Дисертації з теми "Flavour interaction"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся з топ-50 дисертацій для дослідження на тему "Flavour interaction".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Переглядайте дисертації для різних дисциплін та оформлюйте правильно вашу бібліографію.
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 джерелаRega, Barbara. "Texture-flavour interactions : how physicochemical data explain sensory perception in orange juice." Dijon, 2003. http://www.theses.fr/2003DIJOS053.
Повний текст джерелаThe aim of this thesis was to investigate how the properties of the food matrix influence flavour release and perception in food. The thesis is organised in two parts. The first part focused on the role of pectins on aroma compound diffusivity and molecular interactions in a model system. The second part focused on the role of suspended solids on aroma compound distribution, flavour release and sensory perception in orange juice. Firstly we determined how aroma compounds are distributed within the macroscopic juice fractions (cloud, pulp and serum) and the role of non-volatile constituents. Secondly we developed a novel methodology (Direct Gas Chromatography Olfactometry) to evaluate the sensory quality of solventless extracts (e. G. SPME, static headspace). Finally, we investigated how pulp influence sensory profiles of texture, taste, odour and aroma in orange juice. At the same time rheological and physicochemical measurements as well as flavour release studies were performed
Stassinakis, Argyrios. "A study of the atmospheric neutrino flavour content using the Soudan 2 detector." Thesis, University of Oxford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388755.
Повний текст джерелаBrown, Zachary S. "Heavy flavor interactions and spectroscopy from lattice quantum chromodynamics." W&M ScholarWorks, 2015. https://scholarworks.wm.edu/etd/1539623998.
Повний текст джерелаPloyon, Sarah. "Interactions entre muqueuse orale, salive et molécules de la flaveur." Thesis, Dijon, 2016. http://www.theses.fr/2016DIJOS037/document.
Повний текст джерелаThe role of saliva in food sensory perception is increasingly recognized, especially through physicochemical interactions occurring between salivary proteins and food components. This work focuses on the mucosal pellicle, a layer of salivary proteins anchored onto epithelial cells, and aims at characterizing interactions that may occur between the proteins of the mucosal pellicle and flavour compounds. For that purpose, an in vitro model of oral mucosa was developed. A stable cell line (TR146/MUC1) was obtaining by transfecting the TR146 cell line in order to express the membrane bound mucin MUC1. In order to form a salivary pellicle, confluent cells were incubated with human saliva. A higher retention of salivary MUC5B by TR146/MUC1 cells was observed compared to TR146 cells, emphasising the involvement of MUC1 in MUC5B anchoring to epithelial cells. The model was applied to the investigation of interactions between the oral mucosa and aroma molecules and tannins. Measurements of partition coefficients by GC-FID revealed 1- the role of hydration of the mucosa on the release of the most hydrophilic compounds, 2- the ability of cells to metabolize some aroma compounds, 3- the absence of effect of the mucosal pellicle itself on aroma release at the thermodynamic equilibrium. Oppositely, analyses by PTR-MS evidenced an effect of the mucosa and of the pellicle on aroma release kinetic. Interactions between proteins of the mucosal pellicle and tannins modified structural characteristics of the pellicle, especially the coating of cells by salivary MUC5B. Sensory relevance for the phenomena of aroma persistence and astringency, respectively, are discussed
Ronniger, Michael [Verfasser]. "Spin and Flavour dependent Interactions within a Quark Model for Baryons / Michael Ronniger." Bonn : Universitäts- und Landesbibliothek Bonn, 2013. http://d-nb.info/104497110X/34.
Повний текст джерелаGonzalez-Robles, Ivonne-Wendolyne. "Flavour interactions between the 'estery' and 'mature/woody' characters of whisky, bourbon & tequila." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52370/.
Повний текст джерелаMoreover, it concludes that the sensory perception of woody/mature generally suppresses the fresh estery characteristic of new make spirits, even though analytically the esters are still there in similar concentrations. wledge of the chemical and sensory changes that accompany spirit maturation and has highlighted some of the factors that cause differences in mature character across spirit types. Moreover, it concludes that the sensory perception of woody/mature generally suppresses the fresh estery characteristic of new make spirits, even though analytically the esters are still there in similar concentrations.
Wang, Qian (Qian Janice). "Music, mind, and mouth : exploring the interaction between music and flavor perception." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/91820.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references (pages 119-126).
