Effects of the FCNC Couplings in Production of New Heavy Quarks within Z′ Models at the LHC by V. Çetinkaya, V. Arı, O. Çakır

“…It is shown that the sensitivity would benefit from the flavor tagging.…”
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Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products by Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji

“…Enzymatic fermentation further enriched the flavor of both pastes by boosting key compounds such as 2-methylbutanal and ethyl acetate. …”
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Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory by Kun Zhuang, Zihan Zhang, Shuyou Shang, Kai Zheng, Xiaolong Zhou, Wenjing Huang, Yuehui Wang, Wenping Ding

“…The parboiling enhances umami and flavor while maintaining the original taste and flavor profile. …”
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Anomaly inflow, accidental symmetry, and spontaneous symmetry breaking by Ibrahima Bah, Federico Bonetti

“…Using our anomaly polynomial, we compute the conformal central charge and a non-Abelian flavor central charge at large N , finding agreement with the holographic predictions.…”
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Determination of Hazardous VOCs and Nicotine Released from Mainstream Smoke by the Combination of the SPME and GC-MS Methods by Sudhir Kumar Pandey, Ki-Hyun Kim

“…This thus suggests that light-flavor cigarettes do not necessarily guarantee low doses of carcinogens (and tar) than regular cigarettes, as their differences can be balanced by the inhaling behavior of the smoker.…”
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Estimating Willingness to Pay for New Mandarin Cultivars: A Revealed Preference Approach by Xiang Bi, Lisa House, Zhifeng Gao, Frederick Gmitter

“…Survey test results showed that subjects preferred this new cultivar in terms of overall flavor, sweetness, acidity, and juiciness. survey test results showed that the Florida ‘Sugar Belle’ was preferred over the California ‘Clementine’ mandarin and the Florida ‘Murcott’ mandarin (aka Honey mandarin) in terms of overall flavor, sweetness, acidity, and juiciness. …”
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THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES by Adisak Akesowan, Anchan Choonhahirun

“…Still, the sensory attributes on color, taste, flavor, texture, and overall acceptability was evaluated by a 9-point hedonic scale. …”
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Estimating Willingness to Pay for New Mandarin Cultivars: A Revealed Preference Approach by Xiang Bi, Lisa House, Zhifeng Gao, Frederick Gmitter

“…Survey test results showed that subjects preferred this new cultivar in terms of overall flavor, sweetness, acidity, and juiciness. survey test results showed that the Florida ‘Sugar Belle’ was preferred over the California ‘Clementine’ mandarin and the Florida ‘Murcott’ mandarin (aka Honey mandarin) in terms of overall flavor, sweetness, acidity, and juiciness. …”
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Probing third-generation New Physics with K→πνν¯ and B→K(⁎)νν¯ by L. Allwicher, M. Bordone, G. Isidori, G. Piazza, A. Stanzione

“…The recent observation of the K+→π+νν¯ decay by NA62 is an important milestone in precision flavor physics. Together with evidence of B+→K+νν¯ reported by Belle-II, they are the only FCNC decays involving third-family leptons where a precision close to the SM expectation has been reached. …”
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Constraining the Effective Mass of Majorana Neutrino with Sterile Neutrino Mass for Inverted Ordering Spectrum by Jaydip Singh

“…Inspired by the experimental anomalies in neutrino physics and recent oscillation data from short baseline and another neutrino experiment, the realization of one extra neutrino flavor seems to be favoring. This extra flavor may change the observable, |mββ|, of current data taking and next-generation (ββ)0ν-decay experiments aim to probe and possibly look at the Inverted Ordering region (|mββ|≃10-2eV) of parameter space. …”
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Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes by K. D. S. S. Perera, O. D. A. N. Perera

“…Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. …”
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Characterization of squash polysaccharide and the anti-diabetic effect on type 2 diabetic rat revealed by urine metabolomics analysis by Li Liang, Fuming Zhang, Quanhong Li, Baoguo Sun, Yuyu Zhang, Robert J. Linhardt

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Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products by WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying

“…Numerous studies have focused on improving the quality of plant-based meat products in terms of appearance, texture, taste and flavor to make them more similar to real meat. However, plant-based meat products on the market generally contain high sodium levels, which contradicts the concept of healthy diet and seriously affects the nutritional value and promotion of plant-based meat products. …”
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Essential Oils as Natural Food Preservatives: Special Emphasis on Antimicrobial and Antioxidant Activities by Nooshin Noshirvani

“…This flavor intensity can be particularly challenging, especially for products that need to maintain a subtle or specific taste profile. …”
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An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs by Marika Magdalena Bielecka, Aleksandra Florczuk, Marek Aljewicz

“…Overall, the results of this study suggest that the controlled addition of curdlan and buttermilk positively affects the texture, color, and flavor of PCs, and it provides valuable information for the cheese industry.…”
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Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions by Duo Feng, Jing Wang, Xiao-Jiao Ji, Wen-Xiang Min, Wen-Jie Yan

“…Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.…”
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THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) by Ahmad Sofyan, Esteria Priyanti, Kurnianingsih Kurnianingsih

“…This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. …”
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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing by Shaheen Mohmed S., Shaaban Hamdy A., Hussein Ahmed M.S., Ahmed Mohamed B.M., El-Massry Khaled, El-Ghorab Ahmed

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5-Amino-2-chloro-4-fluoro-N-(N-isopropyl-N-methylsulfamoyl) benzamide, C11H15O3ClFN3S by Jie Wang, Xiao Shu-Zhen, Cong Huang, Liu Ya-Qiang, Peng Da-Yong

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Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discrimin... by Meigui Huang, Yulin Li, Ping Zhan, Ping Liu, Honglei Tian, Jie Fan

“…The obvious correlation between flavor profiles and sensory attributes could help online monitoring of SFFPs’ flavor quality during production.…”
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