Des progrès expérimentaux importants sont en cours dans l’étude des désintégrations rares de mésons contenant un quark beau et impliquant un quark étrange et une paire de leptons. Le travail présent mesure la portée indirecte de ces progrés sur des extensions supersymétriques du modèle standard. Même dans des modèles contraints, les limites indirectes ainsi obtenues peuvent dans certains cas être plus fortes que celles provenant de la recherche directe de particules supersymétriques. La précision gagnée par les facteurs de forme et les corrections d’ordre supérieur nouvellement implémentés dans le programme public ”SuperIso” montrent alors leur importance. / There are fast progresses in the experimental study of rare decay sof mesons containing a b-quark, and involving a pair of leptons and an s-quark. The present work measures the indirect implications of these progresses on the supersymmetric extensions of the Standard Model. Even within constrained models, the indirect limits obtained in this way can in some cases be stronger than those coming from direct searches of supersymmetric particles. The accuracy gained by the form factors and higher order corrections newly implemented in the public code ”SuperIso” are then fully relevant.

The Standard Model of particle physics successfully describes present collider data. Nevertheless, theoretical and cosmological results call for its extension. A softly broken supersymmetric completion around the TeV scale solves several of the outstanding issues. Supersymmetry requires two Higgs doublets, leading to five physical Higgs states. These include a pair of charged Higgs bosons H±, which are a generic feature of theories with multiple Higgs doublets. Using results from high-energy colliders and flavour physics, constraints are derived on the charged Higgs boson mass and couplings; both for constrained scenarios in the minimal supersymmetric standard model (MSSM) with grand unification, and for general two-Higgs-doublet models. The MSSM results are compared to the projected reach for charged Higgs searches at the Large Hadron Collider (LHC). At the LHC, a light charged Higgs is accessible through top quark decay. Beyond a discovery, it is demonstrated how angular distributions sensitive to top quark spin correlations can be used to determine the structure of the H±tb coupling. The public code 2HDMC, which performs calculations in a general, CP-conserving, two-Higgs-doublet model, is introduced. In parallel to the developments at colliders, the most energetic particles ever recorded are the ultra-high-energy (UHE) cosmic rays. To gain more insight into their origin, new experiments are searching for UHE neutrinos. These searches require detectors of vast volume, which can be achieved by searching for coherent radio pulses arising from the Askaryan effect. The prospects of using a satellite orbiting the Moon to search for neutrino interactions are investigated, and a similar study for an Earth-based radio telescope is presented. In both cases, the method is found competitive for detection of the very highest energy neutrinos considered.

For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers' tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypochlorous acid associated, which is likelyresponsible of chlorine flavour in tap water, could activate the olfactory system at low concentrations and the trigeminal system for concentrations up to 4 mg/L Cl2. Additionally, our results suggested that tap water consumption does not seem to be related to sensitivity to chlorine flavour but rather to consumers' tap water representation.In a second stage, we explored the impact of water mineral matrix on chlorine flavour perception. We demonstrated first that water molarity and cationic content variations modulate drinking water taste. We also evidenced that chlorine flavour intensity is modulated according to water composition. Nevertheless, our data suggest that physico-chemical, in- mouth physiological and sensory mechanisms are likely involved in such modulation.In the last part of the Thesis work, we investigate the putative influence of aroma perceptionon chlorine flavour. Our results showed that beyond chemical reactions between hypochlorous acid and odorants, aromas at peri-threshold concentration enhance chlorine flavour and decrease tap water acceptability

