Results 21 to 30 of about 783,326 (397)

Integrative analyses of metabolome and genome-wide transcriptome reveal the regulatory network governing flavor formation in kiwifruit (Actinidia chinensis).

New Phytologist, 2021
Soluble sugars, organic acids and volatiles are important components that determine unique fruit flavor and consumer preferences. However, the metabolic dynamics and underlying regulatory networks that modulate overall flavor formation during fruit ...
Ruochen Wang, Peng Shu, Chi Zhang, Junlin Zhang, Ya Chen, Yaoxin Zhang, Kui Du, Yue Xie, Mingzhang Li, T. Ma, Yang Zhang, Zheng-guo Li, D. Grierson, Julien Pirrello, Kun-song Chen, M. Bouzayen, Bo Zhang, Mingchun Liu   +17 more
semanticscholar   +1 more source

Flavor probes of axion-like particles [PDF]

Journal of High Energy Physics, 2021
Axions and axion-like particles (ALPs) are well-motivated low-energy relics of high-energy extensions of the Standard Model (SM). We investigate the phenomenology of an ALP with flavor-changing couplings, and present a comprehensive analysis of quark and
M. Bauer, M. Neubert, S. Renner, Marvin Schnubel, A. Thamm   +4 more
semanticscholar   +1 more source

Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

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, Yaxin Hou, He Huang, Yue Sun, Yashuai Wu, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun   +9 more
doaj   +1 more source

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

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, Hao Chen, Yue Sun, He Huang, Yiyuan Chen, Jiaxin Hong, Xinxin Liu, Huayang Wei, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun   +12 more
doaj   +1 more source

Flavorful supersymmetry [PDF]

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, Papucci, Michele, Stolarski, Daniel   +2 more
openaire   +2 more sources

Direct evidence for neutrino flavor transformation from neutral-current interactions in the Sudbury Neutrino Observatory. [PDF]

Physical Review Letters, 2002
Observations of neutral-current nu interactions on deuterium in the Sudbury Neutrino Observatory are reported. Using the neutral current (NC), elastic scattering, and charged current reactions and assuming the standard 8B shape, the nu(e) component of ...
Q. Ahmad, R. C. Allen, T. Andersen, J. Anglin, J. C. Barton, E. Beier, M. Bercovitch, J. Bigu, S. Biller, R. Black, I. Blevis, R. Boardman, J. Boger, E. Bonvin, M. Boulay, M. Boulay, M. Bowler, T. Bowles, S. Brice, S. Brice, M. Browne, M. Browne, T. V. Bullard, G. Buhler, J. Cameron, Y. Chan, Herbert H. Chen, M. Chen, X. Chen, X. Chen, B. Cleveland, E. Clifford, J. Cowan, D. Cowen, G. Cox, X. Dai, F. Dalnoki-Veress, W. F. Davidson, P. Doe, P. Doe, P. Doe, G. Doucas, M. Dragowsky, M. Dragowsky, C. Duba, F. Duncan, M. Dunford, J. Dunmore, E. D. Earle, E. D. Earle, S. Elliott, S. Elliott, H. C. Evans, G. Ewan, J. Farine, H. Fergani, A. Ferraris, R. Ford, J. Formaggio, M. Fowler, K. Frame, E. Frank, W. Frati, N. Gagnon, J. Germani, S. Gil, K. Graham, D. Grant, R. Hahn, A. Hallin, E. Hallman, A. Hamer, A. Hamer, A. A. Hamian, W. Handler, R. Haq, C. Hargrove, P. Harvey, R. Hazama, K. Heeger, W. Heintzelman, J. Heise, J. Heise, R. Helmer, R. Helmer, J. Hepburn, H. Heron, J. Hewett, A. Hime, M. Howe, J. Hykawy, M. Isaac, P. Jagam, N. Jelley, C. Jillings, G. Jonkmans, G. Jonkmans, K. Kazkaz, P. Keener, J. Klein, A. Knox, R. Komar, R. Kouzes, T. Kutter, C. Kyba, J. Law, I. Lawson, M. Lay, H. W. Lee, K. Lesko, J. Leslie, I. Levine, W. Locke, S. Luoma, J. Lyon, S. Majerus, H. Mak, J. Maneira, J. Manor, A. Marino, N. McCauley, N. McCauley, A. McDonald, A. McDonald, D. McDonald, K. Mcfarlane, G. McGregor, R. M. Drees, C. Mifflin, G. Miller, G. Milton, B. A. Moffat, M. Moorhead, C. Nally, M. Neubauer, F. Newcomer, H. Ng, A. J. Noble, A. J. Noble, E. Norman, V. Novikov, M. O’Neill, C. Okada, R. Ollerhead, M. Omori, J. Orrell, S. Oser, A. Poon, T. Radcliffe, A. Roberge, B. Robertson, R. Robertson, R. Robertson, S. Rosendahl, J. K. Rowley, V. Rusu, E. Saettler, K. Schaffer, M. Schwendener, A. Schulke, H. Seifert, H. Seifert, H. Seifert, M. Shatkay, J. Simpson, C. Sims, D. Sinclair, D. Sinclair, P. Skensved, A. Smith, M. Smith, T. Spreitzer, N. Starinsky, T. D. Steiger, R. Stokstad, L. Stonehill, R. S. Storey, B. Sur, B. Sur, R. Tafirout, N. Tagg, N. Tagg, N. Tanner, R. Taplin, M. Thorman, P. Thornewell, P. Trent, Y. Tserkovnyak, R. Berg, R. D. Water, R. D. Water, C. Virtue, C. Waltham, J. Wang, D. Wark, D. Wark, D. Wark, N. West, J. Wilhelmy, J. Wilkerson, J. Wilkerson, J. Wilson, P. Wittich, J. Wouters, M. Yeh   +204 more
semanticscholar   +1 more source

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

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, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang   +5 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, Fang Tong, Ruohao Sun, Jufang Yang, Zhihua Pang, Xinqi Liu   +5 more
doaj   +1 more source

Identification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids. [PDF]

, 2019
We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chemicals, and evaluated cytotoxicities of the fluids and flavor chemicals.
Hua, My, Luo, Wentai, McWhirter, Kevin J, Omaiye, Esther E, Pankow, James F, Talbot, Prue   +5 more
core   +2 more sources

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, Eelen, Paul, Van den Bergh, Omer, Crombez, G.   +3 more
openaire   +1 more source