Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time von Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Masi, Paolo

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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base von Covino, Clelia, Sorrentino, Angela, Pierro, Prospero Di, Aiello, Alessandra, Romano, Raffaele, Masi, Paolo

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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... von Covino, Clelia, Tafuri, Andrea, Sorrentino, Angela, Masci, Stefania, Baldoni, Elena, Sestili, Francesco, Villalonga, Reynaldo, Masi, Paolo

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Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing von Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Roscigno, Graziana, Vece, Anna Pia, Masi, Paolo

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Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples Through Ft-nir Spectroscopy von Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Raffaele Romano, Paolo Masi

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