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Nikolay Atanov, Vladimir Baranov, Leo Borrel, Caterina Bloise, Julian Budagov, Sergio Ceravolo, Franco Cervelli, Francesco Colao, Marco Cordelli, Giovanni Corradi, Yuri Davydov, Stefano Di Falco, Eleonora Diociaiuti, Simone Donati, Bertrand Echenard, Carlo Ferrari, Antonio Gioiosa, Simona Giovannella, Valerio Giusti, Vladimir Glagolev, Francesco Grancagnolo, Dariush Hampai, Fabio Happacher, David Hitlin, Matteo Martini, Sophie Middleton, Stefano Miscetti, Luca Morescalchi, Daniele Paesani, Daniele Pasciuto, Elena Pedreschi, Frank Porter, Fabrizio Raffaelli, Alessandro Saputi, Ivano Sarra, Franco Spinella, Alessandra Taffara, Anna Maria Zanetti and Ren-Yuan ZhuaddShow full author listremoveHide full author list
The Mu2e experiment at Fermi National Accelerator Laboratory will search for the charged-lepton flavour-violating neutrinoless conversion of negative muons into electrons in the Coulomb field of an Al nucleus. The conversion electron with a monoenergetic...
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Leonardo Heleno Milk, Talita Maira Goss Milani, Ana Carolina Conti-Silva
Pág. e49956
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases t...
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Leonardo Heleno Milk, Talita Maira Goss Milani, Ana Carolina Conti-Silva (Author)
Pág. e49956
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases t...
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Antimo Cagnotta, Francesco Carnevali and Agostino De Iorio
The fundamental physics research at the frontier accessible by today?s particle accelerators such as the CERN Large Hadron Collider pose unique challenges in terms of complexity and abundance of data to analyse. In this context, it is of paramount import...
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Khushboo Guleria, Amit Sehgal, Irshad Ahmad Bhat, Sandeep Kumar Singh, Emanuel Vamanu and Mahendra P. Singh
Black tea is one of the most popular beverages consumed in the world. It is stronger in taste as well as in flavour compared to other less oxidized teas. It is made from the leaves of the shrub Camellia sinensis var. assamica. Black tea can be supplement...
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Luca Lambertini
Pág. 80 - 97
The monopolist?s incentives towards product proliferation are evaluated in an optimal controlmodel considering three alternative regimes: profit-seeking; social planning; and ahybrid case with monopoly pricing and a regulator setting product innovation t...
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Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto and Angela Di Capua
For oenological products, most of the intrinsic and extrinsic drivers of perceived quality are associated with specific aromatic profiles. Aromatic diversity has been recognized as a central element in perceived quality as it is able to transmit the comp...
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Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut and Lorenza Conterno
Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider and s...
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Nikolay Atanov, Vladimir Baranov, Leo Borrel, Caterina Bloise, Julian Budagov, Sergio Ceravolo, Franco Cervelli, Francesco Colao, Marco Cordelli, Giovanni Corradi, Yuri Davydov, Stefano Di Falco, Eleonora Diociaiuti, Simone Donati, Bertrand Echenard, Carlo Ferrari, Antonio Gioiosa, Simona Giovannella, Valerio Giusti, Vladimir Glagolev, Francesco Grancagnolo, Dariush Hampai, Fabio Happacher, David Hitlin, Matteo Martini, Sophie Middleton, Stefano Miscetti, Luca Morescalchi, Daniele Paesani, Daniele Pasciuto, Elena Pedreschi, Frank Porter, Fabrizio Raffaelli, Alessandro Saputi, Ivano Sarra, Franco Spinella, Alessandra Taffara, Anna Maria Zanetti and Ren Yuan ZhuaddShow full author listremoveHide full author list
The Mu2e experiment at Fermilab will search for the standard model-forbidden, charged lepton flavour-violating conversion of a negative muon into an electron in the field of an aluminium nucleus. The distinctive signal signature is represented by a mono-...
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Tibet Tangpao, Nutthatida Phuangsaujai, Sila Kittiwachana, David R. George, Patcharin Krutmuang, Bajaree Chuttong and Sarana Rose Sommano
Mango ?Nam dok mai si thong? is in high demand worldwide, displaying desirable attributes which include a particularly sweet flavour and visually appealing appearance. Physiological and biochemical changes that occur in the fruit post-harvest are key fac...
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Margaret N. Matinga, Nthabiseng Mohlakoana, Jiska de Groot, Abigail Knox, Hans Bressers
The informal sector provides economic opportunities to the poor, and in sub-Saharan African countries it is dominated by women. Energy is a key input into the food sector enterprises. A study was carried out to review academic and non-academic literature...
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E. T.E Ehebha,,S. E Okosun,E. E. Adomeh,Abiodun Stanley Eguaoje
An experiment to compare the effect of varying inclusion levels of ginger root meal (zingiber officianale)on growth performance, carcass and organoleptic qualities of finishing broiler chicken was conducted in the Poultry Unit of the Teaching and Researc...
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E. T.E Ehebha,,S. E Okosun,E. E. Adomeh,Abiodun Stanley Eguaoje
An experiment to compare the effect of varying inclusion levels of ginger root meal (zingiber officianale)on growth performance, carcass and organoleptic qualities of finishing broiler chicken was conducted in the Poultry Unit of the Teaching and Researc...
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Robert W Smyth,Guy Gable
nature of the state. Relative to its population, Queensland has a large number of universities, each of which is engaged in Information Systems teaching and research. The study reveals little evidence of a distinctive Queensland-flavour of Information Sy...
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Margaret N. Matinga, Nthabiseng Mohlakoana, Jiska de Groot, Abigail Knox, Hans Bressers
The informal sector provides economic opportunities to the poor, and in sub-Saharan African countries it is dominated by women. Energy is a key input into the food sector enterprises. A study was carried out to review academic and non-academic literature...
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Kamal I, Allaf K
Pág. 1 - 18
Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed during roasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) te...
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María Lorena Schäfer Muñoz, Martha T. Ramírez Valdivia, Sonia Salvo Garrido
Cualquier organización que desea incorporar la mejora continua como parte de su cultura, debe realizar evaluaciones periódicas de la percepción de la calidad del servicio. Esto provee retroalimentación valiosa sobre las expectativas de los clientes, perm...
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