검색결과 : 12건
| No. | Article |
|---|---|
| 1 |
Evaluation of drying of edible coating on bread using NIR spectroscopy Chakravartula SSN, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M Journal of Food Engineering, 240, 29, 2019 |
| 2 |
Three-dimensional characterization of OTFT on modified hydrophobic flexible polymeric substrate by low energy Cs+ ion sputtering Tortora L, Urbini M, Fabbri A, Branchini P, Mariucci L, Rapisarda M, Barra M, Chiarella F, Cassinese A, Di Capua F, Aloisio A Applied Surface Science, 448, 628, 2018 |
| 3 |
High yield purification and first structural characterization of the full-length bacterial toxin CNF1 Colarusso A, Caterino M, Fabbri A, Fiorentini C, Vergara A, Sica F, Parrilli E, Tutino ML Biotechnology Progress, 34(1), 150, 2018 |
| 4 |
Energy evaluation of rammed earth walls using long term in-situ measurements Soudani L, Woloszyn M, Fabbri A, Morel JC, Grillet AC Solar Energy, 141, 70, 2017 |
| 5 |
Assessment of the validity of some common assumptions in hygrothermal modeling of earth based materials Soudani L, Fabbri A, Morel JC, Woloszyn M, Chabriac PA, Wong H, Grillet AC Energy and Buildings, 116, 498, 2016 |
| 6 |
Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion Fabbri A, Cevoli C Journal of Food Engineering, 169, 172, 2016 |
| 7 |
2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry Fabbri A, Cevoli C Journal of Food Engineering, 158, 73, 2015 |
| 8 |
Finite element model of salami ripening process and successive storage in package Cevoli C, Fabbri A, Tabanelli G, Montanari C, Gardini F, Lanciotti R, Guarnieri A Journal of Food Engineering, 132, 14, 2014 |
| 9 |
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks Gori A, Cevoli C, Fabbri A, Caboni MF, Losi G Journal of Food Engineering, 109(3), 525, 2012 |
| 10 |
Numerical modeling of heat and mass transfer during coffee roasting process Fabbri A, Cevoli C, Alessandrini L, Romani S Journal of Food Engineering, 105(2), 264, 2011 |