Results 11 to 20 of about 573,554 (301)
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
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
Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
Foods, 2023 To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography ...
Rui Wang +4 more
doaj +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
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
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
openaire +2 more sources
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
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