1,721,007 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
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
Trend and distribution of food consumption according to NOVA classification in UK 2008-2019
No full textIntrodução: Impulsionados pela globalização, sobretudo em países desenvolvidos, alimentos ultraprocessados dominam o mercado mundial de alimentos e substituem refeições baseada em alimentos in natura ou minimamente processado utilizados em preparações culinárias. Embora evidências indiquem uma tendência de mudança nos padrões alimentares associadas à chegada dos alimentos ultraprocessados, até o momento não houve estudo que avaliasse a evolução da tendência do consumo alimentar segundo o grau de processamento industrial entre britânicos. Objetivo: Avaliar uma série histórica do consumo de alimentos, levando em conta a extensão e o propósito do seu processamento industrial, e descrever a distribuição regional e socioeconômica desse consumo no Reino Unido. Métodos: Os dados são provenientes da National Diet Nutrition Survey (2008-2019), uma pesquisa nacional e transversal que coleta informações dietéticas detalhadas por meio de registro alimentar de 4 dias. Todos os alimentos presentes nos registros alimentares foram classificados de acordo com a NOVA, sistema de classificação de alimentos baseado na natureza, extensão e propósito do processamento industrial a que os alimentos foram submetidos. Foi estimado a distribuição das calorias e gramas totais consumidas segundo os grupos e subgrupos da NOVA, ao longo dos 11 anos da pesquisa. Para avaliar a tendência linear da participação dietética dos grupos e subgrupos da NOVA, foi utilizado modelos de regressão linear ajustado para as variáveis sociodemográficas usando a variável ano como ordinal. Além disso, foi avaliado as mudanças nos grupos e subgrupos da NOVA segundo características sociodemográficas. Resultados: De 2008-2019, foi observado aumento significativo na tendência de participação calórica de ingredientes culinários (de 3,7 para 4,9% da energia total consumida; p de tendência<0,001), em especial manteiga e óleos; e redução de alimentos processados (de 9,6 para 8,6%; p de tendência=0,002), em especial cerveja e vinho. Não houve mudança no consumo de alimentos in natura ou minimamente processados (30%, p de tendência= 0,505) e alimentos ultraprocessados (56%, p de tendência= 0,580). Apesar disso, foi observado mudança em alguns subgrupos com destaque para redução de carne vermelha e salsicha e outros embutidos e aumento de frutas, refeições prontas, cereais matinais, biscoitos, bolos e tortas e salgadinho de pacote. Segundo as características sociodemográficas, houve aumento significativo da participação calórica de ingredientes culinários processados entre os sexos masculino e feminino; entre as faixas etárias 4-10, 11-18 e 19-64 anos de idade; entre as regiões Norte e Sul da Inglaterra, Países de Gales e Irlanda do Norte; entre as classes social ocupacional alta e intermediária; e entre os indivíduos da etnia branca. Para os alimentos processados, houve diminuição estatisticamente significativa da participação calórica entre sexo masculino; entre a faixa etária 19-64 anos de idade; entre as regiões Norte e Sul da Inglaterra; entre as classes social ocupacional alta e baixa; e entre os indivíduos da etnia branca. Para alimentos in natura ou minimamente processados houve redução significativa entre aqueles maiores de 65 anos. Por fim, para os alimentos ultraprocessados não houve diferenças significativas na participação calórica de acordo com as características avaliadas. Conclusão: Esse estudo destaca que, além da manutenção elevada da participação de alimentos ultraprocessados na dieta britânica ao longo dos 11 anos, houve um aumento significativo dos ingredientes culinários processados e redução dos alimentos processados. Essas tendências, de maneira geral, ocorreram entre os homens, brancos, adultos, moradores das regiões Norte e Sul da Inglaterra e com classe social ocupacional alta. Considerando os efeitos nocivos dos alimentos ultraprocessados para saúde e ambiente e a manutenção desses alimentos em patamares elevados, é urgente a implementação de políticas públicas que limitem o consumo destes alimentos e promovam o consumo de alimentos in natura ou minimamente processado tal como desenvolvimento de habilidades culináriasBackground: Driven by globalization, especially in developed countries, ultraprocessed food dominates the global food system and displaces traditional dietary patterns based on unprocessed and minimally processed foods. Although, evidence have shown a change in the trend of dietary patterns associated with the advent of ultra-processed food, so far there has not been any study evaluating the trend of food consumption based on degree of food processing among the UK population. Objective: Evaluate an historical series of food consumption, according to the degree and purpose of food processing and describe the regional and socioeconomic distribution of this consumption in UK. Methods: Data was acquired from the National Diet Nutrition Survey from 2008 to 2019, a cross-sectional survey that collects detailed diet information through a 4-day food record. All foods were classified according to the NOVA classification, it is a food system that groups foods based on the extent and purpose of industrial processing. It was estimated the distribution of the total energy and grams consumption according to NOVAs groups and subgroups. To evaluate the linear trend of the dietary share from NOVAs groups and subgroups, it was used linear regression models adjusted for sex, social class occupation, age and region, using the variable year as ordinal. In addition, it was evaluated the changes in groups and subgroups from NOVA over years, according to sociodemographic