“…Flavor Physics at LHC will contribute significantly to the search for New Physics via precise and complementary measurements of CKM angles and the study of loop decays. …”
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“…There are discrepancies between the experimental results and the Standard Model predictions, in the lepton flavor universality of the semileptonic $B$ decays: $B \rightarrow D^{(*)} \ell\nu$ and $B \rightarrow K^{(*)} ll$. …”
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“…In this talk I report recent results on heavy flavor physics from ATLAS and CMS. It includes two topics: spectroscopy of open or hidden beauty hadrons and studies of rare B decays of the type b → sμ+μ− . …”
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“…In these proceedings I shortly describe some of the most recent results published by the CMS Collaboration in the field of heavy flavor production. In particular, I discuss measurements of open heavy flavor and quarkonium production cross sections, and of heavy baryon polarization at $\sqrt{s}=7$, $8$, and $13\,\mathrm{TeV}$.…”
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“…[Image: see text] Flavor molecules are commonly used in the food industry to enhance product quality and consumer experiences but are associated with potential human health risks, highlighting the need for safer alternatives. …”
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“…Here, we tackle this question using new approaches for modeling multivariate traits to evaluate the magnitude and distribution of elaboration and innovation in the evolution of bird beaks. …”
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“…The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. …”
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“…Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). …”
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“…This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. …”
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“…Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. While several influential early commentators argued against there being any relationship, a large body of empirical evidence published over the last 80 years or so clearly demonstrates that the hue and saturation, or intensity, of color in food and/or drink often influences multisensory flavor perception. …”
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