Dependence of net-hyperon production at mid-rapidity on beam energy and its implication on baryon number carrier by Tsang Chun Yuen

“…Moreover, the exponential slopes for net- Λ, net-Ξ, and net-Ω are consistent with each other, suggesting that the baryon transport is flavor blind. Conventional models like PYTHIA, which use valence quarks as the baryon number carrier, have difficulty reproducing this transport behavior.…”
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Searching for the Minimal Seesaw Models at the LHC and Beyond by Arindam Das

“…The existence of the tiny neutrino mass and the flavor mixing can be naturally explained by type I Seesaw model which is probably the simplest extension of the Standard Model (SM) using Majorana type SM gauge singlet heavy Right Handed Neutrinos (RHNs). …”
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Influencia de la dieta con taninos y del almacenamiento refrigerado sobre la calidad sensorial del músculo semitendinosus cocido sous-vide de vaca de refugo by Valeria Urbani, A. Biolatto, M. Palladino

“…En general, durante todo el tiempo de almacenamiento refrigerado, los valores de flavor y aroma del producto cocido se mantuvieron en el rango 4 a 5.…”
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Adverse Reactions Caused by Biomaterials Used in Dentistry by Marco Antonio Mesache Villagómez, María Daniela Morales Núñez, Gabriela Vaca Altamirano

“…The most biocompatible materials were: ProRoot, BioRoot-RCS, Bulk Flow, Optibond Solo Plus, Adhese Universal, Vita Enamic, Lava Ultimate, Vita AC-12, InSync, Poligrip Flavor Free Fixative Cream Ketac Molar, Ionofil Molar, Twinky Star. …”
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Hygienic Evaluation of Electrolyzed or Ozonated Water-Washed Apples Stored under Different Temperatures and Relative Humidity Conditions by Jiao Wang, Yuequi Pei, Hyejin Kim, Sung-Yong Hong, Ae-Son Om

“…Moreover, sensory tests using EW- or OW-washed apples showed that OW did not significantly affect 5 quality characteristics (appearance, taste, flavor, texture, and overall acceptability). Our data suggest that EW or OW washing did not significantly reduce the levels of microorganisms on apples relative to the unwashed and that EW or OW washing did not deteriorate the quality of washed apples.…”
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Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay by Qing-Qing Cao, Yan-Qing Fu, Cheng-Bin Zhang, Yan Zhu, Jun-Feng Yin, Daniel Granato, Predrag Putnik, Yong-Quan Xu

“…Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. …”
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The impact of data from future lepton colliders on light hadrons fragmentation functions by Bin Zhou, Jun Gao

“…The high luminosity and high energies of future lepton colliders allow for quark flavor separations and ensure a precise determination of FFs based solely on data from electron-positron collisions. …”
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ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN by Nia Surya Wijayanti, Marheny Lukitasari

“…Is not the typical organoleptic flavor of salted fish mostpreferred by the panelists as much as 78% of the panelists found in fish samples salted teri east.Organoleptic chewy texture intact most preferred by the panelists as much as 88% and there is apanelist on the samples salted fish teri middle.…”
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Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent by Waqar Ahmed, Muhammad Asim Shabbir, Rana Muhammad Aadil, Muhammad Anjum Zia, Anubhav Pratap-Singh

“…Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. To address this issue, a study was conducted using five degraded fats/oil (DF/O) commodities as the target for an adsorption process. …”
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The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk by Younes Safdari, Mohsen Vazifedoost, Zohreh Didar, Bahareh Hajirostamloo

“…The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p<0.05). …”
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Joint Brain Parametric T1-Map Segmentation and RF Inhomogeneity Calibration by Ping-Feng Chen, R. Grant Steen, Anthony Yezzi, Hamid Krim

“…Incorporation of a tuning weight in particular adds a probabilistic flavor to our segmentation method, and makes the 3-tissue segmentation possible. …”
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Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests by Lisa M. L. Price, Ann Colonna, Eric T. Jones

“…We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes.…”
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Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce by Hadi Bagheri, Sepideh Abbaszadeh

“…Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. …”
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Visual Analysis of Research Hotspots in Matcha and Research Progress in Its Efficacy by WANG Yuepeng, GENG Zhanhui, ZHENG Zhiqiang, CUI Yan, YANG Liu

“…Matcha is a micronized green tea product, which has a unique flavor and taste due to its special processing technique and is widely used in foods. …”
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STRATEGI PEMASARAN AGROINDUSTRI KERIPIK TEMPE DI DESA BULUH RAMPAI KECAMATAN SEBERIDA KABUPATEN INDRAGIRI HULU (Studi Kasus Agroindustri Keripik Tempe Dua Putri Mbak Siti) by NIRMALA SARI, EVY MAHARANI, SHOREA KHASWARINA

“…Threat; Many competitors of similar products, the market demand fluctuates, and the limitations of market information and for marketing strategies Dua Putritempechips agroindustry is to maintain existing markets and seek new markets including exhibition, the exhibition is there to improve their skills in providing products with flavor worth nutrition, make packaging more attractive in order to reach the marketing of products inside and outside the district, improve the taste and quality and maximize promotion, looking for alternative marketing channels. …”
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Dark QCD perspective inspired by strong CP problem at QCD scale by Bin Wang, Shinya Matsuzaki, Hiroyuki Ishida

“…The composite axion is phenomenologically required to mimic the QCD pion, but can generically be flavorful, which could be testable via the induced flavor changing processes at experiments. …”
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Environmental assessment of gooseberry cultivars developed in Chelyabinsk Province by A. A. Vasiliev, F. M. Gasymov, N. V. Glaz

“…The advantages of these cultivars are their high productivity, large fruit size, dessert flavor, high winter hardiness, low thorniness, and increased resistance to American gooseberry mildew. …”
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Nutritional Health Perspective of Natto: A Critical Review by Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Huda Ateeq, Aasma Asghar, Yasir Abbas Shah, Chigozie E. Ofoedu, James S. Chacha

“…Natto has a specific flavor and aroma with a slimy, sticky consistency. …”
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Untargeted Metabolite Profiling of Specialty Rice Grains Using Gas Chromatography Mass Spectrometry by Rohit Kambale, M. Raveendran, J. Ramalingam

“…., pentanal, hexanal, 2-pentylfuran, pyridine, (Z)-7-Decenal, and Mesitylene for distinct flavor and presence of aroma in Chakhao Amubi. The findings showed a distinct difference in the metabolic profile of Chakhao Amubi compared to Pusa Basmati 1 and Improved White Ponni. …”
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Jets with electrons from boosted top quarks by Suman Chatterjee, Rohini Godbole, Tuhin S. Roy

“…We demonstrate the efficacy of this proposal using simulated data and show that our method not only reduces the backgrounds from light flavor jets, b jets from QCD, and hadronic top jets, it can also tell apart jets rich in electrons but not due to top quark decays.…”
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