Keyword Connections

pizza

Journals

1

1 Nutrients

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0

No Research Group Connected

Bibliographies

28

1 Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?

2 Pizza ve Milföy Hamurlarının Özgül Isılarının Belirlenmesi

3 dalla pizza alla cura dell’uomo, le abilità di rodyman

4 Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials

5 Class-based separations of mixed solid–liquid systems with condensable solvent washing and extraction: The dilemma of pizza box recycling

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

7 Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?

8 Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

9 Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls

10 Pizzas or no pizzas: An advantage of word problems in fraction arithmetic?

11 Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model

12 Social Media Analysis of Customer Emotions in Pizza Industry

13 Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

14 Erythematous Patches and Plaques: What to Make of a Rash that Looks like Pepperoni Pizza?

15 Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions

16 Contribution of consumer practices to the environmental impacts of pizzas

17 Panic, pizza and mainstreaming the alt-right: A social media analysis of Pizzagate and the rise of the QAnon conspiracy

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

19 Immunotherapy and Targeted Therapy for Advanced Biliary Tract Cancer: Adding New Flavors to the Pizza

20 Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors

21 The case of Dodo Pizza: How a Russian pizza making startup transformed itself into a thriving digital company

22 Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven

23 Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes

24 Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust

25 The effect of pH on the rheological and physical properties of analogue pizza cheese

26 POSSIBILITY OF USING NATURAL CHEESES FOR PIZZA PRODUCTION

27 Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

28 Globalisation and convergence of food taste in the case of South African Pizza.