Heavy Quarks will be abundantly produced in Heavy Ion Collisions at LHC energies. Both, the production of open heavy flavoured mesons and quarkonia will probe the strongly interacting medium created in these reactions. In particular, the ALICE detector will be able to measure heavy flavour production down to low transverse momentum, combining leptonic and hadronic channels, covering a large rap...

Octet baryon axial, induced pseudoscalar, and pseudoscalar form factors are computed using a symmetry-preserving treatment of vector$\,\times\,$vector contact interaction (SCI), thereby unifying them with an array other properties analogous treatments semileptonic decays mesons. The baryons treated as quark--plus--interacting-diquark bound states, whose structure is obtained by solving Poincar\...

We study the impact of flavour in “soft leptogenesis” (leptogenesis induced by soft supersymmetry breaking terms). We address the question of how flavour effects can affect the region of parameters in which successful soft leptogenesis induced by CP violation in the right-handed sneutrino mixing is possible. We find that for decays which occur in the intermediate to strong washout regimes for a...

In multi-Higgs-doublet models the alignment in flavour space of the relevant Yukawa matrices guarantees the absence of tree-level flavour-changing couplings of the neutral scalar fields. We analyze the consequences of this condition within the two-Higgs-doublet model and show that it leads to a generic Yukawa structure which contains as particular cases all known specific implementations of the...

It is presented an analysis on lepton flavour violating transitions, leptonic magnetic dipole moments and electric dipole moments in a class of models characterized by the flavour symmetry A4 × Z3 × U(1)FN , whose choice is motivated by the approximate Tri-Bimaximal mixing observed in neutrino oscillations. A low-energy effective Lagrangian is constructed, where these effects are dominated by d...

‘The role of meat in the human diet’ addresses a very broad subject, covering the nutritional, social, economic and gustatory aspects of meat eating. Although meat is an important source of nutrients, this is probably not the reason why most people eat it; those who eat meat do so because they like the characteristic aroma, flavour and texture. However, the nutritional aspects of meat and its f...