Dissertations / Theses: 'Flavor'

1

SHE, MANJUAN. "CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182.

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Paul, Barbara. "Flavor-Nutrient Learning in Novel and Familiar Flavor Conditions." Marietta College / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=marietta1525882069126835.

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3

Çakır, Muammer Altan Demir Durmuş Ali. "Flavor violation in supersymmetry/." [s.l.]: [s.n.], 2006. http://library.iyte.edu.tr/tezler/master/fizik/T000535.pdf.

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Thesis (Master)--İzmir Institute of Technology, İzmir, 2006.
Keywords: Flavor violation, flavor violation in supersymmetry, fcnc currents, threshold correction in supersymmetry. Includes bibliographical references (leaves 83-88).

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Lepeintre, François. "Supersymmetric models of flavor /." Thesis, Connect to this title online; UW restricted, 1998. http://hdl.handle.net/1773/9699.

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5

Kaplan, David Elazzar. "Flavor mediated supersymmetry breaking /." Thesis, Connect to this title online; UW restricted, 1999. http://hdl.handle.net/1773/9729.

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6

Caudle, Alissa Dawn. "Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications." NCSU, 2005. http://www.lib.ncsu.edu/theses/available/etd-08242005-112542/.

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Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient applications as well as the flavor formation of SMP throughout production, with emphasis on steps where heat was applied.

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7

Walston, Sean Eric. "Heavy flavor decays of the Z⁰ and a search for flavor changing neutral currents /." wwwlib.umi.com/cr/uoregon/fullcit?p3136452 view abstract or download file of text, 2004.

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Thesis (Ph. D.)--University of Oregon, 2004.
Typescript. Includes vita and abstract. Includes bibliographical references (leaves 254-261). Also available for download via the World Wide Web; free to University of Oregon users.

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8

Heitfeld, Kevin A. "Hydroxypropyl Cellulose for Flavor Encapsulation." University of Cincinnati / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1163785195.

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9

Marshall, Victoria Heinrichs. "Conditioned Flavor Preferences in Children." W&M ScholarWorks, 2012. https://scholarworks.wm.edu/etd/1539626702.

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10

Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.

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The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds. The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/ esterase, and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The activity of each enzyme decreased with NaCl addition and pH reduction to approximate a Cheddar cheese environment (5% NaCl and pH 5.2). The mechanism for methanethiol production by the starter and adjunct bacteria was also investigated. Different enzyme systems were found to be responsible for methanethiol production in starter lactococci, lactobacilli, and brevibacteria. In the lactococci, enzymes that acted primarily on cystathionine were responsible for methanethiol production from methionine. Lactobacilli also contained cystathionine-degrading enzymes, but these enzymes have properties different from the lactococcal enzymes. Brevibacterium linensBL2 lacked cystathionine-degrading enzymes, but was capable of the direct conversion of methionine to methanethiol. L-Methionine γ-lyase from B. linens BL2 was purified to homogeneity, and was found to catalyze the α, γ elimination of methionine resulting in the production of methanethiol, α-ketobutyrate, and ammonia. Characterization of the pure enzyme demonstrated that it is pyridoxal phosphate dependent, which is active at salt and pH conditions existing in ripening Cheddar cheese. The addition of either B. linens BL2 or L-methionine γ-lyase to aseptic cheese curd slurries increased methanethiol and total volatile sulfur compound production. In an attempt to increase methanethiol production and Cheddar cheese flavor in reduced-fat Cheddar cheese, B. linens BL2 was added as a starter adjunct to 60% reduced-fat cheese. Sensory evaluation of the cheese indicated that B. linens BL2 improved the flavor of 60% reduced-fat Cheddar cheese. This suggests that the addition of B. linens BL2 is an alternative to the addition of lactic acid bacteria to improve Cheddar cheese flavor via the metabolism of methionine.

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11

Sluss, Randi Jasmine. "Comparison of Artificial Flavors in Commercial Products and Actual Natural Flavor via Gas Chromatography Mass Spectroscopy Data." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1804.

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In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972, 0.870, and 0.984 respectively. The Mann-Whitney U Test results also support the conclusions from correlation coefficients. However, the natural products tend to have more constituents including the main flavoring compounds. Thus fresh produce have better flavor and are more nutritious for a good reason.

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Launchbaugh, Karen L. "Ecological Implications of Flavor Generalization by Sheep: Role of Flavor Intensity and Variation in Toxin Dose." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/3542.

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Researchers studying diet selection of ungulate herbivores have generally considered plant palatability independent of animals' dietary history. However, more recent studies demonstrate that experiences within the life of an animal strongly influence plant selection. We are beginning to understand how food preferences and aversions are formed through gastro-intestinal feedback. My research specifically examines factors that influence the formation of conditioned flavor aversions in the generalist herbivore, sheep. I first examined how variability of food toxicity affects the intake of those foods. I determined that sheep apparently have several mechanisms for regulating intake of toxic foods regardless of whether or not toxic variation can be detected through flavor changes. When changes in flavor correspond to changes in toxicity, animals adjusted intake based on an increase or decrease in toxin concentration. When toxic variation was not detectable through flavor, animals adopted a conservative strategy of eating an amount based on the maximum toxin dose they had experienced.' I was also interested in how illness following the consumption of one food influences the selection of other foods. In diet selection, animals may generalize selection responses among foods with similar flavors. Generalization may be particularly important in the selection of novel foods, i.e., a new food may look, smell, or taste like a familiar food that is preferred or avoided. In several experiments on the generalization of flavor aversions I found that: 1) sheep generalize aversions from familiar to novel foods when both foods had a flavor in common; 2) the more sick an animal got after eating a food the greater the aversion formed to the food and the greater the generalization of that aversion to new foods; 3) the salience or intensity of flavor did not affect the strength of conditioned flavor aversions in sheep on the generalization of the aversion, but this may not always be the case; 4) flavor intensity strongly influenced the acceptance of a novel food. A novel food (wheat) with a strong flavor (3% added ground oregano) was more avoided than a novel food (wheat) with a mild flavor (1% oregano added).

