Search Results - "Pistone, L."

Thermalization in the discrete nonlinear Klein-Gordon chain in the wave-turbulence framework by Pistone, L., Onorato, M., Chibbaro, S.

“…We study the time of equipartition, Teq, of energy in the one-dimensional Discrete Nonlinear Klein-Gordon (DNKG) equation in the framework of the Wave…”
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nlchains: A fast and accurate time integration of 1-D nonlinear chains on GPUs by Pistone, L., Onorato, M.

“…We present nlchains, a software for simulating ensembles of one-dimensional Hamiltonian systems with nearest neighbor interactions. The implemented models are…”
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Podolian "caciocavallo" cheese. Seasonal variations of food quality characteristics [Apulia] by Perna, A. (Basilicata Univ., Potenza (Italy). Dipartimento di Scienze delle Produzioni Animali), Marsico, D. (Basilicata Univ., Potenza (Italy). Dipartimento di Scienze delle Produzioni Animali), Pistone, L. (Basilicata Univ., Potenza (Italy). Dipartimento di Scienze delle Produzioni Animali), Cosentino, E. (Basilicata Univ., Potenza (Italy). Dipartimento di Scienze delle Produzioni Animali)

“…[Caciocavallo cheeses were obtained from bulk milk coming from 4 areas of inlands of Southern Italy (Avellino, Foggia and Potenza provinces). The survey lasted…”
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Alexithymia and pain in an outpatient behavioral medicine clinic by Papciak, A S, Feuerstein, M, Belar, C D, Pistone, L

“…Alexithymia is defined as a "lack of words for feelings." This deficiency has been suggested to play a role in the formation and maintenance of somatic…”
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Relative velocities in bidisperse turbulent suspensions by Meibohm, J, Pistone, L, Gustavsson, K, Mehlig, B

“…Phys. Rev. E 96, 061102 (2017) We investigate the distribution of relative velocities between small heavy particles of different sizes in turbulence by…”
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Podolian 'caciocavallo' cheese: seasonal variations of food quality characteristics by Perna, A., Marsico, D., Pistone, L., Cosentino, E.

“…Caciocavallo podolico: variazioni stagionali delle caratteristiche chimico - bromatologiche - I caciocavalli sono stati ottenuti da latti di massa provenienti…”
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