Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and
abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to …

As a consequence of the increase in consumer demand for added-value foods, the purpose
of this study was to develop pizza bases, exploiting the techno-functional properties of …

This review explores the Neapolitan pizza baking process in a traditional wood‐fired oven,
employing visual color analysis and IR thermal scanning to detail heat exchange …

The aim of this research was to improve the physical-chemical properties and processability
of wheat durum pasta while adding supplementary nutritional benefits. This was …

Milk coagulation is an important step in the production of fermented dairy products such as
yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In …

The research objective was to investigate the morpho-rheological, chemical, and structural
changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate …

Introduction: This study aimed to investigate the effects of semolina characteristics and pasta-
making processing on the quality of durum wheat spaghetti (A, B, and C) using a reverse …

Conclusions In conclusion, the research articles on fortified cereal-based foodstuffs
presented in this Special Issue reflect a food development revolution, emphasizing their …

The effect of jujube pulp on rennet-induced coagulation of milk with different fat contents was
investigated. Whole, reduced-fat and skim milk were mixed with concentrated jujube pulp in …

This study aimed to improve the effects on the physical, textural, and rheological
characteristics of cake supplied with Ziziphus jujuba fruit powder at rates of 0%, 3%, 5%, and …