$$(g-2)_{e,\mu }$$ ( g - 2 ) e , μ and lepton flavor violating decays in a left-right model by L. T. Hue, Khiem Hong Phan, T. T. Hong, T. Phong Nguyen, N. H. T. Nha

“…Abstract General expressions for one-loop contributions associated with lepton-flavor violating decays of the standard model-like Higgs boson $$h\rightarrow e_b^\pm e_a^\mp $$ h → e b ± e a ∓ and gauge boson $$Z\rightarrow e^\pm _b e_a^\mp $$ Z → e b ± e a ∓ are introduced in the unitary gauge. …”
Get full text

不同温度烫制红油辣椒的风味研究 Flavor of chili oil poured at different temperatures by 张峰轶，王浩文，田浩，刘琨，王传明 ZHANG Fengyi, WANG Haowen, TIAN Hao, LIU Kun, WANG Chuanming

“…In conclusion, pouring temperature has a significant effect on the formation and transformation of the flavor of chili oil. By selecting raw material and controlling the pouring temperature, the flavor of chili oil can be more accurately regulated. …”
Get full text

Selenium improves the flavor-promoting substances of summer tea (Camellia sinensis) by altering the expression of flavonoid and amino acids metabolic genes by Ruiming Zhang, Huishan Tang, Xinlong Hu, Yuqiong Chen, Dejiang Ni, Mingle Wang

“…In conclusion, the addition of Se enhances the flavor profile of summer tea by modulating genes participating in flavonoid and amino acid metabolism, underpinning its potential for improving summer tea quality.…”
Get full text

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

Subjects: Get full text

Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis by Tian Li, Mengsheng Deng, Shuang Li, Yu Lei, Dong Li, Ke Li

Subjects: Get full text

Otimização de filmes de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de frutas by Amanda Lélis de Souza, Bárbara Teixeira Gomes, Taila Veloso de Oliveira, Nilda de Fatima Ferreira Soares

Subjects: “…Biopolímero. Desejabilidade. Flavor. Nanocompósito.…”
Get full text

Caracterização de filme de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de fruta by Bárbara Teixeira Gomes, Amanda Lélis de Souza, Taila Veloso de Oliveira, Nilda de Fatima Ferreira Soares

Subjects: Get full text

Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu by DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang

“…This work employed high-throughput sequencing technology to delve into the mechanism driving microbial community succession during the fermentation of black Daqu used for Jiangxiangxing Baijiu production, and it also applied flavoromics to analyze the change of volatile flavor compounds. …”
Get full text

Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations by Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu

Subjects: Get full text

Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity by Xin AN, Tongtong LI, Jiaxue HU, Huiyan LIU, Haitian FANG, Xiaobo WEI

Subjects: Get full text

Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar by SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu

Subjects: “…cupei; metagenomics; microorganism; physicochemical factors; volatile flavor; correlation analysis…”
Get full text

Camel milk and D-allulose synergistically improved camel dairy flavor and alleviated insulin resistance of human HepG2 cells by Tuerxunnayi Aili, Zhaoxu Xu, Chen Liu, Jie Yang, Haitao Yue

“…Further research was conducted on the potential synergistic hypoglycemic effect of camel milk and D-allulose, and a formula was ultimately determined to enhance the flavor of camel milk through a series of sensory evaluation experiments. …”
Get full text

Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity by Hailei Sun, Jia Wang, Jina Han, Xiaolong Li, Juan Zhao, Yimin Zhang, Jingxin Sun

Subjects: Get full text

Characterization and Assessment of Flavor Compounds and Some Allergens in Three Iranian Rice Cultivars during Gelatinization Process by HS-SPME/GC-MS by M. H. Givianrad

“…A combined gas chromatography mass spectrometry with headspace solid-phase microextraction method has been utilized for the analysis of the flavor volatiles of three different rice cultivars including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. …”
Get full text

Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates by Yi Chen, Wellington S. Oliveira, Fernanda F. G. Dias, Baraem P. Ismail

Subjects: Get full text

Primary metabolomics and transcriptomic techniques were used to explore the regulatory mechanisms that may influence the flavor characteristics of fresh Corylus heterophylla × Corylus avellana by Minmin Lu, Tiantian Xie, Yaru Wang, Jieyan Yang, Yan Bai, Shuang Gao, Xiaofan Wu, Xiuqing Yang

Subjects: Get full text

Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry by Diandian Wang, Yaxi Zhou, Jian Zhao, Yu Guo, Wenjie Yan

“…The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. …”
Get full text

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

Subjects: Get full text

Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage by Yousung Jung, Soomin Oh, Sangrok Lee, Hee-Jeong Lee, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang

Subjects: Get full text

Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer by Cesar I. Mejia-Llontop, Carlos E. Tirado-Rodríguez, Alanis Acosta-Baca, Maylee Aguayo-Flores, Manuel Ascate-Pasos, Carmen Ayala-Jara, Gilbert Rodriguez, Eudes Villanueva, Elza Aguirre

Subjects: Get full text