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Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions.
J Food Sci. 2023 May;88(5):2036-2052. doi: 10.1111/1750-3841.16532. Epub 2023 Mar 23.
J Food Sci. 2023.
PMID: 36951313
Performance characterization of a traditional wood-fired pizza oven.
Falciano A, Masi P, Moresi M.
Falciano A, et al.
J Food Sci. 2022 Sep;87(9):4107-4118. doi: 10.1111/1750-3841.16268. Epub 2022 Aug 7.
J Food Sci. 2022.
PMID: 35933596
Free PMC article.
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Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.
Falciano A, Moresi M, Masi P.
Falciano A, et al.
Foods. 2023 Feb 19;12(4):890. doi: 10.3390/foods12040890.
Foods. 2023.
PMID: 36832965
Free PMC article.
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Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder.
Falciano A, Sorrentino A, Masi P, Di Pierro P.
Falciano A, et al.
Foods. 2022 May 18;11(10):1458. doi: 10.3390/foods11101458.
Foods. 2022.
PMID: 35627028
Free PMC article.
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[Behavior of hemodynamic and blood-gas parameters after intravenous salbutamol].
Grandillo F, Cacciapuoti F, Giunta R, Gentile S, Falciano A, Varricchio M.
Grandillo F, et al. Among authors: falciano a.
Arch Sci Med (Torino). 1980 Jul-Sep;137(3):433-42.
Arch Sci Med (Torino). 1980.
PMID: 7235931
Italian.
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