Discrimination method of satsuma mandarin suffered by stored off-flavor (part 1) -identification of stored off-flavor compound-

Off-Flavor Mitigation in Cow Steaks

Heavy flavor production off protons and in a nuclear environment

These lectures present an overview of the current status of the QCD based phenomenology for open and hidden heavy flavor production at high energies. A unified description based on the light-cone color-dipole approach is employed in all cases. A good agreement with available data is achieved without fitting to the data to be explained, and nontrivial predictions for future experiments are made....

Gluon Shadowing in Heavy Flavor Production off Nuclei

Gluon shadowing which is the main source of nuclear effects for production of heavy flavored hadrons, remains unknown. We develop a light-cone dipole approach aiming at simplifying the calculations of nuclear shadowing for heavy flavor production, as well as the cross section which does not need next-to-leading and higher order corrections. A substantial process dependence of gluon shadowing is...

Study of precursors responsible for off-flavor formation during storage of potato flakes.

Off-flavors frequently appear during the storage of potato flakes. Volatile profile analysis performed by solid-phase microextraction-gas chromatography-mass spectrometry revealed that hexanal is the main compound that appears during the storage period. Hexanal may be a degradation product of linoleic acid formed through linoleic acid hydroperoxide cleavage. Profiles of hexanal precursors were ...

Flavor without Flavor Symmetry

Non-trivial patterns of quark and lepton masses and mixings can arise without there being any underlying flavor symmetry that distinguishes among the three families. Two realistic examples are given.