0000000000345309
AUTHOR
Francesco Caponio
Study of Beauty Hadron Decays into Pairs of Charm Hadrons
First observations of the decays Λ[0 over b] → Λ[+ over c]D[− over (s)] are reported using data corresponding to an integrated luminosity of 3 fb[superscript −1] collected at 7 and 8 TeV center-of-mass energies in proton-proton collisions with the LHCb detector. In addition, the most precise measurement of the branching fraction B(B[0 over s] → D[superscript +]D[− over s]) is made and a search is performed for the decays B[0 over (s)] → Λ[+ over c]Λ[− over c]. The results obtained are B(Λ[0 over b] → Λ[+ over c]D[superscript −])/B(Λ[0 over b] → Λ[+ over c]D[− over s]) = 0.042 ± 0.003(stat) ± 0.003(syst), ⎡⎣B(Λ[0 over b] → Λ[+ over c]D[− over s]) over B([¯ over B[superscript 0] → D[superscr…
Observation of Photon Polarization in theb→sγTransition
This Letter presents a study of the flavor-changing neutral current radiative $B^{\pm} \to K^{\pm}\pi^{\mp}\pi^{\pm}\gamma$ decays performed using data collected in proton-proton collisions with the LHCb detector at $7$ and $8\,$TeV center-of-mass energies. In this sample, corresponding to an integrated luminosity of $3\,\text{fb}^{-1}$, nearly $14\,000$ signal events are reconstructed and selected, containing all possible intermediate resonances with a $K^{\pm}\pi^{\mp}\pi^{\pm}$ final state in the $[1.1, 1.9]\,$GeV/$c^{2}$ mass range. The distribution of the angle of the photon direction with respect to the plane defined by the final-state hadrons in their rest frame is studied in interva…
Shelf life assessment of industrial durum wheat bread as a function of packaging system
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound
A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551 μg/100 g pasta f.w.) and carotenoids (40.2 μg/100 g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefor…
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…