| The effect of the relative amount of ingredients on the rheological properties of semolina doughs F Fanari, F Desogus, EA Scano, G Carboni, M Grosso Sustainability 12 (7), 2705, 2020 | 22 | 2020 |
| Thermal properties of semolina doughs with different relative amount of ingredients F Fanari, G Carboni, M Grosso, F Desogus Sustainability 12 (6), 2235, 2020 | 20 | 2020 |
| Thermogravimetric analysis of different semolina doughs: Effect of mixing time and gluten content F Fanari, G Carboni, M Grosso, F Desogus Chemical Engineering Transactions 75, 343-348, 2019 | 19 | 2019 |
| The rheological properties of semolina doughs: Influence of the relative amount of ingredients F Fanari, F Desogus, EA Scano, G Carboni, M Grosso CHEMICAL ENGINEERING 76, 2019 | 16 | 2019 |
| Microwave characterization and modeling of the carasau bread doughs during leavening MB Lodi, N Curreli, A Melis, E Garau, F Fanari, A Fedeli, A Randazzo, ... IEEE Access 9, 159833-159847, 2021 | 15 | 2021 |
| A chemometric approach to assess the rheological properties of durum wheat dough by indirect FTIR measurements F Fanari, G Carboni, F Desogus, M Grosso, M Wilhelm Food and Bioprocess Technology 15 (5), 1040-1054, 2022 | 14 | 2022 |
| Preliminary study and numerical investigation of an electrostatic unit for the removal of fluoride from thermal water of ethiopian rift valley MB Lodi, F Fanari, A Fanti, F Desogus, W Getaneh, G Mazzarella, ... IEEE Journal on Multiscale and Multiphysics Computational Techniques 5, 72-82, 2020 | 12 | 2020 |
| Influence of wheat varieties, mixing time and water content on the rheological properties of semolina doughs F Fanari, I Frau, F Desogus, EA Scano, G Carboni, M Grosso Chemical Engineering Transactions 75, 529-534, 2019 | 12 | 2019 |
| Effect of the relative amount of ingredients on the thermal properties of semolina doughs F Fanari, G Carboni, M Grosso, F Desogus Chem. Eng. 76, 1207-1212, 2019 | 10 | 2019 |
| Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties F Fanari, C Iacob, G Carboni, F Desogus, M Grosso, M Wilhelm LWT 161, 113345, 2022 | 9 | 2022 |
| Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance F Fanari, J Keller, F Desogus, M Grosso, M Wilhelm Chemical Engineering Transactions 87, 289-294, 2021 | 7 | 2021 |
| Microwave heating improvement: permittivity characterization of water–ethanol and water–NaCl binary mixtures F Fanari, G Muntoni, C Dachena, R Carta, F Desogus Energies 13 (18), 4861, 2020 | 5 | 2020 |
| Durum wheat dough torque measurements: Characterization and study of the mixing process parameters as a function of water and salt amounts F Fanari, IFC Naue, F Desogus, M Grosso, M Wilhelm Chemical Engineering Transactions 87, 205-210, 2021 | 4 | 2021 |
| Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties F Fanari, J Comaposada, F Boukid, E Climent, AC Coma, L Guerrero, ... Journal of Functional Foods 109, 105768, 2023 | 3 | 2023 |
| Heat transfer modeling in soil microwave heating F Fanaria, C Dachenab, R Cartaa, F Desogusa Chem. Eng 76, 2019 | 3 | 2019 |
| Heat Transfer Modeling in Bone Tumour Hyperthermia Induced by Hydroxyapatite Magnetic Thermo-Seeds F Fanari, L Mariani, F Desogus The Open Chemical Engineering Journal 14 (1), 2020 | 2 | 2020 |
| Study and Design of a Microwave-Assisted Bio-Reactor F Fanari, M Marchiori 2018 26th Telecommunications Forum (TELFOR), 420-425, 2018 | 2 | 2018 |
| Permittivity measurements of mixtures as a function of their composition for microwave heating improving F Fanaria, G Muntonib, C Dachenab, R Cartaa, F Desogusa CHEMICAL ENGINEERING 76, 2019 | 1 | 2019 |
| Permittivity Measurements of Simulated Biological Tissues for Hyperthermia Applications F Fanari, G Muntoni, C Dachena 2018 26th Telecommunications Forum (TELFOR), 1-4, 2018 | 1 | 2018 |
| Microwave Disinfection of Farmlands: Nonlinear Heat Transfer Modeling F Fanari, C Dachena 2018 26th Telecommunications Forum (TELFOR), 420-425, 2018 | 1 | 2018 |
Massimiliano GrossoUniversità degli Studi di CagliariGeverifieerd e-mailadres voor dimcm.unica.it
