Publications by authors named "M P Santander"
Article Synopsis
- * The study introduces enhanced modeling techniques for neutrino flux and detector response, and it distinguishes between starting (inside) and throughgoing (outside) neutrino interaction events to improve energy resolution.
- * The findings indicate a best-fit point for the 3+1 model with sin²(2θ_{24})=0.16 and Δm_{41}²=3.5 eV², supporting previous studies while showing consistency with no evidence of sterile neutrinos, as reflected
Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles.
Food Res Int
November 2024
Fine-flavored chocolates are distinguished by their complex and distinct flavor profiles, which includes notes such as floral, fruity, nutty, and spicy. This study sought to modulate the flavor development of chocolates by establishing controlled processing conditions during the transformation from seed to bean in a laboratory setting, to produce superior quality chocolates. Our experimental setup comprised two varying temperature levels (30 °C and 45 °C) and three organic acids (OAs: acetic, lactic, and citric acids) at concentrations of 1-30 g/L to adjust the pH of the transformation system.
View Article and Find Full Text PDFBackground: Glyoxal has been implicated as a significant contributor to the formation of secondary organic aerosols, which play a key role in our ability to estimate the impact of aerosols on climate. Elevated concentrations of glyoxal over remote ocean waters suggests that there is an additional source, distinct from urban and forest environments, which has yet to be identified. Herein, we demonstrate that the ocean can serve as an appreciable source of glyoxal in the atmosphere due to microbiological activity.
View Article and Find Full Text PDFThe market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia's fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans.
View Article and Find Full Text PDFArticle Synopsis
- - The study presents a measurement of astrophysical tau neutrinos using 9.7 years of data from the IceCube observatory, identifying seven candidate events with energies between 20 TeV and 1 PeV.
- - Convolutional neural networks were used to analyze simulated event images, helping to estimate the parent tau neutrino energy to be around 200 TeV while facing a background of about 0.5 events primarily from non-tau astrophysical neutrinos.
- - The results confirmed the presence of astrophysical tau neutrinos at a 5σ significance level, aligning with existing IceCube measurements and theoretical predictions regarding neutrino flux and oscillations.