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FOOD PRODUCTS AND FUNGAL CONTAMINATION. NOTE I. PRELIMINARY INVESTIGATION IN COMMERCIAL YOGHURT.
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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
EVALUATION OF THE NUTRITIVE VALUE OF RAW AND DRY ROASTED LEGUME GRAINS BY IN VITRO GAS PRODUCTION
No full textFood products and fungal contamination. Note I. Preliminary investigation in commercial yoghurt
No full textFOOD PRODUCTS AND FUNGAL CONTAMINATION. NOTE II : STUDY ON MOULDS PRESENCE IN PASTEURIZED AND FRESH FRUIT JUICES.
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MICROBIOLOGICAL CONSIDERATIONS ON VEGETABLES 0F VARIOUS ORIGINS.
No full textThe Authors wanted to value the hygienic conditions of homegrown
vegetables and vegetables grown for the market; they also
wanted to establish if there was a relationship between fungi
presence and faecal contamination level.
The study was carried out on 100 samples of vegetables usually
eaten raw; 70% of the latter was positive for the presence of fungi,
48% for the presence of FC and 8% for FS.
Amongst the fungi, the most commonly isolated strains were
Saccharomyces cerevisiae (21%) and Candida parapsilosis (11%).
The conclusions drawn were that vegetables eaten raw were a
real vehicle of pathogenic micro-organisms, or potentially so,
mainly spread by the oral and faecal routes
Food products and fungal contamination. Note II. Study on moulds presence in pasteurized and fresh fruit juices
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