Results 111 to 120 of about 323,392 (251)

Accumulation of glycosidically bound compounds in Fragaria x ananassa cv. Elsanta fruits at various developmental stages [PDF]

Biotechnologie, Agronomie, Société et Environnement, 1999
Isolation of glycosidically bound compounds of Fragaria x ananassa cv. Elsanta was performed by Amberlite XAD-2 adsorption followed by methanol elution.
Groyne J., Lognay G., Marlier M.
doaj  

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Scientific Reports, 2016
Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods.
Zongmin Wang, Zhen-Ming Lu, Jin-song Shi, Zhenghong Xu   +3 more
semanticscholar   +1 more source

Charged-Lepton Flavour Physics

, 2012
This writeup of a talk at the 2011 Lepton-Photon symposium in Mumbai, India, summarises recent results in the charged-lepton flavour sector. I review searches for charged-lepton flavour violation, lepton electric dipole moments and flavour-conserving CP ...
A Czarnecki, A Czarnecki, A Czarnecki, A Czarnecki, A Masiero, A Pich, AB Arbuzov, ALEPH Collaboration, ALEPH Collaboration, ALEPH Collaboration, ALEPH Collaboration, ANDREAS HOECKER, B Krause, BABAR Collaboration, BABAR Collaboration, BABAR Collaboration, BABAR Collaboration, BABAR Collaboration, BC Regan, Belle Collaboration, C Bouchiat, CA Baker, CMS Collaboration, D Hanneke, D Tucker-Smith, E Rafael de, F Jegerlehner, G Danby, G Degrassi, G Feinberg, G Rodrigo, GW Bennett, GW Bennett, I Caprini, II Bigi, J Adam, J Bailey, J Bijnens, J Hisano, JH Kuhn, JJ Hudson, JJ Hudson, JP Miller, K Hagiwara, K Hayasaka, K Melnikov, K Nakamura, KG Chetyrkin, KG Chetyrkin, KG Chetyrkin, Kim Maltman, KLOE Collaboration, KLOE Collaboration, L Calibbi, LI Schiff, M Ahmed, M Beneke, M Davier, M Davier, M Davier, M Davier, M Davier, M Gourdin, M Knecht, M Knecht, M Passera, M Pospelov, M Pospelov, M Raidal, Malo Cadoret, MEG Collaboration, OPAL Collaboration, P Cladé, P Cladé, PA Baikov, R Alemany, R Barbier, R Jackiw, R Kitano, R Kitano, R Sawada, S Bethke, S Binner, S Heinemeyer, S Julian, S Nussinov, S Peris, S Weinberg, SJ Brodsky, SK Lamoreaux, SL Glashow, T Aoyama, T Gribouk, T Kinoshita, T Kinoshita, T Kinoshita, T Ritbergen van, T2K Collaboration, TV Kukhto, V Cirigliano, V Gerginov, WH Bertl, WJ Marciano, Y Kuno, Y Miyazaki   +104 more
core   +1 more source

Spontaneous CP violation and neutral flavour conservation [PDF]

, 1989
Gerhard F. Ecker, Walter Grimus, H. Neufeld   +2 more
openalex   +1 more source

T Cells in Viral Infections: The Myriad Flavours of Antiviral Immunity [PDF]

, 2020
Achanta Jagadeesh, A. M. V. N. Prathyusha, G. Mohana Sheela, Pallaval Veera Bramhachari   +3 more
openalex   +1 more source

Anarchic Yukawas and top partial compositeness: the flavour of a successful marriage

, 2015
The top quark can be naturally singled out from other fermions in the Standard Model due to its large mass, of the order of the electroweak scale. We follow this reasoning in models of pseudo Nambu Goldstone Boson composite Higgs, which may derive from ...
Cacciapaglia, Giacomo, Cai, Haiying, Flacke, Thomas, Lee, Seung J., Parolini, Alberto, Serôdio, Hugo   +5 more
core   +3 more sources

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

Czech Journal of Food Sciences, 2002
Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C.
J. Pokorný, A. Farouk Mansour, F. Pudil, V. Janda   +3 more
doaj   +1 more source

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

Animal, 2017
Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic
G.B. Mezgebo, A.P. Moloney, E.G. O’Riordan, M. McGee, R.I. Richardson, F.J. Monahan   +5 more
doaj   +1 more source

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products [PDF]

, 2021
Qiang Li, Shumin Yi, Wei Wang, Yongxia Xu, Hongbo Mi, Xuepeng Li, Jianrong Li   +6 more
openalex   +1 more source

Flavoured soft leptogenesis and natural values of the B term

, 2010
We revisit flavour effects in soft leptogenesis relaxing the assumption of universality for the soft supersymmetry breaking terms. We find that with respect to the case in which the heavy sneutrinos decay with equal rates and equal CP asymmetries for all
A Abada, A Abada, A Pilaftsis, A Pilaftsis, A Pilaftsis, A Simone De, AD Medina, Chee Sheng Fong, CS Fong, CS Fong, CS Fong, D Aristizabal Sierra, DJH Chung, E Ma, E Nardi, E Nardi, EJ Chun, EJ Chun, Enrico Nardi, G D’Ambrosio, G D’Ambrosio, GC Branco, GF Giudice, J Dunkley, J Garayoa, J. Racker, JR Ellis, JR Ellis, JR Ellis, K Kohri, M Fukugita, M Gell-Mann, M Kawasaki, M-C Chen, M. C. Gonzalez-Garcia, MY Khlopov, O Vives, P Bari Di, P Minkowski, R Barbieri, RN Mohapatra, S Antusch, S Antusch, S Blanchet, S Blanchet, S Blanchet, S Davidson, S Davidson, S Davidson, S Pascoli, S Pascoli, T Endoh, T Fujihara, T Inui, T Moroi, T Yanagida, V Cirigliano, W Buchmüller, W Buchmüller, Y Grossman, Y Grossman, Y Grossman   +61 more
core   +1 more source