Pour les distributeurs d’eau, l’utilisation de chlore permet d’assurer la qualité bactériologique de l’eau, de l’usine de traitement au robinet du consommateur. Cependant, la flaveur chlore constitue une des plaintes les plus importantes adressée à l’encontre de l’eau du robinet et constitue donc un enjeu majeur de satisfaction des consommateurs. Dans ce contexte, l’objectif des travaux engagés dans cette thèse a été de mettre en évidence des moyens potentiels de neutralisation sensorielle de la flaveur chlore dans l’eau. Néanmoins, les mécanismes impliqués dans la perception de cette flaveur étant largement méconnu, notre première étape a consisté à préciser la nature de ces mécanismes. Nos résultats ont ainsi mis en évidence que l’acide hypochloreux sous sa forme associée, qui est le stimulus supposé de la flaveur chlore dans l’eau, active le système olfactif à faibles concentrations et le système trigéminal à partir de 4 mg/L. De plus, nous avons observé que la consommation d’eau du robinet ne semble pas liée à la sensibilité au chlore mais plutôt à la représentation qu’ont les consommateurs de l’eau du robinet. Dans un deuxième temps, nous avons exploré le rôle de la matrice de l’eau dans la perception de la flaveur chlore. Nous avons d’abord montré que les variations de molarité et de composition en cations de l’eau modulent le goût de l’eau. Nous avons ensuite mis en évidence une modulation de l’intensité chlorée en fonction de la matrice minérale de l’eau. Cependant, nos données suggèrent l’existence de mécanismes multiples, physicochimiques, physiologiques en bouche et sensoriels, susceptibles de moduler la perception de la flaveur chlore. Enfin, nous avons exploré les interactions perceptives entre un arôme supposé neutralisant et ajouté à l’eau de boisson et la flaveur chlore. Nos résultats montrent que l’ajout d’un arôme à un niveau péri-liminaire augmente la perception de la flaveur chlore et diminue l’acceptabilité des consommateurs. A plus forte concentrations, certains arômes semblent capables de diminuer la perception du chlore, mais ces conditions sont incompatibles avec les contraintes liées à l’eau de distribution / For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers’ tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypochlorous acid associated, which is likelyresponsible of chlorine flavour in tap water, could activate the olfactory system at low concentrations and the trigeminal system for concentrations up to 4 mg/L Cl2. Additionally, our results suggested that tap water consumption does not seem to be related to sensitivity to chlorine flavour but rather to consumers’ tap water representation.In a second stage, we explored the impact of water mineral matrix on chlorine flavour perception. We demonstrated first that water molarity and cationic content variations modulate drinking water taste. We also evidenced that chlorine flavour intensity is modulated according to water composition. Nevertheless, our data suggest that physico-chemical, in- mouth physiological and sensory mechanisms are likely involved in such modulation.In the last part of the Thesis work, we investigate the putative influence of aroma perceptionon chlorine flavour. Our results showed that beyond chemical reactions between hypochlorous acid and odorants, aromas at peri-threshold concentration enhance chlorine flavour and decrease tap water acceptability

L'effet des traitements hydrothermiques et l’effet des arômes sur la structure de l'amidon et de ses propriétés physiques ont été étudiés. L’amidon de blé natif a été traité à 2 hydratations différentes (rapports eau-amidon: 50/50 et 80/20 g/g) et à 2 températures (65 et 85 °C) en présence d’ arômes (hexanoate d'éthyle et de 2-hexanone). Les échantillons fraîchement préparés ont été soumis à l’analyse calorimétrique (AED) et au dosage d’ arôme. Aucun complexe d'inclusion entre amidon et arôme n’a pu être détecté par AED cependant le résultat de l'analyse aromatique a prouvé qu'il y avait des interactions arôme-amidon. Les deux composés d’arôme (hexanoate d'éthyle et 2-hexanone) ont interagi avec l'amidon à des teneurs comparables. Les pertes d’arômes ont été trouvées les plus élevées dans les échantillons traités aux plus hautes hydratation et température . La perte d’arôme était principalement liée à l’évaporation lors des traitements hydrothermiques. Après les traitements hydrothermiques, les échantillons ont été lyophilisés ont montré une stabilité d’arôme à la lyophilisation. Les échantillons lyophilisés ont été soumis à diverses études: DSC (Tg), RVA, la taille des granules, XRD, WAXS, SAXS étude et de stockage. Les traitements hydrothermiques ont conduit à des échantillons avec des propriétés différentes. A haute hydratation, la température influence la taille des granules et des propriétés rhéologiques à la cuisson (pasting). Les échantillons chauffés à 65 °C présentaient des tailles de granules significativement plus importantes, une viscosité maximale (en RVA) inférieure à celles des échantillons