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Fanari, Fabio

Researcher in Food structure and functionalisation (IRTA Consolida)

Program

Derreres
Publications

  • Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties

    Van De Walle, S; Gifuni, I; Coleman, B; Baune, MC; Rodrigues, A; Cardoso, H; Fanari, F; Muylaert, K; Van Royen, G

    Food Research International. 2024 10.1016/j.foodres.2024.114142

  • Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties

    Fanari, Fabio; Iacob, Ciprian; Carboni, Gianluca; Desogus, Francesco; Grosso, Massimiliano; Wilhelm, Manfred

    Lwt-Food Science And Technology. 2022 10.1016/j.lwt.2022.113345

  • A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements

    Fanari, Fabio; Carboni, Gianluca; Desogus, Francesco; Grosso, Massimiliano; Wilhelm, Manfred

    Food And Bioprocess Technology. 2022 10.1007/s11947-022-02799-z

  • Evaluation of a Smectite Adsorption-Based Electrostatic System to Decontaminate F- Rich Thermal Waters

    Fanari, Fabio; Lodi, Matteo Bruno; Getaneh, Worash; Fanti, Alessandro; Desogus, Francesco; Valera, Paolo

    Water. 2022 10.3390/w14020167

  • Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening

    Lodi, Matteo Bruno; Curreli, Nicola; Melis, Andrea; Garau, Emanuele; Fanari, Fabio; Fedeli, Alessandro; Randazzo, Andrea; Mazzarella, Giuseppe;...

    Ieee Access. 2021 10.1109/ACCESS.2021.3131207

  • Microwave Heating Improvement: Permittivity Characterization of Water-Ethanol and Water-NaCl Binary Mixtures

    Fanari, Fabio; Muntoni, Giacomo; Dachena, Chiara; Carta, Renzo; Desogus, Francesco

    Energies. 2020 10.3390/en13184861

  • The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs

    Fanari, Fabio; Desogus, Francesco; Scano, Efisio Antonio; Carboni, Gianluca; Grosso, Massimiliano

    Sustainability. 2020 10.3390/su12072705

  • Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients

    Fanari, Fabio; Carboni, Gianluca; Grosso, Massimiliano; Desogus, Francesco

    Sustainability. 2020 10.3390/su12062235
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