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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
CORRESPONDING-Nanocoating-konjac Aplication as Postharvest Handling to extend the Shelf life of Siamese orange
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CORRESPONDING-Ecogel incorporated with nano-additives to increase shelf-life fresh-cut mango.
Get PDFEcogel incorporated with nano-additives to increase shelf-life fresh-cut mango.
Get PDFFresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The fruit cutting
results in increased respiration, ethylene production, oxidation, and browning processes which tends to shorten its life. Edible coating
of aloe gel (ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant,
and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size and chemical constituents.
This study aimed to determine the influence of nano-additive material and its concentration in ecogel to extend the shelf life of the
mango. The factorial complete randomized design was used to determine the effect of citric, and ascorbic acid and potassium sorbate
using a concentration of 0.15, 0.3, and 0.45 %. Citric acid, ascorbic acid and potassium sorbate at a concentration of 0.15 %, was best
for formulation of ecogel. The quality of fresh-cut fruit coated with ecogel and stored at a temperature of 7 ± 1 °C until 6 day was
acceptable. Therefore, ecogel prolongs the shelf-life of fresh-cut mango
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