characteristics. Results: From 2008-2019, we observed a significant increase in the energy share of culinary ingredients (from 3.7 to 4.9% of the total energy consumed; p for linear trend <0.001), especially for butter and oils; and reduction of processed foods (from 9.6 to 8.6%; p for linear trend=0.002), especially for beer and wine. Unprocessed or minimally processed foods (30%, p for linear trend=0.505) and ultra-processed foods (56%, p for linear trend=0.580) presented no significant change. However, changes in the consumption of some subgroups are noteworthy, such as the reduction in the energy share of red meat, sausages and other reconstituted meat products as well as the increase of fruits, ready meals, breakfast cereals, cookies, pastries, buns and cakes, and packaged salty snacks. According to sociodemographic characteristics, we observed a statistically significant increase of the energy share from processed culinary ingredients among men and women; age groups 4-10, 11-18 and 19-64 years old; Northern and Southern England, Wales and Northern Ireland; high and intermediary occupational social class and white ethnicity. Regarding to processed foods, there were a significant decrease of the energy share among men; age group 19-64 years old; Northern and Southern England; high and low occupational social class and white ethnicity. Unprocessed or minimally processed foods, there were a decrease of the energy share among over 65 years old. Finally, ultraprocessed foods, there were no significant differences of the energy share across years, according to the sociodemographic variable analysed. Conclusion: This study sheds light that, besides the high share of ultra-processed foods in the British diet over 11 years, there was a significant increase in processed culinary ingredients and a reduction in the consumption of processed food. These trends, generally, happened among men, white, adults, from Northern and Southern England and with a high occupational social class. Considering the harmful effects of ultra-processed foods on health and the environment, and the maintenance of these foods at elevated consumption levels, it is paramount the implementation of public policies that limit the consumption of ultra- processed foods, moderate the consumption of processed foods and promote the consumption and variety of fresh or minimally processed foods, such as developing culinary skill
Author Under Sail The Imagination of Jack London, 1893-1902
No full textIn Author Under Sail, Jay Williams offers the first complete literary biography of Jack London as a professional writer engaged in the labor of writing. It examines the authorial imagination in London's work, the use of imagination in both his fiction and nonfiction, and the ways he defined imagination in the creative process in his business dealings with his publishers, editors, and agents. In this first volume of a two-volume biography, Williams traverses the years 1893 to 1902, from London's "Story of a Typhoon" to The People of the Abyss. The Jack London who emerges in the pages of Author Under Sail is a writer whose partnership with publishers, most notably his productive alliance with George Brett of Macmillan, was one of the most formative in American literary history. London pioneered many author models during the heyday of realism and naturalism, blurring the boundaries of these popular genres by focusing on absorption and theatricality and the representation of the seen and unseen. London created an impassioned, sincere, and extremely personal realism unlike that of other American writers of the time. Author Under Sail is a literary tour de force that reveals the full range of London as writer, creative citizen, and entrepreneur at the same time it sheds light on the maverick side of machine-age literature.Intro -- Title Page -- Copyright Page -- Dedication -- Contents -- Acknowledgments -- Introduction -- 1. Spirit Truth -- 2. From Absorption to Theatricality and Back Again -- 3. "I Will Build a New Present" -- 4. Sons as Authors -- 5. Fathers as Publishers -- 6. The Daughter as Author -- 7. Lovers as Authors -- 8. At Sea with the Family -- 9. Yellow News, Yellow Stories -- 10. The Return Home -- Notes -- Bibliography -- Index -- About Jay WilliamsIn Author Under Sail, Jay Williams offers the first complete literary biography of Jack London as a professional writer engaged in the labor of writing. It examines the authorial imagination in London's work, the use of imagination in both his fiction and nonfiction, and the ways he defined imagination in the creative process in his business dealings with his publishers, editors, and agents. In this first volume of a two-volume biography, Williams traverses the years 1893 to 1902, from London's "Story of a Typhoon" to The People of the Abyss. The Jack London who emerges in the pages of Author Under Sail is a writer whose partnership with publishers, most notably his productive alliance with George Brett of Macmillan, was one of the most formative in American literary history. London pioneered many author models during the heyday of realism and naturalism, blurring the boundaries of these popular genres by focusing on absorption and theatricality and the representation of the seen and unseen. London created an impassioned, sincere, and extremely personal realism unlike that of other American writers of the time. Author Under Sail is a literary tour de force that reveals the full range of London as writer, creative citizen, and entrepreneur at the same time it sheds light on the maverick side of machine-age literature.Description based on publisher supplied metadata and other sources.Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, YYYY. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
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