Results 11 to 20 of about 244,161 (353)
, 2004 We argue in favor of dynamical mass generation in an SU(2)xU(1) electroweak model with two complex scalar doublets with ordinary masses. The masses of leptons and quarks are generated by ultraviolet-finite non-perturbative solutions of the Schwinger-Dyson equations for full fermion propagators with self-consistently modified scalar boson exchanges. The
Brauner, Tomás, Hosek, Jiri
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Flavor-flavor and color-flavor conditioning in humans [PDF]
Learning and Motivation, 1990 Abstract Pavlovian flavor-flavor associative learning has been suggested as one of the determinants of humans' food likes and dislikes (e.g., Rozin & Zellner, 1985 ). However, few experimental studies exist which directly examined this proposal. In the present study, the hypothesis was tested that the contingent presentation of a neutral flavor (CS)
Baeyens, Frank +3 more
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Flavor symmetries and the description of flavor mixing [PDF]
Physics Letters B, 1997 It is shown that the hierarchical structure of the quark mass terms in the standard model suggests a new description of the flavor mixing. The latter is primarily a heavy quark mixing involving the t and b quarks, followed by a mixing exclusively in the u-channel or the d-channel. The complex phase describing CP violation arises only in the light quark
Fritzsch, H., Xing, Z. Z.
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Bioflavour Conference 2018 - Biotechnology for Flavors, Fragrances, and Functional Ingredients
, 2022 S.13363-13366The ""Bioflavour 2018-Biotechnology of Flavors, Fragrances, and Functional Ingredients"" conference was held from September 18th to 21st, 2018 at the DECHEMA house in Frankfurt, Germany.
Zorn, H. +2 more
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Bioresources and Bioprocessing, 2023 Fermentation is the key process required for developing the characteristic properties of cigar tobacco leaves, complex microorganisms are involved in this process.
Hongyang Si +5 more
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Biocatalytic oxidation of fatty alcohols into aldehydes for the flavors and fragrances industry.
Biotechnology Advances, 2021 From Egyptian mummies to the Chanel n°5 perfume, fatty aldehydes have long been used and keep impacting our senses in a wide range of foods, beverages and perfumes.
David Ribeaucourt +4 more
semanticscholar +1 more source
Journal of Nutrition and Metabolism, 2023 Milk and legumes are good source of protein foods used to sustain muscle mass, but their effects on postprandial glucose homeostasis and energy metabolism may be different.
Sucharita Sambashivaiah +6 more
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Added flavors: potential contributors to body weight gain and obesity?
BMC Medicine, 2022 Background Added flavors are a marker for ultra-processing of food and a strong link exists between the intake of ultra-processed food and the development of obesity. The objective of the present article is to assess animal and human data elucidating the
Nathalie Judith Neumann, M. Fasshauer
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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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Heavy flavors under extreme conditions in high energy nuclear collisions [PDF]
, 2020 Heavy flavor hadrons have long been considered as a probe of the quark gluon plasma created in high energy nuclear collisions. In this paper we review the heavy flavor properties under extreme conditions and the realization in heavy ion experiments ...
Jia-Xing Zhao +3 more
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