Results 31 to 40 of about 275,202 (307)

From Flavour to SUSY Flavour Models

, 2011
If supersymmetry (SUSY) will be discovered, successful models of flavour not only have to provide an explanation of the flavour structure of the Standard Model fermions, but also of the flavour structure of their scalar superpartners.
Aad, Aad, Aad, Abel, Adam, Ahmed, Akeroyd, Akula, Allanach, Altarelli, Altarelli, Altarelli, Altarelli, Altarelli, Altarelli, Altmannshofer, Altmannshofer, Alvarez-Gaume, Amsler, Andreev, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Antusch, Babu, Baer, Baer, Baer, Bandyopadhyay, Barberio, Becirevic, Blazek, Blazek, Blazek, Bona, Brooks, Buras, Buras, Buras, Calibbi, Calibbi, Calibbi, Carena, Chan, Chatrchyan, Chatrchyan, Chen, Chung, Ciuchini, Ciuchini, Claudson, Crivellin, Crivellin, Crivellin, Crivellin, Crivellin, Crivellin, de Medeiros Varzielas, de Medeiros Varzielas, Degrassi, del Aguila, Derendinger, Drees, Ellis, Ellis, Ellis, Feng, Feng, Feruglio, Feruglio, Frere, Gelman, Gogoladze, Gogoladze, Gonzalez-Garcia, Hagedorn, Hall, Hempfling, Hisano, Hisano, Hisano, Ishimori, Isidori, Kadota, Khachatryan, King, King, King, King, King, Kounnas, Lalak, Lorenzo Calibbi, Lunghi, Ma, Martin Spinrath, Masina, Masina, Mezzetto, Moroi, Moroi, Olive, Paradisi, Pierce, Pospelov, Regan, Ritt, Ross, Ross, Stefan Antusch, Vinzenz Maurer, Xing   +121 more
core   +1 more source

Combined electronic nose and tongue for a flavour sensing system [PDF]

, 2011
We present a novel, smart sensing system developed for the flavour analysis of liquids. The system comprises both a so-called "electronic tongue" based on shear horizontal surface acoustic wave (SH-SAW) sensors analysing the liquid phase and a so-called "
Cole, Marina, Covington, James A., Gardner, J. W.   +2 more
core   +1 more source

Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)

Foods, 2022
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control ...
Vladana Grabež, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Håseth, Margareth Øverland, Per Berg, Alemayehu Kidane, Bjørg Egelandsdal   +8 more
doaj   +1 more source

General Conditions for Lepton Flavour Violation at Tree- and 1-Loop Level [PDF]

, 2007
In this work, we compile the necessary and sufficient conditions a theory has to fulfill in order to ensure general lepton flavour conservation, in the spirit of the Glashow-Weinberg criteria for the absence of flavour-changing neutral currents.
Alexander Blum, Alexander Merle, C. Itzykson, T. P. Cheng   +3 more
core   +2 more sources

One-Pot Fabrication of Ginger-Waste-Derived Ionic Liquid Electrospun Films: An Efficient Preparation Strategy with Enhanced Antibacterial Functionality

Foods
In the process of ginger deep processing, a lot of waste is generated which is rich in biopolymers and active ingredients such as cellulose, starch, gingerol, and gingerol, but its low utilization rate leads to waste of resources.
Xingran Kou, Kangning Ma, Xin Huang, Hui Wang, Qinfei Ke   +4 more
doaj   +1 more source

Introduction to flavour physics

, 2019
We give a brief introduction to flavour physics. The first part covers the flavour structure of the Standard Model, how the Kobayashi-Maskawa mechanism is tested and provides examples of searches for new physics using flavour observables, such as meson ...
Zupan, Jure
core   +1 more source

Thermal decomposition study of 4-methyloxybenzyl-glycoside by TG/DTA and on-line pyrolysis-photoionization mass spectrometry

Scientific Reports
A flavor precursor of 4-methyloxybenzyl-2, 3, 4, 6-tetra-O-acetyl-β-d-glucopyranoside (MBGL) was synthesized via a modified Koenigs–Knorr reaction. The thermal decomposition behaviour and pyrolysis intermediate products of the glycoside were studied by ...
Lei Wu, Yiming Wang, Liutianyi Yang, Meiling Jian, Yu Ding   +4 more
doaj   +1 more source

Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss

Foods
Smell loss affects around 15–20% of the population, with a major effect on the quality of life. The most common complaint is the impairment of the eating experience, with around 90% of patients reporting this issue.
Alexander Wieck Fjaeldstad
doaj   +1 more source

Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.

Grasas y Aceites, 1997
Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%). Results obtained during the ripening period revealed that the low fat cheese (Karish) is not able to long period storage, while half cream
Magda A. Abd El-Mageed
doaj   +1 more source

Provenance in Sheep: The Karoo Lamb Story

Proceedings, 2020
Noted for its unique herbaceous flavour which is imbued from a diet of indigenous fragrant plants, Karoo lamb is marketed as one of South Africa’s finest meat products and enjoys Protected Geographical Indication (PGI) status in South Africa and the ...
Louwrens Hoffman, Sara Erasmus
doaj   +1 more source