Evidence for the 125 GeV Higgs boson decaying to a pair of tau leptons

A search for a standard model Higgs boson decaying into a pair of tau leptons is performed using events recorded by the CMS experiment at the LHC in 2011 and 2012. The dataset corresponds to an integrated luminosity of 4.9 fb(-1) at a centre-of-mass energy of 7 TeV and 19.7 fb(-1) at 8 TeV. Each tau lepton decays hadronically or leptonically to an electron or a muon, leading to six different final states for the tau-lepton pair, all considered in this analysis. An excess of events is observed over the expected background contributions, with a local significance larger than 3 standard deviations for m (H) values between 115 and 130 GeV. The best fit of the observed H -> tau tau signal cross section times branching fraction for m(H) = 125 GeV is 0.78 +/- 0.27 times the standard model expectation. These observations constitute evidence for the 125 GeV Higgs boson decaying to a pair of tau leptons.

Measurement of four-jet production in proton-proton collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Search for new physics in events with same-sign dileptons and jets in pp collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Observation of the Associated Production of a Single Top Quark - and a W Boson in pp Collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Probing color coherence effects in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Search for new physics in the multijet and missing transverse momentum final state in proton-proton collisions at root s=8 Tev

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of the triple-differential cross section for photon plus jets production in proton-proton collisions at=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Search for W ' -> tb decays in the lepton plus jets final state in pp collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of the t-channel single-top-quark production cross section and of the |V (tb)| CKM matrix element in pp collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of the production cross sections for a Z boson and one or more b jets in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Search for pair production of excited top quarks in the lepton plus jets final state

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of the p(p)over-bar -> W plus b plus X production cross section at root s=1.96 TeV D0 Collaboration

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Measurement of the combined rapidity and p(T) dependence of dijet azimuthal decorrelations in p(p)over-bar collisions at root s=1.96 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Search for Flavor-Changing Neutral Currents in Top-Quark Decays t -> Zq in pp Collisions at root s=8 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)