Emilia Di Lorenzo
Emilia Di Lorenzo is a doctoral student who collaborated with Ernesto Di Maio to create a mathematical model tracking energy transfer in eggs during cooking. Her research has been crucial in refining the new 'periodic cooking' method, contributing to the scientific understanding of cooking dynamics and nutritional optimization.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| Hungary | 2 | 6.00 | 0.08% | +0% | 9,660,351 | 7,263 | $160,000 | 120$ |
| Dominican Republic | 1 | 8.00 | 0.07% | +0% | 10,847,910 | 7,280 | $89,000 | 60$ |
| Switzerland | 1 | 8.00 | 0.07% | +0% | 8,654,622 | 5,908 | $700,000 | 478$ |
| Liechtenstein | 1 | 8.00 | 0.04% | +0% | 38,137 | 14 | $6,900 | 3$ |
| Totals | 5 | 29,201,020 | 20,465 | $955,900 | 661$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
Liechtenstein:
Emilia Di Lorenzo is a graduate student in Di Maio's lab who published an article on pizza foam.
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Dominican Republic:
Emilia Di Lorenzo is the author of the study from the University of Naples Federico II.
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Hungary:
Emilia Di Lorenzo played a significant role in the study about the chemical secrets of proper egg boiling.
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Hungary:
Emilia Di Lorenzo played a significant role in the study about the chemical secrets of proper egg boiling.
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Switzerland:
Emilia Di Lorenzo is a chemical engineer at the University of Naples Federico II.
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Vietnam:
Emilia Di Lorenzo from the University of Naples Federico II explained the new egg boiling technique.
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Greece:
Emilia Di Lorenzo from the University of Naples Federico II is the author of the study on perfect boiled eggs.
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Romania:
Emilia Di Lorenzo created a mathematical model tracking energy transfer through the layers of an egg.
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