Fekete, M. The Musical Style of Sandor Veress s Four "Transylvanian Dances". The Synthesis of Tradition and Renewal. 68, 9-23. https://doi.org/10.24193/subbmusica.2023.spiss2.01
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Gueno, V. The historian in front of the conflict: Homs and the uprising. 138, 97-116. https://doi.org/10.4000/remmm.9224
Vanessa GuenoAnalysis heritage Homs Ottoman history Revolution Sources Tale
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Robinson, E. J. Documentation and monitoring of intangible cultural heritage a 21st century approach. 36. International Society for Photogrammetry and Remote Sensing. Recuperado de https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053616019&partnerID=40&md5=49d2a76287c887432a924effe5ddc8e6
E.J. RobinsonAnalysis Artificial intelligence cultural heritage Cultural heritages Descriptive Model Earth sciences Education Field studies Innovative approaches Intangible cultural heritages Landscape modeling Models Monitoring Remote sensing Scaled scores Software engineering Structural design
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Yang, Y., Deng, Y., Jin, Y., Liu, Y., Xia, B., & Sun, Q. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce. 97, 3220-3227. https://doi.org/10.1002/jsfa.8169
Yang Yang Yue Deng Yulan Jin Yanxi Liu Baixue Xia Qun SunBacteria Biodiversity fermentation PCR-DGGE Soy Foods Soybeans Time Factors Analysis bacterium Biodiversity fermentation genetics isolation and purification long-term fermentation metabolism microbial diversity microbiology soy food soy sauce soybean time factor traditional manufacturing
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Huang, J., Liu, Y., Yang, W., Liu, Y., Zhang, Y., Huang, M., & Sun, B. (2018). Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. Journal Of Agricultural And Food Chemistry, 66, 689-694. https://doi.org/10.1021/acs.jafc.7b04839 (Original work published jan)
Jia Huang Yuping Liu Wenxi Yang Yingqiao Liu Yu Zhang Mingquan Huang Baoguo SunAEDA Aroma active compounds Aroma extract dilution analysis Beijing douzhi Beverages Chemical analysis Chromatography Distillation Essential oils Finite difference method Flavor compounds Flavoring Agents Fragrances GC-O Gas chromatography-mass spectrometry Gas chromatography Gas chromatography olfactometries Gas chromatography-mass spectrometry Humans Mass spectrometry OAV Odorants Odors Olfactometry Plant extracts Simultaneous distillation extraction Smell Solvent-assisted flavor evaporations taste Vigna Volatile Organic Compounds Analysis aroma-active compounds beverage chemistry flavoring agent Fragrance human mass fragmentography odor Olfactometry quantitative analysis taste volatile organic compound
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Baykal, N. (2018). A quantitative approach to UNESCO’S intangible cultural heritage lists: Criticism and suggestions. Milli Folklor, 2018, 102-118. Recuperado de https://www.scopus.com/inward/record.uri?eid=2-s2.0-85062244194&partnerID=40&md5=3848e17faba45a300fad1387c252ed36
N. BaykalAnalysis Classification Conceptualization Data Management Statistics
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