chauffés à 85 °C mais de significative différence en % de cristallinité. A faible hydratation, la température de chauffage n’avait pas d’influencer significative sur la taille des granules, mais un effet significatif sur les propriétés rhéologiques à la cuisson, le degré de cristallinité et le profil SAXS. Les échantillons chauffés à 65°C avaient une viscosité maximale supérieure , un degré de cristallinité plus élevé et des pics SAXS plus importants qu’après un chauffage à 85 °C. La teneur résiduelle en arôme n'a eu aucune influence significative sur la structure, mais semble affecter les propriétés rhéologiques à la cuisson. En ce qui concerne l'étude à la conservations, les échantillons ont été stockés à 58 et 75% d'humidité relative et étudiés par analyse SPME, par extraction d’arôme et par AED pour un suivide relaxation d’enthalpie après de 2, 4 et 14 semaines de stockage. Les échantillons avaient une plus grande libération de l'arôme à 75% HR et l’hexanoate d’éthyle montré une plus grande libération de 2-hexanone. Les échantillons ont montré une augmentation de relaxation d'enthalpie de lors d'un stockage. / The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heated at 85 °C. The loss of flavour was mainly due to vaporisation during hydrothermal treatments. After hydrothermal treatments, the samples subjected to freeze-drying and they showed flavour stability upon freeze-drying. The freeze-dried samples were subjected to various studies: DSC (Tg), RVA, granule size, XRD, WAXS, SAXS and storage study. The hydrothermal treatments resulted in samples with different properties. At high hydration, temperature influenced granule size and pasting properties. The samples heated at 65 °C had significantly greater granule diameter, lower peak viscosity than samples heated at 85 °C and no significantly difference in % crystallinity. At low hydration, heating temperature had no significantly influence on granule diameter but significantly affected pasting properties, % crystallinity and SAXS profile. The samples heated at 65 °C had a greater peak viscosity, % crystallinity and greater peak on SAXS than after a treatment at 85 °C. The residual flavour contenthad no significant influence on structure but affected pasting properties. Regarding storage study, the samples were stored at 58 and 75 % RH and withdrawn for SPME, flavour residual extraction and DSC (enthalpy of relaxation) at 2, 4 and 14 weeks of storage. The samples had greater flavour release at 75% RH and ethyl hexanoate showed greater release than 2-hexanone. The samples showed increasing of enthalpy relaxation upon storage.

Syftet med studien är att genom sensoriska analyser sammanställa ett doft- och smakbibliotek för hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat. Metoderna pilotstudie, konsensustest och in-house intensitetstest används i studieprocessen. Pilotstudiens syfte är att få en ökad förståelse för produkternas doft och smak. Konsensustestet är en central punkt för uppbyggnaden av doft- och smakbiblioteket, eftersom övervägande attribut som genererats under testet används till produktbeskrivningen i doft- och smakbiblioteket. Inhouse intensitetstestet avsikt är verifiera attributgenereringens validitet från konsensustestet. Resultatet från pilotstudien bidrar med referenser till konsensustestet. Det finns även gemensamma egenskapsord för produkternas doft- och smak i pilotstudien och i konsensustestet. Resultatet från konsensustestet visar att det är svårt att särskilja smak från munkänsla, där till exempel olja kan fastställas som en smak från hampfrö-presskaka. Resultatet från inhouse intensitetstestet har ett större bortfall, vilket gör det svårt att fastställa attributen på grund av differentialen i minimum- och maximum värdet. Attribut som gav en beskrivande text till biblioteket visar att hampfrö-presskaka har en doft av gräs och tång där smak påminner om doft. Ärtproteinisolat doftar framför allt spannmål och smaken påminner om frön och majs. Gula mjölmasklarver doftar cerealier och valnötter, där smaken utgår från grundsmaken umami. Texturerad veteprotein har en doft som kan härledas till rostade vetepuffar och havregryn, där smak påminner om doft. Sista produkten ärtprotein koncentrat, har en doft av ärtskott och en besk smak. / The purpose of the study is to construct a fragrance- and flavour library for sensory analyses for hemp seed press cake, yellow mealworms, textured wheat protein, pea protein isolate and pea protein concentrate. The methods pilot study, consensus test and inhouse intensity test are used to be able to execute the study. The purpose of the pilot study is to gain an increased understanding of the fragrance- and flavour