8th Workshop on Theory, Phenomenology and Experiments in Flavour Physics: Neutrinos, Flavor Physics and Beyond (Fp@capri2022)
Ricciardi, Giulia, de Nardo, Guglielmo, Merola, Mario
- 出版商: Springer
- 出版日期: 2024-07-27
- 售價: $6,360
- 貴賓價: 9.5 折 $6,042
- 語言: 英文
- 頁數: 167
- 裝訂: Quality Paper - also called trade paper
- ISBN: 3031304616
- ISBN-13: 9783031304613
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相關分類:
物理學 Physics
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相關主題
商品描述
This book is a collection of invited contributions presented at the 8th edition of the International Workshop on Theory, Phenomenology and Experiments in Flavour Physics, held on the Island of Capri, Italy, on 11-13 June 2022. It is a joint workshop between experimentalists and theoreticians aiming at debating recent results and hot topics in flavour physics, in an interdisciplinary effort. Flavour, electroweak physics and neutrino physics are all foremost in the assessment of results within the standard model and search for physics beyond. Anomalies in flavour physics are hints on new physics, while with neutrino masses and oscillations the new physics has already started. Contributions deal mainly with the flavour anomalies, the flavour problem from leptons to quarks and back, including continuous versus discrete symmetries, and the connections between the Higgs sector and neutrinos, embracing see-saw models and Higgs potential analyses. Focus is on neutrinos, at highand low scales, including LHC searches and CLVF, leptogenesis, connections with dark sectors and NP mediators, non-standard neutrino interactions and the problem of the nature of massive neutrinos.
商品描述(中文翻譯)
本書是第八屆國際風味物理理論、現象學與實驗研討會的邀請貢獻集,該研討會於2022年6月11日至13日在意大利卡普里島舉行。這是一個實驗學家與理論學家之間的聯合研討會,旨在討論風味物理學的最新結果和熱門議題,進行跨學科的交流。風味、電弱物理學和中微子物理學在標準模型的結果評估及尋找超越標準模型的物理中都佔有重要地位。風味物理學中的異常現象是新物理的線索,而中微子的質量和振盪則已經顯示出新物理的開始。貢獻主要涉及風味異常、從輕子到夸克的風味問題,包括連續對離散對稱性,以及希格斯領域與中微子之間的聯繫,涵蓋了見重模型和希格斯勢能分析。重點在於中微子,涵蓋高能和低能範疇,包括LHC搜尋和CLVF、輕子產生、與暗物質領域及新物理介子的聯繫、非標準中微子相互作用以及大質量中微子的本質問題。
作者簡介
Giulia Ricciardi is a professor of Theoretical Physics at the University of Napoli Federico II. She is currently a research associate at the Istituto Nazionale di Fisica Nucleare (INFN) and scientific associate at CERN. Her career has started as a postdoctoral fellow, and subsequently research associate, at Harvard University, and has continued in leading Universities and Research Institutions in Italy and abroad. Her research field is theoretical physics at high energies, with focus on flavour physics. She has received various prizes for her scientific production and collaborates to some experimental projects, including Belle II and T2K.
作者簡介(中文翻譯)
Giulia Ricciardi 是那不勒斯費德里科二世大學的理論物理學教授。她目前是國家核物理研究所 (INFN) 的研究助理,以及歐洲核子研究組織 (CERN) 的科學助理。她的職業生涯始於哈佛大學的博士後研究員,隨後成為研究助理,並在意大利及國外的多所頂尖大學和研究機構繼續發展。她的研究領域是高能理論物理,專注於味道物理學。她因其科學成果獲得多項獎項,並參與一些實驗項目,包括 Belle II 和 T2K。