Rabbits from three synthetic lines were used in the experiment. Line R was selected for growth for 24 generations. Lines V and A were selected for litter size at weaning for 30 and 33 generations, respectively. Sensory analysis was carried out on the Longissimus muscle. The parameters evaluated were: juiciness (J), hardness (H), fibrousness (F), flouriness (Fl), intensity of rabbit flavour (IRF...

The Randall-Sundrum (RS) framework has a built in protection against flavour violation, but still generically suffers from little CP problems. The most stringent bound on flavour violation is due to K , which is inversely proportional to the fundamental Yukawa scale. Hence the RS K problem can be ameliorated by effectively increasing the Yukawa scale with a bulk Higgs, as was recently observed ...

In this contribution [1] we present studies for optimisation of the flavour tag with the detector model LDCPrime 02Sc using the LCFIVertex package [2, 3]. A sample of ee → Z → qq̄, where q = u, d, s, c, b at √ s = 91.2 GeV generated with Pythia [4] was used. Detector simulation and event reconstruction were performed with the ilcsoft [5] v01-03-06-p02. We also present the preliminary performance...

The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it must be underlined that, within each species, significant strain variability has been recorded. ...

I present results for the finite renormalization of the Cabibbo-Kobayashi-Maskawa (CKM) matrix induced by gluino–squark diagrams in the MSSM with non-minimal sources of flavour violation. Subsequently I derive bounds on the flavour–off–diagonal elements of the squark mass matrices by requiring that the radiative corrections to the CKM elements do not exceed the experimental values. The constrai...

Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosynthesis of these compounds by alcoholysis is catalyzed by acyl-CoA:ethanol O-acyltransferases Eht1 or Eeb1 in Saccharomyces cerevisiae. In this stud...

are fully compatible with the so-called Tri-Bimaximal (TB) mixing pattern which corresponds to a maximal θ23, an zero θ13 and a “magic” value of solar angle: sin 2 θ12 = 1/3. It is well known that the lepton mixing angles can be understood by a mechanism of vacuum misalignment in flavour space occurring in theories with non-abelian flavour symmetries [2]. Also the charged lepton mass hierarchy ...

OBJECTIVE To describe trends, correlates of use and consumer perceptions related to the product design innovation of flavour capsules in cigarette filters. METHODS Quarterly surveys from 2012 to 2014 were analysed from an online consumer panel of adult smokers aged 18-64, living in the USA (n=6865 observations; 4154 individuals); Mexico (n=5723 observations; 3366 individuals); and Australia (...

We analyze the impact of Higgs-mediated amplitudes on the rare decays KL → πνν and K → πνν in the MSSM with large tan β and general flavour mixing. We point out that, going beyond the minimal flavour violation hypothesis, Z-penguin amplitudes generated by charged-Higgs exchange can induce sizable modifications of K → πνν rates. Interestingly, these effects scale as tan β at the amplitude level....

For many years experiments studying neutrinos produced in interactions of cosmic rays with atmospheric nuclei have been measuring a significant suppression of the ratio of νμ to νe with respect to the expectation derived from standard hadronic shower models [1–6]. The popular interpretation of this suppression is that neutrino oscillations, in which νμ change to some other neutrino flavour in f...