Search results for " flavour"
showing 10 items of 53 documents
Heavy Flavor Production and Decay With Prompt Leptons In the Aleph Detector
1994
In 431 000 hadronicZ decays recorded with the ALEPH detector at LEP, the yields of electrons and muons in events with one or more prompt leptons have been analysed to give information on the production and decay of heavy quarks. The fractions of $$b\bar b$$ and $$c\bar c$$ events are measured to be 0.219±0.006±0.005 and 0.165±0.005±0.020, and the corresponding forward-backward asymmetries at theZ mass are measured to be 0.090±0.013±0.003 and 0.111±0.021±0.018, after QED and QCD corrections. Measurements for the semileptonic branching ratios BR $$(b \to \ell ^ - \bar vX)$$ and BR (b→cl+ vX) yield 0.114±0.003±0.004 and 0.082±0.003±0.012, respectively. The dilepton events enable measurement of…
Studies by SPME-GC/MS on aroma compounds of sixteen different apricot (Prunus armeniaca L.) cultivars
2007
Profilo sensoriale di frutti di mango (Mangifera indica L.) coltivati in Sicilia.
2012
DETERMINATION AND CHARACTERIZATION OF A LIPOXYGENASE FROM OPUNTIA FICUS INDICA (L.MILLER).
2007
Flavour Separation of Helicity Distributions from Deep Inelastic Muon-Deuteron Scattering
2009
We present a LO evaluation of helicity densities of valence, \Delta u_v+\Delta d_v, non-strange sea, \Delta\bar{u}+\Delta\bar{d}, and strange quarks, \Delta s (assumed to be equal to \Delta\bar{s}). They have been obtained from the inclusive asymmetry A_{3,d} and the semi-inclusive asymmetries A^{\pi+}_{1,d}, A^{\pi-}_{1,d}, A^{K+}_{1,d}, A^{K-}_{1,d} measured in polarised deep inelastic muon-deuteron scattering. The full deuteron statistics of COMPASS (years 2002-2004 and 2006) has been used. The data cover the range Q^2 > 1 (GeV/c)^2 and 0.004<x<0.3. Both non-strange densities are found to be in a good agreement with previous measurements. The distribution of \Delta s(x) is compatible wit…
A search for flavour changing neutral currents in top-quark decays in pp collision data collected with the ATLAS detector at root s=7 TeV
2012
A search for flavour changing neutral current (FCNC) processes in top-quark decays by the ATLAS Collaboration is presented. Data collected from pp collisions at the LHC at a centre-of-mass energy of √s = 7 TeV during 2011, corresponding to an integrated luminosity of 2.1 fb[superscript −1], were used. A search was performed for top-quark pair-production events, with one top quark decaying through the t → Zq FCNC (q = u, c) channel, and the other through the Standard Model dominant mode t → W b. Only the decays of the Z boson to charged leptons and leptonic W -boson decays were considered as signal. Consequently, the final-state topology is characterised by the presence of three isolated cha…
Search for lepton flavour violation in the e mu continuum with the ATLAS detector in root s=7 TeV pp collisions at the LHC
2012
This paper presents a search for the t-channel exchange of an R-parity violating scalar top quark ([~ over t] ) in the e[superscript ±]μ[superscript ∓] continuum using 2.1 fb[superscript −1] of data collected by the ATLAS detector in s√=7 TeV pp collisions at the Large Hadron Collider. Data are found to be consistent with the expectation from the Standard Model backgrounds. Limits on R-parity-violating couplings at 95 % C.L. are calculated as a function of the scalar top mass ( m[subscript bar over t]). The upper limits on the production cross section for pp→eμX, through the t-channel exchange of a scalar top quark, ranges from 170 fb for m[subscript ~ over t]=95 GeV to 30 fb for m[subscrip…
Free fatty acids and other volatile compounds for the characterisation of "Vastedda della valle del Belice" cheese.
2010
The analysis of the volatile constituents of “Vastedda della valle del Belìce”, 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…
Acceptation of novel dietary flavours by infants after exposure to flavour in mother’s milk
2010
Chlorine flavor perception and neutralization in drinking water
2010
For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers’ tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypo…