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Maximal flavour violation: a Cabibbo mechanism for leptoquarks

Di Luzio, Luca; Fuentes-Martin, Javier; Greljo, Admir; Nardecchia, Marco; Renner, Sophie

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Authors

Luca Di Luzio

Javier Fuentes-Martin

Admir Greljo

Marco Nardecchia

Sophie Renner



Abstract

We propose a mechanism that allows for sizeable flavour violation in quark-lepton currents, while suppressing flavour changing neutral currents in quark-quark and lepton-lepton sectors. The mechanism is applied to the recently proposed “4321” renormalizable model, which can accommodate the current experimental anomalies in B-meson decays, both in charged and neutral currents, while remaining consistent with all other indirect flavour and electroweak precision measurements and direct searches at high-pT. To support this claim, we present an exhaustive phenomenological survey of this fully calculable UV complete model and highlight the rich complementarity between indirect and direct searches.

Citation

Di Luzio, L., Fuentes-Martin, J., Greljo, A., Nardecchia, M., & Renner, S. (2018). Maximal flavour violation: a Cabibbo mechanism for leptoquarks. Journal of High Energy Physics, 2018(11), Article 081. https://doi.org/10.1007/jhep11%282018%29081

Journal Article Type Article
Acceptance Date Nov 6, 2018
Online Publication Date Nov 13, 2018
Publication Date Nov 13, 2018
Deposit Date Nov 29, 2018
Publicly Available Date Nov 29, 2018
Journal Journal of High Energy Physics
Print ISSN 1126-6708
Electronic ISSN 1029-8479
Publisher Scuola Internazionale Superiore di Studi Avanzati (SISSA)
Peer Reviewed Peer Reviewed
Volume 2018
Issue 11
Article Number 081
DOI https://doi.org/10.1007/jhep11%282018%29081
Public URL https://durham-repository.worktribe.com/output/1308349

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Published Journal Article (2.5 Mb)
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Publisher Licence URL
http://creativecommons.org/licenses/by/4.0/

Copyright Statement
© The Author(s) 2018 Open Access This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits any use, distribution and reproduction in any medium, provided the original author(s) and source are credited.






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