Zeitschriftenartikel zum Thema „Pizza – Nutrition“
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Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo und Michael EJ Lean. „Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines“. Public Health Nutrition 17, Nr. 11 (28.10.2013): 2577–86. http://dx.doi.org/10.1017/s1368980013002814.
Der volle Inhalt der QuelleDe Vito, Roberta, Maria Parpinel, Michela Carola Speciani, Federica Fiori, Rachele Bianco, Roberto Caporali, Francesca Ingegnoli et al. „Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?“ Nutrients 15, Nr. 15 (04.08.2023): 3449. http://dx.doi.org/10.3390/nu15153449.
Der volle Inhalt der QuelleMarette, Stéphan. „Ecological and/or Nutritional Scores for Food Traffic-Lights: Results of an Online Survey Conducted on Pizza in France“. Sustainability 14, Nr. 1 (27.12.2021): 247. http://dx.doi.org/10.3390/su14010247.
Der volle Inhalt der QuelleMontesano, M., M. W. Duffrin und K. Heidal. „Consumer Acceptance of Pizza and Pizza Crust Made With Whole Wheat Flour and Added Flaxseed“. Journal of the American Dietetic Association 106, Nr. 8 (August 2006): A55. http://dx.doi.org/10.1016/j.jada.2006.05.173.
Der volle Inhalt der QuelleOlofsson, Camilla, Monica Eriksson, Ann-Christin Bragfors Helin, Björn Anderstam, Nicola Orsini, Peter Stenvinkel und Neda Rajamand Ekberg. „Effects of Acute Fructose Loading on Markers of Inflammation—A Pilot Study“. Nutrients 13, Nr. 9 (04.09.2021): 3110. http://dx.doi.org/10.3390/nu13093110.
Der volle Inhalt der QuelleMusaiger, Abdulrahman O., Reshma D'souza Varghese und Jassim H. Al‐Jedah. „Nutritional profile of pizza commonly consumed in Bahrain“. Nutrition & Food Science 37, Nr. 2 (03.04.2007): 82–89. http://dx.doi.org/10.1108/00346650710736345.
Der volle Inhalt der QuelleGallus, S., A. Tavani und C. La Vecchia. „Pizza and risk of acute myocardial infarction“. European Journal of Clinical Nutrition 58, Nr. 11 (12.05.2004): 1543–46. http://dx.doi.org/10.1038/sj.ejcn.1601997.
Der volle Inhalt der QuelleQammar, Ghazala, Ghulam Mohy‐ud‐Din, Nuzhat Huma, Ayesha Sameen und Muhammad Issa Khan. „Textured soy protein (TSP) as pizza topping“. Nutrition & Food Science 40, Nr. 6 (02.11.2010): 551–56. http://dx.doi.org/10.1108/00346651011090356.
Der volle Inhalt der QuelleANTONENKO, Аrtem, Tetiana BROVENKO, Myroslav KRYVORUCHKO, Nataliya STUKALSKA, Galina TOLOK und Oleksii TONKYKH. „IMPROVEMENT OF TECHNOLOGY OF SEMI-FINISHED PRODUCTS FOR PIZZA WITH HIGH CONTENT OF DIETARY FIBERS“. Herald of Khmelnytskyi National University. Technical sciences 311, Nr. 4 (August 2022): 29–34. http://dx.doi.org/10.31891/2307-5732-2022-311-4-29-34.
Der volle Inhalt der QuelleStruempler, Barbara J., und Alicia Raby. „Pizza Please: An Interactive Nutrition Evaluation for Second and Third Grade Students“. Journal of Nutrition Education and Behavior 37, Nr. 2 (März 2005): 94–95. http://dx.doi.org/10.1016/s1499-4046(06)60022-5.
Der volle Inhalt der QuelleFreedman, Marjorie R. „A “Healthy Pizza Kitchen” Nutrition Education Program at a Children's Health Museum“. Journal of Nutrition Education and Behavior 42, Nr. 5 (September 2010): 353–54. http://dx.doi.org/10.1016/j.jneb.2010.01.012.
Der volle Inhalt der QuelleIaccarino Idelson, P., O. Russo, L. D’Elia, R. Giacco, M. G. Volpe und P. Strazzullo. „Sea water pizza: a way to enjoy a pizza with less salt and more nutrients“. Nutrition, Metabolism and Cardiovascular Diseases 30, Nr. 3 (März 2020): 540. http://dx.doi.org/10.1016/j.numecd.2019.12.035.
Der volle Inhalt der QuellePassos, Renato M., Alexandre B. Sé, Vanessa L. Wolff, Yanna K. M. Nobrega und Marcelo Hermes-Lima. „Pizza and pasta help students learn metabolism“. Advances in Physiology Education 30, Nr. 2 (Juni 2006): 89–93. http://dx.doi.org/10.1152/advan.00044.2005.