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13

Schmidt, Michael Andreas. "Running neutrino masses and flavor symmetries." kostenfrei, 2008. http://mediatum2.ub.tum.de/doc/652827/652827.pdf.

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Dubrow, Geoffrey Andrew. "Understanding Complex Flavor Percepts using Flavoromics." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1566064562976072.

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15

Kaminski, Matthias. "Holographic quark gluon plasma with flavor." Diss., kostenfrei, 2008. http://edoc.ub.uni-muenchen.de/8786/.

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16

Poschenrieder, Anton. "The Littlest Higgs and its phenomenological implications for flavor changing neutral currents and lepton flavor violating processes." kostenfrei, 2007. http://mediatum2.ub.tum.de/doc/626143/626143.pdf.

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17

Mack, Philipp. "Kalibration neuer 'Flavor Tagging' Algorithmen mittels Bs-Oszillationen Calibration of new flavor tagging algorithms using Bs oscillations /." [S.l. : s.n.], 2007. http://digbib.ubka.uni-karlsruhe.de/volltexte/1000007124.

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18

Hunt, Philip. "A study of B → DK and D0 production using D0 → K+π-π+π-decays at LHCb." Thesis, University of Oxford, 2012. http://ora.ox.ac.uk/objects/uuid:4b48ebc4-dd04-4741-8ab3-1ac8620f1cb0.

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A precision measurement of the CKM angle γ from tree-level processes is one of the principal goals of the LHCb experiment. The results from this study are compared to predictions from two different theoretical models and from the default LHCb tuning of the PYTHIA Monte Carlo event generator, and the results shown to be in good agreement. The cross-section results are also compared to an independent LHCb measurement. LHCb analyses rely on the ability to identify kaons and pions with a high efficiency and low mis-identification rate, achieved by two Ring Imaging Cherenkov (RICH) detectors. To ensure optimal performance of the RICH detectors, the time alignment of the Level-0 (L0) front-end electronics modules has been optimised using a combination of a pulsed laser system installed in the LHCb cavern and pp collision data. After the time-alignment procedure, the L0 modules have been time-aligned to within approximately ° 1ns across both detectors.

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19

Small, Dana. "Central taste and flavor processing in humans." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0020/MQ44282.pdf.

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Small, Dana. "Central taste and flavor processing in humans." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20866.

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This thesis describes two studies that were performed to explore how the gustatory code is influenced by ingestive and motivational variables. To examine the possibility of a dissociation between gustatory sensation and perception that may be accounted for by integration of the gustatory code with limbic aspects of feeding, I first compared citric acid detection and recognition thresholds in two groups of patients, and a group of healthy control subjects. Patients had undergone resections from either a right or left anterior temporal lobe for the treatment of intractable epilepsy. A Positron Emission Tomography (PET) activation study was then performed on a separate group of healthy subjects to ascertain brain regions involved in the perception of citric acid. A role for the right anterior temporal lobe in taste quality recognition was elucidated in that experiment.
As taste perception generally occurs with olfactory perception, in the context of feeding, I designed a second study to explore cerebral processing of flavor. This study used PET to determine if unimodal taste and smell processing differs from bimodal flavor processing. Evidence for a flavor specific neural network was found.

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21

Sharma, Rishi Ph D. Massachusetts Institute of Technology. "The crystallography of three flavor quark matter." Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/45393.

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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Physics, 2007.
Includes bibliographical references (p. 197-209).
The nature of cold three-flavor quark matter at the large (but not asymptotic) densities relevant to neutron star phenomenology is not resolved. The gapless CFL phase, which was previously believed to have the lowest free energy, was recently shown to be unstable in the sense that some phase must have lower free energy. The nature of the instability motivates the hypothesis that the stable phase is a crystalline color superconductor. In this thesis, we present the calculation of the free energies of three-flavor crystalline color superconductors for realistic crystal structures in the Ginzburg-Landau approximation. All previous work on this subject neglected the strange quarks; we include them, with qualitative consequences. We calculate free energies for many crystal structures, and find two (based upon cubic symmetry) that have lower free energy than the gapless CFL phase over the lower density half of the relevant parameter space. They are therefore good candidates for the phase quark matter exists in, if it is present in the cores of neutron stars. We investigate the implications of the existence of a crystalline color superconducting core on the phenomenology of glitches in neutron stars. The key ingredient in the standard explanation of the origin of glitches is the presence of a rigid lattice in a superfluid medium which provides sites where vortices in the superfluid can be pinned, a situation that exists in the inner crust of the neutron stars. By deriving the effective action of the phonons in the crystalline phases, we determine that these are very rigid, with a shear modulus 20 to 1000 times larger than that of neutron star crusts. They are at the same time superfluid and a rough estimate of the pinning force on vortices gives answers comparable to that for pinning in the inner crust. This raises the possibility that (some) glitches could originate in quark matter cores of neutron stars.
by Rishi Sharma.
Ph.D.

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22

O'Bannon, Andrew Hill. "Holographic thermodynamics and transport of flavor fields /." Thesis, Connect to this title online; UW restricted, 2008. http://hdl.handle.net/1773/9785.

