Entanglement in a QFT Model of Neutrino Oscillations by M. Blasone, F. Dell’Anno, S. De Siena, F. Illuminati

“…We use a suitable entanglement measure, the concurrence, that allows extracting the two-mode (flavor) entanglement from the full multimode, multiparticle flavor neutrino states.…”
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Deciphering olfactory receptor binding mechanisms: a structural and dynamic perspective on olfactory receptors by Jingtao Wang, Jingtao Wang, Qidong Zhang, Wu Fan, Qingzhao Shi, Jian Mao, Jianping Xie, Guobi Chai, Guobi Chai, Chenglei Zhang

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A Visible Colorimetric Fluorescent Probe for Hydrogen Sulfide Detection in Wine by Haitao Chen, Xiaoming Wu, Shaoxiang Yang, Hongyu Tian, Yongguo Liu, Baoguo Sun

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Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources by Yanli He, Hongyan Qin, Jinli Wen, Lin Wang, Weiyu Cao, Shutian Fan, Wenpeng Lu, Jiaqi Li, Changyu Li

“…The nutritional value and flavor and texture characteristics of fruits from different Actinidia argute resources were scientifically evaluated and compared. …”
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Synthesis and crystal structure of methyl 4-(2-ethoxy-2-oxoethoxy)-3,5-dimethoxybenzoate, C14H18O7 by Shang Xiao-ming, Luo Ying, Chen Nuo, Wang Zong-de, Luo Hai

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Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat by Saad Ibrahim Yousif, Mustafa Bayram, Songul Kesen

“…These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.…”
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Dp-brane Dynamics and Thermalization in Type IIB Ben Ami-Kuperstein-Sonnenschein Models by Dariush Kaviani

“…The model embeds type IIB probe flavor Dp-branes into the Klebanov-Witten gravity dual of conformal gauge theory, with the embedding parameter, given by the minimal radial extension of the probes, dual to the IR scale of conformal and chiral flavor symmetry breakdown. …”
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Quasi-Classical Gravity Effect on Neutrino Oscillations in a Gravitational Field of a Heavy Astrophysical Object by Jonathan Miller, Roman Pasechnik

“…Based on this study, we propose a new technique for the indirect detection of energetic gravitons by measuring the flavor composition of astrophysical neutrinos.…”
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Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction by Yenenesh Ayalew, Dargie Tsegay Berhe, Nigusse Retta, Gulelat Desse, Ali Mohammed, Kyong Su Kim

“…The SDE extraction and GC-MS analysis of anchote leaves and tubers successfully identified various volatile flavor compounds, which indicates that anchote was found to be a potential source of volatile flavor compounds that can be used as a food flavoring agent and in folk medicines. …”
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Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang, Kunyi Liu

“…Moreover, the application of yeast and bacteria for improving coffee flavor by microbial fermentation was also introduced.…”
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Establishment of Sensory Wheel and Quantitative Descriptive Profile for Pixian Douban by CHEN Houyin, ZHONG Kui, YUN Zhenyu, SHI Bolin, WANG Houyin, ZHANG Yao, ZHANG Lihan, HE Xiaoning, XIANG Yake, ZHAO Lei

“…Compared with traditional PXDB, chili oil PXDB, reddish brown in color, had stronger oily and spicy aromas, wettability, and oily flavor. Higher grades of PXDB had more prominent soy sauce-like aroma and fermented soybean-like flavor and tasted more mellow. …”
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Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis by Igor P. Lutkov, Dmitry V. Yermolin

“…Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. …”
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Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions by Na Liu, Likang Qin, Haiying Zeng, Anyan Wen, Song Miao

“…Compared with the rice-acid soup inoculated with single starter, the synergistically intensified rice-acid soup inoculated with Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) contained more flavor compounds. Organic acids mainly included L-lactic acid and the main volatile flavor component was ethyl acetate. …”
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Odor Identification by Parkinson’s Disease Patients Tested by Using Sniffin’ Sticks versus Natural Spices by Florence Baert, Geertrui Vlaemynck, Jarissa Maselyne, Christophe Matthys

“…Our results provide a first step towards patient-appropriate flavor enhancement strategies in PD.…”
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Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer by Yanyu Chen, Zilai Wei, Tianyu Zhang, Keng Hong Ng, Jun Ye, Wenmeng He

“…The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. …”
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Calibrating the In-Medium Behavior of Quarkonia by Helmut Satz

“…The basic features measured there are the relative fractions of hidden to open heavy flavor and the relative fractions of the different hidden heavy flavor states. …”
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Muon $$g-2$$ g - 2 anomaly from vector-like leptons in a 2-Higgs-doublet + scalar singlet model by Tim Brune, Thomas W. Kephart, Heinrich Päs

“…The phenomenological implications for lepton-flavor universality, Higgs decays, and charged lepton-flavor violating decays are discussed in detail.…”
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Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage by Rui Wang, Shiyu Chang, Miao Liang, Yajian Wu, Runhu Xin, Yuping Liu, Liang Chen, Shangting Zhou

“…This result will provide valuable information for understanding the flavor changes of HLFSS.…”
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Probing non-standard neutrino interactions with supernova neutrinos at Hyper-K by Minjie Lei, Noah Steinberg, James D. Wells

“…In the inverted hierarchy (IH) scenario, Hyper-K can significantly improve constraints on flavor-violating NSSI down to O $$ \mathcal{O} $$ (10−1)GF.…”
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Chiral Structure of Scalar and Pseudoscalar Mesons by Hua-Xing Chen

“…We systematically study the chiral structure of local tetraquark currents of flavor singlet and JP=0+. We also investigate their chiral partners, including scalar and pseudoscalar tetraquark currents of flavor singlet, octet, 10, 10¯, and 27. …”
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