Results 51 to 60 of about 323,392 (251)
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
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
∆Ms theory precision confronts flavour anomalies [PDF]
Journal of High Energy Physics, 2019 Based on recent HQET sum rule and lattice calculations we present updated Standard Model predictions for the mass differences of neutral B mesons: ΔMsSM=18.4−1.2+0.7ps−1\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage ...
Luca Di Luzio, M. Kirk, A. Lenz, T. Rauh
semanticscholar +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
Leptogenesis and residual CP symmetry [PDF]
, 2016 We discuss flavour dependent leptogenesis in the framework of lepton flavour models based on discrete flavour and CP symmetries applied to the type-I seesaw model. Working in the flavour basis, we analyse the case of two general residual CP symmetries in
Chen, Peng +2 more
core +1 more source
FoodsIn 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 +4 more
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
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
Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
Foods, 2020 This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary ...
C. Spence
semanticscholar +1 more source
Dipole operator constraints on composite Higgs models
, 2014 Flavour- and CP-violating electromagnetic or chromomagnetic dipole operators in the quark sector are generated in a large class of new physics models and are strongly constrained by measurements of the neutron electric dipole moment and observables ...
König, Matthias +2 more
core +1 more source