Results 11 to 20 of about 783,326 (397)
Lepton Flavor Violation in Flavored Gauge Mediation [PDF]
The European Physical Journal C, 2014 We study the anatomy and phenomenology of Lepton Flavor Violation (LFV) in the context of Flavored Gauge Mediation (FGM). Within FGM, the messenger sector couples directly to the MSSM matter fields with couplings controlled by the same dynamics that ...
Calibbi, Lorenzo +2 more
core +6 more sources
The fate of hints: updated global analysis of three-flavor neutrino oscillations [PDF]
Journal of High Energy Physics, 2020 Our herein described combined analysis of the latest neutrino oscillation data presented at the Neutrino2020 conference shows that previous hints for the neutrino mass ordering have significantly decreased, and normal ordering (NO) is favored only at the
I. Esteban +4 more
semanticscholar +1 more source
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Food chemistry: X, 2023 Highlights • The matching feature between microorganism and food flavor was summarized.• The microbial mediated flavor regulation method was discussed.• The key pathways and regulation methods of microbial synthetic flavor compounds.• Communication and ...
Ke Zhang +5 more
semanticscholar +1 more source
Role of Lipids in Food Flavor Generation
Molecules, 2022 Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking ...
F. Shahidi, A. Hossain
semanticscholar +1 more source
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
openaire +2 more sources
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
openaire +2 more sources
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
Frontiers in Nutrition, 2022 During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs)
Shuyun Liu +7 more
semanticscholar +1 more source
Flavor formation based on lipid in meat and meat products: A review.
Journal of food biochemistry, 2022 Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products.
Yinghua Fu +3 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source