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Статті в журналах з теми "Flavour interaction"
Aad, G., B. Abbott, D. C. Abbott, A. Abed Abud, K. Abeling, D. K. Abhayasinghe, S. H. Abidi, et al. "Search for charged-lepton-flavour violation in Z-boson decays with the ATLAS detector." Nature Physics 17, no. 7 (July 2021): 819–25. http://dx.doi.org/10.1038/s41567-021-01225-z.
Повний текст джерелаHills, J., I. Kyriazakis, J. V. Nolan, G. N. Hinch, and J. J. Lynch. "Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses." Animal Science 69, no. 2 (October 1999): 313–25. http://dx.doi.org/10.1017/s1357729800050888.
Повний текст джерелаArsenos, G., and I. Kyriazakis. "The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses." Animal Science 68, no. 4 (June 1999): 605–16. http://dx.doi.org/10.1017/s1357729800050633.
Повний текст джерелаMazumdar, Arindam, Subhendra Mohanty, and Priyank Parashari. "Flavour specific neutrino self-interaction: H 0 tension and IceCube." Journal of Cosmology and Astroparticle Physics 2022, no. 10 (October 1, 2022): 011. http://dx.doi.org/10.1088/1475-7516/2022/10/011.
Повний текст джерелаMalcolmson, L., P. Frohlich, G. Boux, A.-S. Bellido, J. Boye, and T. D. Warkentin. "Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)." Canadian Journal of Plant Science 94, no. 8 (November 2014): 1419–26. http://dx.doi.org/10.4141/cjps-2014-120.
Повний текст джерелаStröhmer, R. "A test of the flavour independence of the strong interaction for five flavours." Il Nuovo Cimento A 107, no. 10 (October 1994): 2055–61. http://dx.doi.org/10.1007/bf02823598.
Повний текст джерелаAkers, R., G. Alexander, J. Allison, K. J. Anderson, S. Arcelli, A. Astbury, D. Axen, et al. "A test of the flavour independence of the strong interaction for five flavours." Zeitschrift für Physik C Particles and Fields 60, no. 3 (September 1993): 397–420. http://dx.doi.org/10.1007/bf01560038.
Повний текст джерелаTSAN, UNG CHAN. "CONSERVATION LAWS AND VECTOR MODEL OF PARTICLES." International Journal of Modern Physics E 10, no. 04n05 (August 2001): 353–66. http://dx.doi.org/10.1142/s0218301301000514.
Повний текст джерелаPalijama, S., L. O. Kakisina, N. R. Timisela, J. M. Luhukay, R. Breemer, S. Laterissa, E. Kaplale, and F. J. Polnaya. "Organoleptic characteristics of nutmeg tea with variations in the roast time." IOP Conference Series: Earth and Environmental Science 883, no. 1 (October 1, 2021): 012081. http://dx.doi.org/10.1088/1755-1315/883/1/012081.
Повний текст джерелаDinu, Vlad, Thomas MacCalman, Ni Yang, Gary G. Adams, Gleb E. Yakubov, Stephen E. Harding, and Ian D. Fisk. "Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins." European Biophysics Journal 49, no. 8 (November 13, 2020): 799–808. http://dx.doi.org/10.1007/s00249-020-01475-4.
Повний текст джерелаДисертації з теми "Flavour interaction"
Bains, Gurjeet Singh. "Cocoa flavour : the interaction of pyrazines with carboxylic acids." Thesis, Queensland University of Technology, 1995. https://eprints.qut.edu.au/36919/1/36919_Bains_1995.pdf.
Повний текст джерелаMoon, Soo Yeun. "Elucidation of the interaction between soy protein isolate and simulated beef flavour." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/30959.
Повний текст джерелаLand and Food Systems, Faculty of
Graduate
Maarman, Brenton Christopher. "Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86703.
