Search results for "flavour"

Flavored CP asymmetries for type II seesaw leptogenesis

2013

A novel contribution to the leptonic CP asymmetries in type II seesaw leptogenesis scenarios is obtained for the cases in which flavor effects are relevant for the dynamics of leptogenesis. In the so-called flavored leptogenesis regime, the interference between the tree-level amplitude of the scalar triplet decaying into two leptons and the one-loop wave function correction with leptons in the loop, leads to a new nonvanishing CP asymmetry contribution. The latter conserves total lepton number but violates lepton flavor. Cases in which this novel contribution may be dominant in the generation of the baryon asymmetry are briefly discussed.

Impact of squark generation mixing on the search for squarks decaying into fermions at LHC

2010

We study the effect of squark generation mixing on squark production and decays at LHC in the Minimal Supersymmetric Standard Model (MSSM). We show that the effect can be very large despite the very strong constraints on quark flavour violation (QFV) from experimental data on B mesons. We find that the two lightest up-type squarks su_{1,2} can have large branching ratios for the decays into 'c-quark + neutralino_1' and 't-quark + neutralino_1' at the same time due to squark generation mixing, leading to QFV signals 'pp -> c bar{t} (t bar{c}) + missing-E_T + X' with a significant rate. The observation of this remarkable signature would provide a powerful test of supersymmetric QFV at LHC.…

Lepton flavour violating decay of the Z0 in the scalar triplet model

1987

Abstract The lepton flavour violating Z→μme, Z→μτ and Z→eτ decays are evaluated in the framework of the majoron triplet model of Gelmini and Roncadelli. The process is dominated by the diagrams with charged scalars in the loops, so the GIM cancellation is avoided. We obtain branching ratios for Z→μτ and Z→eτ which might be detectable at SLC and/or LEP.

Test of lepton flavour universality in K+→ℓ+ν decays

2011

Abstract A precision test of lepton flavour universality has been performed by measuring the ratio R K of kaon leptonic decay rates K + → e + ν and K + → μ + ν in a sample of 59 813 reconstructed K + → e + ν candidates with ( 8.71 ± 0.24 ) % background contamination. The result R K = ( 2.487 ± 0.013 ) × 10 − 5 is in agreement with the Standard Model expectation.

Heavy flavour production and fragmentation

2001

We review theoretical and experimental results relevant to charm and bottom physics. In particular, we consider charmonium and open heavy-flavour production at Tevatron, LEP and HERA colliders, and in heavy-ion scattering. We study the prospect of future b-physics measurement at the LHC with the ATLAS and CMS detectors.

Erratum to: Split-family SUSY, $$U(2)^5$$ U ( 2 ) 5 flavour symmetry and neutrino physics

2014

Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars

2010

BACKGROUND: In order to reach good fruit quality, apricots require a balance of sugars and acids as well as a strong apricot aroma. In this study, fruit quality of early, intermediate and late apricot cultivars was evaluated by measuring physical, chemical and olfactory attributes. Multivariate analysis of quality and aroma attributes was used to identify groups of similar cultivars and association with ripening season. RESULTS: Physical, chemical and aromatic attributes showed great variation among cultivars but no relation to ripening season. Aromatic profiles (34 volatiles) of fruit tissues indicated qualitative and quantitative differences among cultivars. Ninfa and Mandorlon were riche…

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

2010

Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The effects of PEF treatment were compared to those of heat pasteurization (90 oC, 20 s). Four electric field strengths (15, 25, 35, 40 kV/cm) and six treatment times for each field (from 40 µs to 700 µs) were studied. Ascorbic acid degradation was adjusted to an exponential model. The obtained ascorbic acid degradation rate constants (kE) were − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 and − 0.60·10− 3 ± 0.06·10− 3 μs− 1 for field strengths of 15, 25, 35 and 40 kV/cm, respective…

Aroma transfers in and through plastic packagings: orange juice andd-limonene. A review. Part II: overall sorption mechanisms and parameters—a litera…

1997

Nowadays, the quality of foodstuffs has more than ever included the notion that packaging1 contact is not always wholesome. It can alter the packaged food product by flavour scalping and can also affect the food by off-flavour release. Much research has been carried out to better understand the mass transfers involved with various synthetic polymeric films. Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena. This review underlines the effects of packaging…

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextra…

2017

The volatile fraction plays an important role on the organoleptic properties and overall acceptability of fruit juices. This work reports for first time a non-targeted approach for the analysis of the volatile fraction of fruit juice by stir bar sorptive extraction (SBSE[1]) in liquid and vapour phase (HSSE[2]) at three extraction times (30, 60, and 120 min), two temperatures (room temperature and 40 °C), and two sample volumes (5 and 10 mL). The resultant volatile profiles were compared with solvent-assisted flavour evaporation (SAFE[3]) and headspace solid-phase microextraction (HS-SPME[4]). SBSE and HSSE enabled the detection and identification of more compounds than HS-SPME and less tha…