Год выпуска: 2012 Автор: Eugenio Cianflone Издательство: LAP Lambert Academic Publishing Страниц: 120 ISBN: 9783659104909
Описание
Titles are the first point of contact between authors and readers and perform two functions: they catch attention and inform on contents. Writing titles, therefore, is a very complex activity that asks perspective authors to consider not only community practices but also personal preferences. To date little attention has been devoted to titles in Food Science. This book wants to fill in part this gap by offering field-specific glimpses on one important section that crowns written research. Herein, the publishing practices in terms of article output and of reading and writing practices are discussed; then, the different layouts – nominal, compound, full-sentence and question - and their communicative role are described from examples taken from contemporary food science research articles and short communications. In the final chapter advice is given on how to conceive an informative specimen. This piece of advice can help students and junior researchers, as well as teachers lecturing...
