Consorzio Interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Center for Colloid and Surface Science
Center for Colloid and Surface Science
Here you can find the updated list of all the publications of CSGI members and affilated staff. Please note that the only publications listed here are those published after the affilation of each member. If you are interested in the whole bibliography of CSGI members, including articles and books published before affilation to CSGI, please refer to academic research databases, such as Scopus, Web Of Science, Google Scholar, ect.
You can use the search bar below to filter the publication list.
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
- Mastino A. - Pettinau F. - Palla P. - Ozzella G. - Massimiliano Grosso - Pittau B.Cost-Effective Conductive Paste for Radiofrequency Devices Using Carbon-Based Materials
- Curreli N. - Dessì C. - Lodi M.B. - Melis A. - Simone M. - Melis N. - Pilia L. - Guarnera D. - Di Donato L. - Fanti A. - Massimiliano Grosso - Desogus F.Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques
- Sibono L. - Manis C. - Zucca F. - Atzori L. - Errico M. - Tronci S. - Casula M. - Dedola A. - Pes M. - Pierluigi Caboni - Massimiliano GrossoTuning Pluronic F127 phase transitions by adding physiological amounts of salts: A rheology, SAXS, and NMR investigation
- Russo G. - Rossella Delpiano G. - Cristina Carucci - Massimiliano Grosso - Dessì C. - Söderman O. - Lindman B. - Maura Monduzzi - Andrea SalisValorizing brewer's spent grain: A sequential pathway of supercritical extraction, hydrolysis, and fermentation
- Lisci S. - Tronci S. - Massimiliano Grosso - Hajrizaj R. - Sibono L. - Karring H. - Gerganov A. - Maschietti M. - Errico M.The Role of Formulation and Working Parameters on the Rheological Properties of Semolina Doughs for the Production of Carasau Bread
- Melis N. - Fanari F. - Desogus F. - Massimiliano GrossoInvestigation 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
- Sibono L. - Massimiliano Grosso - Tronci S. - Errico M. - Addis M. - Vacca M. - Manis C. - Pierluigi CaboniOptimization and kinetic analysis of untreated brewers’ spent grain saccharification process via enzymatic hydrolysis
- Sibono L. - Tronci S. - Hajrizaj R. - Christensen K.V. - Errico M. - Massimiliano GrossoChemometric Models Applied to Raman Spectroscopy for Bioprocess Monitoring
- Lisci S. - Mais L. - Corda A. - Tronci S. - Errico M. - Massimiliano GrossoBrewer's Spent Grain to Bioethanol through a Hybrid Saccharification and Fermentation Process
- Sibono L. - Tronci S. - Massimiliano Grosso - Hajrizaj R. - Errico M.Rheology of Conductive High Reactivity Carbonaceous Material (HRCM)-Based Ink Suspensions: Dependence on Concentration and Temperature
- Dessi C. - Melis N. - Desogus F. - Pilia L. - Ricciu R. - Massimiliano GrossoEffect of electrolytes on the sol–gel phase transitions in a Pluronic F127/carboxymethyl cellulose aqueous system: Phase map, rheology and NMR self-diffusion study
- Maura Monduzzi - Musu G. - Massimiliano Grosso - Cristina Carucci - Lindman B. - Söderman O. - Andrea SalisBrewer's Spent Grain: its Value as Renewable Biomass and its Possible Applications
- Lisci S. - Tronci S. - Massimiliano Grosso - Karring H. - Hajrizaj R. - Errico M.A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
- Fanari F. - Carboni G. - Desogus F. - Massimiliano Grosso - Wilhelm M.Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties
- Fanari F. - Iacob C. - Carboni G. - Desogus F. - Massimiliano Grosso - Wilhelm M.Durum wheat dough torque measurements: Characterization and study of the mixing process parameters as a function of water and salt amounts
