“…Decays of the top quark induced by flavor changing neutral currents (FCNC) are known to be extremely rare events within the Standard Model. …”
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“…Hadronic production of the doubly charmed baryon $\Xi_{cc}$ ($\Xi^{++}_{cc}$ and $\Xi^{+}_{cc}$) is investigated under the general-mass variable-flavor-number (GM-VFN) scheme. The gluon-gluon fusion mechanism and the intrinsic charm mechanisms, i.e. via the sub-processes $g+g\to(cc)[^3S_1]_{\bar 3}+\bar{c}+\bar{c}$, $g+g\to(cc)[^1S_0]_6+\bar{c}+\bar{c}$; $g+c\to (cc)[^3S_1]_{\bar 3}+\bar{c}$, $g+c\to (cc)[^1S_0]_6+\bar{c}$ and $c+c\to (cc)[^3S_1]_{\bar 3}+g$, $c+c\to (cc)[^1S_0]_6+g$, are taken into account in the investigation, where $(cc)[^3S_1]_{\bar 3}$ (in color {\bf $\bar 3$}) and $(cc)[^1S_0]_6$ (in color {\bf 6}) are two possible $S$-wave configurations of the doubly charmed diquark pair $(cc)$ inside the baryon $\Xi_{cc}$. …”
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“…However, challenges such as low plant yield, unidentified metabolic pathways and off-flavor in the food products derived from them prevent the realization of their full potential. …”
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“…Several significantly expanded gene families were associated with plant–pathogen interactions, plant hormone signal transduction, and the biosynthesis of major active components, such as terpenoids and flavor compounds. Most HLB-tolerant genes were expanded in the lemon genome, such as 2-oxoglutarate (2OG)/Fe(II)-dependent oxygenase and constitutive disease resistance 1, cell wall-related genes, and lignin synthesis genes. …”
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“…Nicotine strength was categorized as: <1%; 1% to <2%; 2% to <3%; 3% to <4%; 4% to <5%; ≥5%. E-cigarette flavors were categorized as tobacco, menthol, mint, or other flavors. …”
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“…Multispecies communities participate in the fermentation of Chinese strong-flavor Baijiu (CSFB), and the metabolic activity of the dominant and keystone taxa is key to the flavor quality of the final product. …”
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“…As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. …”
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“…INTRODUCTION: The prevalence of flavor use in Electronic Nicotine Delivery Systems (ENDS) has been assessed in numerous studies, but limited research has focused on flavor use trends and maintenance of flavor preference over time. …”
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“…Based on the widely used wet metal-assisted electroless etching, we develop in this work a novel vapor-phase silver-assisted chemical etching (VP-Ag-ACE) suitable for the elaboration of highly doped p-silicon (Si) nanostructures with strong, visible, and multi-peak photoluminescence (PL) emissions. …”
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“…DISCUSSION: The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.…”
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“…To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 °C for 24 h with an initial LAB density of 8.5 × 10(6) CFU/mL. …”
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“…Higher alcohol, as an inevitable product of fermentation, plays an important role in the flavor and quality of Baijiu. However, the relationship between the complex microbial metabolism and the formation of higher alcohols in rice-flavor Baijiu was not clear. …”
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“…The objective of this study was to investigate the effects of dietary chlorogenic acid supplementation on growth performance and carcass traits, as well as meat quality, nutrient value and flavor substances of Duroc × Landrace × Yorkshire (DLY) pigs. …”
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“…INTRODUCTION: Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor and improving industrial availability. METHODS: To analyze the effect of cigar tobacco leaf (CTLs) microbial community on volatiles flavor compounds (VFCs), this study used multi-omics technology to reveal the changes in microbial community structure and VFCs of different cigar varieties during stacking fermentation, in addition to exploring the interaction mechanism of microbiome and VFCs. …”
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