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  • Angular coefficients of Z bosons produced in pp collisions at $\sqrt{s}$ = 8 TeV and decaying to $\mu^+ \mu^-$ as a function of transverse momentum and rapidity
    Publication . CMS collaboration (2178 authors); Hollar, Jonathan; Nayak, Aruna; Bargassa, Pedrame; Beirão Da Cruz E Silva, Cristóvão; Di Francesco, Agostino; Faccioli, Pietro; Ferreira Parracho, Pedro Guilherme; Gallinaro, Michele; Lloret Iglesias, Lara; Nguyen, Federico; Rodrigues Antunes, Joao; Seixas, Joao; Toldaiev, Oleksii; Vadruccio, Daniele; Varela, Joao; Vischia, Pietro; David Tinoco Mendes, Andre; Silva, Pedro; Musella, Pasquale; Pela, Joao; Leonardo, Nuno
    Measurements of the five most significant angular coefficients, A[0] through A[4], for Z bosons produced in pp collisions at $\sqrt{s}$ = 8 TeV and decaying to $\mu^+ \mu^-$ are presented as a function of the transverse momentum and rapidity of Z boson. The integrated luminosity of the dataset collected with the CMS detector at the LHC corresponds to 19.7 inverse femtobarns. These measurements provide comprehensive information about Z boson production mechanisms, and are compared to QCD predictions at leading order, next-to-leading order, and next-to-next-to-leading order in perturbation theory.
    2015-09-01Journal article Open access Show more
  • EFEITO DA ARMAZENAGEM EM REFRIGERADO NA QUALIDADE DE FIAMBRE DE CORVINA COM FIBRAS DIETÉTICAS EMBALADO EM VÁCUO E EM ATMOSFERA MODIFICADA
    Publication . Patriarca, J.; Ribeiro, A.T.,; Silva, H.; Vieira, H.; Teixeira, B.; Rodrigues, M.J.; Gil, M.; Pousão, Ferreira P.; Mendes, R.; Instituto Português do Mar e da Atmosfera
    The development of novel fish-based functional foods is increasing due to consumer’s search for healthier food products to create a daily balanced diet. The final goal of the present work was to evaluate the quality during refrigerated conditions of meagre ham enriched with dietetic fibers and packaged in vacuum and in modified atmosphere (20% or 40% CO2). The proximate chemical composition indicated that meagre ham had 76.7% of moisture, 5.1% of fat, 3.9% of ash, 11.1% of protein and 3.2% fiber. The 55-day stability study revealed that the fish ham‘s shelf life did not vary with different packaging conditions, but was limited by microbial growth. Its quality was acceptable up to thirteen days in refrigerated conditions for all packages used.
    2015-09-01Text Open access Show more