This thesis presents a study of how hearing and taste can influence each other, how this interaction can be measured, and how the results can be used to design new, powerful, immersive experiences. The goal of the thesis is to address two questions: does music significantly change flavor perception, and can music change the hedonic experience of a meal? Experimentally, I looked at ways to measure changes in sensory perception. Artistically, I explored how external factors can alter the eating experience. From a cultural perspective, I examined the history of multisensory experiences - in feasts, in everyday cooking, and in community rituals. I conducted a series of experiments to measure the effect of music on flavor perception, and designed a series of novel eating experiences that make use of congruencies between multiple senses, culminating in a multisensory feast for the Media Lab. From these studies, design patterns and challenges are extracted and analyzed, and new directions are discussed.
by Qian (Janice) Wang.
S.M.
Wang, Aili. "The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages." Diss., Virginia Tech, 2016. http://hdl.handle.net/10919/78796.
Повний текст джерелаPh. D.
Kennedy, John James. "A search for single top-quark production and flavour-changing neutral-current interactions at H1." Thesis, University of Liverpool, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269575.
Повний текст джерелаHamon, Julien. "Etude de la production des mésons charmés-étranges dans les collisions proton-proton et proton-plomb avec l'expérience ALICE au LHC." Thesis, Strasbourg, 2018. http://www.theses.fr/2018STRAE012/document.
Повний текст джерелаThe study of the production of charm quarks in high-energy atomic-nucleus collisions offers an genuine approach for the study of the quark-gluon plasma. The understanding and characterisation of this state of deconfined-matter, at first sight created in heaviest systems, require a fine knowledge of lightest systems, such as proton-proton (pp) and proton-lead (p-Pb) collisions. In this manuscript, we present the measurement of the charm-strange mesons Ds+ production, at central rapidity, with the LHC run 2 data, collected in 2016 with the ALICE experiment. Two systems are studied: pp collisions at √s=13 TeV and p-Pb collisions at √sNN=5.02 TeV. The production cross-section of Ds+, their relative abundance and their nuclear modification factor are measured then compared to other measurements and to various theoretical predictions. The p-Pb result establishes a new reference for the study of Pb-Pb collisions
Somov, Alexandre. "Hard proton nucleus interactions and production of heavy flavours at HERA-B." Doctoral thesis, [S.l. : s.n.], 2000. http://deposit.ddb.de/cgi-bin/dokserv?idn=960834176.
Повний текст джерелаAmanik, Philip. "Effects of non-standard neutrino flavor changing interactions in core collapse supernovae." Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC campuses, 2006. http://wwwlib.umi.com/cr/ucsd/fullcit?p3216385.
Повний текст джерелаTitle from first page of PDF file (viewed September 5, 2006). Available via ProQuest Digital Dissertations. Vita. Includes bibliographical references (p. 87-89).
Li, Zheng. "Interactions of flavor compounds with soy and dairy proteins in model systems /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9974652.
Повний текст джерелаKikawa, Tatsuya. "Measurement of Neutrino Interactions and Three Flavor Neutrino Oscillations in the T2K Experiment." 京都大学 (Kyoto University), 2015. http://hdl.handle.net/2433/195958.
Повний текст джерелаLe, Thuaut Laurent. "Approche sensorielle et physico-chimique des interactions texture - flaveur dans une matrice alimentaire complexe." Nantes, 2004. http://www.theses.fr/2004NANT2011.
Повний текст джерелаTo control sensory properties of foods, interactions between sensory perceptions during eating should be better understood. To analyse texture-flavour interactions in complex food matrices, sensory and physicochemical approaches were applied to dairy custards varying in texture and in aroma and sucrose levels. Texture of the custards influences sweetness probably through changes in sugar release, whereas sweetness perception modifies aroma perception through sensorial interactions. These two mechanisms, together with changes in the in vivo release of aroma compounds with texture, explain the impact of texture on perceived aroma. Sucrose level influences texture perception through modification of the mechanical behaviour of gelled desserts. Some small sensory effects of aroma on specific texture attributes are found
Galais, Sébastien. "Shock wave and neutrino self-interaction effects upon neutrino flavor conversion in the supernovae environment." Paris 7, 2012. http://www.theses.fr/2012PA077090.
