1,720,981 research outputs found
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
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
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
Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products
No full textPart of this study was presented by Filipa V.M. Silva at XII Congresso IberoAmericano de Engenharia de Alimentos (CIBIA, IberoAmerican Congress of Food Engineering), Challenging Food Engineering as a Driver Towards Sustainable Food Processing, 1–4 July 2019, Faro, PortugalHigh pressure processing (HPP), also known as high hydrostatic pressure (HHP) is a modern method of food pasteurization used commercially in many countries. It relies on the application of very high pressures (up to 600 MPa) to the food/beverage to inactivate microorganisms. Since no heat or mild heat is applied, most of the original food sensory, nutrient and functional properties are retained after processing, and fresh-like fruit products with longer shelf-life are produced. In this study, a review of the resistance to HPP and HPTP (high pressure thermal process) of key bacteria, moulds and yeasts which often contaminate fruit products was un
dertaken. Spores of moulds Byssochlamys nivea - anamorph name Paecilomyces niveus or Neosartorya fischeri - anamorph name Aspergillus fischeri, are very resistant. A HPTP process of 600 MPa-75ºC-15 min only caused a reduction of 1.4 log. Moulds are able to grow at temperatures between 10 and 43 ºC, water activity between 0.892 and 0.992, over a wide range of pH (3–8), under reduced oxygen conditions inside food packs and in carbonated beverages, sometimes producing mycotoxins. Furthermore, HPP treated fruit products are cold stored, and therefore moulds can be an issue as they grow at temperatures as low as 10 ºC. Therefore, in view of the acidity of fruit products, the high resistance to HPTP in particular older spores, the use of B. nivea or N. fischeri spores as reference microorganisms in the design of new HPP and HPTP processes with fruit products was proposedinfo:eu-repo/semantics/publishedVersio
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
Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts
No full textBackground: Pasteurization aims to achieve the reduction of vegetative microorganisms and resistant spores
which are of risk to public health. Power ultrasound has been identified as a potential technology for non-thermal
food pasteurization. It relies on the propagation of pressure waves (frequency ranging from 20 to 100 kHz) of
high intensity sound/acoustic energy (10–1000 W/cm2) inside a liquid or semisolid food, causing inactivation of
pathogenic and spoilage microorganisms. This technology can also be used in simultaneous combination with
temperature >80 ◦C (thermosonication, TS) to inactivate microbial spores.
Scope and approach: The current knowledge on the effect of ultrasound alone (US), TS, and ultrasound followed
by a thermal process (US→T) on different type of spores relevant for low- and high-acidic foods was reviewed,
including the kinetic models describing their inactivation in specific foods.
Key findings and conclusions: US at room temperature (without heat) has no effect on microbial spores. In terms of
microbial spore inactivation efficiency, TS was the best method, followed by US→T (non-simultaneous application)
and finally heat treatment without US (T). TS employing temperatures between 90 ◦C and <100 ◦C is
required for spore inactivation, as at the boiling point of water ultrasound intensity is reduced. There is a need to
design efficient ultrasound probes which can withstand higher temperatures or incorporate pressure to improve
gas bubble implosion, thus more results can be produced at higher temperatures and with different type of
microorganisms. When reporting results from TS experiments, standardized ultrasound processing conditions
including the actual power delivered to the food and expressed in acoustic power density (power/volume of
liquid food, W/mL) or specific acoustic power (W/g food) should be used to allow the comparison of results from
different studies. TS inactivation kinetics of some spores of bacteria and molds exhibited non-linear trends, thus
TS should be examined in detail for reliable food processinginfo:eu-repo/semantics/publishedVersio
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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