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23

Heitfeld, Kevin A. "Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery." Cincinnati, Ohio : University of Cincinnati, 2007. http://rave.ohiolink.edu/etdc/view.cgi?acc_num=ucin1179357187.

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Thesis (Ph. D.)--University of Cincinnati, 2007.
Advisor: Dale Schaefer. Title from electronic thesis title page (viewed Apr. 2, 2009). Keywords: Flavor; Encapsulation; Smart Polymers; Responsive Polymers; Controlled Release; Spray Drying. Includes abstract. Includes bibliographical references.

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24

Yu, Haibo. "Flavor symmetry, leptogenesis and grand unification theories." College Park, Md.: University of Maryland, 2007. http://hdl.handle.net/1903/7585.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2007.
Thesis research directed by: Dept. of Physics. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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25

Harrington-Taber, Timothy M. "Heavy flavor decay of Zgamma at CDF." Thesis, The University of Iowa, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3608716.

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According to the Standard Model of particle physics, elementary particles interact via the exchange of mediator particles. The specific mediator particle depends on the force: gluons for the strong nuclear force, photons for the electromagnetic force, and W and Z bosons for the weak nuclear force. No quantum theory of gravity has been deemed adequate by the community at this time, and no gravity-mediating particle (graviton is the proposed name for such a particle) is included in the Standard Model. As gravity is much weaker than the other fundamental forces at the particle level, this does not currently pose practical difficulties for elementary particle physics. In order to specifically study W and Z bosons, it is necessary to generate high-energy beams of particles, which are collided, and whose collisions (hopefully) produce the 90 GeV required for Z boson production. Typically, electrons and protons are the particle of choice for these beams. In order to obtain the necessary energies, circular collider facilities have been the highest energy sites for years. As electrons radiate energy when in circular orbits, by the late 1980's proton colliders have been the primary choice for high-energy physics. One such collider, built at Fermilab National Accelerator Laboratory in Batavia, Illinois, was the Tevatron, which started operations in 1984 and finally shut down in 2011. The Tevatron collided protons with anti-protons with a center of mass energy of 1.96 TeV for ten years (2001-2011) after a series of upgrades known collectively as Run II. Of the two detectors at the Tevatron, this analysis considers events observed at the Collider Detector at Fermilab (CDF) during Run II. Results can be usefully cross-checked by the other detector, D0. This thesis includes a technical description of the silicon tracking system at the CDF detector, including an account of challenges encountered during its operation and some of the personal work done to assist in its continuing operation. This analysis measures the frequency at which two bosons are created (specifically, a photon and a Z boson) in a particular decay channel (namely, the Z decays into two b quarks). This diboson production is frequently measured, but typically only in leptonic decays at hadron colliders, as there is less background in these channels. This analysis attempts to provide a useful confirmation on these experiments by analyzing the diboson production in an independent decay channel. As the event signature is also produced by strong force interactions, this electroweak signal composes a relatively small fraction of the events observed at CDF. In order to distinguish between the two, an artificial neural network was trained to separate the signal events from the primary background. While the result was measured to be consistent with the Standard Model prediction, large statistical and significant systematic errors limit the utility of this measurement.

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Harrington-Taber, Timothy M. "Heavy flavor decay of Zgamma at CDF." Diss., University of Iowa, 2013. https://ir.uiowa.edu/etd/4989.

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According to the Standard Model of particle physics, elementary particles interact via the exchange of mediator particles. The specific mediator particle depends on the force: gluons for the strong nuclear force, photons for the electromagnetic force, and W and Z bosons for the weak nuclear force. No quantum theory of gravity has been deemed adequate by the community at this time, and no gravity-mediating particle (graviton is the proposed name for such a particle) is included in the Standard Model. As gravity is much weaker than the other fundamental forces at the particle level, this does not currently pose practical difficulties for elementary particle physics. In order to specifically study W and Z bosons, it is necessary to generate high-energy beams of particles, which are collided, and whose collisions (hopefully) produce the 90 GeV required for Z boson production. Typically, electrons and protons are the particle of choice for these beams. In order to obtain the necessary energies, circular collider facilities have been the highest energy sites for years. As electrons radiate energy when in circular orbits, by the late 1980's proton colliders have been the primary choice for high-energy physics. One such collider, built at Fermilab National Accelerator Laboratory in Batavia, Illinois, was the Tevatron, which started operations in 1984 and finally shut down in 2011. The Tevatron collided protons with anti-protons with a center of mass energy of 1.96 TeV for ten years (2001-2011) after a series of upgrades known collectively as Run II. Of the two detectors at the Tevatron, this analysis considers events observed at the Collider Detector at Fermilab (CDF) during Run II. Results can be usefully cross-checked by the other detector, D0. This thesis includes a technical description of the silicon tracking system at the CDF detector, including an account of challenges encountered during its operation and some of the personal work done to assist in its continuing operation. This analysis measures the frequency at which two bosons are created (specifically, a photon and a Z boson) in a particular decay channel (namely, the Z decays into two b quarks). This diboson production is frequently measured, but typically only in leptonic decays at hadron colliders, as there is less background in these channels. This analysis attempts to provide a useful confirmation on these experiments by analyzing the diboson production in an independent decay channel. As the event signature is also produced by strong force interactions, this electroweak signal composes a relatively small fraction of the events observed at CDF. In order to distinguish between the two, an artificial neural network was trained to separate the signal events from the primary background. While the result was measured to be consistent with the Standard Model prediction, large statistical and significant systematic errors limit the utility of this measurement.

