Flavor changing effects on single charged Higgs boson production associated with a bottom-charm pair at CERN Large Hadron Collider

Simple item page
dc.creatorHao, Sun
dc.creatorWen-Gan, Ma
dc.creatorRen-You, Zhang
dc.creatorLei, Guo
dc.creatorLiang, Han
dc.creatorYi, Jiang
dc.date2007-03-20
dc.date2007-03-23
dc.date.accessioned2026-07-07T11:22:52Z
dc.date.available2026-07-07T11:22:52Z
dc.descriptionWe study flavor changing effects on the \ppbchT process at the Large Hadron Collider(LHC), which are inspired by the left-handed up-type squark mixings in the Minimal Supersymmetric Standard Model(MSSM). We find that the SUSY QCD radiative corrections to $bcH^\pm$ coupling can significantly enhance the cross sections at the tree-level by a factor about $1.5 \sim 5$ with our choice of parameters. We conclude that the squark mixing mechanism in the MSSM makes the \ppbchT process a new channel for discovering a charged Higgs boson and investigating flavor changing effects.
dc.descriptionOne Latex file, 27 pages, 8 figures,to be appeared in PRD
dc.identifierhttps://arxiv.org/abs/hep-ph/0703211
dc.identifierhttp://arxiv.org/abs/hep-ph/0703211
dc.identifierPhys.Rev.D75:095006,2007
dc.identifierdoi:10.1103/PhysRevD.75.095006
dc.identifier.urihttp://salesiana.dossiersoluciones.com/handle/123456789/194715
dc.subjectHigh Energy Physics - Phenomenology
dc.titleFlavor changing effects on single charged Higgs boson production associated with a bottom-charm pair at CERN Large Hadron Collider
dc.typetext

Files

Collections

arXiv