of the pre-products. The consensus test is a central point for the structure of the fragrance- and flavour library, since predominant attributes generated during the test are used for the product description in the fragrance- and flavour library. The purpose of the inhouse intensity test is to verify the validity of the attribute generation from the consensus test. The results from the pilot study contribute with references to the consensus test. There are also common attributes for the products' fragrance- and flavour in the pilot study and in the consensus test. The results from the consensus test show that it is difficult to distinguish between taste and mouthfeel. For example, can oil from hemp seed press cake be determined as a flavour. The result from the inhouse intensity test has a large statistical error, which makes it difficult to determine the attributes due to the differential in the minimum- and maximum value. Attributes that gave a descriptive text to the library show that hemp seed press cake has a scent of grass and seaweed where the taste is reminiscent of the scent. Pea protein isolate mainly smells of grain, the taste is reminiscent of seeds and corn. Yellow mealworms smell like cereals and walnuts where the taste is based on the basic taste umami. Textured wheat protein has a scent that can remind of roasted wheat puffs and oatmeal, where the taste is reminiscent of the scent. The last product is pea protein concentrate, which has a scent of pea shoots, and the taste is bitter.

[pt] O Modelo Padrão de física de partículas é uma das teorias mais bem estabelecidas no campo da física, sendo capaz de fazer previsões verificadas experimentalmente até doze algoritmos significativos. No entanto, o Modelo deixa algumas perguntas sem resposta, o que vem perturbando os físicos por muitos anos. Uma dessas questões é a estrutura hierárquica presente no setor dos férmions, onde matrizes Yukawas possuem autovalores que diferem um do outro por várias ordens de magnitude. Outro aspecto cabível de investigação é relacionado com a matriz CKM, responsável pela mistura entre férmions de sabores distintos. Por que tal matriz é aproximadamente diagonal e por que os ângulos de mistura são tão pequenos? Por que o elétron é muito mais leve que seus primos de outras gerações? A mesma pergunta pode ser feita para os quarks e o Modelo Padrão não seria capaz de responder nenhuma delas. Nesse trabalho, uma explicação proposta vem da utilização de um novo modelo, chamado de Mecanismo Clockwork, que pressupõe a existência de novos férmions pesados, nomeados Clockwork Gears, que são capazes de naturalmente gerar acoplamentos exponencialmente suprimidos a partir de Yukawas de ordem um, após a ocorrência de quebra espontânea de simetria. Além disso, simulações foram feitas com o objetivo de otimizar os parâmetros livres do modelo, assim como confirmar sua eficiência em acomodar os dados experimentais. Por fim, foi feita uma análise de alguns processos, envolvendo correntes neutras que trocam sabor, no regime de teoria efetiva de campo, para poder-se estipular um limite para a escala típica de massa para essas novas partículas. / [en] The Standard Model of particle physics is one of the most well established theories in the field of physics and is able to make predictions correctly measured and verified up to twelve significant figures. However, the theory leaves some unanswered questions that have been bothering physicist for many years. One of those questions is the hierarchical structure of the fermion sector, where Yukawa matrices have eigenvalues that differ from each other by several orders of magnitude. Another aspect concerns the CKM matrix, which dictates the mixing between fermions of distinct flavours: why is this matrix almost diagonal, and why are the mixing angles so small? Why is the electron so much lighter than its cousins from different generations? The same question could be made for the quarks and the Standard Model would not be able to answer neither of these. In this work, an explanation is proposed by employing a novel model, called Clockwork Mechanism, which assumes the existence of new heavy fermion particles, named Clockwork Gears, which are able to naturally generate exponentially suppressed couplings out of order-one Yukawas, after spontaneously symmetry breaking occurs. In addition, simulations were run in order to optimize the free parameters of the model, as well as to confirm its efficiency at fitting with experimental data. Lastly, a few processes involving Flavour Changing Neutral Currents were considered in the effective field theory regime as a means to stipulate a typical mass scale for these new particles.

