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For: Covino C, Sorrentino A, Di Pierro P, Masi P. Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time. Foods 2023;12:foods12071407. [PMID: 37048228 PMCID: PMC10093465 DOI: 10.3390/foods12071407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/12/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023]  Open
Number Cited by Other Article(s)
1
Falciano A, Masi P, Moresi M. Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens. J Food Sci 2024;89:6966-6984. [PMID: 39363225 DOI: 10.1111/1750-3841.17417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/25/2024] [Accepted: 09/09/2024] [Indexed: 10/05/2024]
2
Covino C, Tafuri A, Sorrentino A, Masci S, Baldoni E, Sestili F, Villalonga R, Masi P. Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:4070-4082. [PMID: 38294231 DOI: 10.1002/jsfa.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 02/01/2024]
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