FANARI, FABIO
FANARI, FABIO
DIPARTIMENTO DI INGEGNERIA MECCANICA, CHIMICA E DEI MATERIALI
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.
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.
Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening
2021-01-01 Lodi, M. B.; Curreli, N.; Melis, A.; Garau, E.; Fanari, F.; Fedeli, A.; Randazzo, A.; Mazzarella, G.; Fanti, A.
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.
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.
Effect of the relative amount of ingredients on the thermal properties of semolina doughs
2019-01-01 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F.
Heat transfer modeling in soil microwave heating
2019-01-01 Fanari, F.; Dachena, C.; Carta, R.; Desogus, F.
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.
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 Simulated Biological Tissues for Hyperthermia Applications
2018-01-01 Fanari, F.; Muntoni, G.; Dachena, C.
Permittivity Measurements of Simulated Biological Tissues for Hyperthermia Applications
2018-01-01 Fanari, F.; Muntoni, G.; Dachena, C.