Results 71 to 80 of about 332,147 (398)

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

Dark matter within the minimal flavour violation ansatz [PDF]

, 2013
Minimal Flavour Violation hypothesis can provide an attractive framework for Dark Matter (DM). We consider scalar DM candidates carrying flavour quantum numbers and whose representation under the flavour group guarantees DM stability.
Lopez-Honorez, Laura, Merlo, Luca
core   +2 more sources

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

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

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

∆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

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, A Alavi-Harati, A Lai, A Lai, AF Falk, AJ Buras, AJ Buras, D Ambrose, FJ Gilman, G Buchalla, G Buchalla, G D’Ambrosio, G D’Ambrosio, G D’Ambrosio, G D’Ambrosio, G D’Ambrosio, G Ecker, J Adams, L Bergstrom, L Littenberg, M Lu, M Misiak, R Appel, RS Chivukula, WJ Marciano, Y Grossman   +25 more
core   +2 more sources

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

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, Neubert, Matthias, Straub, David M.   +2 more
core   +1 more source