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27

Paris, Alessio. "Phenomenology of Discrete Groups in Flavor Symmetries." Doctoral thesis, Università degli studi di Padova, 2011. http://hdl.handle.net/11577/3421575.

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The experimental determination of flavor parameters (mass values, mixing angles and phases) suffer, in the lepton sector, from large uncertainties. Moreover, the ground on which theoretical models are built is not firm and although we have several clues to guide us toward the solution of the puzzle, no approach can be considered conclusive up to now. The situation gets more complicated by the fact that many theoretical constructions pre- dict correctly many features of neutrino oscillation, but we still lack enough experimental sensitivity to discriminate among them, to refute the wrong and identify the best candi- dates to describe how nature works. Some of the most useful and popular tools to try to solve the flavor puzzle are the discrete symmetry groups. In this thesis we will deal with three distinct aspects of the current theoretical research on neutrino physics and discrete flavor symmetries. We will explicitly construct a model based on the discrete group A5 in order to explain neutrino mixing. Phenomenological consequences will be discussed at the Leading and Next-to- Leading order, while special emphasis will be put on the naturalness of the vacuum alignment that spontaneously breaks the symmetry. We will analyze the phenomenology of flavor models beyond the neutrino sector: in particular, rare decays of the muon and the tau will be discussed in models based on the symmetry group A4 × Z3 × U (1) and realized at a high-energy scale, both in a frame- independent way and in a particular supersymmetric realization. Moreover, we will con- sider models in which the flavor scale coincides with the electroweak scale and more than one Higgs fields are present and charged under a generic discrete flavor group. In this case, the constraints come from the Higgs phenomenology and the search for flavor violation. Finally, we will consider the effects of including a model for neutrinos in a larger and more realistic framework, adding Supersymmetry and the Seesaw mechanism. One of the key test is to check if the high-energy predictions of a given flavor model are stable against quantum corrections of the renormalization group. We will show general results applying to a broad class of textures called mass-independent; as an explicit example of this class, we will pick the Tribimaximal realization of the Altarelli-Feruglio model.
Da un punto di vista sperimentale i parametri della fisica del sapore (valori delle masse, angoli di mescolamento e fasi) mostrano ancora larghe bande di incertezza, specialmente nel settore dei leptoni. Inoltre, la base sulla quale i modelli teorici vengono costruiti non ancora solida e nessun approccio può dichiararsi definitivo nonostante i numerosi indizi che ci possono guidare verso la soluzione del problema. La situazione è resa più complicata dal fatto che molti modelli riproducono correttamente l’oscillazione dei neutrini, ma non si possiede ancora sufficiente sensitività sperimentale per separare quelli sbagliati dai candidati più plausibili per descrivere il meccanismo che la natura haadottato. I gruppi di simmetria discreti sono fra gli strumenti pi utili e popolari nel tentativo di risolvere il problema del sapore. In questa tesi ci occuperemo di tre distinti aspetti appartenenti alla ricerca teorica sulla fisica dei neutrini e sui gruppi di sapore discreti. Costruiremo esplicitamente un modello basato sul gruppo di simmetria discreto A5 che spieghi il mescolamento dei neutrini. Si studieranno le conseguenze fenomenologiche per i due ordini perturbativi più bassi, sottolineando in particolare come i valori di aspettazione sul vuoto che rompono spontaneamente la simmetria compaiono in modo naturale. Analizzeremo poi alcuni modelli di sapore al di fuori dell’oscillazione dei neutrini: in particolare discuteremo decadimenti rari delle particelle μ e τ in modelli di sapore basati sul gruppo di simmetria A4 × Z3 × U (1). I decadimenti verranno discussi sia senza specificare una teoria generale che in un contesto supersimmetrico. Passeremo poi ad esempi in cui la scala della fisica del sapore ́ fatta coincidere con la scala elettrodebole ed in cui più campi di Higgs, carichi essi stessi sotto il gruppo di sapore, sono presenti. In questo caso Per concludere, verranno studiati gli effetti nell’includere un modello di sapore all’interno di una teoria più ampia e realistica, ovvero aggiungendo la Supersimmetria e il cosiddetto meccanismo di Seesaw. Uno dei punti chiave è la verifica che le predizioni di un dato modello, valide ad alte energie, non vengano rovinate dalle correzioni quantistiche causate dal gruppo di rinormalizzazione. Mostreremo dei risultati generali che si applicano ad un’ampia classe di schemi detti indipendenti dalle masse (mass-independant): come esempio esplicito sceglieremo lo schema tribimassimale implementato nel modello di Altarelli e Feruglio.

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Pandit, S. S. "Genetic analysis of alphonso mango flavor biogenesis." Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 2008. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/2635.

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29

Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.

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30

CHIARELLI, PERDOMO IGOR. "PRODUCTION OF NATURAL AROMA COMPOUNDS BY BIOCATALYSIS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/694810.

