[Scientific literature: bibliometric and bibliographic indicators as integrative criteria for an objective evaluation of research activity]. / La letteratura scientifica: indicatori bibliometrici e bibliografici quali criteri integrativi per la valutazione obiettiva di un'attività di ricerca.

An objective evaluation of a scientific activity is required to reduce partialities and mistakes, thus allowing a more reliable judgement. Therefore, the role of scientific literature, as the most direct expression of research activity, is increasing; for a better evaluation, bibliometric and bibliographic indicators have been developed. Bibliometric indicators are based upon citation, which is a meter of the use the international scientific community makes of research results, once published. Besides the number of publications, the most important bibliometric indicators are the number of citations, the impact factor, the immediacy index, the half-life index. Bibliographic indicators are the reference of the journal or the paper by a given author, in important bibliographies of international influence. Being the evaluation by means of these indicators extremely complex, there is a need for a homogeneous regulation of the activity, at an institutional level. The presence of experts in scientometrics is also advisable, since they can provide evaluation profiles on demand, with the support of modern documentation centres. In sum, after describing bibliometric and bibliographic indicators, emphasis is put on their utility and the role they play in support of experts' judgement for a more precise evaluation of a scientific activity.

On-line information sources on chemical substances.

Information technology has brought about changes in the work patterns of researchers and scientists. After some hints on the on-line facilities needed to be connected to the international host computers, an analysis is made of some of the main automated sources available to retrieve information on chemical substances. Special emphasis is given to textual-numeric data banks, first reviewing the main chemical dictionaries, like Registry and Chemline, and then focusing on those sources that offer immediate information in case of emergency. Among the Toxnet files, produced and managed within the US National Library of Medicine Toxicology Information Program, play a very important role in offering publicly available data on toxicology and on hazardous chemicals. Therefore, the Hazardous Substances Data Bank (HSDB) and the Registry of Toxic Effects of Chemical Substances (RTECS) are described for their relevance thereon. Other data banks produced in Europe, like the Environmental Chemicals Data Information Network (ECDIN) and the very specialized Major Hazard Incident Data Service (MHIDAS) are also briefly outlined. To integrate this overview on online information, the attention is then shifted on sources having the characteristic of reference databases: prestigious files covering the international scientific literature, as CA/Chemabs, Toxline/Toxlit, Embase, Medline are introduced. Implications of on-line technology in enhancing information access in the next future are discussed, pointing out the new tools created to meet the information needs of end-users.

A basis for estimation of consumption: literature values for selected food volatiles. Part III.

Quantitative data on volatile compounds have been reported in 16 food items. No publications reporting quantitative data were found for two of these 16 food products, i.e. avocado and jackfruit. About 550 volatile compounds have been assayed globally in the other 14 food products. Mango and raspberry were the products with the greatest number of volatile compounds; the most representative substances were benzaldehyde, ethyl acetate, limonene, and 2-phenylethanol.

A basis for estimation of consumption: literature values for selected food volatiles. Part II.

In this paper we present a compilation of quantitative literature data on volatile compounds in 15 food items including some brandies, meats, oils as well as vegetables, vinegar and potatoes. Levels of the volatile compounds identified (approximately 900) in this group of food items are generally in the ppm range. Carboxylic acids were present in much higher levels in plum brandy, vinegar, lamb and mutton (heated), whereas alcohols, esters and carbonyls aldehydes are particularly abundant in brandy.

A basis for estimation of consumption: literature values for selected food volatiles. Part I.

This paper is a compilation of quantitative data available on volatile compounds reported so far in 18 food items including some legume, cereals, grapes and cheeses as well as crab, lobster, cocoa and chocolate. No publications reporting quantitative data were found for five of these 18 food products, i.e. sultana grape, broad beans, cassava, oat and rye. About 440 volatile compounds have been assayed globally in the other 13 food products and more than 50% of them were found in grape or in grape juice. Levels of these volatile compounds in the selected foods were generally in the ppb range and less often in the low ppm range. Very high levels were found for some carboxylic acids in cheeses and cocoa and for some alcohols and acids as well as for ethyl acetate in grape juice.