activity
19952012
most citedTuning Fermilab Heavy Quarks in 2+1 Flavor Lattice QCD with Application to Hyperfine Splittings

50 citations · 84 across the 2 of their papers we have counts for

collaborators

8 papers

hep-lat2012★ 34 cited

Neutral B-meson mixing from three-flavor lattice QCD: Determination of the SU(3)-breaking ratio ξ

A. Bazavov, C. Bernard, C. M. Bouchard +20

We study SU(3)-breaking effects in the neutral B_d-\bar B_d and B_s-\bar B_s systems with unquenched N_f=2+1 lattice QCD. We calculate the relevant matrix elements on the MILC coll…

hep-lat2010★ 50 cited

Tuning Fermilab Heavy Quarks in 2+1 Flavor Lattice QCD with Application to Hyperfine Splittings

C. Bernard, C. DeTar, M. Di Pierro +15

We report the non-perturbative tuning of parameters--- kappa_c, kappa_b, and kappa_crit ---that determine the heavy-quark mass in the Fermilab action. This requires the computation…

hep-lat2005

More evidence of localization in the low-lying Dirac spectrum

C. Bernard, Ph. de Forcrand, Steven Gottlieb +8

We have extended our computation of the inverse participation ratio of low-lying (asqtad) Dirac eigenvectors in quenched SU(3). The scaling dimension of the confining manifold is c…

hep-lat2004

First determination of the strange and light quark masses from full lattice QCD

HPQCD collaboration, MILC collaboration, UKQCD collaboration +18

We compute the strange quark mass and the average of the and quark masses using full lattice QCD with three dynamical quarks combined with experimental value…

hep-lat1997

B meson form factors from HQET simulations

C. Bernard, C. DeTar, Steven Gottlieb +8

We use simulations of heavy quark effective field theory to calculate the Isgur-Wise function, and we demonstrate the feasibility of calculating the matrix element for the $B \to π…

hep-lat1996

Two-Flavor Staggered Fermion Thermodynamics at N_t = 12

Claude Bernard, Tom Blum, Carleton DeTar +6

We present results of an ongoing study of the nature of the high temperature crossover in QCD with two light fermion flavors. These results are obtained with the conventional stagg…