Sfoglia per Autore
Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz
2023-01-01 Maccio, C.; Melis, A.; Lodi, M. B.; Garau, E.; Desogus, F.; Loddo, A.; Di Napoli, F.; Mazzarella, G.; Fanti, A.
The Role of Formulation and Working Parameters on the Rheological Properties of Semolina Doughs for the Production of Carasau Bread
2023-01-01 Melis, Nicola; Fanari, Fabio; Desogus, Francesco; Grosso, Massimiliano
Rheology of Conductive High Reactivity Carbonaceous Material (HRCM)-Based Ink Suspensions: Dependence on Concentration and Temperature
2023-01-01 Dessi, Claudia; Melis, Nicola; Desogus, Francesco; Pilia, Luca; Ricciu, Roberto; Grosso, Massimiliano
The fluorine in surface waters: origin, weight on human health, and defluoridation techniques
2022-01-01 Serra, Matteo; Fanari, Fabio; Desogus, Francesco; Valera, Paolo
Evaluation of a Smectite Adsorption-Based Electrostatic System to Decontaminate F− Rich Thermal Waters
2022-01-01 Fanari, F.; Lodi, M. B.; Getaneh, W.; Fanti, A.; Desogus, F.; Valera, P.
Influence of Magnetic Scaffold Loading Patterns on their Hyperthermic Potential against Bone Tumors
2022-01-01 Lodi, M. B.; Curreli, N.; Zappia, S.; Pilia, L.; Casula, M. F.; Fiorito, S.; Catapano, I.; Desogus, F.; Pellegrino, T.; Kriegel, I.; Crocco, L.; Mazzarella, G.; Fanti, A.
Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties
2022-01-01 Fanari, F.; Iacob, C.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M.
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
2022-01-01 Fanari, F.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M.
Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance
2021-01-01 Fanari, F.; Keller, J.; Desogus, F.; Grosso, M.; Wilhelm, M.
Durum wheat dough torque measurements: characterization and study of the mixing process parameters as a function of water and salt amounts
2021-01-01 Fanari, F.; Naue, I. F. C.; Desogus, F.; Grosso, M.; Wilhelm, M.
Heat transfer modeling in bone tumour hyperthermia induced by hydroxyapatite magnetic thermo-seeds
2020-01-01 Fanari, F.; Mariani, L.; Desogus, F.
Thermal properties of semolina doughs with different relative amount of ingredients
2020-01-01 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F.
The effect of the relative amount of ingredients on the rheological properties of semolina doughs
2020-01-01 Fanari, F.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M.
On the dielectric/thermal characterization and calibration of solutions and materials for biomedical applications
2020-01-01 Di Meo, S.; Bonello, J.; Lodi, M. B.; Farhat, I.; Farrugia, L.; Fanti, A.; Pasian, M.; Desogus, F.; Sammut, C. V.
Preliminary Study and Numerical Investigation of an Electrostatic Unit for the Removal of Fluoride from Thermal Water of Ethiopian Rift Valley
2020-01-01 Lodi, MATTEO BRUNO; Fanari, Fabio; Fanti, Alessandro; Desogus, Francesco; Getaneh, Worash; Mazzarella, Giuseppe; Valera, Paolo
Microwave heating improvement: permittivity characterization of water–ethanol and water–NaCl binary mixtures
2020-01-01 Fanari, F.; Muntoni, G.; Dachena, C.; Carta, R.; Desogus, F.
The rheological properties of semolina doughs: Influence of the relative amount of ingredients
2019-01-01 Fanari, F.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M.
Permittivity measurements of mixtures as a function of their composition for microwave heating improving
2019-01-01 Fanari, F.; Muntoni, G.; Dachena, C.; Carta, R.; Desogus, F.
Heat transfer modeling in soil microwave heating
2019-01-01 Fanari, F.; Dachena, C.; Carta, R.; Desogus, F.
Thermogravimetric analysis of different semolina doughs: Effect of mixing time and gluten content
2019-01-01 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F.
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