able to colonise different Italian cheeses. Also the results obtained in this study indicate that the presence of bacteria with acquired antibiotic resistance should be closely monitored and controlled in order to make food safer
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