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Tamm-Hubbard surface states in the continuum

Journal of physics. Condensed matter, 2013-06, Vol.25 (23), p.235601-235601

2013

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Ultrafast nonlinear dynamics of surface plasmon polaritons in gold nanowires due to the intrinsic nonlinearity of metals

New journal of physics, 2013-01, Vol.15 (1), p.13033-19

2013

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Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

Food & function, 2022-03, Vol.13 (6), p.3198-325

2022

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Visualization of coherent destruction of tunneling in an optical double well system

Physical review letters, 2007-06, Vol.98 (26), p.263601-263601, Article 263601

2007

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Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

Food & function, 2020-05, Vol.11 (5), p.4535-4547

2020

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Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Journal of cereal science, 2012-11, Vol.56 (3), p.676-683

2012

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Detection of anti-HEV antibodies but no molecular positivity in dogs in the Campania region, southern Italy

One health, 2024-06, Vol.18, p.100724-100724, Article 100724

2024

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Effect of wheat dietary fibres on bread dough development and rheological properties

Journal of cereal science, 2010-09, Vol.52 (2), p.200-206

2010

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Geometric potential for plasmon polaritons on curved surfaces

Journal of physics. B, Atomic, molecular, and optical physics, 2010-03, Vol.43 (5), p.051002-051002

2010

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Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Journal of food engineering, 2012-05, Vol.110 (1), p.60-70

2012

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Ambulatory total hip arthroplasty: Causes for failure to launch and associated risk factors

Bone & joint open, 2022-09, Vol.3 (9), p.684-691

2022

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Femtosecond laser written optical waveguide amplifier in phospho-tellurite glass

Optics express, 2010-09, Vol.18 (19), p.20289-20297

2010

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Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough

Soft matter, 2015-01, Vol.11 (17), p.3373-3384

2015

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Mechanical modelling of cereal solid foods

Trends in food science & technology, 2011-04, Vol.22 (4), p.142-153

2011

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Destructuration mechanisms of bread enriched with fibers during mastication

Food research international, 2016-02, Vol.80, p.1-11

2016

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Mechanical properties of bread crumbs from tomography based Finite Element simulations

Journal of materials science, 2005-11, Vol.40 (22), p.5867-5873

2005

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Er:Yb-doped waveguide laser fabricated by femtosecond laser pulses

Optics letters, 2004-11, Vol.29 (22), p.2626

2004

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X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties

Carbohydrate polymers, 2007-03, Vol.68 (2), p.329-340

2007

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Relating cellular structure of open solid food foams to their Young’s modulus: Finite element calculation

International journal of solids and structures, 2008-05, Vol.45 (10), p.2881-2896

2008

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Imaging of Bloch oscillations in erbium-doped curved waveguide arrays

Optics letters, 2006-06, Vol.31 (11), p.1651

2006

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Physical assessment of bread destructuration during chewing

Food research international, 2013-01, Vol.50 (1), p.308-317

2013

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Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Food research international, 2010-10, Vol.43 (8), p.1999-2005

2010

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Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement

Energy (Oxford), 2013-05, Vol.53, p.74-82

2013

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Dough/crumb transition during French bread baking

Journal of cereal science, 2010-09, Vol.52 (2), p.161-169

2010

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Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

Journal of cereal science, 2006-05, Vol.43 (3), p.393-397

2006

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Tamm-Hubbard surface states in the continuum

Ultrafast nonlinear dynamics of surface plasmon polaritons in gold nanowires due to the intrinsic nonlinearity of metals

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

Visualization of coherent destruction of tunneling in an optical double well system

Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Detection of anti-HEV antibodies but no molecular positivity in dogs in the Campania region, southern Italy

Effect of wheat dietary fibres on bread dough development and rheological properties

Geometric potential for plasmon polaritons on curved surfaces

Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Ambulatory total hip arthroplasty: Causes for failure to launch and associated risk factors

Femtosecond laser written optical waveguide amplifier in phospho-tellurite glass

Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough

Mechanical modelling of cereal solid foods

Destructuration mechanisms of bread enriched with fibers during mastication

Mechanical properties of bread crumbs from tomography based Finite Element simulations

Er:Yb-doped waveguide laser fabricated by femtosecond laser pulses

X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties

Relating cellular structure of open solid food foams to their Young’s modulus: Finite element calculation

Imaging of Bloch oscillations in erbium-doped curved waveguide arrays

Physical assessment of bread destructuration during chewing

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement

Dough/crumb transition during French bread baking

Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

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