Clelia Covino

Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing.

P. Masi, A. Sorrentino, Clelia Covino, 2020, International journal of biological macromolecules.

Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

R. Romano, P. Masi, P. D. Pierro, 2023, Food Chemistry Advances.

Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples through FT-NIR Spectroscopy

R. Romano, P. Masi, P. D. Pierro, 2022 .

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

P. Masi, A. Sorrentino, Clelia Covino, 2023, Foods.