| 1 |
Evaluation of efficiency of hybrid geothermal basket/air heat pump on a case study winery based on experimental data
Tinti F, Barbaresi A, Torreggiani D, Brunelli D, Ferrari M, Verdecchia A, Bedeschi E, Tassinari P, Bruno R
Energy and Buildings, 151, 365, 2017 |
| 2 |
Efficacy of greenhouse natural ventilation: Environmental monitoring and CFD simulations of a study case
Benni S, Tassinari P, Sonora F, Barbaresi A, Torreggiani D
Energy and Buildings, 125, 276, 2016 |
| 3 |
Performance assessment of thermal simulation approaches of wine storage buildings based on experimental calibration
Barbaresi A, De Maria F, Torreggiani D, Benni S, Tassinari P
Energy and Buildings, 103, 307, 2015 |
| 4 |
Experimental analysis of thermal interaction between wine cellar and underground
Tinti F, Barbaresi A, Benni S, Torreggiani D, Bruno R, Tassinari P
Energy and Buildings, 104, 275, 2015 |
| 5 |
Underground cellar thermal simulation: Definition of a method for modelling performance assessment based on experimental calibration
Barbaresi A, Torreggiani D, Benni S, Tassinari P
Energy and Buildings, 76, 363, 2014 |
| 6 |
Experimental analysis of shallow underground temperature for the assessment of energy efficiency potential of underground wine cellars
Tinti F, Barbaresi A, Benni S, Torreggiani D, Bruno R, Tassinari P
Energy and Buildings, 80, 451, 2014 |
| 7 |
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems
Neri L, Pittia P, Bertolo G, Torreggiani D, Sacchetti G
Journal of Food Engineering, 101(3), 289, 2010 |
| 8 |
Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices
Pani P, Leva AA, Riva M, Maestrelli A, Torreggiani D
Journal of Food Engineering, 86(1), 105, 2008 |
| 9 |
Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings
Farris S, Gobbi S, Torreggiani D, Piergiovanni L
Journal of Food Engineering, 88(4), 484, 2008 |
| 10 |
Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices
Rizzolo A, Nani RC, Viscardi D, Bertolo G, Torreggiani D
Journal of Food Engineering, 56(2-3), 229, 2003 |
