Results 11 to 20 of about 88,929 (268)
Progress of Theoretical and Experimental Physics, 2020 Abstract The flavor moonshine hypothesis is formulated to suppose that all particle masses (leptons, quarks, Higgs, and gauge particles—more precisely, their mass ratios) are expressed as coefficients in the Fourier expansion of some modular forms just as, in mathematics, dimensions of representations of a certain group are expressed as ...
Shiba Funai, Shotaro, Sugawara, Hirotaka
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Comprehensive Reviews in Food Science and Food Safety, 2003 ABSTRACT Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final ...
M A, Drake, G V, Civille
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Foods, 2022 Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor ...
Ruijia Liu +5 more
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Foods, 2023 The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation ...
Yashuai Wu +12 more
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Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil
Foods, 2023 The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil.
Ruifang Wang +8 more
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International Journal of Food Properties, 2023 The aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times and significantly increased the loss of baijiu.
Hao Chen +9 more
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Physical Review D, 2008 Weak scale supersymmetry provides elegant solutions to many of the problems of the standard model, but it also generically gives rise to excessive flavor and CP violation. We show that if the mechanism that suppresses the Yukawa couplings also suppresses flavor changing interactions in the supersymmetry breaking parameters, essentially all the low ...
Nomura, Yasunori +2 more
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Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis
Foods, 2023 This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity.
Cunshe Chen +5 more
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Molecules, 2021 Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang +5 more
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Flavor-flavor and color-flavor conditioning in humans [PDF]
Learning and Motivation, 1990 Abstract Pavlovian flavor-flavor associative learning has been suggested as one of the determinants of humans' food likes and dislikes (e.g., Rozin & Zellner, 1985 ). However, few experimental studies exist which directly examined this proposal. In the present study, the hypothesis was tested that the contingent presentation of a neutral flavor (CS)
Baeyens, Frank +3 more
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