One of the most obscure sides of particle physics concerns the fermion flavor structure. This is a complex problem with different aspects questioning the origin of the mass spectrum and mixing pattern of quarks and leptons (including neutrinos) and CP-violation, as well as the suppression of flavor changing (FC) neutral currents, the strong CP-problem, etc. [1]. Presently, thanks to the new dat...

Fresh aerial parts of Angelica glauca, growing wild in Kashmir valley in higher Himalaya (Jammu and Kashmir, India), collected at flowering stage from different locations, on hydro-distillation provided a refreshing light pale coloured essential oil with characteristic floral woody flavour. The oil was found to be a complex mixture of mono- and sesquiterpenes and 34 compounds accounting for nea...

We investigate the constraints on flavour-changing neutral heavy Higgs-boson decays H → b¯ s from b → sγ bounds on the flavour-mixing parameters of the MSSM with non-minimal flavour violation (NMFV). In our analysis we include the contributions from the SM and new physics due to general flavour mixing in the squark mass matrices. We study the case of one and two non-zero flavour-mixing paramete...

BACKGROUND Deficits of flavour processing may be clinically important in frontotemporal lobar degeneration (FTLD). OBJECTIVE To examine flavour processing in FTLD. METHODS We studied flavour identification prospectively in 25 patients with FTLD (12 with behavioural variant frontotemporal dementia (bvFTD), eight with semantic variant primary progressive aphasia (svPPA), five with non-fluent ...

Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. The present paper reviews the recent major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technol...

The so-called supersymmetric flavour problem does not exist in isolation to the Standard Model flavour problem. We show that a realistic flavour symmetry can simultaneously solve both problems without ad hoc modifications of the SUSY model. Furthermore, departures from the SM expectations in these models can be used to discriminate among different possibilities. In particular we present the exp...

We review a model of quark flavoured dark matter with new flavour violating interactions. This simplified model describes Dirac fermionic dark matter that is charged under a new U(3) flavour symmetry and couples to right-handed down quarks via a scalar mediator. The corresponding coupling matrix is assumed to be the only new source of flavour violation, which we refer to as the Dark Minimal Fla...

Soymilk is one of the plant-based milk products containing great nutritional content and has an unpleasant beany flavour low calcium content. In this study, different grinding methods salts fortification were applied to improve flavour, content, stability soymilk upon addition. According results, preparing using anaerobic method significantly reduced lipid oxidation (0.4781 meq peroxide/kg) inc...