In dieser Arbeit verwenden wir Flavourinvarianten, um systematisch Lösungen für Probleme des Standardmodells (SM) der Teilchenphysik mit Hilfe verschiedener effektiver Feldtheorien (EFTs) zu untersuchen. In Teil I untersuchen wir die CP-Verletzung im SM und in der SM EFT erweitert mit leichten, sterilen Neutrinos. Wir konstruieren die erzeugende Menge von Flavourinvarianten im νSM, mit der jede Observable als Polynom der Invarianten, sowie die Bedingungen für die CP-Verletzung auf flavourinvariante Weise ausgedrückt werden können. Anschließend weiten wir die Ergebnisse auf die EFT-Wechselwirkungen für verschiedene Szenarien der Neutrinomassen aus. Hier ändert sich die Form der EFT-Flavourinvarianten und ihre Unterdrückung mit der Skala der neuen Physik drastisch mit der untersuchten Art der Neutrinomassen. In Teil II untersuchen wir verschiedene Aspekte der Symmetriebrechung in EFTs von axionartigen Teilchen (ALPs). Wegen ihrer pseudo-Nambu–Goldstone-Natur ist eine wesentliche Eigenschaft der ALPs ihre Shiftsymmetrie (ShS). Wir formulieren flavourinvariante Ordnungsparameter der ShS, die das Powercounting der EFT führender Ordnung bei einer leicht gebrochenen ShS korrekt implementieren lassen. Mit der Hilbertreihe zählen wir die Anzahl der Operatoren, die in der ALP EFT mit und ohne ShS oberhalb und unterhalb der elektroschwachen Skala auftreten, womit wir Operatorbasen konstruieren, die Beziehungen der ShS auf höhere Ordnung verallgemeinern und die CP-verletzenden Flavourinvarianten führender Ordnung konstruieren. Die Axionlösung des starken CP-Problems kann durch neue CP-Verletzung im Ultravioletten durch kleine Instantonen gestört werden. Mit einer SMEFT-Parametrisierung der neuen CP-Verletzung zeigen wir, dass neu konstruierte CP-verletzende SMEFT-Flavourinvarianten explizit in den Instantonberechnungen auftauchen und zur Systematisierung der Berechnungen verwendet werden können, wodurch wir bessere Limits für kleine Instanton- und Flavourszenarien ableiten. / In this thesis, we use flavour invariants to systematically study solutions to problems of the Standard Model (SM) of particle physics with different effective field theories (EFTs). In Part I, we study Charge–Parity (CP) violation in the SM and SM EFT extended with light sterile neutrinos. We construct the generating set of flavour invariants in the νSM allowing us to express any observable as a polynomial of those invariants. In addition, the invariants enable us to express the conditions for CP violation in a flavour-invariant way. We extend the results to the EFT interactions with different scenarios for the neutrino masses. Here, the form of the EFT flavour invariants and their suppression with the scale of new physics changes drastically depending on the nature of the neutrino masses. In Part II, we study different aspects of symmetry breaking in the EFTs of axionlike particles (ALPs). An essential property of ALPs is their shift symmetry (ShS) due to their pseudo-Nambu–Goldstone nature. We formulate flavour-invariant order parameters of ShS, which allow us to properly impose the power counting of the leading order EFT in the presence of a softly broken ShS. Using the Hilbert series, we count the number of operators appearing in the ALP EFT with and without a ShS above and below the electroweak scale. We use this information to construct operator bases, generalise the relations imposing ShS to higher orders and construct the leading order CP-odd flavour invariants. The axion solution to the strong CP problem can be spoiled by new CP violation in the ultraviolet in the presence of small instantons. Parameterising the new CP violation in the SMEFT, we show that newly constructed CP-odd SMEFT flavour invariants, featuring the strong CP angle, explicitly appear in the instanton computations and vice-versa that they can be used to systematise the computations. Using these results, we derive bounds on different small instanton and SMEFT flavour scenarios.

