Results 31 to 40 of about 783,326 (397)

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

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, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang   +4 more
doaj   +1 more source

The Flavor Structure of the Three-Site Higgsless Model [PDF]

, 2011
We study the flavor structure of the three-site Higgsless model and evaluate the constraints on the model arising from flavor physics. We find that current data constrain the model to exhibit only minimal flavor violation at tree level.
Elizabeth H. Simmons, G. Altarelli, Masaharu Tanabashi, R. Sekhar Chivukula, Tomohiro Abe   +4 more
core   +2 more sources

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, Rui Wang, Yajian Wu, Runhu Xin, Wei Guan, Yuping Liu   +5 more
doaj   +1 more source

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, Hui Xi, Yingjie Fu, Peng Li, Shihao Sun, Yongli Zong   +5 more
doaj   +1 more source

QCD Baryons in the 1/N_c Expansion [PDF]

, 2001
The 1/N_c expansion provides a theoretical method for analyzing the spin-flavor symmetry properties of baryons in QCD that is quantitative, systematic and predictive.
Jenkins, E.
core   +2 more sources

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, Chenchen Zhou, Yuyu Zhang, Baoguo Sun   +3 more
doaj   +1 more source

Flavor ``Conservation'' and Hierarchy in TeV-scale Supersymmetric Standard Model [PDF]

, 1999
Recently a TeV-scale Supersymmetric Standard Model (TSSM) was proposed in which the gauge coupling unification is as precise (at one loop) as in the MSSM, and occurs in the TeV range.
Aldazabal, Aldazabal, Alford, Alford, Amaldi, Angelantonj, Anselm, Anselm, Anselm, Antoniadis, Antoniadis, Antoniadis, Antoniadis, Antoniadis, Antoniadis, Arkani-Hamed, Arkani-Hamed, Arkani-Hamed, Arkani-Hamed, Babu, Bachas, Banks, Banks, Banks, Banks, Barbieri, Barbieri, Barbieri, Barnaveli, Berezhiani, Berezhiani, Berkooz, Blumenhagen, Burgess, Carone, Casas, Caso, Chkareuli, Coleman, Cremmer, Cáceres, Dienes, Dienes, Dimopoulos, Dine, Dine, Dine, Dine, Dixon, Dvali, Dvali, Dvali, Dvali, Dvali, Ellis, Fayet, Fayet, Feng, Frampton, Frampton, Frampton, Fukuda, Fukuda, Gell-Mann, Gelmini, Giddings, Gilbert, Giunti, Hall, Hatakeyama, Hatanaka, Hooft, Ibáñez, Ibáñez, Ibáñez, Kakushadze, Kakushadze, Kakushadze, Kakushadze, Kakushadze, Kakushadze, Kakushadze, Kakushadze, Kaplan, Kaplunovsky, Kaplunovsky, Kaplunovsky, Kaplunovsky, Khlopov, Kim, Klein, Krasnikov, Krauss, Krauss, Langacker, Lykken, Marciano, Mohapatra, Nir, Polchinski, Pomarol, Pomarol, Pouliot, Preskill, Preskill, Price, Price, Rasin, Reiss, Rubakov, Sakai, Scherk, Scherk, Shiuand, Taylor, Taylor, Vafa, Weinberg, Wilczek, Wilczek, Witten, Yanagida, Zurab Kakushadze, Zwart   +123 more
core   +2 more sources

Study of lepton flavor violation in flavor symmetric models for lepton sector [PDF]

, 2015
Flavor symmetric model is one of the attractive Beyond Standard Models (BSMs) to reveal the flavor structure of the Standard Model (SM). A lot of efforts have been put into the model building and we find many kinds of flavor symmetries and setups are ...
Kobayashi, Tatsuo, Omura, Yuji, Takayama, Fumihiro, Yasuhara, Daiki   +3 more
core   +4 more sources

Neutrino flavor oscillations without flavor mixing angles [PDF]

Physics Letters B, 2001
11 pages, LaTeX, 4 figures, version submitted to Phys.
Dienes, Keith R., Sarcevic, Ina
openaire   +2 more sources

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

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, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang, Yuyu Zhang   +6 more
doaj   +1 more source