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Gli esteri svolgono un ruolo rilevante nell'industria alimentare, sono tra i composti più importanti e versatili di aromi e fragranze naturali in alimenti, bevande e cosmetici. La loro preparazione da substrati naturali e l'utilizzo di bioprocessi (eg. fermentazione o reazioni enzimatiche) è attrattivo, perché il prodotto finale può essere etichettato e commercializzato in UE e USA come naturale. Pertanto, nuovi approcci biotecnologici per ottenere aromi sono desiderati, una volta che siano efficienti e sostenibili. Molti esteri con proprietà aromatiche possono essere ottenuti enzimaticamente usando lipasi che catalizzano reazioni di esterificazione, transesterificazione o interesterificazione. In questa tesi di dottorato abbiamo sviluppato due sistemi per la produzione di esteri con proprietà aromatiche: 1) Un metodo biocatalitico per la preparazione enzimatica di diversi esteri con proprietà aromatiche da alcoli primari (isoamilico, n-esilico, geranilico, cinnamilico, 2-feniletilico e benzilico) ed esteri etilici naturalmente disponibili (formiato, acetato, propionato e butirrato). Le biotrasformazioni sono catalizzate da un'aciltransferasi di Mycobacterium smegmatis (MsAcT) e precedute da eccellenti rese (80- 97%) e brevi tempi di reazione (30-120 minuti), anche quando sono state utilizzate concentrazioni di substrato elevate (fino a 0,5 M). Questa strategia enzimatica rappresenta un'alternativa efficace all'applicazione delle lipasi nei solventi organici e un miglioramento significativo rispetto ai metodi già noti in termini di uso ridotto di solventi organici, aprendo la strada a una preparazione sostenibile ed efficiente degli agenti aromatizzanti naturali. 2) Un metodo biocatalitico con la lipasi legata al micelio liofilizzato di Aspergillus oryzae che catalizza l'esterificazione diretta di alcoli e acido acetico in solvente organico. Ha mostrato un'elevata stabilità verso substrati e prodotti. L'acqua prodotta durante l'esterificazione non ha influenzato in modo significativo l'equilibrio della reazione, consentendo conversioni elevate. Queste caratteristiche sono state sfruttate per preparare esteri con proprietà aromatiche dell'acetato (isoamil e cinnamil acetato) in sistemi in batch e continui. È stato sviluppato un continuous stirred tank membrane reactor (CST-MR) ovvero un reattore continuo a membrana sotto agitazione per garantire una buona produttività e un'elevata stabilità del biocatalizzatore. Entrambi i sistemi di produzione sono promettenti, rappresentano due diverse alternative e possono essere ulteriormente ottimizzati e scalati per gli interessi del settore.
Esters play a significant role in the food industry, they are among the most important and versatile components of natural flavours and fragrances in food, drinks and cosmetics Their preparation starting from natural substrates and using bioprocesses (e.g., fermentation or enzymatic reactions) is appealing, since the final product can be labelled and commercialized in EU and USA as natural. Therefore, new biotechnological approaches for obtaining flavours are highly demanded as long as they are efficient and sustainable. Many flavour/fragrance esters can be enzymatically obtained using lipases that catalyse esterification, transesterification or interesterification reactions. In this PhD thesis we studied two systems for production of flavours esters: 1) A straightforward biocatalytic method for the enzymatic preparation of different flavour esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalysed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and preceded with excellent yields (80-97%) and short reaction times (30-120 minutes), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared to already known methods in terms of reduced use of organic solvents, paving the way to a sustainable and efficient preparation of natural flavouring agents. 2) Mycelium-bound lipase of dry mycelium of Aspergillus oryzae catalysed direct esterification of alcohols and acetic acid in organic solvent, showing high stability towards substrates and products. Water produced during the esterification did not significantly affect the equilibrium of the reaction, allowing for high conversions. These features were exploited for preparing flavour-active acetate esters (e.g., isoamyl and cinnamyl acetate) in batch and continuous systems. A continuous stirred tank membrane reactor (CST-MR) was developed securing good reactor productivity and high biocatalyst stability. Both production systems are promising, represent two different alternatives and can be further optimized and scaled up for the interests of the industry.

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Li, Xifeng. "Removal of warmed-over flavor using absorbent and pattern recognition analysis of overall flavors by SPME-GC/MS-MVA /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1426082.

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Garza, Horacio III. "The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599.

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Jabson, Ben. "The Effects of Wort Oxygenation Scenarios on Fermentation Performance, Volatile Flavor Compound Development, and Flavor Stability in High Gravity Brewing." DigitalCommons@CalPoly, 2021. https://digitalcommons.calpoly.edu/theses/2283.

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High gravity (HG) brewing has become the most used strategy for maximizing fermenter productivity in commercial brewing. While HG brewing has many benefits, the additional stress placed on the yeast due to the higher concentration of fermentable sugars in the wort can negatively impact fermentation performance and flavor compound formation. A proper dissolved oxygen (DO) level is vital to guarantee adequate yeast performance during HG fermentations. Dissolved oxygen is vital to yeast viability throughout the fermentation process, as yeast requires oxygen to synthesize vital cell membrane components needed for continued anaerobic growth and cell division. Previous research has demonstrated the importance of DO in wort for regular gravity fermentation and flavor compound production. However, the impact of dissolved oxygen during HG brewing on fermentation performance and how this will impact the production of flavor compounds have not been fully researched. The objectives of this research were to analyze the impact of wort aeration timing and concentration on fermentation performance, flavor stability, and the formation of volatile flavor compounds, determined using gas chromatography. Gas chromatography analysis was modeled after the ASBC Method Beer-48. Flavor stability and staling was analyzed during aging under normal and accelerated conditions utilizing TBA analysis. Pre-pitch oxygen treatments at levels greater than 8 ppm dissolved oxygen significantly increased attenuation when compared to the unoxygenated controls. Post-pitch oxygenation significantly increased attenuation, with DO treatments at levels of 8 ppm showed the most significant decrease in wort specific gravity. Aldehyde, ester, and higher alcohol production were all significantly affected by DO concentration. Aldehyde production decreased with increased DO concentration. Ester production increased from 0 to 8 ppm DO treatment and decreased at DO treatments greater than 8 ppm. Higher alcohol production increased from 0 to 10 ppm and decreased with DO treatments greater than 10 ppm. Greater concentrations v of DO resulted in greater TBA index values after normal and accelerated aging, with accelerated aging producing greater TBA index values than normal aging.

