7 research outputs found
The development of political science in Central and Eastern Europe : bibliometric perspective, 1996–2013
This research aims to develop a deeper insight into the development of political science from the bibliometric perspective by analysing peer-reviewed journal articles (n = 1117) indexed in the Scopus database and published by authors from fifteen Central and Eastern European (CEE) countries in the period 1996–2013. Results indicate that the majority of articles (84%) by CEE authors have been published in international journals and in the English language. The visibility of these articles in international journals, measured by the mean number of citations, is 5.2 per paper, while the same indicator for CEE journal articles amounts to 0.2. Authorship analysis indicates a gradual but continuous increase in co-authorships. Additionally, there are significant differences in citations between single-authored and co-authored articles, both in international and CEE journals. Co-authorship among CEE authors is present in only 1% of the analysed articles, confirming weak collaboration between political scientists in CEE countries
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Uses and consumption
Lentils are one the earliest known crops to be cultivated and archaeological evidence goes back at least 7000 years. They have been in constant use in different societies since then and their consumption has been widespread in developed and developing countries alike. It is consumed for its flavour, its versatility and its high nutritive value and other health benefits which are briefly discussed here and elsewhere in this book. In most of the Asian countries and particularly in the Indian subcontinent the major use for lentil is for making dhal for which the red lentils are preferred. The types of lentil soups prepared in different countries and regions throughout the world vary enormously depending on local tradition and palate from the spicy Indian dhals to the more aromatic north African lentil soups to the meat based European dishes and several recipes are included here. Dhal alone describes a whole group of dishes which vary enormously from the different regions of India and the other countries of the subcontinent. They are also used uncooked; either soaked crushed and moulded to make cakes or sprouted as an ingredient in salads in some parts of India and as such provide better nutrient value