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Fanari, Fabio

Investigador en Estructura i funcionalització dels aliments (IRTA Consolida)

Programa

Derreres
Publicacions

  • Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time

    Fanari, Fabio; Comaposada, Josep; Aymerich, Teresa; Claret, Anna; Guerrero, Luis; Castellari, Massimo

    Foods. 2025 10.3390/foods14071230

  • Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on the nutritional properties, safety, sustainability and costs

    Baune, MC; Januschewski, E; Bussa, M; van de Walle, S; Gifuni, I; Rodrigues, AMC; Cardoso, MH; Van Royen, G; Juadjur, A; Jungbluth, N; Terjung, N;...

    Algal Research. 2025 10.1016/j.algal.2025.103913

  • Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content

    Baune, Marie-Christin; Fanari, Fabio; Lickert, Thomas; Schilling, Frank; Claret, Anna; Guerrero, Luis; Bindrich, Ute; Heinz, Volker; Terjung, Nino

    Applied Sciences-Basel. 2025 10.3390/app15031639

  • 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

  • Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

    Fanari, Fabio; Comaposada, Josep; Boukid, Fatma; Climent, Elia; Claret Coma, Anna; Guerrero, Luis; Castellari, Massimo

    Journal Of Functional Foods. 2023 10.1016/j.jff.2023.105768

  • 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
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