Hasil Pencarian - Francesco Desogus

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  1. 1
    Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs

    Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs oleh Fabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus

    Diterbitkan 2019-10-01
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  2. 2
    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 oleh Nicola Melis, Fabio Fanari, Francesco Desogus, Massimiliano Grosso

    Diterbitkan 2023-09-01
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  3. 3
    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 oleh Fabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus

    Diterbitkan 2019-06-01
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  4. 4
    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 oleh Matteo Serra, Fabio Fanari, Francesco Desogus, Paolo Valera

    Diterbitkan 2022-10-01
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  5. 5
    Heat Transfer Modeling in Soil Microwave Heating

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

    Diterbitkan 2019-10-01
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  6. 6
    Impact of Water and Flour Components in Dough Investigated Through Low-field Nuclear Magnetic Resonance

    Impact of Water and Flour Components in Dough Investigated Through Low-field Nuclear Magnetic Resonance oleh Fabio Fanari, Jonas Keller, Francesco Desogus, Massimiliano Grosso, Manfred Wilhelm

    Diterbitkan 2021-07-01
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  7. 7
    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 oleh Fabio Fanari, Giacomo Muntoni, Chiara Dachena, Renzo Carta, Francesco Desogus

    Diterbitkan 2020-09-01
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  8. 8
    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 oleh Fabio Fanari, Giacomo Muntoni, Chiara Dachena, Renzo Carta, Francesco Desogus

    Diterbitkan 2019-10-01
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  9. 9
    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 oleh Fabio Fanari, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso

    Diterbitkan 2019-10-01
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  10. 10
    Rheology of Conductive High Reactivity Carbonaceous Material (HRCM)-Based Ink Suspensions: Dependence on Concentration and Temperature

    Rheology of Conductive High Reactivity Carbonaceous Material (HRCM)-Based Ink Suspensions: Dependence on Concentration and Temperature oleh Claudia Dessi, Nicola Melis, Francesco Desogus, Luca Pilia, Roberto Ricciu, Massimiliano Grosso

    Diterbitkan 2022-12-01
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  11. 11
    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 oleh Fabio Fanari, Ingo F.C. Naue, Francesco Desogus, Massimiliano Grosso, Manfred Wilhelm

    Diterbitkan 2021-07-01
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  12. 12
    Modeling of Magnetic Scaffolds as Drug Delivery Platforms for Tissue Engineering and Cancer Therapy

    Modeling of Magnetic Scaffolds as Drug Delivery Platforms for Tissue Engineering and Cancer Therapy oleh Matteo B. Lodi, Eleonora M. A. Corda, Francesco Desogus, Alessandro Fanti, Giuseppe Mazzarella

    Diterbitkan 2024-06-01
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  13. 13
    Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs

    Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs oleh Fabio Fanari, Ilaria Frau, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso

    Diterbitkan 2019-06-01
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  14. 14
    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 oleh Fabio Fanari, Matteo Bruno Lodi, Worash Getaneh, Alessandro Fanti, Francesco Desogus, Paolo Valera

    Diterbitkan 2022-01-01
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  15. 15
    Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

    Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz oleh Claudia Macciò, Andrea Melis, Matteo Bruno Lodi, Emanuele Garau, Francesco Desogus, Antonio Loddo, Fabrizio Di Napoli, Giuseppe Mazzarella, Alessandro Fanti

    Diterbitkan 2023-06-01
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