Neutrino oscillations and Lorentz Invariance Violation in a Finslerian Geometrical model

Neutrino oscillations are one of the first evidences of physics beyond the Standard Model (SM). Since Lorentz Invariance is a fundamental symmetry of the SM, recently also neutrino physics has been explored to verify the eventual modification of this symmetry and its potential magnitude. In this work we study the consequences of the introduction of Lorentz Invariance Violation (LIV) in the high energy neutrinos propagation and evaluate the impact of this eventual violation on the oscillation predictions. An effective theory explaining these physical effects is introduced via Modified Dispersion Relations. This approach, originally introduced by Coleman and Glashow, corresponds in our model to a modification of the special relativity geometry. Moreover, the generalization of this perspective leads to the introduction of a maximum attainable velocity which is specific of the particle. This can be formalized in Finsler geometry, a more general theory of space-time. In the present paper the impact of this kind of LIV on neutrino phenomenology is studied, in particular by analyzing the corrections introduced in neutrino oscillation probabilities for different values of neutrino energies and baselines of experimental interest. The possibility of further improving the present constraints on CPT-even LIV coefficients by means of our analysis is also discussed.Comment: Accepted for publication with minor revisions, will appear on European Physics Journal

Bevacizumab for advanced ovarian cancer treatment. A GRADE based approach

Background: in advanced ovarian cancer, over the last 10 years no studies have demonstrated more appropriate therapeutic options compared to the current standard Carboplatin-Paclitaxel (Cb-P) regimen. Two phase III randomized studies (GOG-218 36 and ICON-7 37) have recently demonstrated the efficacy of bevacizumab (recombinant monoclonal antibody that binds with a high affinity to VEGF-A) in adjunct to Cb-P, with 12-15 months maintenance treatment. Methods: the quality of evidence provided was assessed by the use of the GRADE method. Each outcome (deemed to be essential for the purpose of evaluation of the intervention) was assessed to express the degree of confidence in the entity of the beneficial and/or harmful effects of the intervention. Thus, limitations in the quality of conducting the studies (risk of bias), direct applicability/relevance of results to the target population, and precision of results were taken into account. Results: the GOG-218 and the ICON7 study (high-risk subgroup) demonstrated with MODERATE confidence an improvement in critical outcomes PFS and OS, with an absolute reduction of 96 (GOG-218) – 103 (ICON-7) episodes of progression, and 40 (GOG-218) – 135 (ICON-7) deaths per 1 000 patients. A marked increase in risk of hypertension of Grade ≥3 was observed, with an absolute increase of 59 episodes per 1 000 patients in the ICON-7 study, and 157 episodes in the GOG-218 study, respectively, the majority of which were controlled by means of appropriate treatment. The increased risk of other adverse events considered was negligible. Conclusions: the positive effects produced should be viewed as taking prevalence over the negative effects (FAVOURABLE benefit/harm ratio)

Fast method for the determination of short-chain-length polyhydroxyalkanoates (scl-PHAs) in bacterial samples by In Vial-Thermolysis (IVT)

none8siA new method based on the GC–MS analysis of thermolysis products obtained by treating bacterial samples at a high temperature (above 270 C) has been developed. This method, here named “In-Vial- Thermolysis” (IVT), allowed for the simultaneous determination of short-chain-length polyhydrox- yalkanoates (scl-PHA) content and composition. The method was applied to both single strains and microbial mixed cultures (MMC) fed with different carbon sources. The IVT procedure provided similar analytical performances compared to previous Py-GC–MS and Py- GC-FID methods, suggesting a similar application for PHA quantitation in bacterial cells. Results from the IVT procedure and the traditional methanolysis method were compared; the correlation between the two datasets was fit for the purpose, giving a R2 of 0.975. In search of further simplification, the rationale of IVT was exploited for the development of a “field method” based on the titration of thermolyzed samples with sodium hydrogen carbonate to quantify PHA inside bacterial cells. The accuracy of the IVT method was fit for the purpose. These results lead to the possibility for the on-line measurement of PHA productivity. Moreover, they allow for the fast and inexpensive quantification/characterization of PHA for biotechnological process control, as well as investigation over various bacterial communities and/or feeding strategies.mixedF. Abbondanzi; G. Biscaro; G. Carvalho; L. Favaro; P. Lemos; M. Paglione; C. Samorì; C. TorriF. Abbondanzi; G. Biscaro; G. Carvalho; L. Favaro; P. Lemos; M. Paglione; C. Samorì; C. Torr

Quinoa bitterness: causes and solutions for improving product acceptability

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa

Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality

Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC\u2013DAD) and proanthocyanidins (n-butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro. A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the target microorganism (Alicylobacillus acidoterrestris). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers\u2019 liking, with the smallest fraction showing maximum ratings