Повний текст джерелаThe works presented in this thesis deal with the flavor conversion of the supernova neutrinos. In a first work, we performed the first complete calculation including the shock wave and the self-interaction for the estimate of the diffuse supernova neutrino background (dsnb) flux arriving on earth. This flux corresponds to the combination of the neutrinos coming from all the supernovae that exploded in the visible universe. By varying the angle theta_13 of the mixing matrix u_mnsp, we showed that the shock wave has a significant impact on the dsnb flux. At the same time we proposed a smplified model that accounts for the shock wave effects and that could be used for future calculations of the dsnb. The other two works are focused on the first exact analytical derivation of the matter basis in the presence of the self-interaction. We underlined, for the two flavors case, the important role of the matter phase beta tilde and we established a condition on the elements of the flavor hamiltonian for the end of the synchronization phase and the onset of the bipolar oscillations. Through the matter basis, we identified, by using the polarization vector formalism, a correspondence between the "spectral split" and the magnetic resonance phenomena. This has allowed us to confirm hypothesis such as the adiabaticity of the propagation, the use of the average magnetic field et the corotating frame that were postulated with the help of smplified models. A prelminary study of the three flavors case indicate us the conservation of this correspondence
Tournier, Carole. "Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? : application à un gel laitier onctueux." Dijon, 2006. http://www.theses.fr/2006DIJOS062.
Повний текст джерелаThe present work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept. This study highlighted three groups of consumers related to the texture, taste and fattiness of dairy products. The second step consisted in studying sensory interactions between texture, taste and aroma. Binary interactions were then studied in a reciprocal way using a consumers’panel. Physico-chemical complementary studies were finally developed in an attempt to better understand the origin of the observed interactions. Texture modified perceived taste and tended to modify aroma perception, via physico-chemical mechanisms principally. Conversely, taste and aroma perception did not affect texture perception. Finally, a reciprocal taste – aroma interaction, probably from cognitive origin, was observed
Puget, Sabine. "Chlorine flavor perception and neutralization in drinking water." Phd thesis, Université de Bourgogne, 2010. http://tel.archives-ouvertes.fr/tel-00786522.
Повний текст джерелаEngel, Erwan. "Contribution des molécules hydrosolubles non volatiles à la flaveur des fromages : impact sur la saveur et interactions avec des composés odorants." Dijon, 2000. http://www.theses.fr/2000DIJOS093.
Повний текст джерелаSchmauch, Grégory. "Interactions tanins-protéines en oenologie." Thesis, Bordeaux 2, 2010. http://www.theses.fr/2010BOR21703/document.
Повний текст джерелаFrom wine making to wine tasting, interactions between tannin and protein detain a prominent role in Enology, influencing several wine characteristics like its astringency. Interaction kinetics and precipitation equilibrium between BSA, a model protein, and grape seed tannin have been studied. Variations of initial ratio, pH and ethanol conditions pointed out essential properties of the mechanism. Lack of stoichiometry of the interaction with a linear dependence between initial and final tannin/protein ratio are key points. Kinetic constants are also related to this ratio. Mutual participation of both hydrophobic forces and hydrogen bonds has been shown. Along with these investigations in model solution, tannin and proteins have been followed during wine making and tasting. Disappearance of protein in the must and tannin behaviour can be linked. An HPLC method allowing the titration of saliva with wine indicates a classical behaviour of salivary proteins. Observation of salivary proteins precipitating with tannin thanks to 2D gels shows a non selective precipitation of salivary proteins by wine
Friedrich, Conrad. "Search for single top-quark production via flavour-changing neutral currents in strong interactions using s = 8 TeV ATLAS data." Doctoral thesis, Humboldt-Universität zu Berlin, Mathematisch-Naturwissenschaftliche Fakultät I, 2015. http://dx.doi.org/10.18452/17348.
Повний текст джерелаThis thesis presents results of a search for single top-quark production via flavour-changing neutral currents (FCNCs) in strong interactions using data recorded with the ATLAS experiment at the Large Hadron Collider in 2012. A dataset from proton-proton collisions at a centre-of-mass energy of 8TeV and corresponding to an integrated luminosity of 14.1 fb−1 is used. It is searched for FCNC events in which a light quark (u or c) interacts with a gluon to produce a single top quark, either with or without the associated production of another light quark or gluon. Candidate events of leptonically decaying top-quarks are selected by requiring a single electron or muon, a substantial amount of missing transverse energy, and exactly one or two jets of which exactly one has to fulfil a b-tagging criterion. Multivariate techniques are employed in order to distinguish between signal- and background-like events by making use of artificial neural networks that combine multiple kinematic variables into a single classifier output. A Bayesian statistical analysis is performed on the classifier outputs in order to quantify potential signs of FCNC single top-quark production. No excess in signal events is observed and the results are in agreement with the theory predictions. Consequently a new upper limit is set on the FCNC single top-quark production cross-section multiplied by the t->Wb branching fraction. Using theory calculations within a model-independent effective theory framework, this limit is converted into upper limits on the coupling constants of the FCNC interactions as well as into respective upper limits on the branching fractions.
Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.
Повний текст джерелаKora, fEnkelejda. "Interactions pysico-chimiques et sensorielles dans le yaourt brassé aromatisé : quels impacts respectifs sur la perception de la texture et de la flaveur ?" Paris, Institut national d'agronomie de Paris Grignon, 2004. http://www.theses.fr/2004INAP0005.
Повний текст джерелаRamirez, Ramirez Gabriela. "Etude de la sorption des composés d'arôme du vin par le bois de chêne en système modèle d'élevage en fûts." Dijon, 2002. http://www.theses.fr/2002DIJOS062.
Повний текст джерелаJung, Da-Mi. "Interactions between volatile flavor compounds and food matrix components studied using nuclear magnetic resonance spectroscopic and solid phase microextraction techniques /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2002. http://uclibs.org/PID/11984.
Повний текст джерелаCalixto, Sanchez Alejandro Antonio. "Diversity, abundance, seasonality and interactions of ants (Hymenoptera: Formicidae) in pecans in Mumford, Robertson Co., Texas." Texas A&M University, 2004. http://hdl.handle.net/1969.1/1487.
Повний текст джерелаMollet, Simon. "Exploration of 6-dimensional models with non trivial topology and their predictions for fermions masses and mixings, neutrino physics, flavour changing interactions and CP violation." Doctoral thesis, Universite Libre de Bruxelles, 2016. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/230863.
Повний текст джерелаDoctorat en Sciences
info:eu-repo/semantics/nonPublished
Natarajan, Aparna. "Identification of disease resistance networks in Maize involved in resistance to Aspergillus flavus and to aflatoxin accumulation." OpenSIUC, 2010. https://opensiuc.lib.siu.edu/theses/259.
Повний текст джерелаPACI, KORA Enkelejda. "Interactions physico-chimiques et sensorielles dans le yaourt brassé aromatisé: quels impacts respectifs sur la perception de la texture et de la flaveur?" Phd thesis, INAPG (AgroParisTech), 2004. http://tel.archives-ouvertes.fr/tel-00005733.
Повний текст джерелаParavisini, Laurianne. "Flaveur du caramel : impacts de la fraction volatile odorante et de la fraction non volatile sur la perception." Thesis, Dijon, 2013. http://www.theses.fr/2013DIJOS055.
Повний текст джерелаThe aim of this study was to investigate the impact of the volatile odorant fraction and the non-volatile matrix on the perception of the caramel flavour. The first step focused on the analytical characterization of the volatile odorant fraction of aromatic caramel thanks to Gas Chromatography coupled to Olfactometry (GC/O), GC/Mass Spectrometry (GC/MS) and heart-cutting MDGC/MS/O. Results highlighted the presence of more than one hundred compounds and demonstrated the complexity of the caramel volatile fraction. The objective of the second step was to understand the contribution of odorant compounds identified to the caramel aroma typicality. Literature shows that odour intensity is not sufficient to evaluate the impact of compounds on the aroma. This thesis proposed an original approach to carry out the aroma recombination by taking into account odour qualities. Results showed that the caramel typicality results from a complex balance between caramel, fruity, vegetal, sharp, nutty, floral, roasted and animal odours. Omission, addition tests and a 24 factorial design showed the existence of perceptive interactions. The third step focused on studying the impact the macromolecules that constitute the non-volatile fraction on the perception of caramel flavour. In vitro aroma release was followed by SPME/GC/MS in different matrices varying in non-volatile composition. Results evidence physico-chemical interactions between aroma and macromolecule of the non-volatile fraction. Those preliminary results suggest that the non-volatile matrix is able to impact the flavour perception
RAMIHONE, RANDRIAMANARIVO MONIQUE. "Contribution a l'etude des causes de la flaveur acide excessive du saucisson sec." Clermont-Ferrand 2, 1988. http://www.theses.fr/1988CLF21085.
