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Books on the topic 'Flavour interaction'

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Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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1

Dijon), Interaction of Food Matrix with Small Ligands Influencing Flavour and Texture (1995. Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995: Proceedings. [Dijon]: [s.n.], 1995.

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2

McGorrin, Robert J., and Jane V. Leland, eds. Flavor-Food Interactions. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0633.

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3

Chau, Ling-Lie. Flavor Mixing in Weak Interactions. Boston, MA: Springer US, 1985.

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4

Chau, Ling-Lie, ed. Flavor Mixing in Weak Interactions. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4613-2439-3.

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5

1933-, Cline D., ed. Proceedings of the Symposium on Flavor-Changing Neutral Currents: Present and Future Studies: Santa Monica, California, February 19-21, 1997. Singapore: World Scientific, 1997.

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6

Kikawa, Tatsuya. Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-287-715-4.

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7

Fritzsch, Harald. Massive neutrinos: Flavor mixing of leptons and neutrino oscillations. Singapore: World Scientific, 2015.

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8

Chao-Hsi, Chang, and Huang Chao-Shang, eds. Proceedings of the International Symposium on Heavy Flavor and Electroweak Theory, Beijing, 16-19, August 1995. Singapore: World Scientific, 1996.

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9

Chau, Ling-Lie. Flavor Mixing in Weak Interactions. Springer, 2013.

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10

Chau, Ling-Lie. Flavor Mixing in Weak Interactions. Springer, 2012.

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11

Flavor Mixing in Weak Interactions. Springer, 1985.

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12

1922-, Kare Morley Richard, Brand Joseph G, and International Conference on the Chemical Senses and Nutrition (3rd : 1984 : Monell Chemical Senses Center), eds. Interaction of the chemical senses with nutrition. Orlando, Fla: Academic Press, 1986.

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13

and, Bruno. Perceiving Food. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198725022.003.0005.

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How we perceive edible objects is one of the most important perceptual functions served by our brains, both for its adaptive and hedonic implications. The perception of the flavour of foods is perhaps the quintessential multisensory experience, and in this chapter we will detail how flavour depends not only on coding taste in the mouth, but also on olfaction, vision, somatosensation, and even hearing. Multisensory interactions in the perception of food provide another important domain to illustrate principles of multisensory perception, are fundamental to understand methods of sensory analysis in the production of food, and provide an exciting new direction for analyses of culinary art.
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14

1951-, McGorrin Robert J., Leland Jane V, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Flavor-food interactions: Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994. Washington, DC: American Chemical Society, 1996.

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15

Kikawa, Tatsuya. Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment. Springer, 2015.

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16

Kikawa, Tatsuya. Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment. Springer, 2015.

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17

Kikawa, Tatsuya. Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment. Springer, 2015.

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18

Kikawa, Tatsuya. Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment. Springer, 2016.

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19

F, Balestra, Bertini R, Garfagnini R, and Società italiana di fisica, eds. Flavour and spin in hadronic and electromagnetic interactions: International workshop : Villa Gualino, Torino, 21-23 September 1992 = "Flavour" e "spin" nelle interazioni adroniche ed elettromagnetiche : workshop internazionale. Bologna: Italian Physical Society, 1993.

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20

Vigdor, Steven E. Trinity. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198814825.003.0003.

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Chapter 3 explains evidence for three generations of quarks and leptons, as needed to provide natural means for standard model CP violation. It describes the cross-generational mixing of quarks and of neutrinos of different flavor, and the matrices that characterize the mixing. CP violation from quark mixing is well measured but insufficient to explain the universe’s matter–antimatter imbalance, while CP violation in neutrino mixing is the subject of ongoing searches. Discoveries revealing and quantifying flavor oscillations among neutrinos from the sun and the atmosphere are reviewed. In describing attempts to understand the lightness and nature of neutrinos—whether they are Majorana neutrinos that are their own antiparticles—the chapter introduces the concept of chirality and searches for neutrinoless double beta decay. It also notes the strong CP problem, wherein nature maintains CP symmetry in interactions among the three quark colors even though quantum chromodynamics allows for sizable violations.
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21

Rajak, Tessa. The Jewish Dialogue With Greece and Rome: Studies in Cultural and Social Interaction. Brill Academic Publishers, 2002.

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22

White, Robert E. Soils for Fine Wines. Oxford University Press, 2003. http://dx.doi.org/10.1093/oso/9780195141023.001.0001.

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In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.
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23

The Jewish Dialogue With Greece and Rome: Studies in Cultural and Social Interaction (Arbeiten Zur Geschichte Des Antiken Judentums Und Des Urchristentums, Bd. 48). Brill Academic Publishers, 1999.

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