Showing 1 - 11 results of 11 for search 'Fabio Fanari', query time: 0.04s Refine Results
  1. 1
    The Role of Formulation and Working Parameters on the Rheological Properties of Semolina Doughs for the Production of Carasau Bread

    The Role of Formulation and Working Parameters on the Rheological Properties of Semolina Doughs for the Production of Carasau Bread by Nicola Melis, Fabio Fanari, Francesco Desogus, Massimiliano Grosso

    Published 2023-09-01
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  2. 2
    Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content

    Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content by Fabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus

    Published 2019-06-01
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  3. 3
    The fluorine in surface waters: origin, weight on human health, and defluoridation techniques

    The fluorine in surface waters: origin, weight on human health, and defluoridation techniques by Matteo Serra, Fabio Fanari, Francesco Desogus, Paolo Valera

    Published 2022-10-01
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  4. 4
    Heat Transfer Modeling in Soil Microwave Heating

    Heat Transfer Modeling in Soil Microwave Heating by Fabio Fanari, Chiara Dachena, Renzo Carta, Francesco Desogus

    Published 2019-10-01
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  5. 5
    Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures

    Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures by Fabio Fanari, Giacomo Muntoni, Chiara Dachena, Renzo Carta, Francesco Desogus

    Published 2020-09-01
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  6. 6
    Permittivity Measurements of Mixtures as a Function of their Composition for Microwave Heating Improving

    Permittivity Measurements of Mixtures as a Function of their Composition for Microwave Heating Improving by Fabio Fanari, Giacomo Muntoni, Chiara Dachena, Renzo Carta, Francesco Desogus

    Published 2019-10-01
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  7. 7
    The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients

    The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients by Fabio Fanari, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso

    Published 2019-10-01
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  8. 8
    Durum Wheat Dough Torque Measurements: Characterization and Study of the Mixing Process Parameters as a Function of Water and Salt Amounts

    Durum Wheat Dough Torque Measurements: Characterization and Study of the Mixing Process Parameters as a Function of Water and Salt Amounts by Fabio Fanari, Ingo F.C. Naue, Francesco Desogus, Massimiliano Grosso, Manfred Wilhelm

    Published 2021-07-01
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  9. 9
    Evaluation of a Smectite Adsorption-Based Electrostatic System to Decontaminate F<sup>−</sup> Rich Thermal Waters

    Evaluation of a Smectite Adsorption-Based Electrostatic System to Decontaminate F<sup>−</sup> Rich Thermal Waters by Fabio Fanari, Matteo Bruno Lodi, Worash Getaneh, Alessandro Fanti, Francesco Desogus, Paolo Valera

    Published 2022-01-01
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  10. 10
    Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

    Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties by Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari

    Published 2023-10-01
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  11. 11
    Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening

    Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening by Matteo Bruno Lodi, Nicola Curreli, Andrea Melis, Emanuele Garau, Fabio Fanari, Alessandro Fedeli, Andrea Randazzo, Giuseppe Mazzarella, Alessandro Fanti

    Published 2021-01-01
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