Results 11 to 20 of about 318,278 (363)
Measuring intangible cultural heritage image: A scale development. [PDF]
Liu Y, Li Y, Tao W, Wang Q.
europepmc +3 more sources
A study protocol for assessing the effects of intangible cultural heritage experiences on human well-being. [PDF]
Núñez García A +6 more
europepmc +3 more sources
The spatial differentiation characteristics and influencing mechanisms of intangible cultural heritage in China. [PDF]
Hu Q, Yang P, Ma J, Wang M, He X.
europepmc +2 more sources
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef ...
Hengpeng Wang +9 more
doaj +1 more source
This study evaluated the effect of multi-frequency sonication (20 kHz, 25 kHz, 28 kHz, 40 kHz, 50 kHz) on structural characteristics of beef myofibrillar proteins (MPs) with different degrees of doneness (Rare 52~55 °C, Medium Rare 55~60 °C, Medium 60~65
Zhaoli Zhang +8 more
doaj +1 more source
Transgressive Gestures in the Couple Dance in a Central-Transylvanian Local Community
In Hungarian couple dances the touch, the bodily contact between the dancing partners of a man and woman, has not been dealt with in Hungarian dance research.
Dóra Pál-kovács1
doaj +1 more source
Intangible Heritage to Strengthen Local Water Management
Can intangible cultural heritage (ICH) help to reduce biodiversity loss and and water shortages related to climate change? Can it contribute to managing water shortages and surpluses on a local level?
Jet Bakels, Chantal Bisschop
doaj +1 more source
APP design and research based on Sichuan Intangible Cultural Heritage [PDF]
The market of Sichuan intangible cultural heritage APP and mini program based on mobile terminal is lacking. The “Internet+” mode is used to expand the modern living space of intangible cultural heritage, stimulate the social and economic benefits of ...
Yi Huang +5 more
doaj +1 more source
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied.
Hengpeng Wang +6 more
doaj +1 more source
Sustainable tourism development for traditional Chinese drama's intangible cultural heritage. [PDF]
Zhao X +4 more
europepmc +2 more sources

