Open access is public access. With the Nelson OSTP memo as a catalyst for Green-via-Gold, will we still need agency repositories?
The post The Double-Cost of Green-via-Gold appeared first on The Scholarly Kitchen.
Open access is public access. With the Nelson OSTP memo as a catalyst for Green-via-Gold, will we still need agency repositories?
The post The Double-Cost of Green-via-Gold appeared first on The Scholarly Kitchen.
An interview with Mark Robertson about the CAST/STM report on open access and China.
The post China and Open Access appeared first on The Scholarly Kitchen.
An interview by @lisalibrarian with Simon Linacre, author of “The Predator Effect”
The post The Predator Effect – Fraud in the Scholarly Publishing Industry: An Interview with Simon Linacre appeared first on The Scholarly Kitchen.
SSP is recruiting for the next North American Editor for Learned Publishing. Consider applying or encouraging others to do so!
The post Call for Applications – North American Editor of Learned Publishing appeared first on The Scholarly Kitchen.
Interview with Joris van Rossum and Hylke Koers about the new STM Integrity Hub service launch and its potential future developments.
The post The New STM Integrity Hub appeared first on The Scholarly Kitchen.
In a novel license agreement, Elsevier agrees to open backfile content from a consortium of elite private institutions. Will other libraries and publishers follow this model?
The post Retroactively Open: Elsevier Backflips for NERL Agreement appeared first on The Scholarly Kitchen.
What has not made headlines but is also a noteworthy outcome of transformative agreements is the significant increase in access and readership for paywalled articles that they facilitate.
The post Expanded Access to Paywalled Content: A Hidden Benefit of Transformative Agreements appeared first on The Scholarly Kitchen.
The “version of record” is an organizing concept in scholarly publishing. It is by referent to that version that others are understood and it is the object of financial models, policies, and recognition and reward systems.
The post The State of the Version of Record appeared first on The Scholarly Kitchen.
Does today’s news of Wiley etc. syndicating to ScienceDirect mean Elsevier is developing a supercontinent to compete with ResearchGate and Google Scholar?
The post Elsevier’s ScienceDirect as Content Supercontinent? appeared first on The Scholarly Kitchen.
How do we lay down the layers of “pavement” that build up a quality scholarly communications system that is safe and durable and meets the capacity demands of the scholars of today and, equally importantly, tomorrow? @lisalibrarian
The post Paving the Path: Considerations for Transformative Agreements appeared first on The Scholarly Kitchen.
Interview with Leah Hinds, ExecDir of Charleston Hub, reflecting on preparations for holding the Charleston Conference in-person as well as virtual. @chsconf @lisalibrarian
The post The Charleston Conference — Trailblazing the Return to In-Person Events appeared first on The Scholarly Kitchen.
A hackathon for the Financial Times Top 50 journals list is underway for those who want to shape how metrics are developed. An interview with Andrew Jack.
The post Hacking a Top Journals List: A Collective Approach to Developing Metrics? appeared first on The Scholarly Kitchen.
AAAS continues its commitment to the subscription model to praise from cOAlition S. Are there lessons for other publishers?
The post AAAS Plan S Compliance Policy: Staying Committed to Subscriptions appeared first on The Scholarly Kitchen.
Study of researchers indicates that a preprint or accepted manuscript can substitute for the version of record in some use cases but not all.
The post Publishers Care about the Version of Record, Do Researchers? appeared first on The Scholarly Kitchen.
Study of researchers indicates that a preprint or accepted manuscript can substitute for the version of record in some use cases but not all.
The post Publishers Care about the Version of Record, Do Researchers? appeared first on The Scholarly Kitchen.