pizza neapolitan
Selected indexed studies
- Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens. (J Food Sci, 2024) [PMID:39363225]
- Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven. (Foods, 2023) [PMID:36832965]
- Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. (Foods, 2022) [PMID:36613257]
_Worker-drafted node — pending editorial review._
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Sources
- Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". (2024) pubmed
- Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens. (2024) pubmed
- Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven. (2023) pubmed
- Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. (2022) pubmed
- A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects. (2020) pubmed
- HOW to make a mix of low glycemic index flours for a good Neapolitan pizza for patients with diabetes. (2020) pubmed
- Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. (2025) pubmed
- Performance characterization of a traditional wood-fired pizza oven. (2022) pubmed
- Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time. (2023) pubmed
- Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder. (2022) pubmed