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Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment
2023 Falciano, A.; Puleo, S.; Colonna, F.; Moresi, M.; Di Monaco, R.; Masi, P.
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions
2023 Falciano, A.; Masi, P.; Moresi, M.
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven
2023 Falciano, A.; Moresi, M.; Masi, P.
Carbon Footprint of a Typical Neapolitan Pizzeria
2022 Falciano, A.; Cimini, A.; Masi, P.; Moresi, M.
Performance characterization of a traditional wood-fired pizza oven
2022 Falciano, A.; Masi, P.; Moresi, M.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment | 1.1 Articolo in rivista | 2023 | Falciano, A.; Puleo, S.; Colonna, F.; Moresi, M.; Di Monaco, R.; Masi, P. | |
| Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions | 1.1 Articolo in rivista | 2023 | Falciano, A.; Masi, P.; Moresi, M. | |
| Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven | 1.1 Articolo in rivista | 2023 | Falciano, A.; Moresi, M.; Masi, P. | |
| Carbon Footprint of a Typical Neapolitan Pizzeria | 1.1 Articolo in rivista | 2022 | Falciano, A.; Cimini, A.; Masi, P.; Moresi, M. | |
| Performance characterization of a traditional wood-fired pizza oven | 1.1 Articolo in rivista | 2022 | Falciano, A.; Masi, P.; Moresi, M. |