FANARI, FABIO
 Distribuzione geografica
Continente #
EU - Europa 9.450
NA - Nord America 322
AS - Asia 70
AF - Africa 8
OC - Oceania 2
SA - Sud America 2
Totale 9.854
Nazione #
IT - Italia 9.325
US - Stati Uniti d'America 316
SE - Svezia 78
FI - Finlandia 19
VN - Vietnam 16
CN - Cina 14
DE - Germania 11
IN - India 8
PH - Filippine 7
SG - Singapore 7
GB - Regno Unito 6
IR - Iran 6
KR - Corea 5
ZA - Sudafrica 4
CA - Canada 3
ES - Italia 3
AU - Australia 2
BZ - Belize 2
CO - Colombia 2
GR - Grecia 2
HK - Hong Kong 2
IE - Irlanda 2
JP - Giappone 2
KE - Kenya 2
TH - Thailandia 2
DK - Danimarca 1
ET - Etiopia 1
MX - Messico 1
NO - Norvegia 1
RO - Romania 1
TW - Taiwan 1
TZ - Tanzania 1
UA - Ucraina 1
Totale 9.854
Città #
Cagliari 9.287
Nyköping 69
Chandler 51
Fairfield 35
Ashburn 21
Helsinki 19
Boardman 16
Dong Ket 16
Woodbridge 12
Rome 11
Boston 9
Houston 9
San Diego 9
Wilmington 9
Seattle 8
Cambridge 7
Shanghai 7
New York 6
Leawood 5
Redmond 5
Ann Arbor 4
Buffalo 4
Genova 3
Putignano 3
San Mateo 3
Belize City 2
Bogotá 2
Bologna 2
Daejeon 2
Delhi 2
Korydallos 2
Lawrence 2
London 2
Menlo Park 2
Nairobi 2
Nanjing 2
Niigata 2
Norwalk 2
Pretoria 2
Pune 2
Siheung-si 2
Southwark 2
Thohoyandou 2
Toronto 2
Valencia 2
Addis Ababa 1
Afragola 1
Alexandria 1
Amposta 1
Andover 1
Augusta 1
Dodoma 1
Falkenstein 1
Garden City 1
Hangzhou 1
Islington 1
Jacksonville 1
Khorasan 1
Mexico City 1
Mountain View 1
Redwood City 1
Shenzhen 1
Singapore 1
Spin 1
Suffern 1
Sydney 1
Taipei 1
Tradate 1
Upper Coomera 1
Wuhan 1
Totale 9.693
Nome #
Preliminary Study and Numerical Investigation of an Electrostatic Unit for the Removal of Fluoride from Thermal Water of Ethiopian Rift Valley 1.769
The effect of the relative amount of ingredients on the rheological properties of semolina doughs 863
The rheological properties of semolina doughs: Influence of the relative amount of ingredients 833
Heat transfer modeling in soil microwave heating 813
Thermal properties of semolina doughs with different relative amount of ingredients 753
Effect of the relative amount of ingredients on the thermal properties of semolina doughs 688
Permittivity measurements of mixtures as a function of their composition for microwave heating improving 686
Microwave heating improvement: permittivity characterization of water–ethanol and water–NaCl binary mixtures 673
Evaluation of a Smectite Adsorption-Based Electrostatic System to Decontaminate F− Rich Thermal Waters 500
Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance 381
Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening 360
Heat transfer modeling in bone tumour hyperthermia induced by hydroxyapatite magnetic thermo-seeds 345
Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties 342
Durum wheat dough torque measurements: characterization and study of the mixing process parameters as a function of water and salt amounts 335
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements 298
The fluorine in surface waters: origin, weight on human health, and defluoridation techniques 267
Permittivity Measurements of Simulated Biological Tissues for Hyperthermia Applications 7
Totale 9.913
Categoria #
all - tutte 14.078
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 14.078


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202046 0 0 0 0 0 0 0 0 0 0 22 24
2020/20212.250 51 37 62 295 276 259 265 203 98 287 281 136
2021/20222.396 88 168 130 129 106 260 255 135 197 215 355 358
2022/20232.956 317 459 288 285 316 243 155 167 173 154 266 133
2023/20242.265 143 81 134 145 279 420 472 201 194 180 16 0
Totale 9.913