Polarized deep inelastic scattering (DIS) data are analyzed in leading and next–to– leading order of QCD within the common ‘standard’ scenario of polarized parton distributions with a flavor–symmetric light sea (antiquark) distribution δq̄, and a completely SU(3)f broken ‘valence’ scenario with totally flavor-asymmetric light sea densities (δū 6= δd̄ 6= δs̄). The latter flavor–broken light sea dis...

ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...

We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs m...

This study examined 2- to 3-year-olds' ability to make a pretend-real distinction in the absence of content cues. Children watched two actors side by side. One was really eating, and the other was pretending to eat, but in neither case was information about content available. Following the displays, children were asked to retrieve the real food (Experiment 1) or point to the container with the ...

studies had shown that oxygenated compounds are important in food products. it seems that extraction methods had a profound influence on this factor. the goal of the present study is to investigate on flavor components of murcott mandarin obtained using cold-press and hydro distillation. in the last week of january 2012, at least 50 mature fruit were collected from many parts of the same trees....

studies had shown that oxygenated compounds were important in food products. it seems that citrus species had a profound influence on this factor. the goal of the present study was to investigate on flavor components of two citrus species. in the early week of june 2012, about 500 g of leaves were collected from many parts of the same trees. leaf components were extracted using water distillati...

the effects of mandarin scions on peel components and juice quality parameters were investigated in this study. peel flavor components were extracted by using cold-press and eluted by using n-hexane. then all analyzed by gc-fid and gc-ms. total soluble solids, total acids, ph value, ascorbic acid as well as density and ash were determined in juice obtained from mandarin scions. twenty-seven, tw...