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Keil, Mathias Thorsten. "Supernova neutrino spectra and applications to flavor oscillations." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=969382340.

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Wakabayashi, Hidehiko. "Enzyme-catalyzed transformations of sulfur-containing flavor precursors." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=971639027.

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Legare, Frederic. "Converting the flavor of a quantum bit commitment." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=31257.

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The results presented in the thesis show how to convert a statistically binding but computationally concealing quantum bit commitment scheme into a computationally binding but statistically concealing scheme. For a security parameter n, the construction of the statistically concealing scheme requires O(n2) executions of the statistically binding scheme. As a consequence of the reduction, statistically concealing but computationally binding quantum bit commitments can be based upon any family of quantum one-way functions. Such a construction is not known to exist in the classical world.

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Puget, Sabine. "Chlorine flavor perception and neutralization in drinking water." Phd thesis, Université de Bourgogne, 2010. http://tel.archives-ouvertes.fr/tel-00786522.

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For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers' tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypochlorous acid associated, which is likelyresponsible of chlorine flavour in tap water, could activate the olfactory system at low concentrations and the trigeminal system for concentrations up to 4 mg/L Cl2. Additionally, our results suggested that tap water consumption does not seem to be related to sensitivity to chlorine flavour but rather to consumers' tap water representation.In a second stage, we explored the impact of water mineral matrix on chlorine flavour perception. We demonstrated first that water molarity and cationic content variations modulate drinking water taste. We also evidenced that chlorine flavour intensity is modulated according to water composition. Nevertheless, our data suggest that physico-chemical, in- mouth physiological and sensory mechanisms are likely involved in such modulation.In the last part of the Thesis work, we investigate the putative influence of aroma perceptionon chlorine flavour. Our results showed that beyond chemical reactions between hypochlorous acid and odorants, aromas at peri-threshold concentration enhance chlorine flavour and decrease tap water acceptability

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Pandiyan, Ishwarya, and Sailaja Gudipudi. "Effect of fruit flavor compounds on biogas production." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-17515.

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The purpose of the experiment was to investigate the effect of fruit flavor compounds on biogas production from fruit wastes. The flavor compounds from different fruits were selected and synthetic medium was used throughout the experiment. The experiment was carried out both in batch and continuous process using thermophilic inoculums obtained from Söbacken waste management plant. The inhibitors were added at three different concentrations 0.05g/L, 0.5g/L and 5g/L respectively and were carried out in triplicates for batch cultivation.The result from batch cultivation showed that hexanal, (E)-2-hexanal, myrcene and octanol showed inhibitory activity. Hexanal, (E)-2-hexanal, myrcene, and octanol decreased biogas production by factor of 316.8%, 434.22%, 329.68% and 433.61% at concentration of 5g/L. Continuous experiment was carried out on Automatic Methane Potential Test System AMPTS II. Eight reactors, each with inhibitor compounds were used with a retention time of 30 days and an organic loading rate of 3g VS/day. The inhibitor concentration was increased from 0.5g/L to 5g/L and for some compounds up to 10g/L. During cultivation, several factors were measured periodically such as pH, total biogas production, biogas composition, FOS/TAC and VFA.The inhibitory effect was clearly shown at concentration higher than 0.5g/L. Addition of 5g/L hexanal, nonanal, (E)-2-hexanal, α-pinene , car-3-ene, myrcene and octanol resulted in reduction of biogas production by 81.2%, 4.67%, 50.74%, 7.06%, 24.01%, 31.84% and 52.85% respectively. When compared to batch process, continuous process required higher concentration of flavor compounds to reduce biogas production. This might be due to adaptation of cells towards toxic compounds during continuous process.
Program: Master of Science with a major in Resource Recovery-Industrial Biotechnology

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Leonardo, Nuno Teotónio Viegas Guerreiro. "Analysis of B [sigma] flavor oscillations at CDF." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/39293.

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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Physics, February 2007.
In title on t.p., "[sigma]" appears as the lower-case Greek letter.
Includes bibliographical references (p. 367-376).
The search for and the study of flavor oscillations in the neutral B,B, meson system is an experimentally challenging endeavor. This constitutes a flagship analysis of the Tevatron proton-antiproton collider physics program. In this dissertation we develop such an analysis of the time-dependent B, flavor oscillations using data collected with the CDF detector. The data samples are formed of both fully and partially reconstructed B meson decays, B, -+ D7r(irir) and B8 -- Dalv. A likelihood fitting framework is implemented and appropriate models and techniques developed for describing the mass, proper decay time, and flavor tagging characteristics of the data samples. The analysis is extended to samples of B+ and Bo mesons, which are further used for algorithm calibration and method validation. The B mesons lifetimes are extracted. The measurement of the Bo oscillation frequency yields Amd = 0.522 ± 0.017 ps-1. The search for B, oscillations is performed using an amplitude method based on a frequency scanning procedure. Applying a combination of lepton and jet charge flavor tagging algorithms, with a total tagging power ED2 of 1.6%, to a data sample of 355 pb-1, a sensitivity of 13.0 ps-1 is achieved.
(cont.) In a preliminary study, we develop a same side kaon tagging algorithm, which is found to provide a superior tagging power, of about 4.0% for the B, meson species. An evaluation of the dilution systematic uncertainties is not reported but after including the algorithm as is in the analysis the sensistivity is significantly increased to about 18 ps-'. An indication of a B, oscillation signal is seen at a frequency of about 17.5 ps-1. We show that the extension of the analysis to the increasing data samples with the inclusion of the same side tagging algorithm is capable of providing an observation of B, mixing beyond the standard model expectation. We show also that the improved knowledge of Am, has a considerable impact on constraining the CKM matrix elements.
by Nuno Teotónio Viegas Guerreiro Leonardo.
Ph.D.