Das Standardmodell einer zusätzlichen sequentiellen Fermiongeneration (SM4) war 2012 auf Basis eines Fits an elektroschwache Präzisionsobservable und die Higgs-Signalstärken mit einer Signifikanz von 5.3 sigma ausgeschlossen worden. Komplementär dazu wurden in der vorliegenden Arbeit Fits des SM4 an eine Kombination eines typischen Satzes von Flavour-Observablen mit den Ergebnissen des zuvor durchgeführten Elektroschwachen Präzisionsfits durchgeführt. Im SM3-Kontext extrahierte Größen wurden gemäß ihrer Bedeutung im SM4 reinterpretiert und die angepassten theoretischen Ausdrücke angegeben. Die resultierenden Einschränkungen der CKM-Matrix des SM4, ihrer potentiell CP-verletzenden Phasen sowie der Masse des up-type-Quarks der 4. Generation t'' werden angegeben. Zum Vergleich des SM4 mit dem SM3 werden die erreichten chi^2-Werte genutzt. chi^2=15.53 im SM4 und 9.56 im SM3 passen fast vollkommen zu einer gleich guten Beschreibung der Experimente durch beide Modelle, wobei das SM3 aber sechs Freiheitsgrade mehr besitzt. Außerdem wurden die Vorhersagen des SM3 und des SM4 für die Dimyon-Ladungsasymmetrie ASL mit experimentellen Werten verglichen. Die Vorhersage des SM3 ist ca. 2 sigma vom experimentellen Wert entfernt, die des SM4 ca. 3 sigma.\par Die Ergebnisse deuten nicht darauf hin, dass die Signifikanz des 2012 erreichten Ausschlusses des SM4 durch die Hinzunahme von Flavour-Observablen zu den damals verwendeten elektroschwachen Präzisionsobservablen und Higgs-Querschnitten bedeutend verringert würde.\par Es konnte jedoch keine genaue quantitative Aussage über die Auswirkungen der Flavourobservablen auf diese Signifikanz getroffen werden, weil das Programm CKMfitter likelihood-ratio-Berechnung nur durchführen kann, wenn sich eines der untersuchten Modelle durch Fixierung von Parametern aus dem anderen ergibt (nested models), was hier nicht der Fall ist. / The Standard Model extended by an additional sequential generation of Dirac fermions (SM4) was excluded with a significance of 5.3 sigma in 2012. This was achieved in a combined fit of the SM4 to Electroweak Precision Observables and signal strengths of the Higgs boson. This thesis complements this excludion by a fit of the SM4 to a typical set of Flavour physics observables and the results of the previously performed Electroweak Precision fit. Quantities extracted in an SM3 framework are reinterpreted in SM4 terms and the adapted theoretical expressions are given. The resultant constraints on the SM4''s CKM matrix, its potentially CP-violating phases and the mass of the new up-type quark t'' are given. To compare the relative performance of the SM4 and the SM3, this work uses the chi^2 values achieved in the fit. The values of 15.53 for the SM4 and 9.56 for the SM4 are almost perfectly consistent with both models describing the experimental data equally well with the SM3 having six degrees of freedom more. The dimuon charge asymmetry ASL was not used as a fit input because the interpretation of its measurement was subject to debate at the time when the fits were produced, but its prediction in the fit was used as an additional test of the SM4. The SM3''s prediction differs from the experimental values by about 2 sigma, and the SM4''s prediction by about 3 sigma. \par In summary, these results do not suggest that any significant reduction of the 5.3 sigma exclusion could be achieved by combining the Electroweak Precision Observables and Higgs inputs with Flavour physics data. However, the exact effect of the Flavour physics input on the significance of the SM4''s exclusion cannot be given at this point because the CKMfitter software is currently not able to perform a statistically stringent likelihood comparison of non-nested models.

