Results 11 to 20 of about 169,039 (315)
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
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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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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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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.
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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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Lepton flavor violation in flavored gauge mediation [PDF]
The European Physical Journal C, 2014 32 pages, 7 ...
Lorenzo Calibbi +2 more
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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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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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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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