Der volle Inhalt der QuelleC. P., Sivakumar, Jose Joseph und Manjula V. D. „Dietary correlates of overweight and obesity among adolescents during the current nutrition transition: a cross sectional study in Kerala“. International Journal Of Community Medicine And Public Health 4, Nr. 9 (23.08.2017): 3140. http://dx.doi.org/10.18203/2394-6040.ijcmph20173686.
Der volle Inhalt der QuelleVecchi, D., und M. R. Freedman. „Evaluation of a “Healthy Pizza Kitchen” Nutrition Education Program at a Children’s Museum“. Journal of the American Dietetic Association 107, Nr. 8 (August 2007): A63. http://dx.doi.org/10.1016/j.jada.2007.05.139.
Der volle Inhalt der QuelleMollard, Rebecca C., Bohdan L. Luhovyy, Christopher Smith und G. Harvey Anderson. „Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men – a randomized crossover trial“. Applied Physiology, Nutrition, and Metabolism 39, Nr. 12 (Dezember 2014): 1360–65. http://dx.doi.org/10.1139/apnm-2014-0170.
Der volle Inhalt der QuelleAl-Khalidi, Banaz, Winnie Chiu, Dérick Rousseau und Reinhold Vieth. „Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial“. Canadian Journal of Dietetic Practice and Research 76, Nr. 3 (September 2015): 109–16. http://dx.doi.org/10.3148/cjdpr-2015-015.
Der volle Inhalt der QuelleMollard, Rebecca C., Alie Johnston, Alejandra Serrano Leon, Haizhou Wang, Peter J. Jones und Dylan S. MacKay. „Acute effects of hemp protein consumption on glycemic and satiety control: results of 2 randomized crossover trials“. Applied Physiology, Nutrition, and Metabolism 46, Nr. 8 (August 2021): 887–96. http://dx.doi.org/10.1139/apnm-2020-0907.
Der volle Inhalt der QuelleTritt, Aimee, M. Reicks, L. Marquart und E. Mishler. „Acceptability of Whole-Grain Pizza Crust in a Restaurant Setting“. Journal of Nutrition Education and Behavior 45, Nr. 4 (Juli 2013): S51—S52. http://dx.doi.org/10.1016/j.jneb.2013.04.139.
Der volle Inhalt der QuelleGates, M., M. Antosik, B. Finn, S. Bianco-Simeral und K. Goto. „Making a Satisfying, Healthier Pepperoni Pizza Using Reduced-Fat Products“. Journal of the American Dietetic Association 109, Nr. 9 (September 2009): A70. http://dx.doi.org/10.1016/j.jada.2009.06.228.
Der volle Inhalt der QuelleLalitha Ramaswamy. „Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults“. CORD 29, Nr. 1 (01.04.2013): 10. http://dx.doi.org/10.37833/cord.v29i1.94.
Der volle Inhalt der QuelleLee, Min-Young, und Joung-Won Lee. „Recognition and use of Nutrition Labeling among Hamburger and Pizza Restaurant Consumers in Daejeon“. Korean Journal of Community Nutrition 16, Nr. 2 (2011): 227. http://dx.doi.org/10.5720/kjcn.2011.16.2.227.
Der volle Inhalt der QuellePatel, Barkha P., Bohdan Luhovyy, Rebecca Mollard, James E. Painter und G. Harvey Anderson. „A premeal snack of raisins decreases mealtime food intake more than grapes in young children“. Applied Physiology, Nutrition, and Metabolism 38, Nr. 4 (April 2013): 382–89. http://dx.doi.org/10.1139/apnm-2012-0309.
Der volle Inhalt der QuelleLeme, Ana Carolina, Tom Baranowski, Debbe Thompson, Sonia Philippi, Carol O’Neil, Victor Fulgoni und Theresa Nicklas. „Top food sources of percentage of energy, nutrients to limit and total gram amount consumed among US adolescents: National Health and Nutrition Examination Survey 2011–2014“. Public Health Nutrition 22, Nr. 4 (23.11.2018): 661–71. http://dx.doi.org/10.1017/s1368980018002884.
Der volle Inhalt der QuelleLeroy, Fabienne, Andreas Rytz, Adam Drewnowski, Marie Tassy, Audrey Orengo, Veronique Rheiner Charles und Hilary Green. „A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation“. Nutrients 13, Nr. 2 (09.02.2021): 576. http://dx.doi.org/10.3390/nu13020576.
