Search results for " flavor."
showing 10 items of 74 documents
"Figure 11" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron $R_{dA}$ 60-88% $d$+Au collisions. The nuclear modification factor, $R_{dA}$, for electrons from open heavy flavor decays, for the (a) most central and (b) most peripheral centrality bins.
"Figure 8" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron RdA 0-20% $d$+Au collisions. The nuclear modification factor, $R_{dA}$, for electrons from open heavy flavor decays, for the (a) most central and (b) most peripheral centrality bins.
"Figure 9" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron $R_{dA}$ 20-40% $d$+Au collisions. The nuclear modification factor, $R_{dA}$, for electrons from open heavy flavor decays, for the (a) most central and (b) most peripheral centrality bins.
"Figure 7" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron $R_{dA}$ 0-100% d+Au collisions. The nuclear modification factors $R_{dA}$ and $R_{AA}$ for minimum bias $d$+Au and Au+Au collisions, for the $\pi^{0}$ and $e^{\pm}_{HF}$. The two boxes on the right side of the plot represent the global uncertainties in the $d$+Au (left) and Au+Au (right) values of $N_{coll}$ . An additional common global scaling uncertainty of 9.7% on $R_{dA}$ and $R_{AA}$ from the $p+p$ reference data is omitted for clarity.
"Figures 3-6" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron yield, $d$+Au $\implies$ CHARGED X. Electrons from heavy flavor decays, separated by centrality. The lines represent a fit to the previous $p+p$ result [23], scaled by $N_{coll}$. The inset shows the ratio of photonic background electrons determined by the converter and cocktail methods for Minimum Bias $d$+Au collisions, with error bars (boxes) that represent the statistical uncertainty on the converter data (systematic uncertainty on the photonic-electron cocktail).
"Figure 10" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron $R_{dA}$ 40-60% $d$+Au collisions. The nuclear modification factor, $R_{dA}$, for electrons from open heavy flavor decays, for the (a) most central and (b) most peripheral centrality bins.
"Figures 1-2" of "Cold-nuclear-matter effcts on heavy-quark production in d+Au collisions at sqrt(s_NN)=200 GeV"
2023
Heavy flavor electron yield, Run-8 $p$ + $p$, $d$+Au collisions. Electrons from heavy flavor decays, separated by centrality. The lines represent a fit to the previous $p+p$ result [23], scaled by $N_{coll}$. The inset shows the ratio of photonic background electrons determined by the converter and cocktail methods for Minimum Bias $d$+Au collisions, with error bars (boxes) that represent the statistical uncertainty on the converter data (systematic uncertainty on the photonic-electron cocktail).
Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying
2018
International audience; Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors…
On the consistency of liking scores : insights from a study including 917 consumers from 10 to 80 years old
2004
Preference for 7 orange juices was recorded monadically. Three of the samples were replicates of the same juice (RJ). The 4 other samples were RJ slightly spiked with either sucrose, or citric acid, or quinine or an orange flavor. Each subject then performed a paired preference test composed of RJ and the modified juice whose score was the furthest from the RJ score. Finally, subjects were asked to choose one among 8 reasons why they preferred that sample. A number of individual statistics were computed in order to compare the consistency of liking scores within session, across ages and between genders. Women were slightly more consistent than men. However, no significant effect of age nor …
Cheese flavour : instrumental techniques
2004
This chapter discusses instrumental techniques to analyze cheese flavor. It focuses on recent advances made to study and identify the taste-active components present in the water-soluble fraction of cheese. A general procedure for the preparation of fractions involves an extraction of grated cheese by water followed by a fractionation scheme, generally adapted from the fractionation protocol used to isolate cheese nitrogen fractions in the study of proteolysis in cheese during ripening. However, as sub-fractions have to be evaluated sensorially to assess their relative sensory impact and try to link it to their chemical composition, a suitable eluent has to be used in the chromatographic st…