Dans le Modèle Standard de la physique des particules, le mécanisme Cabibbo-Kobayashi-Maskawa (CKM) décrit le phénomène du mélange des quarks. De ses paramètres, l'angle gamma est celui connu avec la moins grande précision. Les mesures directes donnent une incertitude d'environ 15º, importante comparée à celle sur la valeur extraite des ajustements globaux, de 3º. Pour vérifier la cohérence du Modèle Standard, gamma doit être mesuré précisément. Cela est possible en utilisant des processus au niveau des arbres, où seules des contributions du Modèle Standard sont attendues, ou avec des processus impliquant des boucles, qui peuvent être sensibles à des effets au-delà. Des différences entre la mesure de gamma avec des diagrammes en arbres et avec des boucles pourraient être donc une indication de nouvelle physique. Cette thèse présente la première mesure des observables CP dans la désintégration B0 -> DK*0. Celle-ci est sensible à gamma du fait de l'interférence entre l'amplitude des diagrammes b -> u et b -> c, au niveau des arbres. L'asymétrie CP dans le mode B0 -> D(K+K-)K*0 et le rapport des largeurs partielles avec B0 -> D(K+pi-)K*0 sont mesurés avec 1 /fb de données récoltées par l'expérience LHCb en 2011,A_KK_d = -0,452 +/- 0,230 +/- 0,025 = A_CP+,R_KK_d = 1,360 +/- 0,366 +/- 0,075 = R_CP+. L'asymétrie CP du mode supprimé B0 -> D(K-pi+)K*0 et le rapport des largeurs partielles avec le favorisé B0 -> D(K+pi-)K*0 sont mesurés avec 3 /fb de données récoltées en 2011 et 2012,A_sup_d = -0,094 +/- 0,318 = A_ADS,R_d = 0,075 +/- 0,023 = R_ADS. Les études réalisées sur le système de déclenchement hadronique de l'expérience LHCb sont aussi présentées. / In the Standard Model of particle physics, the Cabibbo-Kobayashi-Maskawa (CKM) mechanism describes the quark mixing effect. The CKM gamma angle is one of the parameters of the Standard Model that are known less accurately. Direct measurements give an uncertainty of around 15º, large with respect to the uncertainty on the value extracted from global fits, of 3º. In order to test the Standard Model consistency, the gamma angle needs to be measured precisely. This can be done using processes at the tree-level, where only Standard Model contributions are expected, or using processes involving loop diagrams, which can be sensitive to physics beyond the Standard Model. Differences in the gamma measurement from tree and loop diagrams would be an indication of new physics. This thesis presents the first measurement of the CP observables in the B0 -> DK*0 decay. Sensitivity to gamma arises from the interference of the b -> u mediated amplitude with the b -> c one, at the tree-level. The CP asymmetry of the B0 -> D(K+K-)K*0 mode and the partial width ratio of this channel with respect to B0 -> D(K+pi-)K*0 are measured using 1 /fb of data collected by the LHCb experiment in 2011,A_KK_d = -0.452 +/- 0.230 +/- 0.025 = A_CP+,R_KK_d = 1.360 +/- 0.366 +/- 0.075 = R_CP+. The CP asymmetry of the suppressed B0 -> D(K-pi+)K*0 mode and the partial width ratio with respect to the favoured B0 -> D(K+pi-)K*0 are measured using the total 3 /fb of data collected in 2011 and 2012,A_sup_d = -0.094 +/- 0.318 = A_ADS,R_d = 0.075 +/- 0.023 = R_ADS. In addition, the studies performed on the hardware hadronic trigger of the LHCb experiment are also presented.