Changing ideological basis of planning practice in Hanoi, Vietnam

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Lepton Flavor Violating Radiative Decays in EW-Scale νR\nu_R Model: An Update

We perform an updated analysis for the one-loop induced lepton flavor violating radiative decays $l_i \to l_j \gamma$ in an extended mirror model. Mixing effects of the neutrinos and charged leptons constructed with a horizontal $A_4$ symmetry are also taken into account. Current experimental limit and projected sensitivity on the branching ratio of $\mu \to e \gamma$ are used to constrain the parameter space of the model. Calculations of two related observables, the electric and magnetic dipole moments of the leptons, are included. Implications concerning the possible detection of mirror leptons at the LHC and the ILC are also discussed.Comment: 9 figures, 36 single-side pages. Updated email addresses and referenc

How close is the bench to the bedside? Metabolic profiling in cancer research

Metabolic profiling using mass spectrometry (MS) and nuclear magnetic resonance spectroscopy (NMR) is integral to the rapidly expanding field of metabolomics, which is making progress in toxicology, plant science and various diseases, including cancer. In the area of oncology and metabolic phenotyping, researchers have probed the known changes in malignant cellular pathways using new experimental techniques to gain more insights, and others are exploiting these same cellular pathways for therapeutic drug targets and for novel cancer biomarkers, with the ultimate goal of translation to the clinic. Here, we discuss the challenges and opportunities in metabolic phenotyping for discovering novel cancer biomarkers, and we assess the clinical applicability of MS and NMR

Quality properties Of Vietnamese cocoa liquors

Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply. Three VN cocoa liquors exhibiting high to intermediate acidity (pH: 4.7 – 5.2) were selected to produce dark chocolate (48.0% sugar, 17.6% cocoa solids, 34.0% cocoa butter and 0.4% lecithin). A comparison study was conducted to investigate the difference between VN and Ghanaian (GH; pH: 5.6) dark chocolates in terms of Casson flow properties (yield stress sCA and viscosity hCA), hardness (F 20°C and F 30°C), water-soluble organic acid content, aroma profile and sensory evaluation. The impact of pre-treatments of cocoa liquor by ball-milling at different fat contents and conching (-C) was also examined