Results 31 to 40 of about 207,607 (306)

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

open access: yesFoods, 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
doaj   +1 more source

Flavored axions and the flavor problem

open access: yesThe 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
openaire   +4 more sources

B, D and K decays [PDF]

open access: yes, 2008
The present report documents the results of Working Group 2: B, D and K decays, of the workshop on Flavor in the Era of the LHC, held at CERN from November 2005 through March 2007. With the advent of the LHC, we will be able to probe New Physics (NP) up
Okada, Y.   +581 more
core   +1 more source

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

open access: yesFoods, 2020
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed
Dandan Pu   +6 more
doaj   +1 more source

Enhanced Desulfurization Performance of ZIF−8/PEG MMMs: Effect of ZIF−8 Particle Size

open access: yesMembranes, 2023
Constructing efficient and continuous transport pathways in membranes is a promising and challenging way to achieve the desired performance in the pervaporation process.
Xia Zhan   +7 more
doaj   +1 more source

SUPERSYMMETRY FOR FLAVORS [PDF]

open access: yesFrontiers of Theoretical Physics, 2001
An understanding of the lepton masses within the framework of SUSY is presented. A family symmetry is introduced. Sneutrino VEV breaks this symmetry. The tau mass is due to the Higgs VEV, and muon mass purely from the sneutrino VEV. A viable model is constructed, which predicts (1-10) MeV tau-neutrino.
openaire   +2 more sources

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

open access: yesFoods, 2021
Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O2) exposure were compared using GC-MS and chiral ...
Jie Sun   +6 more
doaj   +1 more source

Flavor’s Delight

open access: yesEntropy
Discrete flavor symmetries provide a promising approach to understand the flavor sector of the standard model of particle physics. Top-down (TD) explanations from string theory reveal two different types of such flavor symmetries: traditional and modular flavor symmetries that combine to the eclectic flavor group.
Hans Peter Nilles, Saúl Ramos-Sánchez
openaire   +4 more sources

Flavor capsule cigarettes in six countries: availability by brand, variant and flavor

open access: yes, 2018
Background Flavor capsule cigarettes, containing capsules inside the filters that smokers can press to release a liquid that flavors smoke, are growing in popularity.
Jennifer Brown   +2 more
core   +1 more source

A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot

open access: yesFood Chemistry: X
Carrots as a representative type of delicious and healthy vegetables has become increasingly popular due to its unique flavors and nutritional value. Vast amount of research has been completed on chemical composition and aroma profile of fresh carrot ...
Zilong Tian   +6 more
doaj   +1 more source

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