Search results for " flavor"
showing 10 items of 74 documents
Search for the charged lepton flavor violating decay J/ψ→eτ
2021
A search for the charged lepton flavor violating decay J/ψ→e±τ∓ with τ∓→π∓π0ντ is performed with about 10×109 J/ψ events collected with the BESIII detector at the BEPCII. No significant signal is observed, and an upper limit is set on the branching fraction B(J/ψ→e±τ∓)<7.5×10−8 at the 90% confidence level. This improves the previously published limit by two orders of magnitude.
Fruit quality of two apricot cultivars
2008
Technical design of the phase I Mu3e experiment
2021
Nuclear instruments & methods in physics research / A 1014, 165679 (2021). doi:10.1016/j.nima.2021.165679
Feasibility and physics potential of detecting $^8$B solar neutrinos at JUNO
2021
The Jiangmen Underground Neutrino Observatory (JUNO) features a 20 kt multi-purpose underground liquid scintillator sphere as its main detector. Some of JUNO's features make it an excellent location for 8B solar neutrino measurements, such as its low-energy threshold, high energy resolution compared with water Cherenkov detectors, and much larger target mass compared with previous liquid scintillator detectors. In this paper, we present a comprehensive assessment of JUNO's potential for detecting 8B solar neutrinos via the neutrino-electron elastic scattering process. A reduced 2 MeV threshold for the recoil electron energy is found to be achievable, assuming that the intrinsic radioactive …
Matières de table. Fantaisies gourmandes de Jacques Fontanille.
2021
Following the figurative trajectory of gustatory sensitivity in the work of Jacques Fontanille, three key moments stand out: (1) the entry through the sensory and the flavors, marked by the autonomy of the figurative dimension in the sensitive deployment of the flavor; (2) the putting to the test of the semiotic exploration in different fields of expression: at the table, through "the setting in plate", around the wine; (3) the figurative consistency of the food form as manifestation of a form of life, with its modalities and its modulations
Fruit quality and volatile fraction of ‘Pink Lady’ apple trees in response to rootstock vigor and partial rootzone drying
2008
BACKGROUND: Partial rootzone drying (PRD) is a novel deficit irrigation technique consisting in the alternated wetting of only one side of the rootzone, which induces partial stomatal closure and increased water use efficiency. The effect of PRD and rootstock vigor on ‘Pink Lady’ apple fruit quality and aroma profile was studied using solid-phase micro-extraction in headspace and gas chromatography/mass spectrometry. RESULTS: PRD irrigation generally did not affect quality attributes, whereas it influenced the aroma of the apple fruit. In particular, PRD improved the aroma of the fruit flesh, while it decreased the volatile fraction in the peel, where most of the compounds are concentrated.…
Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros const…
2010
The analysis of the volatile constituents of “Vastedda della valle del Belice”, a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using t…
New global fits to $b \to s$ data with all relevant parameters
2018
The LHCb experiment has made several measurements in $b \to s$ transitions which indicate tensions with the Standard Model predictions. Assuming the source of these tensions to be new physics, we present new global fits to all Wilson coefficients which can effectively receive beyond the Standard Model contributions. While the theoretically clean ratios $R_{K^{(*)}}$ which are sensitive to lepton flavour non-universality may unambiguously establish lepton non-universal new physics in the near future, most of the other tensions with the SM in the $b \to s$ data, in particular in the angular observables of the $B\to K^* \mu\mu$ decay and in the branching ratio of the $B_s \to \phi \mu\mu$ deca…
Production of sulfur flavors by ten strains of Geotrichum candidum
1999
ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…
First real–time detection of solar pp neutrinos by Borexino
2014
International audience; Solar neutrinos have been pivotal to the discovery of neutrino flavour oscillations and are a unique tool to probe the reactions that keep the Sun shine. Although most of solar neutrino components have been directly measured, the neutrinos emitted by the keystone pp reaction, in which two protons fuse to make a deuteron, have so far eluded direct detection. The Borexino experiment, an ultra-pure liquid scintillator detector running at the Laboratori Nazionali del Gran Sasso in Italy, has now filled the gap, providing the first direct real time measurement of pp neutrinos and of the solar neutrino luminosity.