Повний текст джерелаENGLISH ABSTRACT: Wine is a product of the fermentation of grape juice. Alcoholic fermentation is mainly conducted by the yeast Saccharomyces cerevisiae which metabolises grape sugars to mainly ethanol, CO2 and glycerol. Aside from these primary fermentation compounds, the yeast also produces many secondary metabolic by-products that are important to wine quality and style. Malolactic fermentation (MLF) is a secondary fermentation that normally occurs after alcoholic fermentation. Lactic acid bacteria (LAB) are responsible for the conversion of malic acid to lactic acid and CO2 during MLF, which is important for wine deacidification and also contributes to microbial stability. Malolactic fermentation and LAB strains can also influence the aroma profile of wines. The main genera associated with this process are Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Oenococcus oeni is the main species associated with MLF because it is able to survive the harsh physiochemical environment of winemaking. Recently L. plantarum has also been introduced as a commercial MLF starter culture. Research has started to focus on the potential of wine yeast and LAB interactions or combinations to alter the wine aroma profile via the production and/or degradation of aroma compounds. The overriding goal of this study is to unravel the interactions between wine yeast and different LAB strains and their impact on wine aroma and flavour. The first aim was to assess LAB growth during co- and sequential inoculation strategies, the ability to complete MLF and the impact on the production of aroma compounds in combination with two different yeast strains in a medium containing full complement of nitrogen supplementation. Malolactic fermentation was successful in the different inoculation strategies and the bacterial combination (L. plantarum and O. oeni) completed MLF in the shortest time. The impact of the bacterial strains on the modification of aroma compounds was bigger in co- than sequential inoculation. A general increase in total esters (contributing to the fruity character of wines) especially ethyl lactate and ethyl acetate was observed. The production of esters, volatile fatty acids and higher alcohols proved to be dependent on either the yeast strain used and/or the LAB strains used. The second aim of the research was to assess the effect of NH4Cl (ammonium) and amino acids supplementation on yeast and LAB strains (both in co- and sequential inoculation strategies) and the impact on the aroma profile of the fermented must. Fermentations supplemented with ammonia as sole nitrogen source showed the highest total bacterial growth in terms of cell numbers. Malolactic fermentation was completed in the shortest time with O. oeni and the bacterial combination inoculums. The co-inoculated strategies in combination with amino acids supplementation showed the biggest impact on the aroma compound profiles of the different fermentation strategies and bacterial treatments. A general increase in total esters was observed for NH4Cl additions with ethyl lactate and ethyl acetate showing the highest concentrations. The concentration of esters, volatile fatty acids and higher alcohols were strongly influenced by the yeast and the single LAB strains used. The results generated from this study showed that the chemical composition of the fermentation medium and the selection of yeast and LAB strains are important because these factors have an influence on the aroma and flavour profiles of wines.
AFRIKAANSE OPSOMMING: Wyn is die produk van gefermenteerde druiwe. Die gis, Saccharomyces cerevisiae is verantwoordelik vir alkoholiese fermentasies waar druiwe suikers na hoofsaaklik etanol, CO2 en gliserol gemetaboliseer word. Die gis produseer ook sekondêre metaboliete wat ‘n belangrike bydrae lewer tot wynstyl en kwaliteit. Appelmelksuurgisting (AMG) is ‘n sekondêre fermentasie wat gewoonlik na alkoholiese fermentasie plaasvind. Melksuurbakterieë (MSB) speel ‘n sleutel rol in die omskakeling van appelsuur na melksuur en CO2 gedurende AMG. Hierdie fermentasie lei tot ‘n afname in die suurheidsgraad en verbeter die mikrobiese stabiliteit van die wyn. Appelmelksuurgisting en MSB rasse kan die aroma- en geurprofiel van wyne beïnvloed. Die belangrikste genera wat met AMG geassosieer word is Oenococcus, Lactobacillus, Pediococcus en Leuconostoc. Oenococcus oeni is die mees algemene ras wat vir AMG gebruik word omdat dit in uiterste wyn toestande kan oorleef. Mees onlangs is Lactobacillus plantarum as kommersiële aanvangskultuur vir AMG geïdentifiseer. Navorsing het onlangs meer begin fokus op gis en MSB interaksie of kombinasies as ‘n strategie om die aroma profiele van wyne te verander. Die hoofdoel van die studie is om die interaksie tussen wyngiste en verskillende MSB rasse en die effek op die aroma profile van wyne te bestudeer. Die eerste doelwit was om die impak van die twee giste op die groei en AMG vermoeë van MSB gedurende ko- en sekwensiële inokulasie praktyke en die impak op die produksie van aroma komponente, in ‘n medium wat die volledige stikstof aanvullings