Der volle Inhalt der QuelleFiori, Kelly, Cindy Wolff, Keiko Goto, Martin Frigaard, Kenny Chan und Stephanie Bianco-Simeral. „Discrepancies Among Student School Lunch Preferences, Menu Options, and Consumption Patterns in a Low-Income Northern California High-School“. Californian Journal of Health Promotion 9, Nr. 2 (01.12.2011): 29–39. http://dx.doi.org/10.32398/cjhp.v9i2.1434.
Der volle Inhalt der QuelleRathi, Neha, Lynn Riddell und Anthony Worsley. „The role of Indian school canteens in nutrition promotion“. British Food Journal 120, Nr. 1 (02.01.2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.
Der volle Inhalt der QuelleMollard, Rebecca C., Christina L. Wong, Bohdan L. Luhovyy und G. Harvey Anderson. „First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal“. Applied Physiology, Nutrition, and Metabolism 36, Nr. 5 (Oktober 2011): 634–42. http://dx.doi.org/10.1139/h11-071.
Der volle Inhalt der QuelleO’Neil, Carol, Theresa Nicklas und Victor Fulgoni. „Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014“. Nutrients 10, Nr. 8 (09.08.2018): 1050. http://dx.doi.org/10.3390/nu10081050.
Der volle Inhalt der QuelleBarchitta, Martina, Andrea Maugeri, Giuliana Favara, Roberta Magnano San Lio, Paolo Marco Riela, Luca Guarnera, Sebastiano Battiato und Antonella Agodi. „Development of a Web-App for the Ecological Momentary Assessment of Dietary Habits among College Students: The HEALTHY-UNICT Project“. Nutrients 14, Nr. 2 (13.01.2022): 330. http://dx.doi.org/10.3390/nu14020330.
Der volle Inhalt der QuelleSingh, Preeti, und Gyanendra Kumar Goyal. „Modified atmosphere packaging and storage on sensory characteristics of ready‐to‐bake pizza“. Nutrition & Food Science 40, Nr. 3 (25.05.2010): 299–304. http://dx.doi.org/10.1108/00346651011043998.
Der volle Inhalt der QuelleVasyukova, A. T., A. E. Alekseev, A. V. Moshkin, S. V. Egorova und V. G. Kulakov. „Use of non-traditional type of flour in the production of flour-based culinary products“. Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), Nr. 12 (01.12.2020): 10–14. http://dx.doi.org/10.33920/igt-01-2012-02.
Der volle Inhalt der QuelleRosario, Máximo Mejía. „INDUSTRIALIZATION, PRODUCTION, AND PROCESSING OF CASSAVA (Manihot Esculenta Crantz) FOR THE EXTRACTION OF FLOUR AND POTENTIAL COMMERCIAL USAGE“. International Journal of Agriculture, Environment and Bioresearch 08, Nr. 01 (2023): 01–09. http://dx.doi.org/10.35410/ijaeb.2023.5795.
Der volle Inhalt der QuelleTurconi, Giovanna, Rosella Bazzano, Carla Roggi und Hellas Cena. „Helping consumers make a more conscious nutritional choice: acceptability of nutrition information at a cafeteria“. Public Health Nutrition 15, Nr. 5 (29.11.2011): 792–801. http://dx.doi.org/10.1017/s1368980011002990.
Der volle Inhalt der QuelleJaworowska, Agnieszka, Toni M. Blackham, Rachel Long, Catherine Taylor, Matthew Ashton, Leonard Stevenson und Ian Glynn Davies. „Nutritional composition of takeaway food in the UK“. Nutrition & Food Science 44, Nr. 5 (02.09.2014): 414–30. http://dx.doi.org/10.1108/nfs-08-2013-0093.
Der volle Inhalt der QuelleGoiana-da-Silva, Francisco, David Cruz-e-Silva, Catarina Nobre-da-Costa, Alexandre Morais Nunes, Morgane Fialon, Manon Egnell, Pilar Galan et al. „Nutri-Score: The Most Efficient Front-of-Pack Nutrition Label to Inform Portuguese Consumers on the Nutritional Quality of Foods and Help Them Identify Healthier Options in Purchasing Situations“. Nutrients 13, Nr. 12 (30.11.2021): 4335. http://dx.doi.org/10.3390/nu13124335.
Der volle Inhalt der QuelleSeth, Kripa, und Anita Kochhar. „Formulation and nutritional evaluation of baked products supplemented with partially defatted peanut flour“. Nutrition & Food Science 47, Nr. 6 (13.11.2017): 808–16. http://dx.doi.org/10.1108/nfs-12-2016-0188.
