Results 11 to 20 of about 207,607 (306)
Flavor-nutrient learning in restrained and unrestrained eaters
, 2007 After we consume a novel food an association can form between its sensory characteristics (e.g., taste properties) and the effect it has on the body (rewarding).
Jeffrey M. Brunstrom (7238807) +1 more
core +6 more sources
Journal of Food Quality, 2021 The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis ...
Dandan Pu +8 more
doaj +1 more source
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
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
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
doaj +1 more source
Flavor symmetries and the description of flavor mixing [PDF]
Physics Letters B, 1997 It is shown that the hierarchical structure of the quark mass terms in the standard model suggests a new description of the flavor mixing. The latter is primarily a heavy quark mixing involving the t and b quarks, followed by a mixing exclusively in the u-channel or the d-channel. The complex phase describing CP violation arises only in the light quark
Fritzsch, H., Xing, Z. Z.
openaire +2 more sources
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
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
doaj +1 more source
Lepton flavor violation in flavored gauge mediation [PDF]
The European Physical Journal C, 2014 32 pages, 7 ...
Lorenzo Calibbi +2 more
openaire +5 more sources
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
doaj +1 more source