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2022 | 2 |
2023 | 2 |
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Page 1
Performance characterization of a traditional wood-fired pizza oven.
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.
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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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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Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions.
Falciano A, Masi P, Moresi M.
Falciano A, et al.
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
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