Search results for "FLAVOR"
showing 10 items of 360 documents
Colloquium: New physics search with flavor in the LHC era
2013
We give a status report on quark flavour physics in view of the latest data from the B factories and the LHC, and discuss the impact of the latest experimental results on new physics in the MFV framework. We also show some examples of the implications in supersymmetry. A status report on quark flavor physics in view of the latest data from the B factories and the LHC is given, and the impact of the latest experimental results on new physics in the minimal flavor violation framework is discussed. Also shown are some examples of the implications in supersymmetry. We give a status report on quark flavour physics in view of the latest data from the B factories and the LHC, and discuss the impac…
Search for Production of Single Top Quarks ViatcgandtugFlavor-Changing-Neutral-Current Couplings
2007
We search for the production of single top quarks via flavor-changing neutral current couplings of a gluon to the top quark and a charm ($c$) or up ($u$) quark. We analyze 230 pb$^{-1}$ of lepton + jets data from $\ppbar$ collisions at a center of mass energy of 1.96 TeV collected by the D0 detector at the Fermilab Tevatron Collider. We observe no significant deviation from standard model predictions, and hence set upper limits on the anomalous coupling parameters $\kappacLambda$ and $\kappauLambda$, where $\kappag$ define the strength of $tcg$ and $tug$ couplings, and $\Lambda$ defines the scale of new physics. The limits at 95% C.L. are: $\kappacLambda < 0.15 \rm TeV^{-1}$ and $\kappauLam…
Search for ultrahigh energy neutrinos in highly inclined events at the Pierre Auger Observatory
2011
Erratum: Phys. Rev. D 85, 029902(E) (2012) [http://dx.doi.org/10.1103/PhysRevD.85.029902]
The mass-hierarchy and CP-violation discovery reach of the LBNO long-baseline neutrino experiment.
2014
The next generation neutrino observatory proposed by the LBNO collaboration will address fundamental questions in particle and astroparticle physics. The experiment consists of a far detector, in its first stage a 20 kt LAr double phase TPC and a magnetised iron calorimeter, situated at 2300 km from CERN and a near detector based on a high-pressure argon gas TPC. The long baseline provides a unique opportunity to study neutrino flavour oscillations over their 1st and 2nd oscillation maxima exploring the $L/E$ behaviour, and distinguishing effects arising from $\delta_{CP}$ and matter. In this paper we have reevaluated the physics potential of this setup for determining the mass hierarchy (M…
Identification of Volatile Compounds in Blackcurrant Berries: Differences Among Cultivars
2021
Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were ana…
Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films.
2008
International audience; Edible films made of ι-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to ι-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infr…
Phenols, Flavors, and the Mediterranean Diet.
2020
Abstract Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of po…
Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives
2018
In this study, novel non-meat sausage formulations (egg white, carrageenan, and modified cornstarch) was developed and evaluated for their sensory quality. Based on a full factorial design, optimal levels of ingredients and the effect of the addition of natural coloring agents such as lycopene, paprika oleoresin, and red yeast rice powder were investigated. The formulations were assessed based on models consisting of sensory attributes including cutting ability, flavor, texture, odor, and overall acceptability. According to results of overall acceptability, the optimal levels of carrageenan, modified corn starch, and egg white for the formulation found to be 0.5, 3, and 3% (w/w), respective…
Use of Catalyst in a 3D-QSAR Study of the Interactions between Flavor Compounds and β-Lactoglobulin
2003
This paper reports a 3D-QSAR study using Catalyst software to explain the nature of interactions between flavor compounds and beta-lactoglobulin. A set of 35 compounds, for which dissociation constants were previously determined by affinity chromatography, was chosen. The set was divided into three subsets. An automated hypothesis generation, using HypoGen software, produced a model that made a valuable estimation of affinity and provided an explanation for the lack of correlation previously observed between the hydrophobicity of terpenes and the affinity for the protein. On the basis of these results, it appears that aroma binding to beta-lactoglobulin is caused by both hydrophobic interac…
2D- and 3D-QSAR Models of Interaction between Flavor Compounds and beta-Lactoglobulin Using Catalyst and Cerius2
2004
The present paper describes an application of Catalyst to three aroma sets (35, 24 and 21 compounds respectively) to generate activities-based alignments, using the best significant generated hypotheses. The obtained Catalyst models confirmed the existence of at least two binding sites on the BLG.