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David, João Pedro Barbosa. "Flavor compounds in grape varieties grown in Poland." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11663.

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Mestrado em Bioquímica - Bioquímica Alimentar
A Polónia é um país que não é habitualmente conhecido pelos os seus hábitos de vinicultura, no entanto, em determinadas regiões existe uma longa tradição de cultivo da vinha e produção de vinho. A vinha Golesz em Jasło, sudeste da Polónia, tem desenvolvido algumas variedades de uva interessantes com vista a resisterem à severidade do inverno. Neste trabalho, as castas Mília, Merzling, Freiminer, Traminer, Jutrzenka, and Adalmiina foram analisadas com o objetivo de caracterizar o seu perfil volátil. Na Vitis vinifera L. os compostos voláteis estão presentes na forma livre, contribuindo diretamente para o aroma da casta, ou na forma de conjugados de açúcar não voláteis, os quais podem sofrer hidrólise enzimática ou acídica libertando os voláteis que poderão potenciar o aroma. Extração de fase sólida foi usada para separar os voláteis na forma livre dos ligados, de seguida foi feita uma análise por GC x GC-ToF-MS. A fração ligada foi submetida a hidrólise enzimática ou em condições acidicas. Todas as castas de uva mostraram ter terpenóides, álcoois aromaticos, C13 norisoprenoides, álcoois C6 e aldeídos C6. O seu padrão de distribuição entre as formas livres e ligadas, a sua quantidade e variedade de compostos é no entanto diferente de casta para casta. Os terpenóides representam a maior fração de voláteis nas castas Mília, Merzling, Freiminer, Traminer, e Jutrzenka, com especial atenção para o monoterpenol geraniol que é o mais abundante em todas as castas analisadas. A casta Adalmiina foi caracterizada principalmente por álcoois C6 e aromáticos.
Poland is not known as the country of wine producers; however, there is a long tradition of grapevine cultivation and wine making in certain regions. Golesz Wineyard in Jasło, southeastern part of Poland, has developed some interesting varieties in order to resist to the severity of the winter. In this work, Mília, Merzling, Freiminer, Traminer, Jutrzenka, and Adalmiina grape varieties were analyzed with the purpose of characterizing their respective volatile profile. In Vitis vinifera L. volatile compounds are present in the free form, which can contribute directly to varietal aroma, or as nonvolatile sugar conjugates, which can undergo acid or enzyme hydrolysis, releasing free volatiles and potentially enhancing aroma. Solid phase extraction was used to fractionate the free from the bound form volatiles, followed up by GC x GC-ToF-MS analysis. The bound form was either hydrolyzed enzymatically or in acidic conditions. All grape varieties exhibited terpenoids, aromatic alcohols, C13 norisoprenoids, C6 alcohols, and C6 aldehydes. Each one of the varieties under study exhibited a specific free and glycosidically-bound pattern. Terpenoids represent the major fraction of volatiles in Mília, Merzling, Freiminer, Traminer, and Jutrzenka grape juice, with the monoterpenol geraniol standing out as the most abundant in every grape variety. Aldalmiina variety was characterized by aromatic alcohols, and C6 alcohols.

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Sumensari, Olcyr. "Search of new physics through flavor physics observables." Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLS315/document.

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La recherche indirecte des effets de la physique au-delà du Modèle Standard à travers les processus de la saveur est complémentaire aux efforts au LHC pour observer directement la nouvelle physique. Dans cette thèse nous discutons plusieurs scénarios au-delà du Modèle Standard (a) en utilisant une approche basée sur les théories de champs effective et (b) en considérant des extensions explicites du Modèle Standard, à savoir les modèles à deux doublets de Higgs et les scénarios postulant l'existence des bosons leptoquarks scalaires à basse énergie. En particulier, nous discutons le phénomène de la brisure de l'universalité des couplages leptoniques dans les désintégrations basées sur les transitions b → sℓℓ et b → cτν, et la possibilité de chercher les signatures de la violation de la saveur leptonique à travers les modes de désintégration similaires. Une proposition pour tester la présence d'un boson pseudoscalaire léger à travers les désintégrations des quarkonia est aussi présentée
Indirect searches of physics beyond the Standard Model through flavor physics processes at low energies are complementary to the ongoing efforts at the LHC to observe the New Physic phenomena directly. In this thesis we discuss several scenarios of physics beyond the Standard Model by (a) reusing the effective field theory approach and (b) by considering explicit extensions of the Standard Model, namely the two-Higgs doublet models and the scenarios involving the low energy scalar leptoquark states. Particular emphasis is devoted to the issue of the lepton flavor universality violation in the exclusive decays based on b → sℓℓ and b → cτν, and to the possibility of searching for signs of lepton flavor violation through similar decay modes. A proposal for testing the presence of the light CP-odd Higgs through quarkonia decays is also made

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Latimer, Meagan Roxanne. "The Role of Flavor-Flavor Conditioning and Sensory-Based, Vegetable-Themed Education In Increasing Vegetable Consumption in Elementary School-Aged Children." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/361.

