retrieving food science & technology information elizabeth lee & mak jie ying 5 aug 2015

Retrieving Food Science & TechnologyInformationElizabeth Lee & Mak Jie Ying5 Aug 2015

Programme Outline

1. Essential Resources for FST

2. Web of Science

3. EndNote

4. Plagiarism

5. Food Science & Technology Abstracts (FSTA)

6. Proxy Bookmarklet and Google Scholar

Essential Resources for FST

• Web of Science• Scopus• Science Direct• Patent databases

References

• ChemSpider• Combined Chemical Dic

tionary (CCD)• Reaxys• SciFinder

Chemical Properties

• FSTA• PubMed • Biotechnology Rese

arch Abstracts

• AGRICOLA• TOXLINE

Food Science

ChemistryLibGuide

FSTLibGuide

Bio & Life Sciences

LibGuide

RetrievingInformation from Web of Science

bread – breads bread*

Look for different

variations of the

keywords

“bread bolus”

Use phrase

searching

mastication / chewing

bread / bread bolus

Find the synonyms

of the keywords

mastication OR chewing

bread* OR “bread bolus”

Use Boolean

operators

mastication, bread

Identify the keywords

in the topic

Research Topic: Dynamic deformation of bread during mastication and development of new mechanical analysis

Construct the search statement

mastication OR chewing

bread* OR “bread bolus”AND

Research Topic: Dynamic deformation of bread during mastication and development of new mechanical analysis

EndNote

EndNote

• Export references from database, e.g. Web of Science• Download and attach PDF documents to references• Import pdf documents with DOI to create references• Remove duplicate references

EndNote – Cite while you write

• Insert citation in MS Word • Change citation style in MS Word• Remove selected citations • Reorder selected citations

You can visit the EndNote LibGuide for more information.

Plagiarism

Avoid Plagiarism

“In NUS, it is defined as the practice of taking someone else’s work or ideas and passing them off as one’s own.”

Source: Plagiarism | Breeze presentation by Centre for English Language Communication

“Plagiarism is a deliberate activity – the conscious copying from the work of others without acknowledgement.”

Source: Avoiding Plagiarism | Breeze presentation by Dr Yang Ying, Centre for English Language Communication

Avoid Plagiarism

For more information:

• Visit the NUS Plagiarism Prevention website, which offers a self-checked plagiarism prevention software called Turnitin.

• View the NUS e-module on academic culture and plagiarism here.

Programme Outline

1. Essential Resources for FST

2. Web of Science

3. EndNote

4. Plagiarism

5. Food Science & Technology Abstracts (FSTA)

6. Proxy Bookmarklet and Google Scholar

RetrievingInformation from FSTA

FSTA

Contains>1,150,000

records

Data extracted from: http://foodinfo.ifis.org/fsta

Covers contentfrom >1,040 sources

(1969 – present)

Updated weekly with approx.

1,350 new records

Simple Search

Simple Search – View settings

Refining Your Search

Refining Your Search

Refining Your Search – Subject vs. Subject/Category

Subject

Subject/Category

Accessing Full Text

Accessing Full Text

Accessing Full Text

Accessing Full Text – Possible Issues

OR

Exporting citations

Exporting citations

Exporting citations

Emailing Your Citation List

Emailing Your Citation List

Emailing Your Citation List

Useful Tips – Include Related Termsi

Useful Tips – Include Related Termsi

Useful Tips – History Tabi

Useful Tips – Multi-field Searchi

Useful Tips – Multi-field Searchi

Useful Tips – Thesaurusi

i Useful Tips – Thesaurus

i Useful Tips – Thesaurus

Assignment

Reflect on your project topic

Create a search strategy in FSTA

Select at least 3 relevant titles

Email the list to your NUS email address and slbmjy@nus.edu.sg

Include your search term and project title in the message field.

Proxy Bookmarklet & Google Scholar

Proxy Bookmarklet Installation Guide

Thank you

Please complete the feedback form.

Elizabeth Leeelizabeth.lee@nus.edu.sg

Mak Jie Yingjieying.mak@nus.edu.sg

Science Library Info Desksclib@nus.edu.sg6516 2454