Version 1.6.0 of the code SusHi is presented. Concerning inclusive CP-even Higgs production in gluon fusion, the following new features with respect to previous versions have been implemented: expansion of the partonic cross section in the soft limit, i.e. around x = M H/ŝ → 1; N3LO QCD corrections in terms of the soft expansion; top-quark mass suppressed terms through NNLO; matching to the cro...

Las redes sociales han pasado de ser espacios conectividad entre personas para convertirse en medios publicitarios los que negocios cualquier índole pueden anunciarse y dar a conocer sus productos servicios. En concreto, Facebook, como empresa, ha desarrollado últimos años una plataforma anuncios renovó el concepto la publicidad general. El presente estudio tiene por objetivo analizar impacto t...

INTRODUCTION Anisakiasis is caused by human infection by the anisakis larvae, a marine nematode found in undercooked or raw fish. Infection with the parasite Anisakis simplex is common in Japan and northern European countries. With the increased popularity of eating sushi and raw fish infection with anisakis is expected to rise. CASE PRESENTATION We present the case of a 14-year-old boy who h...

Sushi peptides [S1 (Sushi 1 peptide) and S3] are derived from the LPS (lipopolysaccharide; also known as endotoxin)-binding domains of an LPS-sensitive serine protease, Factor C, from the horseshoe crab (Carcinoscorpius rotundicauda). S1 and S3 interact at high affinity with LPS. The intermolecular disulphide bonding in the S3 dimer is indispensable for its LPS binding, disruption and consequen...

The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria gram-negative and yeast count in traditional Japanese fermented sushi, conducted a microbiological study of microbiota. For nine types pH was 3.62±0.01 to 4.75±0.02 salt concentration 1.57±0.06 5.90±0.12%. between 4.61±0.11 8.86±0.06 log CFU/g 5.89±0.02 8.99±0.05 CFU/g. ranged below detecti...

A variety of parasitic infections might be acquired by ingesting raw or undercooked fin fish (Table 1).1-3 Fish tapeworm, or Diphyllobothrium spp, is acquired by eating raw or undercooked freshwater or anadromous fish (ie, sea fish that spawn in freshwater rivers, such as salmon). Marinated and smoked fish can also transmit the worm.4 While cases in previously endemic areas have decreased, like...