Results 11 to 20 of about 12,893 (264)

Research on the construction of intangible cultural heritage corridors in the Yellow River Basin based on geographic information system (GIS) technology and the minimum cumulative resistance (MCR) model

Heritage Science
Objectively and accurately identifying the spatial structure and protection scope of intangible cultural heritage and constructing intangible cultural heritage corridors are crucial for the comprehensive systematic protection of intangible cultural ...
Xiaobin Li, Rong Zhu, Chengyong Shi, Xueke Yang, Jizhou Chen, Kexin Wei   +5 more
doaj   +2 more sources

Spatial distribution of intangible cultural heritage resources in China and its influencing factors [PDF]

Scientific Reports
Exploring the spatial distribution of China’s intangible cultural heritage resources and its influencing factors is an important foundation for their protection and development and a key step toward the integration of culture and tourism.
Zhongwu Zhang, Zheng Cui, Tongsheng Fan, Shiyun Ruan, Juemei Wu   +4 more
doaj   +2 more sources

A Chinese Named Entity Recognition Dataset for Intangible Cultural Heritage. [PDF]

Sci Data
Long S, Li W.
europepmc   +3 more sources

A study protocol for assessing the effects of intangible cultural heritage experiences on human well-being. [PDF]

PLoS One
Núñez García A, la Fuente García S, Lowemi E, Masoodian M, Vieira R, Rodrigues A, Luz S.   +6 more
europepmc   +3 more sources

Measuring intangible cultural heritage image: A scale development. [PDF]

PLoS One
Liu Y, Li Y, Tao W, Wang Q.
europepmc   +3 more sources

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Foods, 2022
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, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng   +9 more
doaj   +1 more source

Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness

Foods, 2023
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, Tingxuan Yang, Yang Wang, Jiarui Liu, Wangbin Shi, Haochen Hu, Yang Meng, Xiangren Meng, Ronghai He   +8 more
doaj   +1 more source

Transgressive Gestures in the Couple Dance in a Central-Transylvanian Local Community

İstanbul Üniversitesi Kadın Araştırmaları Dergisi, 2023
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

Blue Papers, 2023
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

Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef

Foods, 2023
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, Jipan Wang, Yinlan Wang, Sumin Gao, Shuangyi Xu, Xiaobo Zou, Xiangren Meng   +6 more
doaj   +1 more source