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1
Intention-Oriented Itinerary Recommendation Through Bridging Physical Trajectories and Online Social Networks

( Xiangxu Meng ),( Xinye Lin ),( Xiaodong Wang ),( Xingming Zhou ) 한국인터넷정보학회 2012 KSII Transactions on Internet and Information Syst Vol.6 No.12
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  ScienceON
  
  KISS
Compared with traditional itinerary planning, intention-oriented itinerary recommendations can provide more flexible activity planning without requiring the user`s predetermined destinations and is especially helpful for those in unfamiliar environments. The rank and classification of points of interest (POI) from location-based social networks (LBSN) are used to indicate different user intentions. The mining of vehicles` physical trajectories can provide exact civil traffic information for path planning. This paper proposes a POI category-based itinerary recommendation framework combining physical trajectories with LBSN. Specifically, a Voronoi graph-based GPS trajectory analysis method is utilized to build traffic information networks, and an ant colony algorithm for multi-object optimization is implemented to locate the most appropriate itineraries. We conduct experiments on datasets from the Foursquare and GeoLife projects. A test of users` satisfaction with the recommended items is also performed. Our results show that the satisfaction level reaches an average of 80%.
2
Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

Xie, Xiangxue,Meng, Qingxiang,Cui, Zhenliang,Ren, Liping Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.6
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  ScienceON
  
  KCI
The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and $b^*$ in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.