Results 41 to 50 of about 783,326 (397)
Quark Mass Hierarchies, Flavor Mixing and Maximal CP-Violation [PDF]
, 1998 Flavor mixing and the quark mass spectrum are intimately related. In view of the observed strong hierarchy of the quark and lepton masses and of the flavor mixing angles it is argued that the description of flavor mixing must take this into account.
C. Jarlskog +23 more
core +2 more sources
Food Research International, 2020 In the current study, the impact of alkaline extraction pH (8.5, 9.0, and 9.5) on chemical composition, molecular structure, solubility and aromatic profile of PPI was investigated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE ...
Zi-jie Gao +6 more
semanticscholar +1 more source
Frontiers in Microbiology, 2021 Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening.
Xiaochun Zheng, Xuewei Shi, Bin Wang
semanticscholar +1 more source
Enhanced Desulfurization Performance of ZIF−8/PEG MMMs: Effect of ZIF−8 Particle Size
Membranes, 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
Phenomenology of the Flavor-Asymmetry in the Light-Quark Sea of the Nucleon [PDF]
, 2000 A phenomenological ansatz for the flavor-asymmetry of the light sea distributions of the nucleon, based on the Pauli exclusion principle, is proposed.
E. REYA +6 more
core +4 more sources
Foods, 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
Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil
Foods, 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
Journal of Physics G: Nuclear and Particle Physics, 2008 8 pages, 5 figures, proceeding of "Strange Quark Matter 2007" 24 - 29 June 2007. Levoca, Slovakia, submitted to J.
openaire +2 more sources
Foods, 2023 Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor.
Ke Wang +3 more
doaj +1 more source
High concentrations of flavor chemicals are present in electronic cigarette refill fluids. [PDF]
, 2019 We characterized the flavor chemicals in a broad sample of commercially available electronic cigarette (EC) refill fluids that were purchased in four different countries.
Luo, Wentai +5 more
core +2 more sources