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Paolo Masi

Showing results (1-10 of 42) with videos related to

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Journal of Food Science|August 7, 2022
Performance characterization of a traditional wood-fired pizza ovenAniello Falciano, Paolo Masi, Mauro Moresi
Journal of Food Science|October 3, 2024
Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovensAniello Falciano, Paolo Masi, Mauro Moresi
Food Science & Nutrition|February 2, 2018
Visual evaluation of sliced Italian salami by image analysisAnnalisa Romano, Paolo Masi, Silvana Cavella
Foods (Basel, Switzerland)|February 25, 2023
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired OvenAniello Falciano, Mauro Moresi, Paolo Masi
Journal of Food Science|March 23, 2023
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditionsAniello Falciano, Paolo Masi, Mauro Moresi
Foods (Basel, Switzerland)|April 13, 2023
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening TimeClelia Covino, Angela Sorrentino, Prospero Di Pierro, et al.
Journal of the Science of Food and Agriculture|March 19, 2015
From raw material to dish: pasta quality step by stepAngelo Sicignano, Rossella Di Monaco, Paolo Masi, et al.
Foods (Basel, Switzerland)|July 9, 2022
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma PowderAngela Borriello, Nicoletta Antonella Miele, Paolo Masi, et al.
Foods (Basel, Switzerland)|June 2, 2021
Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and ChoiceSharon Puleo, Paolo Masi, Silvana Cavella, et al.
Foods (Basel, Switzerland)|May 28, 2022
Development of Functional Pizza Base Enriched with Jujube (<i>Ziziphus jujuba</i>) PowderAniello Falciano, Angela Sorrentino, Paolo Masi, et al.
Pageof 5

Showing results (1-10 of 42) with videos related to

Sort By:
Pageof 5
Journal of Food Science|August 7, 2022
Performance characterization of a traditional wood-fired pizza ovenAniello Falciano, Paolo Masi, Mauro Moresi
Journal of Food Science|October 3, 2024
Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovensAniello Falciano, Paolo Masi, Mauro Moresi
Food Science & Nutrition|February 2, 2018
Visual evaluation of sliced Italian salami by image analysisAnnalisa Romano, Paolo Masi, Silvana Cavella
Foods (Basel, Switzerland)|February 25, 2023
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired OvenAniello Falciano, Mauro Moresi, Paolo Masi
Journal of Food Science|March 23, 2023
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditionsAniello Falciano, Paolo Masi, Mauro Moresi
Foods (Basel, Switzerland)|April 13, 2023
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening TimeClelia Covino, Angela Sorrentino, Prospero Di Pierro, et al.
Journal of the Science of Food and Agriculture|March 19, 2015
From raw material to dish: pasta quality step by stepAngelo Sicignano, Rossella Di Monaco, Paolo Masi, et al.
Foods (Basel, Switzerland)|July 9, 2022
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma PowderAngela Borriello, Nicoletta Antonella Miele, Paolo Masi, et al.
Foods (Basel, Switzerland)|June 2, 2021
Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and ChoiceSharon Puleo, Paolo Masi, Silvana Cavella, et al.
Foods (Basel, Switzerland)|May 28, 2022
Development of Functional Pizza Base Enriched with Jujube (<i>Ziziphus jujuba</i>) PowderAniello Falciano, Angela Sorrentino, Paolo Masi, et al.
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