1. Retrieving Food Science & Technology Information Elizabeth Lee & Mak Jie Ying 5 Aug 2015

2. 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

3. Essential Resources for FST Web of Science Scopus Science Direct Patent databases References ChemSpider Combined Chemical Dictionary (CCD) Combined Chemical Dictionary (CCD) Reaxys SciFinder Chemical Properties FSTA PubMed Biotechnology Research Abstracts Biotechnology Research Abstracts AGRICOLA TOXLINE Food Science Chemistry LibGuide FST LibGuide Bio & Life Sciences LibGuide

4. Retrieving Information from Web of Science

5. 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

6. 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

7. EndNote

8. 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

9. 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.EndNote LibGuide

10. Plagiarism

11. 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 CommunicationPlagiarism “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 CommunicationAvoiding Plagiarism

12. Avoid Plagiarism For more information: Visit the NUS Plagiarism Prevention website, which offers a self- checked plagiarism prevention software called Turnitin.NUS Plagiarism Prevention website View the NUS e-module on academic culture and plagiarism here.here

13. 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

14. Retrieving Information from FSTA

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

16. Simple Search

17. Simple Search – View settings

18. Refining Your Search

20. Refining Your Search – Subject vs. Subject/Category Subject Subject/Category

21. Accessing Full Text

24. Accessing Full Text – Possible Issues OR

25. Exporting citations

28. Emailing Your Citation List

31. Useful Tips – Include Related Terms i

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33. Useful Tips – History Tab i

34. Useful Tips – Multi-field Search i

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36. Useful Tips – Thesaurus i

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39. 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.

40. Proxy Bookmarklet & Google Scholar Proxy Bookmarklet Installation Guide

41. Thank you Please complete the feedback form.feedback form Elizabeth Lee elizabeth.lee@nus.edu.sg Mak Jie Ying jieying.mak@nus.edu.sg Science Library Info Desk sclib@nus.edu.sg sclib@nus.edu.sg 6516 2454