85 Results Found

A core-collapse supernova (SN) releases almost all of its energy in the form of neutrinos, which provide a unique opportunity to probe the working machinery of an SN. These sites are prone to neutrino–neutrino refractive effects, which can lead...

Tests of lepton flavour universality in rare decays of b hadrons mediated by flavour-changing neutral-current transitions constitute sensitive probes for physics beyond the standard model. In recent years, such tests have become increasingly precise...

The discovery of neutrino oscillations is the first laboratory evidence of New Physics beyond the Standard Model. Oscillating neutrinos necessarily imply that neutrinos are massive and that (neutral) lepton flavour is violated. However, a signal of c...

The flavour anomalies are a set of experimental deviations from the Standard Model (SM) predictions in several observables involving decays of bottom quarks. In particular, tensions between theory and experiment in measurements involving a bottom qua...

Flavour anomalies have attracted a lot of attention over recent years as they provide unique hints for possible New Physics. Here, we consider a supersymmetric (SUSY) extension of the Standard Model (SM) with an additional anomaly-free gauge $U\left(1\right)$ gro...

Charged lepton flavour violation processes provide a well-motivated experimental probe into new physics beyond the Standard Model. Muon to electron conversion is one example that the COMET experiment aims to measure with increased sensitivity over pr...

In this write-up, we provide an overview of the existing theoretical framework concerning rare kaon decays, with a particular emphasis on flavour-changing neutral current processes. These decays offer crucial indirect pathways for investigating short...

The MEG experiment represents the state of the art in the search for the Charged Lepton Flavour Violating ${\mathsf{\mu }}^{+}\to {\mathrm{e}}^{+}\mathsf{\gamma }$ decay. With its first phase of operations at the Paul Scherrer Institut (PSI), MEG set the most stringent upper limit on the BR $({\mathsf{\mu }}^{+}\to {\mathrm{e}}^{+}\mathsf{\gamma })\le$...

The observation of lepton flavour violation (LFV) in the charged lepton sector would be an unambiguous sign of physics beyond the Standard Model (BSM), and thus, it is the channel of choice for many BSM searches. LFV searches in muon decays in partic...

We review the experimental status of searches for lepton-flavour violation in the charged sector. We give an overview of searches for lepton-flavour violation in purely leptonic decays, hadron decays, and decays of heavy bosons. We focus on the most...

I review the parametrisation of the full set of ${\mathsf{\Lambda }}_b\to {\mathsf{\Lambda }}^{*}\left(1520\right)$ form factors in the framework of Heavy Quark Expansion, including next-to-leading-order $\mathcal{O}\left({\alpha }_s\right)$ and, for the first time, next-to-leading-power $\mathcal{O}(1/m_b)$ corrections. The unknown hadronic paramet...

The NA62 experiment at CERN Super Proton Synchrotron (SPS) is currently taking data to measure the ultra-rare decay $K^{+}\to {\pi }^{+}\nu \overline{\nu }$ . This decay, whose Branching Ratio (BR) is predicted with high precision within the S...

The LHCb experiment has been able to collect the largest sample ever produced of charm-hadron decays, performing a number of measurements of observables related to $CP$ violation in the charm sector. In this document, the most recent results from LHCb...

Flavour changing neutral current (FCNC) processes are described by loop diagrams in the Standard Model (SM), while in 331 models, based on the gauge group $\mathrm{SU}{\left(3\right)}_C\times \mathrm{SU}{\left(3\right)}_L\times \mathrm{U}{\left(1\right)}_X$, they are dominated by tree-level exchanges of a new heavy neut...

Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colou...

The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study. With the increase in KCl substitution ratio...

High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-...

We give a general overview of various flavours of the equivalence principle in classical and quantum physics, with special emphasis on the so-called weak equivalence principle, and contrast its validity in mechanics versus field theory. We also discu...

We propose that gravitational interactions of cosmic neutrinos with the statistically homogeneous and isotropic fluctuations of space-time lead to decoherence. This working hypothesis, which we describe by means of a Lindblad operator, is applied to...

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine...

In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour...

The fundamental physics research at the frontier accessible by today’s particle accelerators such as the CERN Large Hadron Collider pose unique challenges in terms of complexity and abundance of data to analyse. In this context, it is of paramo...

Symmetries in the Physical Laws of Nature lead to observable effects. Beyond the regularities and conserved magnitudes, the last few decades in particle physics have seen the identification of symmetries, and their well-defined breaking, as the guidi...

Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant...

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prom...

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The s...

Anomalies recently observed in semileptonic $b\to c{\ell }^{-}{\overline{\nu }}_{\ell }$ and $b\to s{\ell }^{+}{\ell }^{-}$ transitions point to violation of Lepton Flavour Universality. Strategies for new analyses of different modes are re...

Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. T...

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in ter...

Sauerkraut is a popular fermented food in Northeast China. However, owing to the different production methods used, the quality of commercial sauerkraut is often quite different, which is reflected mainly in the differences between starter culture (G...

Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids were...

This review provides a succinct overview of the basic aspects of neutrino physics. The topics covered include neutrinos in the standard model and the three-neutrino mixing scheme; the current status of neutrino oscillation measurements and what remai...

The Large Hadron Collider (LHC) is at the frontier of collider physics today, probing new physics at unprecedented energy scales. Many theories of physics beyond the Standard Model seek to elucidate the underlying mechanism of electroweak symmetry br...

Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more...

The SND@LHC detector experiment is located at the Large Hadron Collider (LHC), about 480 m downstream of the ATLAS interaction point. The detector is designed to measure, for the first time ever, high-energy neutrinos produced at the LHC in the pseud...

Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during chee...

It is important to understand the role of beverages in population dietary intake in order to give relevant advice. Population estimates were derived from one-day food recall dietary data from 12,153 participants in the 2011–2012 Australian Nati...

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, fo...

This review highlights advancements in testing Lepton Flavour Universality (LFU) through semileptonic b-hadron decays at the LHCb detector. Measurements of the LFU $R\left(D\right)$ and $R\left(D^{*}\right)$ provide evidence of deviations from Standard Model (SM) predictions, su...

A study of the top-quark interactions via flavour-changing neutral current (FCNC) processes provides an intriguing connection between the heaviest elementary particle of the standard model (SM) of particle physics and the new scalar bosons that are p...

In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, che...

The demand for meat alternatives in different forms is increasing due to consumers’ awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil co...

The thermal restoration of chiral symmetry in QCD is known to proceed by an analytic crossover, which is widely expected to turn into a phase transition with a critical endpoint as the baryon density is increased. In the absence of a genuine solution...

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food a...

In many modern particle physics experiments, high-rate data handling is one of the most critical challenges due to the increase in particle intensity required to achieve higher statistics. We will tackle the challenge in the COMET experiment by devel...

Pepper berry (Piper nigrum L.) is known as the king of spices and has sharp, pungent flavour and aroma. In this study, the physical properties (weight, dimensions, sphericity, volume, surface area, and projected area) were measured, and the mass of p...

The present work compares the physical–chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) fla...

Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing int...

The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constant...

The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 1...