Results 21 to 30 of about 96,138 (268)
Foods, 2021 This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the ...
Yan Huang +4 more
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THE PHYSICS OF FLAVOR IS THE FLAVOR OF PHYSICS [PDF]
Flavor Physics, 2002 Summary Talk: International Conference of Flavor Physics (ICFP 2001). Zhang-Jia-Jie. Hunan, China (May / June 2001)
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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
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Flavored axions and the flavor problem
The European Physical Journal C, 2022 AbstractA Peccei-Quinn (PQ) symmetry is proposed, in order to generate in the Standard Model (SM) quark sector a realistic mass matrix ansatz with five texture-zeros. Limiting our analysis to Hermitian mass matrices we show that this requires a minimum of 4 Higgs doublets.
Yithsbey Giraldo +3 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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Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
Molecules, 2023 To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry.
Miao Liang +5 more
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Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level
Molecules, 2022 It is well known that organic acids (OAs) could affect the flavour of fruit juices and beverages. However, the molecular mechanism of aroma release is still unclear. In this study, the effects of citric acid (CA), L-(-)-malic acid (MA) and L-lactic acid (
Yu Liu +5 more
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Synthesis and Antifungal Activity of Novel Tetrahydrogeranyl Quaternary Ammonium Salts
Natural Product Communications, 2022 Due to the excessive use of antifungal agents, drug resistance and ecological problems are increasing. Some antifungal agents are difficult to degrade and have high toxicity and several side effects.
Yun Peng +9 more
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Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup
Foods, 2021 To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%
Li Liang +3 more
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Foods, 2022 Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of
Yan Huang +6 more
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