Повний текст джерелаFriedrich, Conrad [Verfasser], Ulrich [Akademischer Betreuer] Husemann, Heiko [Akademischer Betreuer] Lacker, and Arno [Akademischer Betreuer] Straessner. "Search for single top-quark production via flavour-changing neutral currents in strong interactions using s = 8 TeV ATLAS data / Conrad Friedrich. Gutachter: Ulrich Husemann ; Heiko Lacker ; Arno Straessner." Berlin : Humboldt Universität zu Berlin, Mathematisch-Naturwissenschaftliche Fakultät I, 2015. http://d-nb.info/1078666466/34.
Повний текст джерелаWilson, Aaron Benjamin. "Using the NCAR CAM 4 to Confirm SAM’s Modulation of the ENSO Teleconnection to Antarctica and Assess Changes to this Interaction during Various ENSO Flavor Events." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1376919626.
Повний текст джерелаDecourcelle, Nicolas. "Interactions composition-structure-texture-flaveur dans le yaourt brassé sans matière grasse aromatisé "à la fraise" : rôles des agents de texture, des édulcorants, et du temps." Dijon, 2004. http://www.theses.fr/2004DIJOS074.
Повний текст джерелаBorsato, Martino. "Study of the BO to Kstar0 electron positron decay with the LHCb detector and development of a novel concept of PID detector : the Focusing DIRC." Sorbonne Paris Cité, 2015. https://theses.hal.science/tel-01456521.
Повний текст джерелаFlavour-changing neutral current processes of the type b --+ sy are forbidden at the tree level in the Standard Model (SM) and occur at leading order through radiative loop diagrams. Therefore, they are sensitive to new physics (NP), which may contrebute either at the tree or loop level. Furthermore, the chirality of the weak interaction in the SM implies that the photon emitted has left-handed polarisation. However, a whole class of NP theories do not share this SM feature and may manifest unambiguously as a right-handed contribution to the polarisation. This thesis presents the first study of the b-* sy photon polarisation through an angular analysis of the B0-*K* 0 e+e- channel. Even though BO-*K* 0 e+e- is not a radiative b s transition, the contribution from a virtual photon coupling to the lepton pair dominates in the low-q2 region. Furthermore, the channel with electrons rather than muons allows to better isolate the virtual photon contribution at the low end of the q 2 spectrum. The integrated luminosity of 3 fb-1 collected by LHCb during LHC Run 1 allowed for the first time to select a sample of B0-›K* 0 e+e- events large enough to measure the transverse asymmetries AT(2)=-0. 23±0. 23±0. 05 and ATIm=0. 14±0. 22±0. 05 in the low q2 region between 0. 002 GeV2/c4 and 1 GeV2/c4. These measurements are found to be consistent with SM predictions and provide new constraints on right handed contributions to the photon polarisation at the same level of precision as the ones from measurements involving radiative decays. Flavour physics experiments require advanced detectors dedicated to the identification of the different flavours of charged hadrons. Most of them are based on the detection of the Cherenkov light emitted by these particles as they traverse a dielectric medium. This thesis presents also the R&D activity on a new detector concept based on the BABAR DIRC, the FDIRC. Its design is intended to operate the detector in an environment with background two orders of magnitude larger than BABAR thanks to a faster and smaller imaging camera made of radiation-hard fused silica. The first full-scale prototype of the FDIRC was tested at the SLAC Cosmic Ray Telescope and demonstrated the feasibility of the detector concept
Li, Shuang. "Muon production from heavy-flavour hadron decays in p-Pb and pp collisions with ALICE at the CERN-LHC." Thesis, Clermont-Ferrand 2, 2015. http://www.theses.fr/2015CLF22602/document.
