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)

Study of the production of charged pions, kaons, and protons in pPb collisions at root SNN=5.02 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)

Elapid Snake Venom Analyses Show the Specificity of the Peptide Composition at the Level of Genera Naja and Notechis

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

Forward-backward asymmetry of Drell-Yan lepton pairs in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)