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Authors
Di Biase, Mariaelena
Cifarelli, Valentina
Montemurro, Marco
Lonigro, Stella Lisa
Pulpito, Mara
Bruno, Angelica
D’Antuono, Isabella
Minisci, Andrea
Nionelli, Luana
Convertino, Sonia
Valerio, Francesca
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Funding
Funding for this research was provided by:
Ministero dell’Istruzione, dell’Università e della Ricerca (PON Research and Innovation 2014-2020 and FSC - ALIFUN Project, ARS01_00783.)
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Article History
Received: 18 December 2025
Accepted: 23 February 2026
First Online: 4 March 2026
Declarations
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: The sensory study was carried out within the Valle Fiorita Company without the need of an Ethical Committee Approval but ensuring the protection of rights and privacy of all participants. Informed consent was obtained from each panelist prior to their participation in the study.
: The authors M.D.B., V.C., M.M., S.L.L., M.P., A.B., I.D., F. V. declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The authors A.M., L.N. and S.C. are employed by the company Valle Fiorita Srl (Ostuni, Italy), which are involved in the study as Partner of the Project PON Research and Innovation 2014–2020 and FSC—ALIFUN Project, ARS01_00783 funding the research. Valle Fiorita provided the raw materials for bread production, performed the bread-making test following the CNR protocol developed within the Project Alifun, provided the FRTS-100 N Texture Analyzer and performed the sensory analysis together with CNR personnel.
