FALCIANO, ANIELLO
FALCIANO, ANIELLO
DIPARTIMENTO DI AGRARIA
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation.
2019 Romano, A.; Masi, P.; Nicolai, M. A.; Falciano, Aniello; Ferranti, P.
Enzymatic modification of proteins and peptides from oilseeds by-products
2019 Marulo, S.; Sorrentino, A.; Ramondo, A.; Falciano, A.; Motti, P.; Di Pierro, P.; Masi, P.
Effect of the refreshment on the liquid sourdough preparation
2022 Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P.
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder
2022 Falciano, Aniello; Sorrentino, Angela; Masi, Paolo; DI PIERRO, Prospero
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.
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”
2023 Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. | 1.1 Articolo in rivista | 2019 | Romano, A.; Masi, P.; Nicolai, M. A.; Falciano, Aniello; Ferranti, P. | |
| Enzymatic modification of proteins and peptides from oilseeds by-products | 1.1 Articolo in rivista | 2019 | Marulo, S.; Sorrentino, A.; Ramondo, A.; Falciano, A.; Motti, P.; Di Pierro, P.; Masi, P. | |
| Effect of the refreshment on the liquid sourdough preparation | 1.1 Articolo in rivista | 2022 | Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P. | |
| Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder | 1.1 Articolo in rivista | 2022 | Falciano, Aniello; Sorrentino, Angela; Masi, Paolo; DI PIERRO, Prospero | |
| 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. | |
| Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” | 1.1 Articolo in rivista | 2023 | Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A. |