From flavour to SUSY flavour models [PDF]
Nuclear Physics B, 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. We discuss aspects of such "SUSY flavour" models, towards predicting both flavour structures, in the context of ...
Antusch, Stefan +3 more
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Safety assessment of the mixture of methyl-branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials [PDF]
, 2017 Publisher ...
Barthélemy, Eric +24 more
core +3 more sources
Strategy for the identification of micro-organisms producing food and feed products : bacteria producing food enzymes as study case [PDF]
, 2020 Recent European regulations require safety assessments of food enzymes (FE) before their commercialization. FE are mainly produced by micro-organisms, whose viable strains nor associated DNA can be present in the final products.
De Keersmaecker, Sigrid C. J. +8 more
core +2 more sources
Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting) [PDF]
, 2017 Publisher ...
Anastassiadou, Maria +26 more
core +3 more sources
Lepton flavour violation and flavour symmetries [PDF]
Fortschritte der Physik, 2012 AbstractIn this review article, we highlight the impact of models incorporating flavour symmetries on charged lepton flavour violating (LFV) processes. Flavour symmetries provide a natural approach to explain the peculiar mass hierarchies and mixing patterns of the Standard Model fermions.
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Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM-AK [PDF]
, 2017 Publisher ...
Aguilera-Gómez, Margarita +29 more
core +3 more sources
Journal of High Energy Physics, 2013 Abstract We show that a large mixing between the right-handed charm and top squarks (i) is allowed by low-energy flavour constraints; (ii) reduces the experimental bound on the stop mass; (iii) has a mild, but beneficial, effect on fine-tuning; (iv) leads to interesting signatures at the LHC not presently investigated by ...
Monika Blanke +4 more
openaire +3 more sources
Safety assessment of the substance dimethyl carbonate for use in food contact materials [PDF]
, 2017 Publisher ...
Bolognesi, Claudia +24 more
core +3 more sources
Effects of hunger state on flavour pleasantness conditioning at home: Flavour–nutrient learning vs. flavour–flavour learning [PDF]
Appetite, 2007 This study examined acquired liking of flavour preferences through flavour-flavour and flavour-nutrient learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened (3% sucrose, 40 kcal), artificially sweetened (3 ...
Mobini, S. +2 more
openaire +2 more sources
Safety assessment of the process ‘PEGRA-V’, based on Starlinger IV+® technology, used to recycle post-consumer PET into food contact materials [PDF]
, 2017 Publisher ...
Bolognesi, Claudia +26 more
core +3 more sources