Повний текст джерелаThe LHC heavy-ion physics program aims at investigating the properties of strongly-interacting matter in extreme conditions of temperature and energy density where the Quark-Gluon Plasma (QGP) is formed. In high-energy heavy-ion collisions, heavy quarks (charm and beauty) are regarded as efficient probes of the properties of the QGP. The heavy-ion physics program requires also the study of proton-proton (pp) and proton-nucleus (p–Pb) collisions. The study of p–Pb collisions is used to investigate cold nuclear matter effects and to validate and quantify hot nuclear matter effects which are observed in nucleus-nucleus (Pb–Pb) collisions. This thesis work is devoted to the study of open heavy-flavour production at forward and backward rapidity via single muons in p–Pb collisions at √8NN = 5.02 TeV with the ALICE experiment at the LHC. The pp reference using available measurements at 2.76 and 7 TeV and a pQCD-driven method for the scaling to 5.02 TeV is estimated. The measurements of the nuclear modification factor (RpPb) at forward and backward rapidity and forward-to-backward ratio in p–Pb collisions, indicate that cold nuclear matter effects are small over the whole transverse momentum (pT) region at forward rapidity (RpPb compatible with unity within uncertainties). In the backward rapidity, the nuclear modification factor deviates from unity in the intermediate pT region (2 < pT < 4 GeV/c). These results confirm that the strong suppression measured at high pT in central Pb–Pb collisions is due to final-state effects induced by the hot and dense nuclear medium. The results of the nuclear modification factor and forward-to-backward ratio as a function of centrality in p–Pb collisions are discussed. Even in central collisions, the nuclear modification factor is compatible with unity at high pT
Afzal, Muhammad Inam. "Physiologie et aspects technologiques de Carnobacterium maltaromaticum LMA 28 en biopréservation alimentaire." Thesis, Université de Lorraine, 2012. http://www.theses.fr/2012LORR0174/document.
Повний текст джерелаCarnobacterium maltaromaticum is a lactic acid bacterium isolated from atypical soft cheeses. The major characterstics of this bacterium are i) its ability to produce a malty or chocolate-like flavor 3-methylbutanal from leucine catabolism ii) its ability to produce bacteriocins against pathogenic and spoilage bacteria for instance, Listeria monocytogenes. Phenotypic and genotypic characterization of six strains of C. maltaromaticum isolated from the same habitat showed that they were not phylogenetically identical. Although these strains lacked the ability to coagulate the milk quickly, they were acid tolerant. They did not affect the milk coagulation capacity of startes, Lactococcus lactis and Streptococcus thermophilus used in dairy industry. The study on the impact of C. maltaromaticum on the bacterial flora of cheese showed that its presence resulted in the decrease of the concentration of Psychrobacter, which might be responsible for accelerating the aging phenomenon of cheese. An experimental plan was realized to highlight these inhibitions and possible interactions between factors (cell concentration, NaCl, pH, incubation time) by choosing two models i) Psychrobacter sp. and ii) L. monocytogenes. The cell concentration of C. maltaromatiucm was the factor more significant for the inhibitions of the tested bacteria. Being psychrotrophic, alkalinophilic, malty or chocolate flavor producing and biopreservative agent, this species could play a role as a ripening flora of cheese. All strains of C. maltaromaticum tested were able to produce 3-methylbutanal conferring any malt flavor to cheese. The results on the physiology involved in the biosynthesis of 3-methylbutanal showed the presence and functionality of both metabolic pathways; the direct by alpha-ketoacid dacarboxylase enzyme and indirect comprising alpha-keto acid dehydrogenase enzyme. The oxygenation of culture medium had a positif impact on the formation of 3-methylbutanal and 3-methylbutanol with the stimulation of both direct and indirect metabolic routes
Zhang, Zuman. "Open heavy-flavour measurements via muons in proton-proton and nucleus-nucleus collisions with the ALICE detector at the CERN-LHC." Thesis, Université Clermont Auvergne (2017-2020), 2018. http://www.theses.fr/2018CLFAC077/document.
