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Showing 1 to 20 of 524 for “"Flavor"”.
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Thermodynamics of 5-flavor QCD
… (QCD) with five mass degenerate quark flavors. After performing lattice QCD simulations, I discuss measurements of the chiral condensate at small masses and classify the chiral phase transition. The data analysis is done via established approaches, as well as state-of-the-art machine …
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Flavor Characterization of Broccoli Cultivars
… SMCSO, supporting the theory that broccoli flavor does arises from SAA, not GS. Positive correlations also suggest that SMCSO and aliphatic glucosinolates share common pathways in biosynthesis.
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An investigation of maple flavor
It was desired to isolate and identify the flavor material obtained by hydrolysis and oxidation from Acer saccharum wood. This has been done and the material is shown to be 3-methoxy-hydroxycinnamic aldehyde or coniferyl aldehyde. It has been shown definitely that the flavor is not due to vanillin. …
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Flavor physics beyond the standard model
… New Physics impact on certain heavy quark flavor involving processes, such as charm and bottom strange meson-antimeson</p> <p>oscillations and leptonic meson decays. Also, we consider a possibility of</p> <p>explaining within a two-Higgs doublet extension of the Standard Model the quark and …
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A proof of concept to differentiate among differences in flavor of American lamb using volatile flavor compound analysis
… for differentiating the inherent differences in flavor that exist in meat from ovine animals of various age classes using volatile flavor compound analysis. The legs were selected from commercial processing facilities. Differences among age group, breed type, sex and production background were …
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Identifying preferences for specific beef flavor characteristics
… United States to determine differences in beef flavor attributes and flavor preferences among 12 different beef product categories (treatments). Treatments were chosen specifically to permit identification and characterization of production-related beef flavor differences, including effects of …
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Physicochemical and flavor characterization of Tupelo honey
… to conduct an exhaustive physicochemical and flavor characterization of Tupelo honey to confirm and expand upon the limited available research. Physicochemical characteristics were determined for ten Tupelo honey samples from five different locations collected during two consecutive seasons …
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Flavor chemistry of lemon-lime carbonated beverages
… continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty eight compounds were detected by gas chromatography-olfactometry (GCO) with linalool (floral, lavender), octanal (pungent orange) and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds …
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The crystallography of three flavor quark matter
The nature of cold three-flavor quark matter at the large (but not asymptotic) densities relevant to neutron star phenomenology is not resolved. The gapless CFL phase, which was previously believed to have the lowest free energy, was recently shown to be unstable in the sense that some phase must …
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Decoding the Flavor of Kentucky's Native Pawpaw Fruit
The objective of this research was to decode the flavor of Asimina triloba, or the pawpaw fruit, to identify and quantitate the aroma-active compounds that are present. Gas chromatography – olfactometry (GC-O) was applied on capillary GC columns with various means of extraction. The volatile …
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Fitness and flavor in d-dimensional complex networks
Tesi in inglese
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Characterization of Flavor Compounds Isolated From Evaporated Milk
Made available in DSpace on 2014-12-05T23:08:02Z (GMT). No. of bitstreams: 1 6303306.pdf: 4175776 bytes, checksum: 38cf390499965570977f7e4cb0344714 (MD5) Previous issue date: 1962
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Analysis of B [sigma] flavor oscillations at CDF
The search for and the study of flavor oscillations in the neutral B,B, meson system is an experimentally challenging endeavor. This constitutes a flagship analysis of the Tevatron proton-antiproton collider physics program. In this dissertation we develop such an analysis of the time-dependent B, …
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Flavor Perception, Food Choice, and Health in Early Childhood
Flavor perception is a complex, multisensory process. Our experience of food, commonly referred to as “taste” or “flavor” derives from the active combination of many sensory modalities, the most obvious of which are gustation (i.e., the qualities of sweet, salty, sour, and bitter) and olfaction …
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Factors Affecting the Development of Lipase Flavor in Butter
… in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase …
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Unraveling the mechanism of the lightstruck flavor of beer
An objectionable off-flavor is produced on exposure of beer to light. Current understanding regarding formation of the lightstruck flavor (LSF) in beer dates from the original reports by Kuroiwa et al. in the early sixties. Using model systems, they showed that LSF was produced in a light-induced …
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Flavor Preference and Stability of a Low-Fat Dairy Spread
… in this paper was to study the effect of major flavor components and their concentrations on the flavor preference for the low-fat dairy spread developed by Seas and Spurgeon (32). It was thought that this information would aid in determining the most acceptable flavor formulation for the …
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