Search results for "FLAVOR"
showing 10 items of 360 documents
The hadronic contribution to the running of the electromagnetic coupling and the electroweak mixing angle
2019
37th International Symposium on Lattice Field Theory, Wuhan, China, 16 Jun 2019 - 22 Jun 2019; PoS(LATTICE 2019)010 (2019).
Neutrino Mass Ordering from Oscillations and Beyond: 2018 Status and Future Prospects
2018
The ordering of the neutrino masses is a crucial input for a deep understanding of flavor physics, and its determination may provide the key to establish the relationship among the lepton masses and mixings and their analogous properties in the quark sector. The extraction of the neutrino mass ordering is a data-driven field expected to evolve very rapidly in the next decade. In this review, we both analyze the present status and describe the physics of subsequent prospects. Firstly, the different current available tools to measure the neutrino mass ordering are described. Namely, reactor, long-baseline (accelerator and atmospheric) neutrino beams, laboratory searches for beta and neutrinol…
Hyperspherical harmonic study of identical-flavor four-quark systems
2006
4 pages.-- ISI Article Identifier: 000248297600103.-- ArXiv pre-print available at: http://arxiv.org/abs/hep-ph/0610287
Proton Spin in Chiral Quark Models
1997
The spin and flavor fractions of constituent quarks in the proton are obtained from their chiral fluctuations involving Goldstone bosons. SU(3) flavor symmetry breaking suggested by the mass difference between the strange and up, down quarks is included, and this improves the agreement with the data markedly.
3-Loop Heavy Flavor Corrections in Deep-Inelastic Scattering with Two Heavy Quark Lines
2014
We consider gluonic contributions to the heavy flavor Wilson coefficients at 3-loop order in QCD with two heavy quark lines in the asymptotic region $Q^2 \gg m_{1(2)}^2$. Here we report on the complete result in the case of two equal masses $m_1 = m_2$ for the massive operator matrix element $A_{gg,Q}^{(3)}$, which contributes to the corresponding heavy flavor transition matrix element in the variable flavor number scheme. Nested finite binomial sums and iterated integrals over square-root valued alphabets emerge in the result for this quantity in $N$ and $x$-space, respectively. We also present results for the case of two unequal masses for the flavor non-singlet OMEs and on the scalar int…
The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populat…
2016
International audience; Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote better acceptance of vegetables. Recently, experimental studies have reported promising interventions that increase acceptance of vegetables. The first, offering infants a high variety of vegetables at weaning, increased acceptance of new foods, including vegetables. The second, offering an initially disliked vegetable at 8 subsequent meals markedly increased acceptance for that vegetable. So far, these effects have been shown to persist for at least several weeks. We now present follow-up data at 15 months, 3 and 6 years ob…
SAP Screen Personas 3.0 ABAP izstrāde
2016
Kvalifikācijas darbā izstrādātais produkts ir SAP Screen Personas 3.0 administrācijas un ABAP izstrādātāju rīku paplašinājums, kas nodrošina papildus funkcionalitāti. Produkta galvenais mērķis ir vienkāršot problēmu konstatēšanu un atkļūdošanu SAP Screen Personas 3.0 izstrādes laikā, laicīgi ziņojot un attēlojot informāciju par konstatētajām problēmām. Programmatūras produkts ir izstrādāts ABAP programmēšanas valodā. Atslēgas vārdi: SAP, ABAP, SAP Screen Personas 3.0
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience
Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters
2004
The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements. Aroma release was discussed as a function of the structure and texture parameters of the matrix. The release curves obtained from water and from the various starch-based matrices at 25 degrees C showed similar patterns but differed in their initial slopes and in the final plateau values. The lowest initial slopes were obtained for the normal starch dispersions that formed g…
Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release
1999
International audience