bevat, te bestudeer. Appelmelksuurgisting was suksesvol in die verskillende inokulasie praktyke en die bakteriese kombinasie (L. plantarum en O. oeni) het AMG in die kortste tyd voltooi. Die impak van die bakteriese rasse op die modifikasie van die aroma komponente was groter met ko- as sekwensiële inokulasies. Daar was ‘n toename in die totale esterkonsentrasies veral in etiellaktaat en etielasetaat. Die produksie van esters, vlugtige vetsure en hoër alkohole word beïnvloed deur die gisras en MSB rasse wat gebruik word. Die tweede doelwit was om die impak van NH4Cl (ammonium) en aminosure aanvullings op die gis- en MSB rasse gedurende ko- en sekwensiële inokulasie strategieë te bepaal. Melksuurbakterieë se groei was beter met die ammonium aanvulling. Appelmelksuurgisting was in die kortste tyd voltooi met O. oeni en die bakteriese kombinasie. Die ko-inokulasie praktyke in kombinasie met die kompleks aminosure aanvulling het die grootste impak op die produksie van aroma komponente gehad. Daar was weereens ‘n toename in die totale esterkonsentrasies vir die NH4Cl aanvulling, veral in etiellaktaat en etielasetaat. Die gis en MSB rasse speel ‘n rol by die produksie en konsentrasies van esters, vlugtige vetsure en hoër alkohole. Die resultate van hierdie studie bewys dat die chemiese samestelling van die fermentasie medium, die seleksie van gis- en MSB rasse is belangrik omdat hierdie faktore die aroma en geur profiele van wyne beïnvloed.
Thomsen, Maiken. "Perception de l'arôme du fromage à pâte pressée non cuite." Thesis, Dijon, 2012. http://www.theses.fr/2012DIJOS120.
Повний текст джерелаPerception of the aroma of food products depends both the chemical composition of food and human neurophysiology. The perception of food flavour, including cheese often relies on the perception of several aroma compounds in mixture in balanced proportions. Perceptual interactions among aroma compounds in mixtures and also the release of aroma compounds from the food product are the main factors that influence the global perceived aroma of food. Hence, the objective of this PhD study was to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by taking into account perceptual interactions among odorants and the dynamic release of the compounds by the cheese matrix. A strategy involving a complete characterisation of the cheeses followed by a recombination and investigation of the role of the key-aroma compounds and the dynamic release of the aroma compounds from the cheese matrix was taken into account. Comparison of the sensory and instrumental characteristics was made in order to highlight relationships between sensory perception of the aroma and the volatile composition of the cheeses and thus point out the molecular origins of the perceived cheese aroma. Recombination of selected aroma compounds was tested, in order to study the role of each aroma compound within the mixture. Especially 12 compounds seemed important for the semi-hard cheese aroma. To investigate the odour-odour interactions, different odour-stimulation tools were applied and dynamic release of aroma compounds was taken into account by incorporating the aroma compounds into a cheese matrix by different techniques allowing measuring the quantities released as function of time
Tietz, Melanie. "Starch-flavour interactions : impact on flavour retention and release in model food systems /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.
Повний текст джерелаSymoneaux, Ronan. "Le "goût" du cidre : Exploration des interactions entre les composés chimiques et les caractéristiques organoleptiques des cidres." Thesis, Angers, 2015. http://www.theses.fr/2015ANGE0027/document.
Повний текст джерелаThe aim of this thesis is to study the influence of procyanidins, sugar, acid, ethanol, CO2 and aroma on the perception of sweetness, sourness, bitterness and astringency of cider. Experimental designs were carried out with model solutions or commercial ciders to study the direct effects and interactions of the chemical compounds on these four organoleptic characteristics.The results confirm the key role of procyanidins, sugar,acid, ethanol on the four organoleptic characteristics. We notably underline the influence of procyanidins concentration and polymerization degree on sweetness and sourness when literature only focused on bitterness and astringency. Our works also indicate an overexpression of bitterness for tetrameric and pentameric procyanidins but only for concentration of 750 mg/L, and an interaction between concentration and polymerization degree for astringency.Except for bitterness, adding CO2 modify sensorycharacteristics of the samples: astringency increases,sweetness decreases for the sweetest solutions and it seems that tasters have more difficulty perceive acidity differences between samples. Finally, the aromatic characteristics can modify sweetness perception of some ciders due to acongruency effect. Indeed, “fruity” notes generate an over evaluation of sweetness when “hay-earthy”aromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent
Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.
Повний текст джерелаDavidson, James M. "Non-volatile flavour compounds in foods : their analysis and interactions." Thesis, University of Nottingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324010.
Повний текст джерелаWalston, 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.
Знайти повний текст джерелаTypescript. 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.
Labbe, David. "Mécanismes sous-jacents aux interactions perceptuelles et perceptions complexes." Paris, AgroParisTech, 2008. http://pastel.paristech.org/5001/01/Labbe_Thesis.pdf.
Повний текст джерелаКниги з теми "Flavour interaction"
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.
Знайти повний текст джерелаMcGorrin, 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.
Повний текст джерелаChau, Ling-Lie. Flavor Mixing in Weak Interactions. Boston, MA: Springer US, 1985.
Знайти повний текст джерелаChau, Ling-Lie, ed. Flavor Mixing in Weak Interactions. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4613-2439-3.
Повний текст джерела1933-, 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.
Знайти повний текст джерелаKikawa, 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.
Повний текст джерелаFritzsch, Harald. Massive neutrinos: Flavor mixing of leptons and neutrino oscillations. Singapore: World Scientific, 2015.
Знайти повний текст джерелаChao-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.
Знайти повний текст джерелаChau, Ling-Lie. Flavor Mixing in Weak Interactions. Springer, 2013.
Знайти повний текст джерелаChau, Ling-Lie. Flavor Mixing in Weak Interactions. Springer, 2012.
Знайти повний текст джерелаЧастини книг з теми "Flavour interaction"
Canon, Francis, and Eric Neyraud. "Interactions between saliva and flavour compounds." In Flavour, 284–309. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch12.
Повний текст джерелаParavisini, Laurianne, and Elisabeth Guichard. "Interactions between aroma compounds and food matrix." In Flavour, 208–34. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch9.
Повний текст джерелаTaylor, A. J. "Flavour Matrix Interactions." In Current Topics in Flavours and Fragrances, 123–38. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4022-5_7.
Повний текст джерелаSadler, G., M. Parish, J. Davis, and D. Van Clief. "Flavor—Package Interaction." In ACS Symposium Series, 202–10. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0596.ch018.
Повний текст джерелаRisch, Sara J. "Flavor and Package Interactions." In Flavor Chemistry, 94–100. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.ch007.
Повний текст джерелаHriciga, Ann L., and Donald J. Stadelman. "Flavor—Polymer Interactions." In ACS Symposium Series, 59–67. Washington, DC: American Chemical Society, 1988. http://dx.doi.org/10.1021/bk-1988-0365.ch005.
Повний текст джерелаLinssen, J. P. H., and J. P. Roozen. "Food flavour and packaging interactions." In Food Packaging and Preservation, 48–61. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2173-0_3.
Повний текст джерелаSuppavorasatit, Inthawoot, and Keith R. Cadwallader. "Flavor-Soy Protein Interactions." In ACS Symposium Series, 339–59. Washington, DC: American Chemical Society, 2010. http://dx.doi.org/10.1021/bk-2010-1059.ch021.
Повний текст джерелаHo-Kim, Quang, and Xuan-Yem Pham. "Heavy Flavors." In Elementary Particles and Their Interactions, 549–99. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03712-6_16.
Повний текст джерелаVoilley, A., and S. Lubbers. "Flavor—Matrix Interactions in Wine." In ACS Symposium Series, 217–29. Washington, DC: American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0714.ch016.
Повний текст джерелаТези доповідей конференцій з теми "Flavour interaction"
Mroczko-Wąsowicz, Aleksandra. "The unity and complexity of flavour perception." In ICMI '16: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/3007577.3007583.
