Feed Flavoring for Poultry by Bobby L. Damron

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Feed Flavoring for Poultry by Bobby L. Damron

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Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties by Jeehye Sung, Scott Frost, Joon Hyuk Suh

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First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles by Tobías Moccia, Carolina Antuña, Clara Bruzone, Julieta Amalia Burini, Diego Libkind, Lucía Paula Alvarez

“…As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers.…”
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Flavor Quality of Scomberomorus niphonius by Shanyu WANG, Chong JIAN, Yong XUE, Ling ZHAO, Huihui SUN, Rong CAO

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Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

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Open heavy flavor production at LHCb by Wang Jianqiao

“…The LHCb experiment is a dedicated heavy-flavor experiment at the LHC and is uniquely well-suited to studying heavy-flavor production in heavyion collisions. …”
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Hunting for ALPs with lepton flavor violation by Claudia Cornella, Paride Paradisi, Olcyr Sumensari

“…Abstract We examine the low-energy signatures of axion-like particles (ALPs) in lep- ton flavor violating (LFV) processes. By using a dimension-5 effective Lagrangian, we compute the most general ALP contributions to LFV decays of leptons and mesons. …”
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Lepton Flavor Violation beyond the MSSM by A. Vicente

“…Most extensions of the Standard Model lepton sector predict large lepton flavor violating rates. Given the promising experimental perspectives for lepton flavor violation in the next few years, this generic expectation might offer a powerful indirect probe to look for new physics. …”
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Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk by GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang

Subjects: “…soymilk; flavor substance-protein interactions; biological methods; flavor improvement…”
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Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu by Xiaoning Huang, Jiamu Kang, Yuandi Zhang, Xiaoxue Chen, Beizhong Han

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Flavor Mixing and the Permutation Symmetry among Generations by T. K. Kuo, S. H. Chiu

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Flavor symmetries from modular subgroups in magnetized compactifications by Tatsuo Kobayashi, Kaito Nasu, Ryusei Nishida, Hajime Otsuka, Shohei Takada

“…The wave functions represent their covering groups. We obtain various flavor groups in these models.…”
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Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics by Ranjith Arimboor, Zavier Thaliakuzhy, Nagamani Chintalarevi

“…Based on the results of the viability studies and sensory evaluation, acceptable compositions of a probiotics curd formulation flavored with turmeric and black pepper were arrived at. …”
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Large CP violation in flavor violating muon decays by Diego Redigolo, Michele Tammaro, Andrea Tesi

“…Abstract We identify new room for CP violation in lepton flavor violating observables not bound by the electric dipole moment of leptons. …”
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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

“…The type of rennet used for cheese making, jointly with several other factors, influences the flavor and aroma of dairy products. In this study, we focused exclusively on rennet’s role in developing aromas and flavors, highlighting different tastes depending on the type of rennet used in cheesemaking. …”
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Characterization of microbial communities in flavors and fragrances during storage by Yingjie Feng, Tingting Zhang, Jinchu Yang, Wenzhao Liu, Yongfeng Yang, Jihong Huang, Shen Huang, Zongcan Yang, Qianjin Liu, Wenchao Zheng, Qing Zhou, Qing Zhou

Subjects: “…flavors and fragrances…”
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Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear by Ge Bai, Ya Wang, Jianrong Zheng, Xiaomin Zhang, Zhaoyue Zhuang, Danshi Zhu, Xuehui Cao

“…Significant differences were found in the flavor of Nanguo pear after subsequent freeze-thaw cycles. …”
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Xenia Effect on Nutritional and Flavor Components of ‘Jingbaili’ Pear by Yaxun Qiao, Wenjie Yu, Keju Li, Jingze Cao, Jie Zhu, Qiuning Wang, Jiaqi Zhao, Yunping Wang, Liping Luo, Jinwang Li, Fangjian Ning

“…This research clarified the effect of xenia on the nutritional components and flavor substances in the ‘Jingbaili’ pear and could provide data support for improving the quality of the ‘Jingbaili’ pear.…”
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A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations by Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

“…The historical appreciation of tea dates back to ancient times, while technological limitations have long hindered in-depth exploration of its flavor complexity and functional attributes. This study investigated the effects of various teas on a traditional delicacy, “tea-flavored fish”, using teas processed via traditional methods. …”
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