Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives by Marina Mefleh, Francesca Vurro, Carmine Summo, Antonella Pasqualone

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The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties by Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone

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Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digest... by Francesca Vurro, Maria Santamaria, Carmine Summo, Antonella Pasqualone, Cristina M. Rosell

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Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits by Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone

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Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review by Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone

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Physical-Chemical and Nutritional Characterization of Somali <i>Laxoox</i> Flatbread and Comparison with Yemeni <i>Lahoh</i> Flatbread by Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo

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Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake by Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone

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The Large and Diverse Family of Mediterranean Flat Breads: A Database by Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail

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