Повний текст джерелаBOCCALI, TOMMASO. "RECENT RESULTS IN HEAVY FLAVOUR PHYSICS." In Proceedings of the 7th International Workshop on Production, Properties and Interaction of Mesons. WORLD SCIENTIFIC, 2003. http://dx.doi.org/10.1142/9789812791351_0006.
Повний текст джерелаZavala, I., Pyungwon Ko, and Deog Ki Hong. "The Flavour of Inflation." In SUPERSYMMETRY AND THE UNIFICATION OF FUNDAMENTAL INTERACTIONS. AIP, 2008. http://dx.doi.org/10.1063/1.3052017.
Повний текст джерелаRanasinghe, Nimesha, Gajan Suthokumar, Kuan-Yi Lee, and Ellen Yi-Luen Do. "Digital Flavor." In ICMI '15: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2818346.2820761.
Повний текст джерелаCalibbi, Lorenzo, Pyungwon Ko, and Deog Ki Hong. "Lepton Flavour Violation and electron EDM in SUSY with a non-abelian flavour symmetry." In SUPERSYMMETRY AND THE UNIFICATION OF FUNDAMENTAL INTERACTIONS. AIP, 2008. http://dx.doi.org/10.1063/1.3051962.
Повний текст джерелаWesthoff, Susanne, George Alverson, Pran Nath, and Brent Nelson. "Grand Unified Flavour Physics." In SUSY09: 7th International Conference on Supersymmetry and the Unification of Fundamental Interactions. AIP, 2010. http://dx.doi.org/10.1063/1.3327675.
Повний текст джерелаDeTar, Carleton. "LQCD: Flavour Physics and Spectroscopy." In XXVII International Symposium on Lepton Photon Interactions at High Energies. Trieste, Italy: Sissa Medialab, 2016. http://dx.doi.org/10.22323/1.245.0023.
Повний текст джерелаRoss, G. G., Pyungwon Ko, and Deog Ki Hong. "Fermion masses, flavour mixing and CP violation." In SUPERSYMMETRY AND THE UNIFICATION OF FUNDAMENTAL INTERACTIONS. AIP, 2008. http://dx.doi.org/10.1063/1.3051900.
Повний текст джерелаKing, Stephen F., George Alverson, Pran Nath, and Brent Nelson. "Neutrino Mass and Flavour Models." In SUSY09: 7th International Conference on Supersymmetry and the Unification of Fundamental Interactions. AIP, 2010. http://dx.doi.org/10.1063/1.3327533.
Повний текст джерелаANDREEV, V. P. "HEAVY FLAVOUR PRODUCTION IN TWO-PHOTON INTERACTIONS." In Proceedings of the International Conference on the Structure and Interactions of the Photon Including the 14th International Workshop on Photon-Photon Collisions. WORLD SCIENTIFIC, 2002. http://dx.doi.org/10.1142/9789812777157_0023.
Повний текст джерелаЗвіти організацій з теми "Flavour interaction"
Davoudiasl, H., H.-S. Lee, and W. Marciano. Long-Range Lepton Flavor Interactions and Neutrino Oscillations. Office of Scientific and Technical Information (OSTI), March 2011. http://dx.doi.org/10.2172/1017401.
Повний текст джерелаGrossman, yuval. Can lepton flavor violating interactions explain the atmospheric neutrino anomaly. Office of Scientific and Technical Information (OSTI), September 1999. http://dx.doi.org/10.2172/12483.
Повний текст джерелаMuller, David. A Test of the Flavor Independence of Strong Interactions in e+e- Annihilation at the Z0 Pole. Office of Scientific and Technical Information (OSTI), September 1999. http://dx.doi.org/10.2172/12489.
Повний текст джерелаOishi, Noritsugu. A Test of the Flavor Independence of Strong Interactions in e+e- Annihilation at the Z0 Pole. Office of Scientific and Technical Information (OSTI), June 2018. http://dx.doi.org/10.2172/1454218.
Повний текст джерелаLichter, Amnon, David Obenland, Nirit Bernstein, Jennifer Hashim, and Joseph Smilanick. The role of potassium in quality of grapes after harvest. United States Department of Agriculture, October 2015. http://dx.doi.org/10.32747/2015.7597914.bard.
Повний текст джерела