Search Results - "GROSSO, Massimiliano"

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

“…Carasau bread is a typical Sardinian baking product, with great commercial potential, due to its long shelf life. Nowadays, its production is performed, in…”
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Fourier Transform Rheology as a universal non-linear mechanical characterization of droplet size and interfacial tension of dilute monodisperse emulsions by Reinheimer, Kathrin, Grosso, Massimiliano, Wilhelm, Manfred

“…FT-Rheology as a novel procedure to determine emulsion properties like droplet size or interfacial tension based on the simulation of a universal curve for…”
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A quantitative investigation in a territory of Italy on citizens' attitudes towards medicines through the COVID-19 pandemic: the importance of possible indirect effects caused by the pandemic by Mastino, Antonio, Pettinau, Francesca, Palla, Piergiorgio, Ozzella, Giuseppina, Grosso, Massimiliano, Pittau, Barbara

“…The COVID-19 pandemic has greatly influenced many aspects of everyday life, particularly that of the general population health. In order to better understand…”
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In-Line Monitoring and Control of Rheological Properties through Data-Driven Ultrasound Soft-Sensors by Tronci, Stefania, Van Neer, Paul, Giling, Erwin, Stelwagen, Uilke, Piras, Daniele, Mei, Roberto, Corominas, Francesc, Grosso, Massimiliano

“…The use of continuous processing is replacing batch modes because of their capabilities to address issues of agility, flexibility, cost, and robustness…”
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Chemometric Models Applied to Raman Spectroscopy for Bioprocess Monitoring by Silvia Lisci, Laura Mais, Alice Corda, Stefania Tronci, Massimiliano Errico, Massimiliano Grosso

“…This work investigates the development of a Raman spectroscopy-based sensor for the quantitative analysis of products obtained from the fermentation to ethanol…”
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Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content by Fabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus

“…The thermal properties of different kinds of dough were investigated after different kneading times by means of Thermogravimetric Analysis (TGA). Two varieties…”
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Fourier Transform Rheology of Dilute Immiscible Polymer Blends: A Novel Procedure To Probe Blend Morphology by Carotenuto, Claudia, Grosso, Massimiliano, Maffettone, Pier Luca

“…Morphological characterization of polymer blends is important for tailoring final properties of plastic products based on these systems. A novel technique to…”
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Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs by Fabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus

“…The thermal properties of doughs with a different relative amount of ingredients were investigated using Thermogravimetric Analysis (TGA). The doughs were…”
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Rheology of Conductive High Reactivity Carbonaceous Material (HRCM)-Based Ink Suspensions: Dependence on Concentration and Temperature by Dessi, Claudia, Melis, Nicola, Desogus, Francesco, Pilia, Luca, Ricciu, Roberto, Grosso, Massimiliano

“…The present case study reports a shear rheological characterization in the temperature domain of inks and pastes loaded with conductive High Reactivity…”
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Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction by Sibono, Leonardo, Grosso, Massimiliano, Tronci, Stefania, Errico, Massimiliano, Addis, Margherita, Vacca, Monica, Manis, Cristina, Caboni, Pierluigi

“…Seasonal variation in fatty acids and minerals concentrations was investigated through the analysis of Pecorino Romano cheese samples collected in January,…”
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Cost‐Effective Conductive Paste for Radiofrequency Devices Using Carbon‐Based Materials by Curreli, Nicola, Dessì, Claudia, Lodi, Matteo B., Melis, Andrea, Simone, Marco, Melis, Nicola, Pilia, Luca, Guarnera, Davide, Di Donato, Loreto, Fanti, Alessandro, Grosso, Massimiliano, Desogus, Francesco

“…With the increasing demand for compact, lightweight, cost‐effective, and high‐performance radiofrequency (RF) devices, the development of low‐profile antennas…”
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Detection of Nucleation during Cooling Crystallization through Moving Window PCA Applied to in Situ Infrared Data by Taris, Alessandra, Hansen, Thomas B, Rong, Ben-Guang, Grosso, Massimiliano, Qu, Haiyan

“…The method here proposed based on the moving window principal component analysis can be employed in time-varying processes tracked through in situ…”
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Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs by Fabio Fanari, Ilaria Frau, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso

“…In the present study, the rheological properties of doughs obtained from semolina produced by milling different wheat varieties of durum grains (Cappelli and…”
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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

“…In the present study, the rheological properties of doughs, prepared by mixing semolina with water, yeast and salt, were investigated with different relative…”
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Stochastic Approach for the Prediction of PSD in Crystallization Processes: Formulation and Comparative Assessment of Different Stochastic Models by Grosso, Massimiliano, Cogoni, Giuseppe, Baratti, Roberto, Romagnoli, Jose A

“…A stochastic formulation for the description of antisolvent mediated crystal growth processes is discussed. In the proposed approach, the crystal size growth…”
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A new methodology for the estimation of drop size distributions of dilute polymer blends based on LAOS flows by Grosso, Massimiliano, Maffettone, Pier Luca

“…A new methodology for the estimation of drop size distributions in dilute polydisperse polymer blends is proposed. The procedure exploits the capabilities of…”
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Newtonian drop in a Newtonian matrix subjected to large amplitude oscillatory shear flows by GUIDO, Stefano, GROSSO, Massimiliano, MAFFETTONE, Pier Luca

“…The dynamics of a single Newtonian drop immersed in a Newtonian matrix subjected to large-amplitude oscillatory shear flow is investigated. The ratio of the…”
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A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements by Fanari, Fabio, Carboni, Gianluca, Desogus, Francesco, Grosso, Massimiliano, Wilhelm, Manfred

“…Rheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial and monovarietal durum wheat flours (Cappelli…”
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An in-depth analysis of biogas production from locally agro-industrial by-products and residues. An Italian case by Scano, Efisio Antonio, Grosso, Massimiliano, Pistis, Agata, Carboni, Gianluca, Cocco, Daniele

“…The aim of this study is to evaluate the most suitable operating conditions for anaerobic co-digestion processes with high replacement rates (64% on average)…”
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Optimization and kinetic analysis of untreated brewers’ spent grain saccharification process via enzymatic hydrolysis by Sibono, Leonardo, Tronci, Stefania, Hajrizaj, Ron, Christensen, Knud V., Errico, Massimiliano, Grosso, Massimiliano

“…The enzymatic hydrolysis of dried brewers’ spent grain without being pretreated was investigated in this work. The enzymatic hydrolysis experiments were…”
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