Flavour physics has a long tradition of paving the way for direct discoveries of new particles and interactions. Results over the last decade have placed stringent bounds on the parameter space of physics beyond the Standard Model. Early results from the LHC, and its dedicated flavour factory LHCb, have further tightened these constraints and reiterate the ongoing relevance of flavour studies. ...

The principle of Minimal Flavour Violation (MFV) provides a natural solution to the SUSY flavour problem, but does not solve the SUSY CP problem as it allows for the presence of new CP-violating phases. If the MFV principle is generalized by the assumption of CP conservation in the limit of flavour blindness, the SUSY CP problem can be solved, predicting at the same time interesting CP violatin...

Western languages notoriously lack specific, abstract vocabulary to describe sensory perception. Despite the paucity of specific lexical items, descriptions characteristics food abound in English. One most common strategies is source-based language (e.g., creamy), which allows speakers evaluate and communicate a current experience with respect prototypical source sensation. The aim this paper r...

We examine the charm component F 2,c (x, Q 2 , m 2) of the proton structure function F 2 (x, Q 2) in three different schemes and compare the results with the data in the x and Q 2 region explored by the HERA experiments. Studied are (1) the three flavour number scheme (TFNS) where the production mechanisms are given by the photon-gluon fusion process and the higher order reactions with three li...

Flavour changing effects originating from the exchange of scalar particles in the processes ee → Hbs̄, Hb̄s, with H ≡ h , H , A, are investigated in the Minimal Supersymmetric Standard Model with non-minimal flavour violation at the one-loop level. The dominating SUSY-QCD contributions with squark–gluino loops are calculated and discussed. We consider the SUSY scenario with non-minimal flavour mi...

The commonly used seed spice Cumin (Cuminum cyminum Linn.) contains 3-4% volatile oil and about 15% fixed oil. Conventional grinding of cumin is associated with problems of temperature rise, caking, clogging of sieves and deterioration of quality due to loss of volatiles. Shortcomings of the conventional size reduction were obviated by flaking and the effect of flaking on the yield and quality ...

Until now the focus within the direct search for supersymmetry has mainly been on flavour diagonal observables. Recently lepton flavour violating signals at future electron positron colliders have been studied. There is now an opportunity to analyse the relations between collider observables and lowenergy observables in the hadronic sector. In a first work in this direction, we study flavour vi...