Daniel M. Busiello
Daniel M. Busiello is a physicist and researcher at the University of Padova, known for his contributions to the study of culinary science, particularly in understanding the chemistry behind traditional Italian dishes like cacio e pepe. He recently gained attention for publishing research that explores the intricate relationships among starch, cheese, and water in pasta sauces.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| New Zealand | 1 | 5.00 | 0.07% | +0% | 4,822,233 | 3,239 | $210,000 | 141$ |
| Totals | 1 | 4,822,233 | 3,239 | $210,000 | 141$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
New Zealand:
Daniel M. Busiello, a physicist and researcher, discussed the keys to a silky sauce over a teleconference call.
5