An Intelligent Passenger Flow Prediction Method for Pricing Strategy and Hotel Operations by Tianyang Wang

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A K-means Group Division and LSTM Based Method for Hotel Demand Forecasting by Tianyang Wang*

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Evaluating the impact of China's MSW sorting pilot policy on urban sustainable development: Empirical evidence from 95 cities. by Qi Mao, Xiaojun Jia, Jingcheng Li, Tianyang Wang

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Feasibility and effectiveness study of applying a hallucinogen harm reduction and integration model to a mindfulness thinking intervention using virtual reality: A randomized co... by Yanying Chen, Tianyang Wang, Yuxi Tan, Duo Li

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Properties of vitrinite in bituminous coal and their influence on the structural characteristics of activated carbon by Yuwen ZHU, Tianyang WANG, Yang XU, Jian LIU, Hanqiao LIU

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Entropy-Aided Meshing-Order Modulation Analysis for Wind Turbine Planetary Gear Weak Fault Detection under Variable Rotational Speed by Shaodan Zhi, Hengshan Wu, Haikuo Shen, Tianyang Wang, Hongfei Fu

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Effect of Uniform and Non-Uniform Increasing Casting Flow Rate on Dispersion and Outflow Percentage of Tracers in Four Strand Tundishes under Strand Blockage Conditions by Jinping Fan, Yuqian Li, Chao Chen, Xin Ouyang, Tianyang Wang, Wanming Lin

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MLAM: Multi-Layer Attention Module for Radar Extrapolation Based on Spatiotemporal Sequence Neural Network by Shengchun Wang, Tianyang Wang, Sihong Wang, Zixiong Fang, Jingui Huang, Zuxi Zhou

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Kinematic differences between female national and provincial athletes in the tennis serve by Yan Chen, Tianyang Wang, Yuyan Zhao, Genghao Zhan, Yinchao Tang, Zefeng Wang

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Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue) by Tianyang Wang, Tianyang Wang, Lian Yang, Yiling Xiong, Yiling Xiong, Baozhu Wu, Baozhu Wu, Yang Liu, Mingfeng Qiao, Chenglin Zhu, Huachang Wu, Huachang Wu, Jing Deng, Jing Deng, Ju Guan

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Glycyrrhizin inhibits LPS-induced inflammatory responses in goat ruminal epithelial cells in vitro by Junfeng Liu, Bei Ma, Guang Hao, DuoDuo Su, Tianyang Wang, Ze Ding, Xuefeng Guo

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Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper by Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, Huachang Wu

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Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods by Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU

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Comparison of Fluid Flow and Tracer Dispersion in Four-Strand Tundish under Fewer Strand Casting and Sudden Blockage of Strand Conditions by Jintao Song, Yanzhao Luo, Yuqian Li, Zhijie Guo, Tianyang Wang, Mengjiao Geng, Wanming Lin, Jinping Fan, Chao Chen

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Exploring the Profile Contributions in <i>Meyerozyma guilliermondii</i> YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose by Yiling Xiong, Ju Guan, Baozhu Wu, Tianyang Wang, Yuwen Yi, Wanting Tang, Kaixian Zhu, Jing Deng, Huachang Wu

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Effects of Dry Aging Times on the Quality of Yak Meat by Changfu LI, Jing DENG, Tianyang WANG, Sijie WANG, Yiling XIONG, Yang LIU, Yuwen YI, Kaixian ZHU, Huachang WU

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Multistage cooling system for temperature reduction of the working face in deep coal mines: A technical-economic evaluation by Tianyang Wang, Yixuan Wei, Shengnan Ou, Longzhe Jin, Shu Wang, Jianguo Liu, Guoliang Zhang, Yuzhu Zhou, Minglei Lin

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Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry by Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan

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Influence of Molasses on the Explosion and Decomposition Properties of the Coal Dust Deposited in Underground Mines by Jianguo Liu, Minglei Lin, Longzhe Jin, Gang Li, Shengnan Ou, Yapeng Wang, Tianyang Wang, Mulati Jueraiti, Yunqi Tian, Jiahui Wang

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Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS by Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU

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