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This study aimed to increase vegetable consumption and preference in elementary school-aged children using two interventions: 1) flavor-flavor conditioning; and 2) sensory-based, vegetable-themed education. In both interventions, increase in consumption was measured by visual observation of how many vegetables children took and consumed from a vegetable buffet. Preferences were measured with a self-administered survey. In the flavor-flavor intervention, children ages 5 to 11 (n=59) were exposed to sweetened and nonsweetened vegetable purees. Preferences were assessed prior to intervention using a rating and ranking system. Nine paired tastings were presented. Children received a posttest immediately after the final conditioning (n=27) and again 2 to 3 weeks after the final conditioning (n=24). A repeated measures ANOVA was used to examine the effect of conditioning (sweetened vegetable purees) on flavor preference. The change in attitudes and behaviors related to vegetables was evaluated using independent samples t-tests. Pre- and post-flavor conditioning change in whole vegetable consumption was assessed using paired t-tests. Flavor-flavor conditioning is not an effective strategy to increase whole vegetable consumption or preference for vegetables in elementary school-aged children. The vegetable-themed curriculum focused on four vegetables (carrots, peas, cauliflower, broccoli) and included three 30-minute lessons on each vegetable. Lessons included information on how the vegetable tastes, where it grows, and what it looks, feels, sounds, and smells like. Lessons were taught once per week for 3 weeks each month over four months. Children ages 5-11 enrolled in an after-school program at one elementary school were invited to participate (n=27). The amount of vegetables consumed by participants during a vegetable buffet was observed pre- and post-intervention (n = 20, 12 respectively). Differences in these amounts were assessed using independent samples t-tests. The education intervention was associated with increased consumption of carrots (p-value =0.001) and peas (p-value=0.003) but not cauliflower or broccoli. There was no change in vegetable-related attitudes/behaviors post-intervention. The results support the use of sensory-based, vegetable-themed education to increase vegetable consumption among children. Future studies should involve a larger sample size and should consider in-school rather than after-school education.

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Maughan, Curtis A. "Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle." DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/915.

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Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies on beef, this lexicon was developed to include both positive and negative attributes. The lexicon was able to show that rib eye steaks from the Longissimus dorsi muscle in grass-fed animals were significantly (p<0.05) higher in barny, bitter, gamey, and grassy flavors, and lower in juicy and umami flavors. The steaks were also rated by consumers, who showed a preference for grain-fed beef over grass-fed beef. The ratings of the descriptive panel were related to the consumer panel scores to equate the lexicon terms with a positive or negative consumer degree of liking score. Those terms that were considered positive in this study due to their positive correlation with consumer liking include brothy, umami, roast beef, juicy, browned, fatty, and salty. The terms that were inversely associated with consumer liking were barny, bitter, gamey and grassy, among others. A separate descriptive panel was conducted on the Spinalis dorsi (or “cap” muscle) of the rib eye steak, with similar results. Additionally, descriptive and consumer evaluations found no difference between two types of grass diets, namely alfalfa and sainfoin. Different mixtures of beef and chicken were also evaluated to determine flavor differences between the two meats. Chicken was found to be more closely correlated to brothy, juicy, sweet, and umami, among others, while beef was found to be more closely correlated to terms such as gamey, bloody, oxidized, metallic, roast beef, and astringent. Throughout these tests, the newly developed lexicon was shown to be an effective tool for profiling fresh meat samples.

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Huang, Rongmin. "Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1138713376.

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Laster, Megan Ann. "Tenderness, flavor, and yield assessments of dry-aged beef." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2011.

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Jäger, Sebastian. "Supersymmetric SO(10) unification and flavor changing weak decays." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=969864647.

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Sundu, Hayriye. "Lepton Flavor Violation In The Two Higgs Doublet Model." Phd thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12608359/index.pdf.

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The lepton flavor violating interactions are interesting in the sense that they are sensitive the physics beyond the standard model and they ensure considerable information about the restrictions of the free parameters, with the help of the possible accurate measurements. In this work, we investigate the lepton flavor violating H+ ! W+l and the lepton flavor conserving H+ ! W+l decays in the general two Higgs doublet model and we estimate decay widths of these decays. After that, we analyze lepton flavor violating decay ! i in the same model and calculate its branching ratio. We observe that the experimental results of the processes under consideration can give comprehensive information about the physics beyond the standard model and the existing free parameters.

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Ogasahara, Atsushi. "Discrete flavor symmetry for lepton mixing and quark mixing." 京都大学 (Kyoto University), 2014. http://hdl.handle.net/2433/189340.

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Cherman, Aleksey, Srimoyee Sen, Mithat Ünsal, Michael L. Wagman, and Laurence G. Yaffe. "Order Parameters and Color-Flavor Center Symmetry in QCD." AMER PHYSICAL SOC, 2017. http://hdl.handle.net/10150/626283.

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Common lore suggests that N-color QCD with massive quarks has no useful order parameters that can be nontrivial at zero baryon density. However, such order parameters do exist when there are n(f) quark flavors with a common mass and d equivalent to gcd(n(f), N) > 1. These theories have a Z(d) color-flavor center symmetry arising from intertwined color center transformations and cyclic flavor permutations. The symmetry realization depends on the temperature, baryon chemical potential, and value of n(f)/N, with implications for conformal window studies and dense quark matter.

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Rastogi, Parul. "Probing supersymmetric grand unification with CP and flavor violations." College Park, Md. : University of Maryland, 2006. http://hdl.handle.net/1903/4059.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2006.
Thesis research directed by: Physics. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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Dissertations / Theses on the topic 'Flavor'

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