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A rationale for long-lived quarks and leptons at the LHC: low energy flavour theory
(SPRINGERNEW YORK, 2012)
In the framework of gauged flavour symmetries, new fermions in parity symmetric representations of the standard model are generically needed for the compensation of mixed anomalies. The key point is that their masses are ...
Strange and heavy mesons in hadronic matter
(2013)
We present selected results on the properties of strange and heavy-flavoured mesons in a hot and dense nuclear medium, with emphasis in selfconsistent coupled-channel approaches based on the chiral Lagrangian. In the ...
Study on the flavour of soybean cultivars by sensory analysis and electronic tongue
(2012-08-01)
The scope of this study was to assess the sensory attributes of five Brazilian soybean cultivars genetically different (BRS), described as special soybean cultivars for human consumption (BRS 216, BRS 213 and BRS 267) and ...
Recursive parametrization of quark flavour mixing matricesRecursive parametrization of quark flavour mixing matrices
(Revista Mexicana de Física, 2011)
Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals
(2017-08-01)
The crossbreeding of two or more breeds from the Bos taurus and Bos indicus species is an alternative for obtaining high-quality meat from animals adapted to tropical climates. Quality and sensory attributes of beef, mainly ...
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...