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

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

Inflammatory popliteal aneurysm associated with SARS-CoV-2 infection

Background: SARS-CoV-2 infection involves the phase of viral replication and inflammatory response predicting the severity of COVID-19. Vascular involvement in SARS-CoV-2 infection has been well established. Thrombotic complications are common, while only few cases of dilatative diseases have been reported. Case report: We herein report the case of a 65-year-old male patient with an inflammatory 25-mm saccular popliteal artery aneurysm detected six months after symptomatic COVID-19 (pneumonia, and pulmonary embolism). The popliteal aneurysm was surgically managed with aneurysmectomy, and reversed bifurcated vein graft. Histological examination detected the infiltration of monocytes and lymphoid cells into the arterial wall. Conclusions: Popliteal aneurysm could be related to inflammatory response related to SARS-CoV-2 infection. The aneurysmal disease should be considered mycotic and surgically managed without prosthetic grafts