Results 21 to 30 of about 376,677 (317)

The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer

Shipin gongye ke-ji, 2022
In order to identify the overall flavor information of Yu-shiang Shredded Pork Seasoning quickly and accurately, the difference of the smell and taste analysis for different brands Yu-shiang Shredded Pork Seasoning were evaluated by electronic nose and ...
Can YUAN, Lian HE, Jinxiang HU, Dan LIN, Mingfeng QIAO, Xuemei CAI, Yiqin PENG, Yuwen YI   +7 more
doaj   +1 more source

Indonesian Uncertainty on Tourism Components in the New Normal Period and the Ability to Travel Soon

Humaniora, 2021
When the COVID-19 pandemic hit Indonesia, one of the most-impacted industries was its tourism sector. After the government developed various transmission prevention policies, a press release from the Indonesian president in May 2020 established the new ...
Imam Nur Hakim, Chamma Fitri Putri Pradjwalita Koesfardani, I Dewa Gede Richard Alan Amory   +2 more
doaj   +1 more source

Management effectiveness evaluation of world cultural landscape heritage: a case from China

Heritage Science, 2022
World cultural landscape heritage (WCLH), recognized as a combination of cultural relics and natural landscapes with outstanding significance and universal value, is unique in terms of its differentiation from the deliberate human creativity of general ...
Jiami Zhou, Wenhui Wang, Jianqin Zhou, Zhuting Zhang, Zixian Lu, Zhiqiang Gong   +5 more
doaj   +1 more source

Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV

Shipin gongye ke-ji, 2023
To understand the effects of particle size on the extraction of volatile huajiao (HJ) Zanthoxylum oils, Hanyuan pepper powder of 20, 30, 40, 60, and 80 mesh sizes was fried at 130 ℃ for 20 minutes with rapeseed oil as the extract oil.
Lilan CHEN, Xinyi YANG, Mingfeng QIAO, Kaixian ZHU, Fang YANG, Huachang WU, Can YUAN   +6 more
doaj   +1 more source

Front Matter E-Journal of Tourism Vol. 10 No. 2 September 2023

E-Journal of Tourism, 2023
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Editorial E-Journal of Tourism
doaj  

Front Matter E-Journal of Tourism Vol. 9 No. 2 September 2022

E-Journal of Tourism, 2022
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Editorial E-Journal of Tourism
doaj  

Degrowing tourism: rethinking tourism

Journal of Sustainable Tourism, 2019
Concerns with growth have steadily advanced since the Limits to Growth report due particularly to human impacts on the natural environment.
Chris Krolikowski, Sandro Carnicelli, Gayathri Wijesinghe, Freya Higgins-Desbiolles, Karla Boluk   +4 more
openaire   +4 more sources

The Moderating Role of Feedback on the Effect of Goal-Setting Participation on Innovative Work Behaviour

APMBA (Asia Pacific Management and Business Application), 2022
Change is something that is bound to happen. Employees in service industries such as hospitality business must have innovative work behavior to help companies grow and thrive in a constantly changing environment. One way to get employee work integrity in
Purwanti Dyah Pramanik, Dino G. Leonandri, Santi Maudiarti, M. Achmadi, Hanni Adriani   +4 more
doaj   +1 more source

TRAVEL ITCH AS A NEW PHENOMENON: TRAVEL MOTIVES AND ATTRIBUTES OF ITCHERS

Tourism and Hospitality Management, 2022
Purpose – This study aims to better understand the phenomenon of travel itch by revealing the travel motives and travel attributes of “travel itchers” within the framework of motivational theories.
Gizem Capar, Tuğba Pala, Derya Toksöz
doaj   +1 more source

Front Matter E-Journal of Tourism Vol. 10 No. 1 March 2023

E-Journal of Tourism, 2023
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Editorial Team E-Journal of Tourism
doaj