Повний текст джерелаThe study of ultra-relativistic heavy-ion collisions aims at investigating a state of strongly-interacting matter at high energy density and temperature, the Quark-Gluon Plasma (QGP). Heavy quarks (charm and beauty) are predominantly produced in initial hard scattering processes during the early stage of the collisions and experience the full evolution of the medium. Therefore, the measurement of open heavy flavours should provide essential information on the QGP properties. Similar measurements in small systems are also essential for a comprehensible understanding of the QGP properties. The study of open heavy flavours in proton-proton (pp) collisions provides the mandatory reference for measurements in heavy-ion collisions. This thesis presents measurements of the production of muons from heavy-flavour hadron decays at forward rapidity (2.5 < y < 4) in pp collisions at sqrt (s) = 5.02 TeV, Pb-Pb collisions at sqrt (sNN) = 2.76 and 5.02 TeV and Xe-Xe collisions at sqrt (sNN) = 5.44 TeV collected with the ALICE detector at the CERN-LHC. The differential production cross sections of muons from heavy-flavour hadron decays in pp collisions at sqrt (s) = 5.02 TeV are obtained in a wide transverse momentum interval, 2 < pT < 20 GeV/c, and with an improved precision compared to the previously published measurements at sqrt (s) = 2.76 and 7 TeV. The measurements are described within uncertainties by predictions based on perturbative QCD. A strong suppression of the yield of muons from heavy-flavour decays is observed in the 10% most central Pb-Pb collisions at both sqrt (sNN) = 2.76 and 5.02 TeV. This suppression is due to final-state effects induced by the hot and dense medium. The suppression in Xe-Xe collisions is similar to that observed with Pb-Pb collisions. The comparison in the two colliding systems provides insight in the path-length dependence of medium-induced parton energy loss. The results constrain model calculations
Ticse, Torres Royer Edson. "Search for the Higgs boson in the ttH(H -> bb) channel and the identification of jets containing two B hadrons with the ATLAS experiment." Thesis, Aix-Marseille, 2016. http://www.theses.fr/2016AIXM4052/document.
Повний текст джерелаIn July 2012, CERN announced the discovery of the Higgs boson, the last missing piece of the Standard Model (SM). The Higgs boson was observed in different channels. Precise measurement of its properties is now very important to investigate for possible deviations from the SM. This thesis presents a search for the Higgs boson produced in association with top quarks and decaying to a b quark pair, the ttH(H→bb) channel, using proton-proton collisions at √s = 13 TeV, collected with the ATLAS detector in 2015 and 2016. This document details in particular the full reconstruction of the ttH(H→bb) system and the discrimination between signal and the main background, tt+jets. The ttbb is a subset of the tt+jets backgrounds recent studies show that there is a large fraction of ttbb events with jets containing two b-hadrons. A new algorithm has been developed to discriminate such jets from single b-hadrons jets. The description of this tool is presented in this thesis
Lytra, Georgia. "Importance des interactions perceptives dans l’expression de l’arôme fruité typique des vins rouges." Thesis, Bordeaux 2, 2012. http://www.theses.fr/2012BOR21986/document.
Повний текст джерелаMost of volatiles involved in red wines’ fruity expression are present at levels below or close to their individual perception thresholds. Given the existence of perceptive interactions between them, it is very difficult to determine their real impact on wine aroma. Rather than assessing the olfactive behavior of mixtures prepared from pure products, the main goal of this work was to highlight and study the impact of perceptive interactions on wine fruity aroma expression using various aromatic reconstitutions prepared from wine fractions. Sensory profile analyses identified significant differences among aromatic reconstitutions for the intensity of some descriptors, as particular "additive" or "masking" effects. The composition of the involved fractions was then studied by instrumental methods. The final target was to investigate the impact of fraction components on fruity aroma by preparing aromatic reconstitutions and using sensory reconstitution tests, to assess the role of these compounds on the perceptive interactions previously observed. Further analysis revealed that ethyl 2-hydroxy-4-methylpentanoate, eluted in fraction which had an "additive" effect on the black-berry and fresh fruity aroma, does not play a direct role as a key compound in red wine aroma. In contrast, our findings highlighted its indirect contribution to wine aroma, showing that this ester contributed to a synergistic effect, enhancing the perception of fruity character. Finally, it was clearly demonstrated that this compound acts as a natural enhancer for black-berry and fresh fruit notes in red wine. It was also established that diacetyl, acetoin, acetic acid and γ-butyrolactone together played the same hypo-additive role as fractions of which they were eluted, presenting a "masking" effect on fresh fruity aroma. The impact of the last three compounds was demonstrated conclusively, even at subthreshold concentrations. These findings highlighted the existence of new remarkable perceptual interactions impacting overall and fresh-fruit aroma perception. The particular behavior, in a fruity mixture, of ethyl-propanoate, ethyl-3-hydroxybutanoate, butyl acetate and 2-methylpropyl acetate, present at subthreshold concentrations, was demonstrated. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in mixture led to a significant decrease of the olfactory threshold of fruity pool confirming their synergistic effect in the overall increase intensity. These compounds with close chemical structures, participate, both quantitatively and qualitatively, in the modulation of red wines’ fruity aromas acting as natural enhancers of black-berry and fresh-fruit aromas