FANARI, FABIO

FANARI, FABIO  

DIPARTIMENTO DI INGEGNERIA MECCANICA, CHIMICA E DEI MATERIALI  

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Risultati 1 - 15 di 15 (tempo di esecuzione: 0.014 secondi).
Titolo Data di pubblicazione Autore(i) Rivista Editore
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements 1-gen-2022 Fanari, F.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M. FOOD AND BIOPROCESS TECHNOLOGY -
Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties 1-gen-2022 Fanari, F.; Iacob, C.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE -
Effect of the relative amount of ingredients on the thermal properties of semolina doughs 1-gen-2019 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F. CHEMICAL ENGINEERING TRANSACTIONS -
Evaluation of a Smectite Adsorption-Based Electrostatic System to Decontaminate F− Rich Thermal Waters 1-gen-2022 Fanari, F.; Lodi, M. B.; Getaneh, W.; Fanti, A.; Desogus, F.; Valera, P. WATER -
Heat transfer modeling in bone tumour hyperthermia induced by hydroxyapatite magnetic thermo-seeds 1-gen-2020 Fanari, F.; Mariani, L.; Desogus, F. THE OPEN CHEMICAL ENGINEERING JOURNAL -
Heat transfer modeling in soil microwave heating 1-gen-2019 Fanari, F.; Dachena, C.; Carta, R.; Desogus, F. CHEMICAL ENGINEERING TRANSACTIONS -
Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance 1-gen-2021 Fanari, F.; Keller, J.; Desogus, F.; Grosso, M.; Wilhelm, M. CHEMICAL ENGINEERING TRANSACTIONS -
Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening 1-gen-2021 Lodi, M. B.; Curreli, N.; Melis, A.; Garau, E.; Fanari, F.; Fedeli, A.; Randazzo, A.; Mazzarella, G.; Fanti, A. IEEE ACCESS -
Microwave heating improvement: permittivity characterization of water–ethanol and water–NaCl binary mixtures 1-gen-2020 Fanari, F.; Muntoni, G.; Dachena, C.; Carta, R.; Desogus, F. ENERGIES -
Permittivity measurements of mixtures as a function of their composition for microwave heating improving 1-gen-2019 Fanari, F.; Muntoni, G.; Dachena, C.; Carta, R.; Desogus, F. CHEMICAL ENGINEERING TRANSACTIONS -
Preliminary Study and Numerical Investigation of an Electrostatic Unit for the Removal of Fluoride from Thermal Water of Ethiopian Rift Valley 1-gen-2020 Lodi, MATTEO BRUNO; Fanari, Fabio; Fanti, Alessandro; Desogus, Francesco; Getaneh, Worash; Mazzarella, Giuseppe; Valera, Paolo IEEE JOURNAL ON MULTISCALE AND MULTIPHYSICS COMPUTATIONAL TECHNIQUES -
The effect of the relative amount of ingredients on the rheological properties of semolina doughs 1-gen-2020 Fanari, F.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M. SUSTAINABILITY -
The fluorine in surface waters: origin, weight on human health, and defluoridation techniques 1-gen-2022 Serra, Matteo; Fanari, Fabio; Desogus, Francesco; Valera, Paolo AIMS GEOSCIENCES -
The rheological properties of semolina doughs: Influence of the relative amount of ingredients 1-gen-2019 Fanari, F.; Desogus, F.; Scano, E. A.; Carboni, G.; Grosso, M. CHEMICAL ENGINEERING TRANSACTIONS -
Thermal properties of semolina doughs with different relative amount of ingredients 1-gen-2020 Fanari, F.; Carboni, G.; Grosso, M.; Desogus, F. SUSTAINABILITY -