ArticleFoods (Basel, Switzerland)2022
Development of Functional Pizza Base Enriched with Jujube (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Use of Agave Bagasse andFoods (Basel, Switzerland) · 2025Article
- Comparative Evaluation of Qualitative and Nutraceutical Parameters in Fresh Fruit and Processed Products of 'Lady Cot' and Vesuvian 'Pellecchiella' Apricot Cultivars.Foods (Basel, Switzerland) · 2025Article
- Functional Nutrients and Jujube-Based Processed Products inMolecules (Basel, Switzerland) · 2024Review
- Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.Foods (Basel, Switzerland) · 2024Article
- Effect onFood science & nutrition · 2023Article
- Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (
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Registered trials
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