| Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder A Falciano, A Sorrentino, P Masi, P Di Pierro Foods 11 (10), 1458, 2022 | 14 | 2022 |
| Carbon footprint of a typical Neapolitan Pizzeria A Falciano, A Cimini, P Masi, M Moresi Sustainability 14 (5), 3125, 2022 | 10 | 2022 |
| Performance characterization of a traditional wood‐fired pizza oven A Falciano, P Masi, M Moresi Journal of Food Science 87 (9), 4107-4118, 2022 | 9 | 2022 |
| Phenomenology of Neapolitan pizza baking in a traditional wood-fired oven A Falciano, M Moresi, P Masi Foods 12 (4), 890, 2023 | 8 | 2023 |
| QUINOA (Chenopodium quinoa willd.) flour as novel and safe ingredient in bread formulation A Romano, P Masia, MA Nicolai, A Falciano, P Ferranti Chem. Eng 75, 301-306, 2019 | 4 | 2019 |
| Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” A Falciano, P Di Pierro, A Sorrentino, S Cavella, P Masi, A Romano Italian Journal of Food Science 35 (4), 130-135, 2023 | 2 | 2023 |
| Semiempirical modeling of a traditional wood‐fired pizza oven in quasi‐steady‐state operating conditions A Falciano, P Masi, M Moresi Journal of Food Science 88 (5), 2036-2052, 2023 | 2 | 2023 |
| Effect of the refreshment on the liquid sourdough preparation A Falciano, A Romano, BEG Almendárez, C Regalado-Gónzalez, ... Italian Journal of Food Science 34 (3), 99-104, 2022 | 2 | 2022 |
| Enzymatic modification of proteins and peptides from oilseeds by-products S Marulo, A Sorrentino, A Ramondo, A Falciano, P Motti, P Di Pierro, ... Italian Journal of Food Science, 217-222, 2019 | 2 | 2019 |
| Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment A Falciano, S Puleo, F Colonna, M Moresi, R Di Monaco, P Masi International Journal of Food Science & Technology 58 (8), 4332-4343, 2023 | 1 | 2023 |
| Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens A Falciano, P Masi, M Moresi Journal of Food Science 89 (11), 6966-6984, 2024 | | 2024 |
| Unveiling the carbon footprint of True Neapolitan Pizza: paving the way for eco-friendly practices in pizzerias M Moresi, A Falciano, A Cimini, P Masi Italian Journal of Food Science 36 (4), 106, 2024 | | 2024 |
| Novel high-quality takeaway Neapolitan pizza from unused dough balls: sensory and textural properties, and carbon footprinting assessment. A Falciano, S Puleo, F Colonna, M Moresi, P Masi The Neapolitan Pizza: processing, distribution, innovation and environmental …, 2021 | | 2021 |
| Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Naples, Italy; 2 Department of Agricultural Sciences, University of … A Falciano, P Di Pierro, A Sorrentino, S Cavella, P Masi, A Romano | | |
| Developing of functional Neapolitan pizza base enriched with jujube (Ziziphus jujuba) powder A Falciano, A Sorrentino, P Di Pierro, A Romano, P Masi | | |
| Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy; 2 Centre for Food Innovation and Development in the Food Industry, University of Naples … A Falciano, A Romano, BEG Almendárez, C Regalado-Gónzalez, ... | | |
