Results 71 to 80 of about 169,039 (315)

Collider aspects of flavor physics at high Q [PDF]

open access: yes, 2008
peer reviewedThis chapter of the 'Flavor in the era of LHC' workshop report discusses flavor-related issues in the production and decays of heavy states at the LHC at high momentum transfer Q, both from the experimental and the theoretical perspective ...
Pape, L   +401 more
core   +1 more source

Recurrent Hypothermia and Autonomic Dysfunction Secondary to Shapiro Syndrome

open access: yesAnnals of Clinical and Translational Neurology, EarlyView.
ABSTRACT A 44‐year‐old man presented with recurrent hypothermia, diaphoresis and hypertension. Extensive investigation for infectious, inflammatory, metabolic and endocrine aetiologies was negative. MR scan of the brain demonstrated no lesions but revealed callosal dysgenesis, consistent with Shapiro syndrome.
Naveen Kumar   +3 more
wiley   +1 more source

Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science

open access: yesFood Chemistry: X
Huajiao water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW.
Tianyu Dong   +6 more
doaj   +1 more source

Evaluation of Digital Technologies for Home‐Based Assessment in People With Amyotrophic Lateral Sclerosis

open access: yesAnnals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective Digital technologies hold promise for transforming healthcare by enhancing personalized treatments and offer valuable opportunities to improve patient care. Here, we evaluated several novel, self‐administered, home‐based, digital endpoints for their association with corresponding conventional standard clinical measures (primary) in ...
Arne Mueller   +14 more
wiley   +1 more source

pH-responsive imine-chitosan-based intelligent controlled-release packaging films with transformable antimicrobial modes from defense to attack

open access: yesFood Chemistry: X
Antimicrobial active packing has demonstrated great potential in extending food shelf life. However, developing new intelligent and responsive antimicrobial strategies is still desirable.
Huiyi Wang   +6 more
doaj   +1 more source

A Qualitative Analysis of Patient Perspectives and Preferences in Lupus Management to Guide Lupus Guidelines Development

open access: yesArthritis Care &Research, EarlyView.
Objective A patient‐centered approach for chronic disease management, including systemic lupus erythematosus (SLE), aligns treatment with patients’ values and preferences, leading to improved outcomes. This paper summarizes how patient experiences, perspectives, and priorities informed the American College of Rheumatology (ACR) 2024 Lupus Nephritis (LN)
Shivani Garg   +20 more
wiley   +1 more source

Flavor dynamics [PDF]

open access: yesJournal 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

How the brain represents the reward value of fat in the mouth.

open access: yes, 2009
The palatability and pleasantness of the sensory properties of foods drive food selection and intake and may contribute to overeating and obesity. Oral fat texture can make food palatable and pleasant.
Parris, Benjamin   +3 more
core   +1 more source

Clinical Practice Guideline for Evaluation and Management of Peripheral Nervous System Manifestations in Sjögren's Disease

open access: yesArthritis Care &Research, EarlyView.
Objective Sjögren's disease is an autoimmune disorder that can impact multiple organ systems, including the peripheral nervous system (PNS). PNS manifestations, which can exist concurrently, include mononeuropathies, polyneuropathies, and autonomic nervous system neuropathies.
Anahita Deboo   +88 more
wiley   +1 more source

Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications

open access: yes, 2005
Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor.
Caudle, Alissa Dawn
core  

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