- Fanari F. - Naue I.F.C. - Desogus F. - Massimiliano Grosso - Wilhelm M.Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance
- Fanari F. - Keller J. - Desogus F. - Massimiliano Grosso - Wilhelm M.Characterization with Fokker–Planck theory of the nonlinear stochastic dynamics of a class of two-state continuous bioreactors
- Baratti R. - Alvarez J. - Tronci S. - Massimiliano Grosso - Schaum A.Different control strategies for a yeast fermentation bioreactor
- Lisci S. - Massimiliano Grosso - Tronci S.An in-depth analysis of biogas production from locally agro-industrial by-products and residues. An Italian case
- Scano E.A. - Massimiliano Grosso - Pistis A. - Carboni G. - Cocco D.A Robust Nonlinear Estimator for a Yeast Fermentation Biochemical Reactor
- Lisci S. - Massimiliano Grosso - Tronci S.Dissolution of surfactant mixtures investigated through hyperspectral imaging and multivariate curve resolution
- Taris A. - Massimiliano Grosso - Brundu M. - Guida V.Thermal properties of semolina doughs with different relative amount of ingredients
- Fanari F. - Carboni G. - Massimiliano Grosso - Desogus F.The effect of the relative amount of ingredients on the rheological properties of semolina doughs
- Fanari F. - Desogus F. - Scano E.A. - Carboni G. - Massimiliano GrossoA geometric observer-assisted approach to tailor state estimation in a bioreactor for ethanol production
- Lisci S. - Massimiliano Grosso - Tronci S.Thermogravimetric analysis of different semolina doughs: Effect of mixing time and gluten content
- Fanari F. - Carboni G. - Massimiliano Grosso - Desogus F.Influence of wheat varieties, mixing time and water content on the rheological properties of semolina doughs
- Fanari F. - Frau I. - Desogus F. - Scano E. - Carboni G. - Massimiliano GrossoEffect of the relative amount of ingredients on the thermal properties of semolina doughs
- Fanari F. - Carboni G. - Massimiliano Grosso - Desogus F.The rheological properties of semolina doughs: Influence of the relative amount of ingredients
- Fanari F. - Desogus F. - Scano E. - Carboni G. - Massimiliano GrossoIn-line monitoring and control of rheological properties through data-driven ultrasound soft-sensors
- Tronci S. - Neer P.V. - Giling E. - Stelwagen U. - Piras D. - Mei R. - Corominas F. - Massimiliano GrossoInfluence of water activity on listeria monocytogenes growth in "Salsiccia Sarda" fermented sausage
- Ruggeri A. - Carraro V. - Succa S. - Meloni B. - Sanna A. - Sanna C. - Espa A. - Pinna A. - Carrucciu G. - Massimiliano Grosso - Coroneo V.System identification for a system subjected to persistent disturbances
- Mei R. - Massimiliano Grosso - Desotgiu F. - Tronci S.Multivariable real-time control of viscosity curve for a continuous production process of a non-Newtonian fluid
- Mei R. - Massimiliano Grosso - Corominas F. - Baratti R. - Tronci S.Pyrene and chrysene tolerance and biodegradation capability of pleurotus sajor-caju
- Saiu G. - Tronci S. - Massimiliano Grosso - Cadoni E. - Curreli N.Global-nonlinear stochastic dynamics of a class of two-state two-parameter non-isothermal continuous stirred tank reactors
- Álvarez J. - Baratti R. - Tronci S. - Massimiliano Grosso - Schaum A.Development of a Non-Intrusive In-Line Tomographic Ultrasonic Velocity Meter to Measure Liquid Rheology
- Van Neer P.L.M.J. - Stelwagen U. - Geers L.F.G. - Piras D. - Corominas F. - Massimiliano Grosso - Giling E.J.M.Detection of Nucleation during Cooling Crystallization through Moving Window PCA Applied to in Situ Infrared Data
- Taris A. - Hansen T.B. - Rong B.G. - Massimiliano Grosso - Qu H.