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As the tourism industry navigates post-pandemic recovery, understanding customer perceptions of uniqueness in tourism experiences is critical. It enables businesses to tailor offerings that stand out and attract travelers seeking novel and distinct experiences after a period of limited travel opportunities. The current study bridges this knowledge gap by employing the Bidirectional Encoder Representations from Transformers (BERT) model to analyze online reviews of Airbnb Experiences. BERT, a tool for contextual and sentiment analysis, aids us in identifying and categorizing experiences that contribute to value creation for tourists. We propose four dimensions of uniqueness, grounded in the service-dominant (S-D) logic framework. Our research enriches academic discourse surrounding the role of uniqueness in value creation and provides organizations with strategic insights into enhancing the distinctiveness of their offerings. [ABSTRACT FROM AUTHOR]

Background: The rapid development of the telecommunications industry in the post-COVID-19 era has brought tremendous pressure to employees making them a high-risk group for job burnout. However, prior research paid less attention to the burnout of employees. Furthermore, social support and gender have separate effects on job burnout. This study explores the mechanism of stress perception on job burnout and examines the roles of social support and gender amid it. Method: This cross-sectional study was conducted from June 2023 to August 2023 in mainland China. A total of 39,507 were recruited by random sampling and online questionnaires, and 28,204 valid questionnaires were retained. SPSS (version 26.0) and PROCESS (Model 4 & 7) were used for correlation analysis, mediation analysis, and mediated moderation analysis. Result: Stress perception can positively predict the level of job burnout of employees in the telecommunications industry, and social support plays a partial mediating role, accounts for 8.01% of the total effect, gender moderates the first half of the path in this mediation model. At the same pressure level, female can perceive more social support than male. Conclusions: Under high pressure background, employees' job burnout varies depending on gender and the perception of social support. Therefore, telecommunications industry managers should adopt decompression measures and targeted social support resources for different groups. [ABSTRACT FROM AUTHOR]

To achieve accurate and highly sensitive determination of advanced glycation end products (AGEs) in baked food, a magnetic solid phase extraction (MSPE) technique based on magnetic covalent organic frameworks (COFs) material was established to achieve the selective and efficient enrichment of two major AGEs (i. e. Nε-carboxymethyl)lysine (CML) and Nε-(carboxyethyl) lysine (CEL)) in baked foods. The quantitative analysis of CML and CEL was conducted with high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) method. Results showed that the synthesized magnetic COFs material showed big specific surface area and strong magnetism, which was suitable for MSPE. The optimum conditions of MSPE were as follows: the amount of adsorbent was 20 mg, the time of vortex extraction was 20 min, the elution solvent was 5% ammonia/methanol solution, the volume of elution solvent was 4 mL, the elution time was 15 min. The limits of detection of CML and CEL for the established method were 2.05 ng/mL and 2.31 ng/mL, respectively, while the limits of quantification were 6.83 ng/mL and 7.71 ng/mL, respectively. And intra-day and inter-day precisions were good (RSDintra-day ≤ 4.74%, RSDinter-day ≤ 5.38%). The recoveries of CML and CEL in typical food matrixes (i. e. biscuits and nuts) were in the range of 90.70% ~ 108.74% and 85.50% ~ 113.00%, respectively. Applying the analytical method established in this article to the determination of CML and CEL contents in 26 commercially available baked goods, it was found that the contents of CML and CEL in biscuits and pastries were in the range of (9.60 ± 0.16) ~ (78.10 ± 1.12) mg/kg, and (4.37 ± 0.23) ~ (26.70 ± 1.27) mg/kg, respectively; while the contents of CML and CEL in nuts were in the range of (6.49 ± 0.13) ~ (82.00 ± 0.98) mg/kg, and (6.65 ± 0.30) ~ (55.90 ± 0.67) mg/kg, respectively. The established method could effectively purify samples and significantly reduce matrix effect, and thus showed high accuracy for quantitative analysis. Furthermore, the synthesized magnetic COFs material could be recycled for 5 times, which was suitable for the determination of CML and CEL in baked food. [ABSTRACT FROM AUTHOR]