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

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Development of Functional Pizza Base Enriched with Jujube (<i>Ziziphus jujuba</i>) Powder by Aniello Falciano, Angela Sorrentino, Paolo Masi, Prospero Di Pierro

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

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Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by <i>Aurantiochytrium mangrovei</i> by Giovanni L. Russo, Antonio L. Langellotti, Vito Verardo, Beatriz Martín-García, Prospero Di Pierro, Angela Sorrentino, Marco Baselice, Maria Oliviero, Raffaele Sacchi, Paolo Masi

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Bioconversion of Cheese Whey and Food By-Products by <i>Phaeodactylum tricornutum</i> into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach by Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi

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