Search results for "Flavor"
showing 10 items of 360 documents
Search for flavor-changing neutral current and lepton-flavor violating decays of D-0 -> l(+)l(-)
2004
We report on a search for the flavor-changing neutral current decays $\Dz\to e^+e^-$ and $\Dz\to\mu^+\mu^-$, and the lepton-flavor violating decay $\Dz\to e^\pm\mu^\mp$. The measurement is based on $122 {fb}^{-1}$ of data collected by the \babar detector at the PEP-II asymmetric $e^+e^-$ collider. No evidence is found for any of the decays. The upper limits on the branching fractions, at the 90 % confidence level, are $1.2\times 10^{-6}$ for $\Dz\to e^+e^-$, $1.3\times 10^{-6}$ for $\Dz\to\mu^+\mu^-$, and $8.1\times 10^{-7}$ for $\Dz\to e^\pm\mu^\mp$.
Application of MOOSY32 eNose to Assess the Effects of Some Post Harvest Treatments on the Quality of ‘Salustiana’ Orange Juice
2015
A new prototype of Electronic Nose instrument, Multisensory Odor Olfactory System MOOSY32, with a processing method based on a multivariate classification analysis was used to assess different postharvest and storage treatments effects to Salustiana oranges. The analysis method is based on the measurement of the volatile compounds produced under different environmental and operational conditions. The Electronic Nose system revealed that orange juice flavor changes even when juices are analyzed right after each treatment and fruits are stored under refrigerated conditions. The instrument was able to detect even small changes in the aromatic pattern of the juices, confirming that the packing …
Anteroxanthin concentration during refrigerated storage in orange juice treated by PEF
2009
Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 µs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C). The results showed that antheraxanthin concentration decreased during the storage. The decrease was greater in the untreated, pasteurised and PEF-treated orange juices stored at 10°C and this carotenoid was not detected from the 6 th week onwards. The same result was observed in …
The quality of orange juice
2013
Mild processing technologies allow to obtain OJ available year-round, with characteristics closer to those of fresh orange, namely for its content in substances exhibiting free radical scavenging and antioxidant activities. These healthy components, mainly vitamin C, carotenoids and flavonoids, exhibit different absorption kinetics, bioavailability and antiradical mechanisms. Anyway, there is greater absorption of these nutrients when taken not as singly as supplements, but when consumed in minimally processed fruit, such as OJ, in which they naturally appear along with all the other biologically active phytonutrients that citrus fruits contain. Type of processing, packaging and storage con…
Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay
1997
A specific experimental procedure suitable for the quantification of four esters recently identified in a wine of Vitis vinifera cv. Pinot Noir, ethyl dihydrocinnamate (A), ethyl cinnamate (B), methyl anthranilate (C), and ethyl anthranilate (D), was developed and applied to 33 Burgundy wines (calculated on three replicates). The method, involving a stable isotope dilution assay, allows the determination of concentrations from 0.05 μg L-1, with a repeatability better than 10%. The mean, maximum, and minimum amounts found for the four esters were as follows (in μg L-1): (A) 1.6, 3.2, 0.8; (B) 0.8, 1.6, 0.5; (C) 0.2, 0.6, 0.06; (D) 2.4, 4.8, 0.6. Differences between wines, according to their…
"Table 5" of "Measurement of the $t\bar{t}Z$ and $t\bar{t}W$ cross sections in proton-proton collisions at $\sqrt{s}=13$ TeV with the ATLAS detector"
2019
The expected and observed 68% and 95% confidence intervals, which include the value 0, for $\mathcal{C}_{i}/\Lambda^{2}$ for the EFT coefficients $\mathcal{C}_{\phi Q}^{(3)}$, $\mathcal{C}_{\phi t}$, $\mathcal{C}_{tB}$ and $\mathcal{C}_{tW}$. The intervals for $\mathcal{C}_{\phi Q}^{(3)}$ are derived setting $\mathcal{C}_{\phi Q}^{(1)}$ to zero; the measurement is sensitive to the difference $\mathcal{C}_{\phi Q}^{(3)}-\mathcal{C}_{\phi Q}^{(1)}$. All results are given in units of 1/TeV$^{2}$. Limits from fits for the EFT coefficients with only the linear term are also shown.
"Table 2" of "Measurement of the $t\bar{t}Z$ and $t\bar{t}W$ cross sections in proton-proton collisions at $\sqrt{s}=13$ TeV with the ATLAS detector"
2019
68% confidence level (CL) contours of the measured $t\bar{t}Z$ and $t\bar{t}W$ cross sections.
"Table 3" of "Measurement of the $t\bar{t}Z$ and $t\bar{t}W$ cross sections in proton-proton collisions at $\sqrt{s}=13$ TeV with the ATLAS detector"
2019
95% confidence level (CL) contours of the measured $t\bar{t}Z$ and $t\bar{t}W$ cross sections.
"Table 1" of "Measurement of the $t\bar{t}Z$ and $t\bar{t}W$ cross sections in proton-proton collisions at $\sqrt{s}=13$ TeV with the ATLAS detector"
2019
The result of the simultaneous fit to the $t\bar{t}Z$ and $t\bar{t}W$ cross sections.
"Table 4" of "Measurement of the $t\bar{t}Z$ and $t\bar{t}W$ cross sections in proton-proton collisions at $\sqrt{s}=13$ TeV with the ATLAS detector"
2019
List of relative uncertainties in the measured cross sections of the $t\bar{t}Z$ and $t\bar{t}W$ processes from the fit, grouped in categories. All uncertainties are symmetrized. The sum in quadrature may not be equal to the total due to correlations between uncertainties introduced by the fit.