Results 21 to 30 of about 275,202 (307)
Kaon decays and the flavour problem [PDF]
, 2003 After a brief introduction to the so-called flavour problem, we discuss the role of rare K decays in probing the mechanism of quark-flavour mixing. Particular attention is devoted to the formulation of the Minimal Flavour Violation hypothesis, as a ...
A Alavi-Harati +25 more
core +2 more sources
Phenomenological aspects of flavoured dark matter [PDF]
, 2015 Flavour symmetries in the dark sector are a theoretically motivated and phenomenologically appealing concept. The dark matter particle can be stabilised with the help of flavour symmetries, without the need to introduce an additional discrete symmetry by
Blanke, Monika
core +3 more sources
Antioxidant Enriched Fractions from Zingiber Officinale Roscoe
E-Journal of Chemistry, 2011 Ginger rhizome (Zingiber officinale Roscoe) has many diverse properties and medicinal values such as antioxidant potential combined with the properties of a spice. Dried ginger (DG) were extracted with aqueous ethanol and freeze-dried.
Ismail Rahath Kubra +2 more
doaj +1 more source
Flavour always matters in scalar triplet leptogenesis [PDF]
, 2015 We present a flavour-covariant formalism for scalar triplet leptogenesis, which takes into account the effects of the different lepton flavours in a consistent way.
Lavignac, Stéphane, Schmauch, Benoît
core +4 more sources
DEVELOPMENT OF VOLATILE COMPOUNDS OF AVOCADO AND CASIMIROA DURING FRUIT MATURATION [PDF]
Arab Universities Journal of Agricultural Sciences, 2007 Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages:green mature,commercial ripe and over ripe stages. The headspace volatiles of each maturity
Magda Abd El-Mageed
doaj +1 more source
, 2014 Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g.
Moliszewska, Ewa
core +1 more source
EFFECT OF PASTEURIZATION AND STORGE ON FLAVOUR OF APPLE AND KIWIFRUIT BLEND JUICE [PDF]
Arab Universities Journal of Agricultural Sciences, 2006 A blend Juice prepared from apple juice and kiwifruit juice (60:40 v/v), was pas-teurized and stored for 3 and 6 months at 4o and 25oC untill analysis.
Magda A. Abd El-Mageed +1 more
doaj +1 more source
Foods, 2022 Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment.
Aileen Pua +5 more
doaj +1 more source
FoodsWe previously found that host–guest interactions can drive gingerols (Gs) and cyclodextrins (CDs) together to form inclusion complexes (G/CD), which can further construct amphiphilic microcrystals and resultant Pickering emulsions through self-assembly ...
Xingran Kou +6 more
doaj +1 more source
Molecular and Hormonal Mechanisms Regulating Fleshy Fruit Ripening
Cells, 2021 This article focuses on the molecular and hormonal mechanisms underlying the control of fleshy fruit ripening and quality. Recent research on tomato shows that ethylene, acting through transcription factors, is responsible for the initiation of tomato ...
Shan Li, Kunsong Chen, Donald Grierson
doaj +1 more source