1,721,013 research outputs found
Determination of ethanol content in wine through a porous silicon oxide microcavity
No full textThis paper reports on a new sensor, based on a porous silicon oxide microcavity, for the determination of the alcoholic strength of white and red wines. The shift of the cavity mode due to interaction with ethanol is monitored in continuous way by means of Fourier transform infrared (FT-IR) spectroscopy comparing the data obtained in condensation and evaporation mode. The results demonstrate the advantage of working in evaporation mode and the possibility to determine the alcoholic strength of wine with a good reproducibility and selectivity
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine
No full text
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
The use of hollow fiber membranes in the crossflow filtration of grape must
No full textThe use of hollow fiber membranes in the crossflow filtration of grape mus
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
Fatty acid composition of Piedmont "Ossolano" cheese
No full textInternational audienceFatty acid composition of 66 samples of "Ossolano", a typical semi-hard cheese produced from raw cow milk in the Ossola valley (North Piedmont, West Italy) was determined. The survey was carried out on 24 summer cheeses produced in mountain farms (1500-2200 m) with milk from pasture-fed cows and 42 winter cheeses produced in valley farms (500-800 m) with milk from hay- and concentrate-fed cows. Seasonal variation in feeding condition was responsible for the observed variations in fatty acid composition of the samples. Long-chain mono- and poly-unsaturated fatty acids were more abundant in the summer cheeses while short- and medium-chain saturated fatty acids were higher in winter products. The ratio of saturated to unsaturated fatty acids was thus lower in summer cheeses compared with winter cheeses. Conjugated linoleic acids, n-3 and n-6 acids were instead higher in summer cheeses according to the results of many authors. The n-6/n-3 ratio is lower in the summer products with an interesting nutritional effect due to the essential role of n-3 polyunsaturated fatty acid in human health.Composition en acides gras du fromage " Ossolano " du Piémont. La composition en acides gras a été déterminée dans 66 échantillons d'" Ossolano ", un fromage à pâte semi-dure qui est produit à partir du lait cru dans la vallée de l'Ossola (Piémont du Nord, Italie). Vingt-quatre de ces fromages ont été fabriqués en été à partir de laits produits sur des pâturages de montagne (1500-2200 m) et quarante-deux en hiver à partir de laits produits dans la vallée (500-800 m) avec une alimentation à base de foin et de céréales. Le changement dans l'alimentation a déterminé le changement de la composition en acides gras des fromages. La proportion en acides gras à chaîne longue mono- et poly-insaturés était significativement plus élevée dans les fromages d'été, alors que celle des acides gras saturés à chaîne courte et moyenne était plus élevée dans les fromages d'hiver. Par conséquent le rapport entre les acides saturés et acides insaturés était plus petit dans les fromages d'été que dans les fromages d'hiver. Les CLA et les acides n-3 et n-6 sont plus élevés dans les fromages produits en été comme de nombreux auteurs l'ont déjà souligné. Le rapport n-6/n-3 est plus petit pour les fromages produits en été, ce qui entraîne un effet nutritionnel intéressant grâce au rôle essentiel des acides gras poly-insaturés n-3 dans l'alimentation humaine
- …
