Search for WW gamma and WZ gamma production and constraints on anomalous quartic gauge couplings in pp collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of the ratio of inclusive jet cross sections using the anti-k(T) algorithm with radius parameters R=0.5 and 0.7 in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Searches for electroweak neutralino and chargino production in channels with Higgs, Z, and W bosons in pp collisions at 8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Multimessenger search for sources of gravitational waves and high-energy neutrinos: Initial results for LIGO-Virgo and IceCube

We report the results of a multimessenger search for coincident signals from the LIGO and Virgo gravitational-wave observatories and the partially completed IceCube high-energy neutrino detector, including periods of joint operation between 2007-2010. These include parts of the 2005-2007 run and the 2009-2010 run for LIGO-Virgo, and IceCube's observation periods with 22, 59 and 79 strings. We find no significant coincident events, and use the search results to derive upper limits on the rate of joint sources for a range of source emission parameters. For the optimistic assumption of gravitational-wave emission energy of 10(-2) M(circle dot)c(2) at similar to 150 Hz with similar to 60 ms duration, and high-energy neutrino emission of 1051 erg comparable to the isotropic gamma-ray energy of gamma-ray bursts, we limit the source rate below 1.6 x 10(-2) Mpc(-3) yr(-1). We also examine how combining information from gravitational waves and neutrinos will aid discovery in the advanced gravitational-wave detector era.

Search for supersymmetry with razor variables in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evidence of b-Jet Quenching in PbPb Collisions at root S-NN=2.76 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Studies of dijet transverse momentum balance and pseudorapidity distributions in pPb collisions at root s(NN)=5.02 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of WZ and ZZ production in pp collisions at in final states with b-tagged jets

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Search for invisible decays of Higgs bosons in the vector boson fusion and associated ZH production modes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of jet multiplicity distributions in t(t)over-bar production in pp collisions at root s=7TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Observation of the diphoton decay of the Higgs boson and measurement of its properties

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Bulbilhos aéreos de alho, provenientes de escapes florais, são infectados por vírus

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota

Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.

Avaliação das boas práticas de fabricação em linha de processamento de queijos Minas frescal e ricota

In order to assure the maintenance of foods integrity and quality, for avoiding chemical, physical or biological contamination, it is essential to follow the Good Manufacturing Practices (GMP). Among the techniques used for evaluating GMP there is the observational analysis carried out by means of a check-list form application. The present study evaluated the suitability of GMP in a dairy industry producer of Minas fresh and ricotta cheeses, located in São José do Rio Preto, SP, by applying a check-list form. A significant improvement in conformity was evidenced, increasing from 43% to 78%. Neither the blocks related to the handlers nor the existing documentation in the company showed any improvements, as poor conditions unchanged. All of the other evaluated blocks showed significant improvement after applying the GMPrelated corrective measures. Based on these findings, the observance of corrective measures by the dairy industry on dairy products, physical environment, GMP, and handlers training was crucial for assuring the improvements and to increase the product quality and consumers safety.

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.