The determination of neutrino flavor transition mechanism by neutrino telescopes is presented. We first propose a model-independent parametrization for flavor transitions (such as standard three-flavor oscillations, neutrino decays or others) of astrophysical neutrinos propagating from their sources to the Earth. We demonstrate how one can constrain parameters of the above parametrization by pe...

We discuss the conditions under which the flavor structure of SUSY model induces, either radiatively or through mixing, new flavor-violating interactions in the Higgs sector. The radiative flavor mediation mechanism is illustrated using the minimal SUSY extension of the SM (MSSM) with generic trilinear A-terms, and applied to evaluate the corrections to Lepton Flavor-Violating (LFV) and Flavor-...

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Anal...

Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers' willingness to drink alcohol-reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine ...

Recently a TeV-scale Supersymmetric Standard Model (TSSM) was proposed in which the gauge coupling unification is as precise (at one loop) as in the MSSM, and occurs in the TeV range. Proton stability in the TSSM is due to an anomaly free Z3 ⊗ Z3 discrete gauge symmetry, which is also essential for successfully generating neutrino masses in the desirable range. In this paper we show that the TS...

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor me...

Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recen...

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and tric...

BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study w...