DESOGUS, FRANCESCO
DESOGUS, FRANCESCO
DIPARTIMENTO DI INGEGNERIA MECCANICA, CHIMICA E DEI MATERIALI
Cost‐Effective Conductive Paste for Radiofrequency Devices Using Carbon‐Based Materials
2024-01-01 Curreli, Nicola; Dessì, Claudia; Lodi, Matteo B.; Melis, Andrea; Simone, Marco; Melis, Nicola; Pilia, Luca; Guarnera, Davide; Di Donato, Loreto; Fanti, Alessandro; Grosso, Massimiliano; Desogus, Francesco
Eco-Friendly photocatalytic treatment of dyes with Ag nanoparticles obtained through sustainable process involving Spirulina platensis
2024-01-01 Sidorowicz, Agnieszka; Fais, Giacomo; Desogus, Francesco; Loy, Francesco; Licheri, Roberta; Lai, Nicola; Cao, Giacomo; Concas, Alessandro
Modeling of Magnetic Scaffolds as Drug Delivery Platforms for Tissue Engineering and Cancer Therapy
2024-01-01 Lodi, Matteo B.; Corda, Eleonora M. A.; Desogus, Francesco; Fanti, Alessandro; Mazzarella, Giuseppe
Optimization of Brilliant Blue R photocatalytic degradation by silver nanoparticles synthesized using Chlorella vulgaris
2024-01-01 Sidorowicz, A.; Fais, G.; Desogus, F.; Loy, F.; Licheri, R.; Lai, N.; Locci, A. M.; Cincotti, A.; Orru', R.; Cao, G.; Concas, A.
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.
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 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
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.
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.
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.
The fluorine in surface waters: origin, weight on human health, and defluoridation techniques
2022-01-01 Serra, Matteo; Fanari, Fabio; Desogus, Francesco; Valera, Paolo
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.
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.
Heat transfer modeling in bone tumour hyperthermia induced by hydroxyapatite magnetic thermo-seeds
2020-01-01 Fanari, F.; Mariani, L.; Desogus, F.
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.
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
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.
Thermal properties of semolina doughs with different relative amount of ingredients
2020-01-01 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F.