Der volle Inhalt der QuellePulker, Claire Elizabeth, Heather Robertson Farquhar, Christina Mary Pollard und Jane Anne Scott. „The nutritional quality of supermarket own brand chilled convenience foods: an Australian cross-sectional study reveals limitations of the Health Star Rating“. Public Health Nutrition 23, Nr. 12 (18.05.2020): 2068–77. http://dx.doi.org/10.1017/s1368980020000051.
Der volle Inhalt der QuelleTalati, Zenobia, Simone Pettigrew, Bridget Kelly, Kylie Ball, Bruce Neal, Helen Dixon, Trevor Shilton und Caroline Miller. „Can front-of-pack labels influence portion size judgements for unhealthy foods?“ Public Health Nutrition 21, Nr. 15 (18.07.2018): 2776–81. http://dx.doi.org/10.1017/s1368980018001702.
Der volle Inhalt der QuelleMoroni, C., und B. L. Gerald. „SENSORY AND OBJECTIVE ATTRIBUTES OF PIZZA CRUST PREPARED WITH SWEET POTATO COMPARED TO WHITE POTATO“. Journal of the American Dietetic Association 103 (September 2003): 210. http://dx.doi.org/10.1016/s0002-8223(08)70336-5.
Der volle Inhalt der QuelleIbiebele, Torukiri I., Maria Celia Hughes, David C. Whiteman und Penelope M. Webb. „Dietary patterns and risk of oesophageal cancers: a population-based case–control study“. British Journal of Nutrition 107, Nr. 8 (07.09.2011): 1207–16. http://dx.doi.org/10.1017/s0007114511004247.
Der volle Inhalt der QuelleCostantini, Alice, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever und Andrea Polo. „Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model“. Nutrients 15, Nr. 13 (29.06.2023): 2958. http://dx.doi.org/10.3390/nu15132958.
Der volle Inhalt der QuellePasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio und Carmine Summo. „The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality“. Foods 11, Nr. 3 (07.02.2022): 482. http://dx.doi.org/10.3390/foods11030482.
Der volle Inhalt der QuelleAksonova, Olena, Dmitry Torianik, Victoria Evlash, Dmitry Slivar und Sergey Gubsky. „Formation of ideas about rational nutrition as an element of student’s environmental education“. BIO Web of Conferences 40 (2021): 02003. http://dx.doi.org/10.1051/bioconf/20214002003.
Der volle Inhalt der QuelleShi, Lin, Carl Brunius, Ingegerd Johansson, Ingvar A. Bergdahl, Bernt Lindahl, Kati Hanhineva und Rikard Landberg. „Plasma metabolites associated with healthy Nordic dietary indexes and risk of type 2 diabetes—a nested case-control study in a Swedish population“. American Journal of Clinical Nutrition 108, Nr. 3 (28.07.2018): 564–75. http://dx.doi.org/10.1093/ajcn/nqy145.
Der volle Inhalt der QuelleRaffoul, Amanda, Erin P. Hobin, Jocelyn E. Sacco, Kirsten M. Lee, Jess Haines, Paula J. Robson, Kevin W. Dodd und Sharon I. Kirkpatrick. „School-Age Children Can Recall Some Foods and Beverages Consumed the Prior Day Using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) without Assistance“. Journal of Nutrition 149, Nr. 6 (22.04.2019): 1019–26. http://dx.doi.org/10.1093/jn/nxz013.
Der volle Inhalt der QuelleEddie, Regina S., Carolyn Montoya und Jennifer Averill. „School Nutrition Policies and Practices on an American Indian Reservation: Research and Policy Considerations“. Policy, Politics, & Nursing Practice 21, Nr. 2 (Mai 2020): 71–81. http://dx.doi.org/10.1177/1527154420923744.
Der volle Inhalt der QuellePal, Mahendra. „Wonders of International Gastronomy: French, Italian, Hungarian, Indian and Chinese Cuisine“. Nutrition and Food Processing 4, Nr. 4 (25.06.2021): 01–05. http://dx.doi.org/10.31579/2637-8914/051.
Der volle Inhalt der QuelleClarke, Charmaine I., und Geraldine M. Farrell. „The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases“. Journal of the Science of Food and Agriculture 80, Nr. 8 (2000): 1237–44. http://dx.doi.org/10.1002/1097-0010(200006)80:8<1237::aid-jsfa630>3.0.co;2-8.
Der volle Inhalt der QuelleRibeiro, Andreia, Lillian Barros, Ricardo C. Calhelha, Márcio Carocho, Ana Ćirić, Marina Sokovic, Madalena M. Dias, Celestino Santos-Buelga, Maria Filomena Barreiro und Isabel C. F. R. Ferreira. „Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)“. Journal of Functional Foods 26 (Oktober 2016): 268–78. http://dx.doi.org/10.1016/j.jff.2016.08.019.
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