Results 351 to 360 of about 77,712 (368)

BRANS-DICKE THEORY OF GRAVITY AND FLAVOUR OSCILLATIONS

The Ninth Marcel Grossmann Meeting, 2002
CAPOZZIELLO S, LAMBIASE, Gaetano
openaire   +3 more sources

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Trends in Food Science and Technology, 2008
Martina Lille, Ann Van Loey
exaly  

SPheno 3.1: extensions including flavour, CP-phases and models beyond the MSSM

Computer Physics Communications, 2012
Werner Porod, Florian Staub
exaly  

Search for the lepton flavour violating decay $$\mu ^+ \rightarrow \mathrm {e}^+ \gamma $$ μ + → e + γ with the full dataset of the MEG experiment

European Physical Journal C, 2016
Elisabetta Baracchini, Michele Biasotti, Gianluigi Boca   +2 more
exaly  

Design of experiments and regression modelling in food flavour and sensory analysis: A review

Trends in Food Science and Technology, 2018
Weibiao Zhou
exaly  

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Food Research International, 2020
Cong-Gui Chen, Pei-Jun Li
exaly  

Heavy-flavour and quarkonium production in the LHC era: from proton–proton to heavy-ion collisions

European Physical Journal C, 2016
Anton Andronic, Roberta Arnaldi, Zaida Conesa del Valle   +2 more
exaly  

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Food Research International, 2016
John Edem Kongor, Michael Hinneh, Emmanuel Ohene Afoakwa   +2 more
exaly  

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

FEMS Microbiology Reviews, 2005
Bart A Smit
exaly  

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Applied Microbiology and Biotechnology, 2019
Christoph Wittmann
exaly