We have measured the differential cross sections for the production of π, K, K, K(892), φ(1020), p and Λ in hadronic Z decays and in subsets of flavor-tagged Z → light quark (uū, dd̄, or ss̄) , Z → cc̄ and Z → bb̄ events. Charged hadrons were identified with the SLD Cherenkov ring imaging detector. The vertex detector was employed to select flavor enriched samples and the polarized electron beam fr...

It's the cheese: Collective memory of hard times during deindustrialization" (2011).

Recent atmospheric neutrino data at Super-Kamiokande suggest the large flavor mixing of neutrinos. Models for the lepton mass matrix, which give the near-maximal flavor mixing, are discussed in the three family model. Especially, details of the models with the S 3 or O(3) flavor symmetry are studied.

The flavor structure in unified theory is probed with superparticle mass spectrum observed in future particle experiments. A key ingredient is the generation dependence of scalar mass non-degeneracy. The observed non-degeneracy in low-energy regime is shown to provide a direct imprint of flavor structure in high-energy fundamental theory. The implication from flavor-violating rare process is al...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...

Sigma models in which the integer coefficient of the Wess-Zumino term vanishes are easy to construct. This is the case if all flavor symmetries are vectorlike. We show that there is a subset of SU(N)× SU(N) vectorlike sigma models in which the Wess-Zumino term vanishes for reasons of symmetry as well. However, there is no chiral sigma model in which the Wess-Zumino term vanishes for reasons of ...

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slig...