نتایج جستجو برای: flavored tobacco

تعداد نتایج: 55589  

2009
Luis Alfredo Muñoz Enrico Nardi

We study a model for leptogenesis in which the total CP asymmetries in the decays and scatterings involving the SU(2) singlet seesaw neutrinos Nα vanish (ǫNα = 0). Leptogenesis is possible due to non-vanishing CP violating lepton flavor asymmetries, realizing a situation in which the baryon asymmetry is due exclusively to flavor effects. We study the production of a net lepton asymmetry by solv...

2016
Peng Cheng Weijian Zhou G. S. Burr Yunchong Fu Yukun Fan Shugang Wu

The older a bottle of Chinese vintage liquor is, the higher the price it commands. Driven by the potential for higher profits, some newly-founded distilleries openly sell liquor whose storage ages are exaggerated. In China, the market for vintage liquor has become fraught with uncertainty and a pressing need has arisen to establish an effective method to authenticate the age of vintage liquors....

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
roya kazemizadeh vajiheh fadaei noghani

introduction: flavored milk is a healthy beverage, nutritious, delicious and thirst elimination by a large group of people, especially children consumed. therefore, the need to find different ways to enhance the nutritional value of milk and its products is of many researchrs’ interest.pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. pomegranate peel ...

2013
Alex Thompson Sandie Reader Emma Field Adrian Shephard

BACKGROUND Acute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition. OBJECT...

Journal: :Archives of pediatrics & adolescent medicine 2001
E Guenther Skokan E P Junkins H M Corneli J E Schunk

OBJECTIVE To compare flavoring agents added to activated charcoal (AC) to determine which mixture is most palatable to children. DESIGN Healthy volunteers between the ages of 3 and 17 years participated in a prospective masked trial. Five identical pitchers were prepared containing AC alone, AC with chocolate milk, AC with Coca-Cola (Coca-Cola Corp, Atlanta, Ga), AC with cherry-flavored syrup...

2015
Wajdy Al-Awaida Hossam Najjar Ziad Shraideh

OBJECTIVES this study focused on the effect of waterpipe smoke exposure toxicity on the structure of albino rat's ventricular tissue and their recovery. MATERIALS AND METHODS Albino rats were divided into three groups: control, flavored, and unflavored. The control group was exposed to normal air while the flavored and unflavored groups were exposed to waterpipe smoke for a period of 90 days....

Journal: :Journal of agricultural and food chemistry 2013
Yan-Hong Wang Bharathi Avula N P Dhammika Nanayakkara Jianping Zhao Ikhlas A Khan

Coumarin as an additive or as a constituent of tonka beans or tonka extracts is banned from food in the United States due to its potentially adverse side effects. However, coumarin in food from other natural ingredients is not regulated. "True Cinnamon" refers to the dried inner bark of Cinnamomum verum. Other cinnamon species, C. cassia, C. loureiroi, and C. burmannii, commonly known as cassia...

2010
Taro Kimura Michael Creutz Tatsuhiro Misumi

We present a theoretical foundation for the index theorem in naive and minimally doubled lattice fermions by studying the spectral flow of a Hermitean version of Dirac operators. We utilize the point splitting method to implement flavored mass terms, which play an important role in constructing proper Hermitean operators. We show the spectral flow correctly detects the index of the would-be zer...

Journal: :Advances in food and nutrition research 2009
Timothy D Perkins Abby K van den Berg

Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal ...

2015
Bethany A. Yon Rachel K. Johnson

Milk is a source of shortfall nutrients in children's diets, but most children do not consume recommended amounts. We measured consumption of milk by elementary-schoolchildren (grades 3-5) in a diverse sample of schools before and after implementation of the US Department of Agriculture's updated meal regulations requiring flavored milk to be fat-free. Flavored milk consumption did not change f...

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